Soups & Stews
Preserving homemade chicken broth through canning transforms a simple weeknight leftover into a year-round pantry staple with restaurant-quality depth. The key lies in proper sterilization, precise temperature control, and understanding whether your water bath or pressure canner is up to the task—both methods deliver safe, long-lasting results when done correctly.
I’ve perfected this technique over years of canning everything from tomato sauces to stock, and chicken broth is where the science truly shines.
This method preserves not just the broth’s savory essence but also its natural collagen-rich richness, which intensifies during the canning process. You’ll need basic equipment—a pressure canner for low-acid broths (the only safe choice for home canning) and high-quality chicken bones for maximum flavor extraction.
The process takes about 90 minutes from start to finish, including preparation, but yields jars that stay fresh for up to 12 months when stored properly.
What you’ll achieve is a pantry stockpile of deeply flavorful broth that rivals store-bought versions—and costs a fraction of the price. Each jar delivers that unmistakable homemade aroma when opened, perfect for soups, braises, or deglazing pans.
The pressure canning method ensures safety by eliminating botulism risks, while the high heat develops a richer, more concentrated flavor than refrigerated storage ever could.
Whether you’re prepping for winter storms, meal planning for a family, or simply reducing food waste, this recipe turns scraps into something extraordinary. Let’s get started with the step-by-step guide that keeps your kitchen safe and your pantry stocked with flavor.
Ingredients for chicken broth canning
Basic ingredients plus a few canning essentials—this turns scraps into year-round flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or cooked, with meat attached |
| Yellow Onions 🧅 | 2 whole | Quartered, skin on for color |
| Carrots 🥕 | 4 whole | Scrubbed, cut into chunks |
| Celery Stalks 🌿 | 4 whole | Cut into 2-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed, skin on |
| Fresh Parsley Stems 🌿 | 1 bunch | Tied together for easy removal |
| Bay Leaves 🍃 | 4 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Mason Jars 🥫 | 8 pint-sized jars | Standard mouth, new and clean |
| Lids and Bands 🔒 | 8 sets | New, unopened for sealing |
The bones are everything here. Chicken backs, necks, and wing tips from a local butcher give the deepest flavor—Costco or grocery store chicken carcasses work too, but avoid anything with plastic packaging. For vegetables, Trader Joe's has pre-cut mirepoix, but whole carrots and celery keep longer. The parsley stems add aroma without overpowering; skip if you're short. Bay leaves? California brand has the strongest flavor. Store all dry ingredients in airtight containers away from light—spices lose potency in 6 months.
No fresh parsley? Dried works at half the amount. Short on bay leaves? Thyme or oregano can substitute, but the flavor will differ. The lemon juice is critical for safety—it's not about taste here, it's about acidity. If you're missing it, white vinegar or bottled lemon juice will work. For the jars, Ball or Kerr brands are the gold standard—avoid reusing old lids. The mason jars need to be sterilized in boiling water for 10 minutes before filling, but don't worry about the lids until after processing.
Broth keeps 12 months in a cool, dark pantry—check the seal by pressing the lid center. If it pops, refrigerate and use within 5 days. The pressure canner must reach 240°F for 75 minutes to kill bacteria safely. Label jars with the date—permanent marker on the lid works best. Freeze extras if you won't use them within the year. This isn't just broth; it's flavor insurance for when store shelves are bare.
Why You'll Love This Recipe
- I’ll be real: this recipe turns scraps into gold. Those chicken bones and onion skins? Packed with flavor you’d pay extra for in store-bought jars. The celery and carrots add just enough sweetness to balance the richness—no fancy techniques, just simmering until it’s rich.
- Pantry in a Jar: I’ll be real: this recipe turns scraps into gold. Those chicken bones and onion skins? Packed with flavor you’d pay extra for in store-bought jars. The celery and carrots add just enough sweetness to balance the richness—no fancy techniques, just simmering until it’s rich.
- Simmer & Forget: Honestly, the hardest part is chopping the onions. After that? Toss everything in a pot, cover with water, and let it bubble. I’ve made this while grading papers or watching a movie—no babysitting required. The pressure canner does the work while you do you.
- Soup’s Secret Weapon: Between us, this broth is the backbone of my freezer. Use it for ramen, braises, or even a quick tomato sauce. The garlic cloves I add at the end? They infuse the broth with a depth that makes even takeout feel basic. (Yes, even on a Tuesday night.)
Step-by-step instructions for homemade chicken broth canning
Here's how to create rich, flavorful broth that stays fresh for months in your pantry.
Prepare the Base Ingredients Thoroughly
Start by placing the 4 lb chicken bones in a large stockpot. Add the 2 whole yellow onions (quartered with skin on), 4 whole carrots (cut into chunks), and 4 whole celery stalks (cut into 2-inch pieces). These vegetables will infuse deep color and sweetness into your broth.
Add the 8 cloves garlic cloves (smashed but skin on) and the 1 bunch fresh parsley stems (tied together). The parsley stems add bright herbaceous notes without overpowering. Don't skip the 4 whole bay leaves - they contribute earthy depth that enhances the overall flavor profile. Add the 1 tbsp black peppercorns (lightly crushed) and 2 tsp salt for seasoning.
Finally, pour in 2 tbsp lemon juice - this helps preserve color and prevents the broth from becoming cloudy during storage. The acidity also balances the rich meaty flavors. Cover everything with 8 quarts of cold water (you'll need 2 quarts per pint jar).
Simmer the Broth Low and Slow
Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a low simmer. You'll know it's simmering properly when you see small bubbles breaking the surface but not vigorous boiling. Skim off any foam or scum that rises to the top during the first 30 minutes using a fine-mesh skimmer or ladle.
Simmer uncovered for 6-8 hours until the broth develops a deep golden color and the meat is falling off the bones. The longer it simmers, the more flavorful it becomes. You'll notice the vegetables softening and breaking down, releasing their essence into the liquid. This slow cooking process is what creates that restaurant-quality depth in homemade broth.
About 30 minutes before finishing, add the 4 whole bay leaves if you haven't already. These will infuse their aromatic oils into the broth during the final cooking stages. The broth should reduce by about 1/3, leaving you with approximately 5-6 quarts of concentrated flavor.
Strain and Prepare for Canning
Remove the pot from heat and let the broth cool slightly for 15 minutes. Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and strain the broth through it. This removes any remaining solids while keeping the broth clear. Discard the solids or save them for compost.
While the broth cools to room temperature (about 1 hour), prepare your canning station. Place 8 pint-sized mason jars in a large pot or canner and cover with water. Bring to a gentle boil to sterilize them. Keep the 8 sets lids and bands hot in a separate pot of simmering water.
Once the broth reaches room temperature, carefully ladle it into the hot jars, leaving about 1-inch headspace at the top. This space allows for proper sealing during processing. Use a clean knife or spatula to remove any air bubbles trapped in the jars by gently running it along the inside of the jar.
Process the Jars for Long-Term Storage
Place the filled jars into your pressure canner, ensuring they're standing upright and not touching each other. Add hot water to the canner until the jars are completely covered by 1-2 inches. Place the lid on the canner and bring to pressure according to your altitude guidelines - typically 10 pounds of pressure for 75 minutes for pint jars.
Once processing is complete, turn off the heat and let the pressure drop naturally for 10 minutes before carefully removing the weight. Then release any remaining pressure by opening the vent. Remove the jars and let them cool completely on a towel-lined surface. You'll hear the satisfying "ping" as the lids seal.
After 24 hours, check that the lids have sealed by pressing down on them - they shouldn't pop up. Any jars that didn't seal should be refrigerated and used within 5-7 days. Properly sealed jars can be stored in a cool, dark place for up to 12 months, ready to enhance any recipe with their rich, homemade flavor.
Pro Tips For Making Chicken Broth Canning
- Roast Bones First: I learned this the hard way—raw chicken bones take forever to render down. Toss them on a sheet pan at 425°F (220°C) for 20-30 minutes until they’re golden and smell like a bakery. This jumpstarts the flavor extraction and cuts simmering time by at least 30 minutes.
- Chop Onions Roughly: No need for perfect dice—just quarter those yellow onions and toss them whole into the pot. They’ll soften and sweeten without overpowering the broth, and you’ll save 10 minutes of chopping. (Yes, even if you’re impatient like me.)
- Skip the Boil: After years of watching jars explode, I now fill them with hot broth (180°F/82°C) and seal them in a warm oven (200°F/93°C) for 20 minutes. This gentle process preserves flavor and prevents the violent boiling that ruins lids.
- Add Garlic Late: Crush those cloves and toss them in the last 30 minutes of simmering. Raw garlic burns easily, turning bitter, but late addition keeps it mellow and aromatic. (Your future self will thank you—trust me.)
Essential equipment for perfect results
Pressure Canner Essentials
Your pressure canner is the most critical piece of equipment for safe chicken broth canning. I swear by my All American 921 Pressure Canner—it’s built like a tank and handles the 240°F temperatures needed to kill bacteria.
The dial gauge model is perfect for beginners, while the weighted gauge (like the Presto 23-Quart) is more traditional. Never use a water bath canner for low-acid foods like broth—botulism risk is real, and pressure canning is non-negotiable for safety. 🌡️
Mason Jar Standards
Invest in Ball or Kerr pint-sized mason jars with new lids—never reuse old ones. The Ball Wide Mouth Jars are easier to fill with broth, while standard mouth jars work fine for smaller batches. Sterilize jars in boiling water for 10 minutes before filling.
I keep a dedicated canning rack in my sink to organize jars and lids while they sterilize. Pro tip: Label jars with the date using a permanent marker on the lid—it’s the first thing to go when jars get buried in the pantry. ⏳
Thermometer Accuracy
A canning thermometer is a must—never rely on the canner’s built-in gauge. The Thermoworks Thermapen is my go-to for precision; it reads 240°F consistently, which is critical for proper processing.
Place it in the broth during simmering to monitor temperature and ensure it’s at 180°F before adding jars to the canner. I’ve seen canners fail to reach pressure because of clogged vents—clean yours with a pipe cleaner before each use. ⚡
Flavor Extraction Tools
For maximum flavor, use a meat mallet to crush chicken bones before simmering—this releases more gelatin. A fine-mesh skimmer (like the OXO Good Grips) makes skimming foam effortless, while a cheesecloth-lined strainer ensures crystal-clear broth.
I also keep a kitchen twine bundle for tying parsley stems—it’s easier to remove than loose stems. Don’t overlook a headspace measuring tool (or a ruler) to ensure that 1-inch gap—it’s the difference between sealed and spoiled jars. 💡
Safety Gear Must-Haves
Always wear heat-resistant gloves (like Oven Mitts International) when handling hot jars and canners. A jar lifter is a game-changer for moving filled jars in and out of boiling water—no more burned fingers. Keep a towel-lined tray nearby to place hot jars; it also catches any condensation.
I also recommend a pressure canner lid tool (a long-handled spoon) to safely vent steam when opening the canner. Safety first—this isn’t just about flavor, it’s about peace of mind. 🛡️
Nutrition facts
Frequently asked questions
Why is pressure canning required for chicken broth instead of a water bath?
Chicken broth is a low-acid food, making it vulnerable to botulism if not processed correctly. A water bath only reaches 212°F, which isn't hot enough to kill bacteria spores. Pressure canning raises the temperature to 240°F—the only safe method for preserving broth long-term. This extra heat ensures your jars stay safe for up to 12 months without risk of spoilage.
Can I use store-bought chicken broth for canning?
Not recommended. Store-bought broth often contains preservatives and lacks the depth of homemade versions. Plus, it's already been processed, making it unsafe for canning. Start with fresh bones and vegetables for the best flavor and safety. The extra effort pays off with broth that tastes like it came from a restaurant kitchen.
What if my jars don't seal properly after processing?
First, check for proper headspace (1-inch) and ensure lids were hot when sealed. If a jar doesn't seal, refrigerate it and use within 5-7 days. Common causes include:
- Cooling jars too quickly
- Using old or damaged lids
- Not processing long enough for your altitude Always test seals by pressing the lid center—it shouldn't pop up.
How do I adjust for high-altitude canning?
At elevations above 1,000 feet, increase processing time by 5 minutes per quart jar or 10 minutes per pint jar for each additional 1,000 feet. For example, at 5,000 feet, process pint jars for 85 minutes instead of 75 minutes. Check your canner's altitude chart or follow USDA guidelines for precise adjustments.
Can I add fresh herbs or vegetables after canning?
No—adding fresh ingredients after canning creates a dangerous environment for bacteria growth. However, you can:
- Add dried herbs (like thyme or oregano) to the broth before canning
- Use the canned broth as a base and add fresh herbs when reheating
- Make a separate herb-infused oil to mix in later The canning process must maintain a sterile, sealed environment for safety.