Canning Chicken Broth

No ratings yet

Canning chicken broth is an easy way to preserve the flavor and nutrition of homemade bone broth right on your pantry shelf.

Prep Time35

Cook Time4

Canning time25

Total Time5

Course: Broth

Cuisine: American

Keyword: Bone Broth, Chicken Stock

Servings: servings, Makes 2 quarts (or 4 pints)

Author: Ashley Adamant

Equipment

Pressure Canner

Ingredients

1 Picked carcass from 1 roast chicken about 4-5 lbs (2-2.25 kg) before cleaning
1 Tbsp salt
2 large carrots chopped
2 bay leaves
1 large onion chopped
2 quarts water
1 Tbsp apple cider vinegar 15 ml

US Customary - Metric

Instructions

Making Chicken Broth (Small Batch)

Preheat the oven to 225 degrees Fahrenheit, or 107 Celsius.
Put all of your ingredients in an enameled Dutch oven. Bake everything, covered, for seven hours at 225 Fahrenheit.
Reduce the oven temperature to 180 degrees Fahrenheit (90 degrees Celsius) and bake for another seven hours.
Take the bones out of the broth, then pour the broth through a fine wire mesh strainer.
Pour into a glass measuring cup or a large bowl. Discard the solids.
Skim off the fat and add water until you have two quarts (two liters) of broth.

Canning Chicken Broth

Prepare a pressure canner for hot pack according to the manufacturer's instructions. For most models, this means adding the bottom trivet along with 2-3 inches of water. Next, bring it to a gentle simmer and keep it warm while you get the broth into jars.
Rinse out the Dutch oven, then return the broth to the oven and bring to a simmer.
Ladle the hot broth into prepared and sanitized jars. Leave an inch (2.5 cm) of headspace.
Remove air bubbles with a bubble remover tool, then check to make sure you still have the proper headspace. Wipe the jar rim to remove any food residue, then put the lid and band on the jar.
Adjust to fingertip tight, then repeat until all of your jars are filled.
Load the jars into the pressure canner, adding two inches (five centimeters) of simmering water.
Put the lid on the canner, then turn it to the locked position.
Adjust the heat to medium-high, then vent steam for 10 minutes.
Put the weighted gauge or the counterweight on the vent, then bring the pressure to 10 lbs for a weighted-gauge canner or 11 lbs for a dial gauge. Altitude adjustments below in the notes.
Process pints for 20 minutes and quarts for 25 minutes.
Once the time has elapsed, turn off the heat, then allow the canner to depressurize on its own. Let the canner sit for five more minutes after that before removing the lid.
Cool the jars in the canner for 10 minutes, then remove them from the pressure canner and let them continue cooling on the counter.
After 12 hours, store the jars, checking the seals and labeling each one with the date before you do so.

Notes

This recipe is just a guideline for making chicken broth. You can use your own chicken broth recipe, and the canning instructions are the same, provided it's been thoroughly strained.

Chicken broth is always processed in a pressure canner for 20 minutes for pints and 25 minutes for quarts, with 1-inch headspace.

Altitude Adjustments for Canning Chicken Broth

Canning time remains the same regardless of altitude. However, the processing pressure increases as altitude increase.

Use the following table to determine the correct processing pressure if you’re above 1,000 feet in elevation.

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

Nutrition