A great way to save money on food is to make bone broth from chicken carcasses or beef bones in large batches. What if we don’t use all the broth we make right away? Canning bone broth is a great way to store it for a long time. Here’s how to use a pressure canner to can broth.
Making homemade chicken bone broth on the stovetop or bone broth in the Instant Pot is such a great way to stretch a dollar and utilize all parts of the chicken without waste.
Here on the homestead, we raise our own meat chickens utilizing our own homemade chicken tractors to allow them to free-range. These chickens make the most delicious and healthy broth filled with amazing health benefits.
Once they’re fully grown we even butcher them ourselves at home. When we cook our food, we know everything that went into raising and making that animal healthy and tasty.
Home canning chicken broth is a great way to preserve the nutritional and flavor benefits of homemade broth for long term storage But proper pressure canning technique is crucial to ensure the safety of canned broth Learning how long to process chicken broth in a pressure canner will help you can it safely.
Why Pressure Can Chicken Broth
Chicken broth is a staple ingredient for many home cooks. It can be used to make soups, stews, risottos, gravies and more. Homemade chicken broth has significantly more flavor and nutrition compared to store bought broths. It’s also economical since you can make broth from leftover chicken bones and vegetable scraps.
But it can be hard to store large amounts of homemade broth in the right way. Chicken broth only lasts 3-4 days in the fridge. You can freeze it for two to three months, but it takes up a lot of room. This is where canning can help.
Pressure canning enables long term room temperature storage of chicken broth, allowing you to stock up and have broth ready to use anytime. Canned broth will keep for 1-2 years. Broth cans don’t require thawing either – you can use broth directly from the jar.
Why Chicken Broth Must be Pressure Canned
Chicken broth must be pressure canned rather than water bath canned due to food safety risks. Chicken broth is a low acid food with a pH higher than 4.6.
When oxygen is not present, harmful botulism spores can grow at this pH level and make a poison that can kill. Pressure canning is the only way to kill the spores because water bath canning doesn’t get hot enough.
Using tested pressure canning processing times reliably destroys botulism spores in low acid foods like chicken broth. This prevents toxin production and makes the canned broth safe to eat after prolonged storage.
Step-by-Step Guide to Pressure Canning Chicken Broth
It’s easy to pressure can chicken broth, but there are some important steps you need to take:
Select Equipment
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Pressure canner with rack – 16 to 23 quart size recommended
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Canning jars – 1 pint or 1 quart wide mouth jars with new lids and bands
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Canning tools – jar lifter, lid lifter, funnel, bubble remover & headspace measuring tool
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Clean towels – for de-bubbling jars and wiping rims
Prepare Broth
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Make broth using chicken bones, vegetables and seasonings. Simmer until flavorful.
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Let the broth sit overnight so that the fat can solidify and be taken out. Skimming fat will help ensure a good seal.
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Reheat broth just until simmering before canning. Do not boil or broth volume will decrease.
Fill Jars
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Wash and sterilize canning jars. Keep them hot until filling.
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Fill jars leaving 1-inch headspace. De-bubble each jar before placing the lid.
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Wipe jar rims with a damp towel before putting on lids. Check for nicks in rims.
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Use new pre-softened lids. Apply bands fingertip tight. Do not over tighten.
Process Jars
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Place filled jars in canner fitted with rack and add hot water to correct level.
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Vent canner for 10 minutes on high heat before closing vent.
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Once it pressurizes, start timing based on your altitude. See processing times below.
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When time is complete, turn off heat. Allow canner to depressurize naturally.
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Remove jars once pressure gauge reads zero. Allow them to seal and cool undisturbed overnight.
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Check seals before storing. Refrigerate unsealed jars immediately.
Recommended Pressure Canning Times for Chicken Broth
Chicken broth must be processed at 10-11 lbs pressure depending on your altitude. Here are the recommended pressure canning times:
At 0-1000 ft altitude
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Pints – 20 minutes
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Quarts – 25 minutes
At 1000-6000 ft altitude
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Pints – 25 minutes
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Quarts – 30 minutes
Refer to a pressure canning guide for increased processing times at altitudes above 2000 feet. Always follow the verified time for your altitude to ensure safety.
Note: These processing times are based on the canning recommendations from the USDA and Ball Canning.
Tips for Successful Pressure Canning
Follow these tips to safely preserve chicken broth in a pressure canner:
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Maintain constant pressure during the entire processing time. Fluctuating pressure can lead to underprocessing risks.
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Allow the canner to fully vent and cool down naturally. Do not rush the cooling process.
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Use new properly fitting lids and check your canner for leaks before use. Old lids often fail to seal.
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Test jar seals after 24 hours before storing. Refrigerate unsealed jars right away.
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Label canned jars with contents and processing date. Store in a cool, dark place.
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Consume broth within 1 year for best quality and safety. Discard jars with signs of spoilage.
Enjoy Your Home Canned Chicken Broth
Now that you know the proper canning time, you can pressure can large batches of chicken broth for scratch cooking all year round. Home canned broth is hands down better than anything from the store.
Always use USDA approved recipes and processing times when canning at home. This ensures your preserved foods are safe to eat for long term storage without refrigeration.
Why I Love Pressure Canning Broth
Pressure canning bone broth at home is a great way to ensure you have quick and easy ingredients on hand that are both healthy and very inexpensive to make.
With a family my size, having canned convenience meals or freeze dried convenience meals on the shelf can save dinnertime!.
When I make broth, I always make at least two gallons at a time. For some families, that’s too much broth to use before it goes bad.
This is where canning comes in so handy. You can easily pressure can bone broth to have it on hand for very little money. Some brands of organic, free-range chicken broth cost almost $8.
If you don’t have time to can, try making homemade chicken bouillon out of your broth.
To can your own broth you’ll need a few supplies on hand:
- Canning jars – whatever size jar you prefer. I use quart-size jars because of our large family. But it’s great if you want to can some in pint-sized jars for smaller amounts.
- Two-part lids that seal—to make sure the seal works, make sure the lids are brand new and haven’t been used before.
- Funnel—This is the kind of stainless steel funnel I suggest you use.
- Vinegar: This is used to clean the jar’s rim before putting the lids on there.
- Clean towel – use a lint-free towel, if possible. A paper towel will also work here.
- This is the All-American Canner that I own, love, and recommend.
- Jar lifter – this is my favorite jar lifter. You don’t have to use a jar lifter, but we suggest you do so that you don’t burn your hands!
This isn’t a recipe for broth but a “how-to” tutorial. The only ingredient needed is your previously prepared broth.
If you’re looking for a delicious and healthy homemade broth recipe, here’s our super immune-boosting chicken broth.
- I think you should put your broth in the fridge for at least 12 hours so that all the fat can rise to the top. This step isn’t necessary, but it lets you skim off any fat if you want to. I skim off the fat to cook with it or leave it in to make it taste better.
- Some people say you don’t have to skim the fat off of the broth before you can it. If you plan to use the broth within six months of canning it, I think you can leave the fat out.
- Skim the fat off of the broth if you’re not going to use it within six months so that it doesn’t go bad.
- For a good seal, some people say you have to skim the fat off of your broth. However, I have canned broth with the fat many times and it worked just fine. You can choose! That’s why we ALWAYS wipe the rim of the jar with vinegar. It cleans the lid’s rim so that the jar can seal all the way. Using only water will not accomplish this! .
- I talk about using water in the video above, but I have changed my methods so that I only use vinegar now. You should clean the rims of the jars with vinegar. If you don’t, you might end up with jars that don’t seal properly.
- Read the manufacturer’s instructions for your specific pressure canner. For the same height, different pressure canners need different pounds of pressure. To learn more about pounds of pressure and pressure canners, go to the National Center for Home Food Preservation.
How to Pressure Can Broth or Stock
- Once your broth or stock is cool, skim off any fat if you want to.
- Place broth in a big pot and heat it up until it boils.
- In the meantime, heat up your pressure canner and put the jars in a sink full of very hot water.
- Have your other supplies ready for the next step.
- First, empty the hot water out of one jar at a time. Then, put the funnel inside the jar and use a ladle to pour boiling broth into the jars.
- Leave one-inch head-space in your jar.
- Use your finger to check each rim for cracks or chips. Then, use vinegar on a towel to wipe the rims of your jars clean.
- Seal each jar with lid, tightening bands to fingertip tight.
- Place jars, one at a time, into the pressure canner. Follow the directions on the pressure canner’s lid to seal it, then let it boil for a full minute.
- For 10 minutes, let the pressure canner let out a steady stream of steam before adding weight or your rocker/jiggler.
- Put the rocker or weighted gauge on the pressure canner. For a weighted gauge, process at 10 pounds of pressure, and for a dial gauge, process at 11 pounds of pressure (adjust the pressure for your height!).
- When the pressure gauge reads “high,” process pint jars for 20 minutes and quart jars for 25 minutes.
- Take away the heat and let the pressure drop to zero on its own.
- Allow the jars to sit in the pressure canner for an additional 10 minutes. After that, take the lid off and place the jars on a towel in a draft-free area. Leave them alone overnight before labeling them and putting them in the pantry to store for a long time.
Did you try this tutorial? We’d love for you to give us a star rating in the recipe card below, then share your beautiful canned broth with us on social media by tagging us at @homesteadingfamily!
Pressure Canning Chicken Broth
FAQ
How long to you pressure can chicken broth?
Apply band and adjust until fit is fingertip tight. Follow the directions on your pressure canner to process the jars at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts. Make sure to account for altitude.
Can you over pressure cook broth?
Another cool feature: By raising the boiling point, you can be sure that the liquid in your pressure cooker won’t boil, even though its contents will be well over 212°F (unless you allow it to over-pressurize, in which case the cooker will vent itself and boiling will occur).
How long to pressure cook chicken broth?
To pressure cook chicken broth, you’ll typically need to cook it for 1 hour on high pressure in an electric pressure cooker.
How long should you pressure can chicken?
Once you’re getting 4 “jiggles” per minute, or your dial gauge has come up to pressure, start your timer and process the chicken. If you’re canning pint jars, you will process them for 1 hour 15 minutes (75 minutes). If you’re using quart jars, you will process for 1 hour 30 minutes (90 minutes).