Pressure Canning Chicken Broth - Homemade Stock Storage

Are you looking for a delicious and efficient way to make and store chicken broth? This Pressure Canning Chicken Broth recipe is the perfect solution! Learn how to create flavorful, homemade chicken stock and safely preserve it for long-term storage using a pressure canner. Ditch the store-bought stuff and unlock the goodness of homemade!

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Key Ingredients for Pressure Canning Chicken Broth:

Chicken Carcasses or Bones (3-4 pounds): Use the bones from roasted chickens, raw chicken backs, necks, or wings. They provide the base for a rich, flavorful broth. Remove excess meat.
Vegetables (2-3 cups, roughly chopped): A combination of onions, carrots, and celery (mirepoix) is classic. You can also add parsley stems, garlic, and peppercorns for added flavor. Save your vegetable scraps!
Water (enough to cover): Use filtered water to cover the bones and vegetables in your stockpot, usually about 4-6 quarts.
Salt (1 tablespoon per gallon of water): Salt enhances the flavor and acts as a preservative. Adjust to your taste preference.
Optional Herbs and Spices: Bay leaves (2-3), dried thyme (1 teaspoon), dried rosemary (1/2 teaspoon) can be added for extra flavor.
Apple Cider Vinegar or Lemon Juice (1 tablespoon): Adding a splash of acid helps to draw minerals from the bones.

How to Make Pressure Canning Chicken Broth:

This recipe is surprisingly easy! Simmering the broth takes time, but the actual hands-on work is minimal. The pressure canning seals in all that delicious flavor for a rewarding experience and readily available homemade ingredients. This recipe preparation will take about 4 hours.

Step-by-Step Instructions:

Prepare the Chicken Bones and Vegetables: If using cooked chicken bones, remove as much meat as possible. Roughly chop the vegetables.
Combine Ingredients in a Stockpot: Place the chicken bones, vegetables, salt, and optional herbs and spices in a large stockpot. Add the apple cider vinegar or lemon juice.
Cover with Water: Add enough filtered water to completely cover the bones and vegetables. Leave about an inch or two of headspace at the top of the pot.
Simmer the Broth: Bring the mixture to a boil over high heat, then reduce the heat to low and simmer gently for at least 3 hours, or up to 6 hours. The longer it simmers, the richer the flavor will be. Skim off any foam or impurities that rise to the surface during the simmering process.
Strain the Broth: Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander. Discard the solids.
Cool and Defat the Broth: Cool the broth quickly by placing the pot in an ice bath or refrigerating it. Once cooled, the fat will solidify on top and can be easily skimmed off. This step is optional, but defatting the broth results in a clearer and less greasy final product.
Prepare Jars and Pressure Canner: Wash your canning jars, lids, and rings in hot, soapy water. Keep the jars warm in a simmering pot of water until ready to use. Follow the manufacturer’s instructions for your pressure canner, adding the required amount of water.
Fill Jars: Ladle the hot, defatted chicken broth into the warm jars, leaving 1 inch of headspace. Remove any air bubbles by running a non-metallic spatula along the inside of the jar. Wipe the jar rims with a clean, damp cloth.
Apply Lids and Rings: Place the lids on the jars and screw on the rings fingertip-tight.
Process in Pressure Canner: Load the filled jars into the pressure canner. Follow the manufacturer’s instructions for your specific canner. For weighted gauge canners, process pints for 20 minutes and quarts for 25 minutes at 10 pounds pressure. For dial gauge canners, process pints for 20 minutes and quarts for 25 minutes at 11 pounds pressure (adjust for altitude, consult your canner’s instructions).
Cool and Check Seals: Once the processing time is complete, turn off the heat and allow the canner to cool naturally until the pressure returns to zero. Carefully remove the jars and place them on a towel-lined surface to cool completely. Listen for the “pop” sound as the lids seal. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed properly.
Label and Store: Label the jars with the date and contents and store them in a cool, dark place. Properly canned chicken broth can be stored for up to a year or more.

Why You’ll Love This Pressure Canning Chicken Broth:

The main highlight of this recipe is the rich, homemade flavor that simply cannot be replicated with store-bought broth. The depth of flavor from slowly simmered bones and vegetables creates a truly superior stock. Making your own broth at home is also a significant cost-saving strategy. You’re utilizing leftover ingredients that would otherwise be discarded, turning them into a valuable pantry staple. Plus, with pressure canning, you can create a large batch and store it for months, eliminating the need to constantly buy cartons from the store. Unlike commercially produced broths, you control the ingredients and avoid MSG or excessive sodium.

Compared to making chicken noodle soup from scratch every time, having jars of homemade chicken broth on hand makes meal prep a breeze for those cold days. Having this readily available ingredients makes cooking at home effortless. Ready to enjoy better-tasting, cost-effective, and additive-free broth? Try pressure canning your own chicken broth today!

What to Serve Pressure Canning Chicken Broth With:

Homemade pressure canned chicken broth is incredibly versatile. You can use it as a base for:

Soups and Stews: Chicken noodle soup, chicken and rice soup, vegetable soup, French onion soup, chicken pot pie.
Sauces and Gravies: Use it to deglaze pans and create flavorful sauces for chicken, pork, or vegetables. Thicken with a roux or cornstarch slurry for a delicious gravy.
Risotto: Using chicken broth instead of water adds richness and depth of flavor to risotto.
Braising Liquids: Braise chicken, vegetables, or even tougher cuts of meat in chicken broth for tender and flavorful results.
Grain Cookery: Cook rice, quinoa, or other grains in chicken broth for added flavor and nutrients.

Top Tips for Perfecting Pressure Canning Chicken Broth:

Roast the Bones for Extra Flavor: Roasting the chicken bones before simmering intensifies their flavor and adds a beautiful depth to the broth. Toss them with a little olive oil and roast at 400°F (200°C) for 30-40 minutes, until golden brown.
Don’t Overcrowd the Stockpot: Make sure the bones and vegetables have enough room in the pot. Overcrowding can prevent proper flavor extraction. If necessary, make the broth in two batches.
Simmer, Don’t Boil: Simmering the broth gently is key to extracting the most flavor. Boiling can result in a cloudy broth.
Add Acid for Mineral Extraction: The addition of apple cider vinegar or lemon juice helps to draw minerals from the bones, resulting in a more nutritious broth.
Use Fresh Herbs Sparingly: Fresh herbs can sometimes become bitter during long cooking processes. If using fresh herbs, add them towards the end of the simmering time.
Adjust Seasoning After Canning: Wait until you open a jar of broth before adjusting the final seasoning. The flavors will meld and intensify during the canning process.
Altitude Adjustments are Critical: Always adjust your pressure canning time and pressure according to your altitude. Refer to your pressure cooker’s manufacturer instructions, or your local extension office.
If you don’t have a pressure canner: You can still freeze the broth in freezer-safe containers or bags.

5 Facts about Pressure Canning Chicken Broth:

Pressure Canning is the ONLY safe method for shelf-stable storage of low-acid foods like chicken broth. Water bath canning is not acceptable.
The “1 inch of head space” rule ensures proper sealing during processing.
Adding acidic ingredients like tomato products is not recommended when making chicken broth specifically for canning.
A slight separation of the broth and fat in the jar is normal.
Improperly processed canned goods can harbor dangerous bacteria, so following the recipe and canner’s instructions is crucial.

Storing and Reheating Tips:

Storing:

Properly sealed jars of pressure canned chicken broth can be stored in a cool, dark place for up to a year or more.
Once opened, refrigerate the broth immediately and use it within 5-7 days.
If a jar of broth shows signs of spoilage (bulging lid, off-odor, cloudy appearance), discard it without tasting.

Reheating:

Reheat the chicken broth in a saucepan over medium heat until heated through.
Avoid boiling the broth vigorously, as this can degrade the flavor.
You can also reheat the broth in the microwave in a microwave-safe container.

Final Thoughts:

Pressure canning chicken broth is a rewarding way to create a pantry staple that is both delicious and budget-friendly. With a little time and effort, you can enjoy the rich flavor of homemade broth year-round. Ready to take control of your kitchen and enjoy the benefits of homemade, safe, pressure-canned chicken broth? Happy canning!

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Pressure Canning Chicken Broth FAQs:

Can I use store-bought chicken carcasses? Yes! Make sure they haven’t been overly seasoned.
Can I add noodles or rice to the broth before canning? No. Adding starches to the jars is unsafe for canning.
Can I reuse canning lids? No. Canning lids are designed for single use only. Rings can be reused.
What if a jar doesn’t seal? Refrigerate and use the contents within a week, or freeze for later use.
My broth isn’t clear, is something wrong? Sometimes the broth can be more cloudy, this is generally fine if all safety steps have been carefully followed. Flavor should not be impacted.

Pressure Canning Chicken Broth – Homemade Stock Storage