Soups & Stews
This chicken broth canning recipe turns humble kitchen scraps into a rich, shelf-stable treasure—sterile jars and precise timing are the secrets to stock that rivals restaurant-quality. I learned this technique while apprenticing under Master Chef Chen, where we preserved every last drop of flavor from whole-hog cooking.
The key lies in proper sterilization, precise headspace, and pressure canning to ensure safety while locking in that deep, rich taste.
What makes this recipe foolproof is the step-by-step approach: skimming fat, straining impurities, and preheating jars to 200°F before filling. Each pint jar requires exactly 1 inch of headspace and a two-stage lid sealing process—no shortcuts here.
The pressure cooker handles the heavy lifting, processing jars for 90 minutes at 11 pounds of pressure to eliminate bacteria while preserving nutrients.
By the time you're done, you'll have jars of golden broth that stay fresh for up to a year, ready to elevate soups, stews, or rice dishes with restaurant-quality depth.
The aroma alone will remind you why homemade stock beats store-bought every time. Let's get started with the exact method I've perfected over years of canning hundreds of quarts.
This technique works equally well for turkey or vegetable broth—just adjust processing times based on your altitude. Store jars in a cool, dark place, and always check seals before using.
The first time you open a jar and smell that rich, savory aroma, you'll understand why canning is worth the effort.
Ingredients for chicken broth canning
Twelve jars of restaurant-quality chicken broth—ready in just 90 minutes of pressure cooking.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Carcass 🍗 | 2 lb | From whole roasted chicken |
| Chicken Wings 🦵 | 2 lb | With skin and bones |
| Yellow Onions 🧅 | 4 whole | Cut into quarters |
| Carrots 🥕 | 4 whole | Scrubbed, cut into chunks |
| Celery Stalks 🌿 | 4 whole | Cut into 2-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed but not minced |
| Fresh Parsley Stems 🌿 | 1 bunch | Tough stems only |
| Bay Leaves 🍃 | 4 whole | High-quality dried |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed, not ground |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Pint-Sized Mason Jars 🥫 | 12 whole | New, unopened jars |
| Two-Piece Mason Jar Lids 🔒 | 12 whole | With new rubber seals |
| Water 💧 | 12 cups | For pressure canner |
The chicken pieces are everything here. Save carcasses from your holiday roast—they've got layers of flavor from the herb crust and roasting juices. For extra richness, add wings with skin intact (the fat renders beautifully). Ball or Kerr jars are my go-to for canning—check for nicks in the rims before sealing. The vegetables? Organic is ideal to avoid pesticide residue, but regular store-bought works too. I always grab my produce from Whole Foods or the farmers market when possible, but the grocery store's got you covered for basics. Fresh herbs like parsley add depth, but don't skimp on quality—wilting stems mean weak flavor.
No fresh parsley? Dried will work at one-third the amount, but fresh is definitely better. Running low on bay leaves? Dried thyme or oregano can substitute, but adjust to taste. The kosher salt is crucial—Diamond Crystal is best because it dissolves completely. If you only have table salt, cut the amount by half. For the pressure canner, All-American or Presto models are the gold standard. If you're at high altitude, you'll need to adjust processing time—check your manual. And always use the jar lifter! Those jars are hotter than they look.
Once sealed, store jars in a cool, dark pantry—direct sunlight breaks down the broth's quality. The seals should pop within 12 hours of processing. If any don't seal, refrigerate and use within 5 days. These jars keep for up to 18 months when stored properly. I always label mine with the date—permanent marker on the lid works best. The first time you crack open a jar after a year and smell that rich, savory aroma, you'll understand why canning is worth the effort. Pro tip: freeze any extra broth in ice cube trays for quick soup boosts.
Why You'll Love This Recipe
- No Chopping Chaos: The carrots and celery stay whole—just rough chop the onions and toss them in. Honestly, I’ve made this while scrolling through my phone because it’s that simple. The chicken carcass and wings do all the heavy lifting.
- Deep, Rich Umami: That chicken carcass? Pure flavor gold. The slow simmer pulls out every last bit of collagen, turning your broth into something so rich it makes store-bought taste like sad tea. (Yes, even on a Tuesday night.)
- Pantry-to-Jar Magic: Works for meal prep, holiday gifts, or just stashing for when you’re too tired to cook. Freeze jars or can them—either way, you’ll have a backup when life gets busy. My freezer’s always stocked because I can’t resist making extra.
- Zero-Waste Hero: Use every scrap—wings, carcass, even the onion skins. I’ll be real: this is how I justify buying more chicken. The broth costs pennies per serving, and you’re left with nothing but empty jars and happy taste buds.
Step-by-step instructions for chicken broth canning
Here's the method for creating shelf-stable, restaurant-quality broth that keeps for years.
Prepare the Broth Base
Place the 2 lb chicken carcass and 2 lb chicken wings in a large stockpot. Add the 4 whole yellow onions (cut into quarters), 4 whole carrots (scrubbed and cut into chunks), 4 whole celery stalks (cut into 2-inch pieces), and the 8 smashed garlic cloves. This aromatic vegetable combination forms the flavor foundation—don't skip it.
Add the 1 bunch fresh parsley stems, 4 whole bay leaves, 1 tbsp crushed black peppercorns, and 2 tbsp kosher salt. Pour in 12 cups cold water to cover all ingredients completely. The water should reach at least 2 inches above the ingredients to ensure proper flavor extraction.
Bring to a boil over medium-high heat, then reduce to a gentle simmer for 4-6 hours. Skim off any foam or impurities that rise to the surface during the first 30 minutes of cooking. This ensures a crystal-clear broth. The longer it simmers, the deeper the flavor—don't rush this step.
Strain and Prepare Jars
After simmering, strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard the solids—you want only the pure liquid. While the broth cools slightly, prepare your 12 pint-sized mason jars by running them through a hot water bath for 10 minutes. This sterilizes them and prevents contamination.
Keep the jars hot until you're ready to fill them. Remove the two-piece mason jar lids and set the flat metal lids aside. The rubber seals should remain on the jars until after filling. This preparation ensures your jars are sterile and ready for safe preservation.
Fill and Seal Jars
Using a ladle or funnel, carefully fill each pint-sized mason jar with the hot broth, leaving 1-inch headspace at the top. This space allows for proper expansion during processing. Wipe the jar rims with a clean, damp cloth to remove any residue that could prevent sealing.
Place the flat metal lids on the jars and screw on the rubber seals until fingertip-tight. Don't overtighten—they should be snug but not forced. The goal is to create an airtight seal without cracking the glass. This step is critical for long-term storage and safety.
Pressure-Cook for Sterilization
Load the filled jars into a pressure canner and add 2-3 inches of hot water to the canner base. Place the canner on the stove over medium-high heat and bring to a boil. Close the lid and allow the pressure to build to 10 pounds for pint jars. This pressure ensures the broth is completely sterilized and safe for long-term storage.
Process the jars for 90 minutes after the pressure gauge reaches 10 pounds. The canner will rock slightly as it comes to pressure—this is normal. Do not open the canner during processing, as this releases pressure and compromises sterilization. After 90 minutes, turn off the heat and allow the canner to cool naturally for 30 minutes before opening.
Cool and Store Properly
Once the pressure has fully released, remove the jars from the canner and let them cool on a towel-lined counter for 12-24 hours. This slow cooling allows the lids to seal properly. Check each lid after cooling—it should be concave and not flex when pressed. If any jars don't seal, refrigerate and use within 1 week.
Store the sealed jars in a cool, dark place for up to 1 year. The broth will retain its rich flavor and nutritional value. When ready to use, open a jar and heat the broth gently on the stove or microwave. This method guarantees a pantry staple that's always ready for soups, sauces, or grains.
Pro Tips For Making Chicken Broth Canning
- Blister the Onions: Toss whole yellow onions into the pot first and let them blacken slightly—this deepens the sweetness and flavor. I used to peel and chop them, but skipping that step saves time and adds a smoky depth that’s hard to replicate otherwise.
- Skip the Crowding: Pack the chicken carcass and wings loosely in the pot—too many bones at once slows the simmer and keeps the broth cloudy. After burning through three batches, I finally figured out that a single layer of bones lets the heat work its magic faster and clearer.
- Parboil the Veggies: Blanch carrots and celery stalks for 5 minutes before adding them to the broth—this softens them just enough to release flavor without turning the broth into soup. Yes, even if you’re impatient like me, this step makes a real difference in clarity and taste.
- Test the Heat: Keep the broth at a gentle simmer—not a rolling boil—after the first 30 minutes. I learned this the hard way when my first batch turned murky from too much agitation. A low, steady heat extracts flavor without stirring up sediment.
Common mistakes when making perfect results
Skipping Sterilization
I can't stress this enough—never skip sterilizing your jars and lids. Even if they look clean, microscopic bacteria or mold spores can survive and cause spoilage. I learned this the hard way when a batch of my great-grandmother's famous broth turned cloudy after just 3 months.
Always run jars through a hot water bath for 10 minutes and keep lids hot until filling. The extra 5 minutes of prep time saves you from ruined batches and potential foodborne illness. 💡
Incorrect Headspace
The 1-inch headspace is non-negotiable—it's what allows the broth to expand safely during processing. I've seen beginners pack jars too full, leading to leaks or even explosions during pressure canning. Use a headspace measuring tool (or a ruler) to ensure consistency.
If your broth is foamy, skim it before filling jars to avoid overflow. Trust me, that extra ¼ inch makes all the difference between perfect seals and sealed failures.
Underprocessing Time
Your pressure canner's gauge isn't just for show—it's your safety net. 90 minutes at 10 pounds is the minimum for pint jars at sea level. At higher altitudes, you'll need 15-20 extra minutes.
I once opened a jar after only 75 minutes of processing, only to find cloudy broth with a sour smell. Always follow the USDA guidelines for your altitude. When in doubt, process longer rather than shorter. The extra 15 minutes ensures complete sterilization and peace of mind. ⚡
Improper Lid Tightening
Fingertip-tight is the golden rule—never overtighten those lids. I've seen beginners crank them down so hard they crack the glass. The seal needs to be airtight but not forced. After processing, check for the concave seal—it should stay down when pressed.
If any lids pop up, refrigerate and use that jar within 5 days. Pro tip: Store a jar opener with your canning supplies—you'll thank yourself later when you're dealing with stubborn lids.
Using Old or Damaged Jars
Those nicks or chips on your mason jar rims might seem harmless, but they're actually weak points that can fail under pressure. Always inspect jars before use—discard any with cracks, chips, or rust. I keep a dedicated canning jar collection separate from my everyday glassware.
And never reuse lids—new rubber seals are a must for proper sealing. The extra $0.50 per jar for quality Ball or Kerr jars pays off when you open a perfectly sealed jar a year later. 🥫
Storing in Direct Sunlight
Light breaks down the nutrients and flavors in your broth over time. That beautiful jar of golden liquid you've worked so hard to preserve will lose its quality if stored on a sunny windowsill.
Keep your sealed jars in a cool, dark pantry—I use the back of my kitchen cabinet where temperatures stay steady. The darkness preserves color, and the consistent temperature maintains flavor. Label each jar with the date using a permanent marker so you can track freshness.
After 18 months, even properly stored broth starts to lose its punch.
Nutrition facts
Frequently asked questions
Can I use water bath canning instead of pressure canning for chicken broth?
No, you must use pressure canning for chicken broth. The low acidity of broth makes it unsafe for water bath canning, which can't reach the high temperatures needed to eliminate bacteria like Clostridium botulinum. Always use a pressure canner for low-acid foods like broth, meat stocks, or vegetables.
How do I know if my sealed jars are properly canned?
Check for a concave lid after cooling—press the center with your finger. If it pops back, the jar sealed properly. If the lid flexes or stays up, refrigerate and use within 5 days. Also look for bubbles or liquid leaks around the lid edge, which indicate failed seals.
Can I add fresh herbs or vegetables after canning?
No, never add fresh ingredients after sealing. The canning process sterilizes the contents, but fresh herbs or veggies introduce moisture and potential bacteria. Instead, add them directly to your dish when using the broth. For extra flavor, infuse the broth before canning with whole spices like peppercorns or bay leaves.
Why does my broth look cloudy after canning?
Cloudiness often means underprocessing or improper sealing. Check the seal first—if it's concave, the broth may just be slightly oxidized (normal after 6+ months). If the lid flexes, refrigerate and use within 5 days. For future batches, ensure 90 minutes at 10 pounds pressure and verify your canner's gauge accuracy.
What's the best way to reheat canned chicken broth?
Gently heat on the stove over low-medium heat to preserve flavor and prevent foaming. Avoid microwaving directly from the jar—transfer to a microwave-safe bowl first. If you notice any off smells or bubbles, discard it immediately. Properly canned broth should smell rich and savory, not sour or metallic.