Sharing my chicken broth recipe and my procedure for canning chicken stock, which is applicable for any meat or bone broth. Stocks and broths are pressure canned with Presto Pressure Canner or similar pressure canner.
At the risk of sounding like Ma Ingalls of ‘Little House on the Prairie’ fame, I’m all about canning my own stocks, broths, and soups. In fact, I’ve been canning our stocks and soups for about 10 years now and can’t even imagine purchasing these pantry staples ever again.
I started canning when my husband was diagnosed with high blood pressure and we needed to dramatically reduce our sodium intake. Not only am I able to control the sodium and other additives we consume, but the taste of homemade broth, stock and soups just can’t be replicated!
And as if those weren’t enough reasons to convince you to make and can your own stock…the economics of it just might. With 5 pounds of organic chicken legs ($9.00), 8 carrots, 6 stalks of celery and 3 onions, I can put up 8 quarts of organic, no additives, no sodium, nothing but goodness chicken stock PLUS another 1-2 quarts of chicken bone broth AND (for those with pups at home) 2 dozen ‘chicken cupcakes’ for their true enjoyment.
I refrigerate the chicken stock while I make the bone broth and then end canning the bone broth at the same time that I can the chicken stock.
What’s the difference between broth and stock?
While these terms end up being used interchangeably (I know I’m guilty), there is actually a difference between stock and broth. Stock is generally made by slow cooking bones over many hours, as such, it is typically heartier from the gelatin released by the bones. In the strictest sense, broth is any liquid that meat has been cooked in.
Roasted or Raw Chicken Stock
When considering canning chicken stock, you need to decide whether you want a roasted chicken stock or a raw chicken stock. Roasting the chicken and vegetables results in a broth that is richer in both color and flavor, while a raw chicken broth is a cleaner, more neutral broth. I prefer to have both on hand, so make a batch of each once or twice a year.
All that being said, feel free to skip the ‘roasting’ part of the recipe if you would rather have a simpler tasting, raw chicken stock. You can see the difference in the roasted chicken broth on the left compared to the raw chicken broth on the right.
When I go to the effort of making and canning broth or stock, I always prefer to use organic meat and produce.
Equipment for Pressure Canning
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The very first thing you should purchase if you are considering canning anything is the Ball Complete Book of Home Preserving. It truly is the bible of canning. While I think I have memorized most of the directions, I always keep my dog-eared and stained Ball book open and referenced every time I can.
White Vinegar in a bowl, with a washcloth or paper towel
Once you have the equipment, the only thing you’ll regularly need to purchase will be new lids. I reuse my jars and bands (until the bands rust, which they will after a while) for years. In fact, I couldn’t even tell you the last time I purchased canning jars.
Yield: 4 quarts or 8 pints
Prep Time: 15 minutes
Cook Time: 1 day
Canning Time: 2 hours
Total Time: 1 day2 hours15 minutes
Roasted Chicken Broth recipe and directions to can the jars of stock with a pressure canner to make them shelf-stable.
2.5 lbs chicken legs or wings
2 onions, quartered
3 celery stalks
4 quarts water
Salt and Pepper
HOW TO MAKE CHICKEN STOCK
Preheat oven to 450°
Place chicken pieces, onions, carrots and celery on baking sheet
Drizzle with olive oil, sprinkle with salt and pepper and rub to coat the pieces in the olive oil
Roast for 30 minutes
Remove chicken and vegetables and put in a crockpot
Slow cook on low for 24 hours.
Strain meat and vegetables from broth and chill broth, to allow fat to harden and be removed.
If desired, remove meat from bones and put in cupcake tins to freeze for your pups!
In any event, you can add bones back to the crockpot with water to just cover and 1/4 cup of cider vinegar to cook for another 24 hours to make bone broth.
HOW TO CAN CHICKEN STOCK
Prepare Jars and Lids
Bring your stock or broth to a simmer.
Check the rims of your jars to ensure no cracks or chips.
Wash jars, lids and other canning tools well. I always run my jars, lids, headspace gauge, lid lifter and funnel through the dishwasher right before I use them. Once they are out of the dishwasher, I put them on a clean baking tray and set them in the oven (not on) just to keep them clean and out of the way until I am ready to use them. I put the stack of lids sideways in a small bowl so that any water left on them from the dishwasher drips off of them. The lids will rust if water settles on them.
Place your rack in the pressure canner and place your clean jars on the rack. Fill your canner with about 3 inches of water and fill each jar about halfway with water. Put the lid on the pot and bring the water in the pot to a simmer over medium heat and keep the water simmering.
Check your screw bands and discard any that are rusted or bent. Set your screw bands aside
Boil water and pour over the lids. Don't put the lids into boiling water on the stove.
Prepare your work surface: I lay out a clean cloth onto which I place the container holding the hot lids, head gauge, magnetic lid lifter, funnel a bowl of white vinegar and a clean cloth or paper towel, jar lifter, and the screw bands. Set a trivet out for the hot pot of stock or broth.
Bring your pot of hot broth to your work surface
Using your jar lifter, lift one hot jar out of the pot, dump the water back into your sink and bring the jar to your work surface.
Keep your canner at a low simmer throughout this process.
Using your funnel and insert, ladle the hot broth into the jar. leaving a 1" headspace. That 1" headspace is really important, so add a bit or take out a bit so that you have just 1" between the top of the jar and the top of the broth.
Wipe the jar rim and threads with the vinegar, which will remove any stock or fat that may be on the rim. Without a clean, fat-free rim, your jars will most likely not seal...which will make you very sad.
Use your magnetic lid lifter to lift a lid from the hot water and place it on the jar.
Place a screw band on the jar and make sure it is aligned with the threads and screw until just fingertip tight, which means to tighten, just with the strength in your fingers, not putting your whole hand on to tighten. You want it to be on firmly, but not as tight as possible.
Using your jar lifter, place this jar back into your canner and retrieve another jar, repeating the process until are jars are filled.
Make sure you have the correct level of water in your canner. In my Presto Canner, there are some little hashmarks/identations which let me know where my water level should be. Use a long spoon or butter knife to feel for that hashmark and adjust the water level as appropriate.
When you get down to your last 2-3 jars, check the water level of your canning pot and if you need more water in your canner, add water to the pot from the jars that you are pulling out to fill.
Place the lid on your canner and lock it into place.
Leave the weight off of the vent pipe.
Bring the water to a boil, over medium-high heat. When you see and hear the steam venting out of the vent pipe in a strong and steady stream start your timer for 10 minutes.
At the end of 10 minutes, place the weight over the vent pipe.
If you are using a weighted-gauge pressure canner at altitudes of 1,000 ft or below, slowly bring the pressure up to 10 lbs. (Consult an altitude chart for altitudes above 1,000 ft or if you are using a dial-gauge canner)
I find that if I start easing the temperature back when the gauge starts reading 8.5 - 9 lbs, I can ease into the 10 lbs without going too much over.
Once your gauge reaches 10 lbs, start your timer. (20 minutes for pints or 25 minutes for quarts. If you have a mix of pints and quarts, set your timer for 25 minutes.)
Stay near your stove to monitor your gauge. You don't want to fall below 10 lbs or rise too far above 10 lbs. You will have to nudge your stove's heat control just in the tiniest increment to find the sweet spot.
If you do fall below 10 lbs, you need to start your timer again. It must process for the designated time at 10 lbs.
When the processing is complete, turn off your stove and let the canner cool on its own. I find that it takes about 25-30 minutes for that to happen. You will know that the canner has cooled when the Air Vent/Cover Lock drops down on its own.
Once the pressure has returned to zero and the cover lock drops down, wait an additional 2 minutes.
Then, remove the weight from the vent, unlock and remove the lid, making sure to open it away from you so that you don't get a face full of steam.
Let the jars sit in the canner an additional 10 minutes to adjust to room temperature.
Using your jar lifter, lift the jars from the canner, holding them as straight as possible, without tilting.
Place the jars, 1-2 inches apart, on a cooling rack or cutting board somewhere where they won't be disturbed. Let sit for 24 hours.
Listen for the lids to pop. Remove any jars on which the lid has not popped and place it in the refrigerator.
After 24 hours, remove the bands and wipe down your jars. Check that all lids have sealed. They will curve downward and will not give when pressed.
Once again, jars that haven't sealed must be reprocessed or refrigerated.
Store jars in a cool, dark place.
The ingredients in this recipe will fit into one slow cooker. If you do have a second slow cooker, I would definitely double the recipe.
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