September 2, 2015

How to Pressure Can Chicken Broth

I spent a day this week making chicken broth. (If you'd like to read about my process, I wrote about how to make chicken broth in a guest post at Summer's Acres some time ago.)

How to pressure can chicken broth.

This batch yielded seven pints, which I pressure-canned. You can freeze broth if you prefer, but I'd rather have it on a shelf, where I can pour it out of a jar into what I'm cooking without having to thaw it first.

Canning low-acid foods such as broth requires a pressure canner. Fruits and fruit preserves such as jams and jellies are about the only foods you can safely can with a water-bath canner. Tomatoes can also be water-bathed if you add a bit of acid such as lemon juice.

First, assemble your equipment:

The tools you need to pressure can.

Jar lifter, canning funnel, tongs to take lids out of hot water.

Warm up the canning lids.

New lids, kept in warm water to soften the rubber. Do not re-use lids.

Keep the canning jars warm until ready to fill.

Jars, clean and kept in hot water until needed.

Canning rings, or bands.

Rings, also called bands.

Pressure canner

Pressure canner. I use this 23-quart Presto pressure canner and love it. (Affiliate link)

Now, how to do it:

Heat the broth to boiling.

Heat the broth. Since I make broth one day, and can it the next, I put it in a clean stockpot and bring to a boil.

Jar breakage is minimized by adding hot broth to hot jars that are then placed in hot water in your pressure canner.

Add the recommended amount of water to your pressure canner.

Add the recommended amount of water to your pressure canner (check the instruction booklet). Mine uses 3 quarts of hot water, so I fill a quart jar three times and add to the canner. I also add two tablespoons of white vinegar to prevent mineral deposits on the jars.

Fill jars, leaving one inch of headspace.

Check your jars for nicks or sharp edges on the rims. Using the canning funnel, fill your jars leaving one inch of headspace.

Wipe the rim of the jars with a damp rag.

Use a damp rag to wipe the rim of the jar, to remove any food or grease that might have splashed.

Place a warm lid on the jar.

Using tongs or a lid magnet, remove a lid from the warm water and place on the jar.

Tighten the ring until it's finger tight, but don't over-tighten.

Add the ring and tighten just until it's finger tight; do not over-tighten.

Use a jar lifter to put the jars in the canner.

The jars are hot, so use your jar lifter to pick up a jar and place carefully in the canner. Try not to bang the jar against the side of the canner or against another jar, to avoid the chance of breakage.

Bring the canner up to pressure.

Following the directions for your canner, close the canner, and bring the temperature up. Steam will begin to flow from the vent pipe. After ten minutes of letting the steam vent, add the pressure regulator and wait for the dial gauge to register the correct amount of pressure.

Bring the canner up to pressure.

When the pressure is reached, begin timing. Pints of broth require twenty minutes at 11 pounds of pressure at my altitude. I seem to always have the pressure higher than needed, but as long as it doesn't go below 11 pounds, it's ok.

When the timer tells me my broth is done, I turn off the heat and move the canner carefully off the burner. It's hot and it's heavy, so be careful! DO NOT take the top off or try to hurry the cooling-down process. Let the canner cool down naturally. The air vent/cover lock will drop down, and you can then remove the pressure regulator. Wait another ten minutes before you remove the lid of the canner.

Let the air vent/cover lock drop down.

When you open the lid, be sure to lift the side farthest from your face first so that any steam will be directed away from you. Use the jar lifter to carefully lift each jar straight up - do not tilt them - and place on a padded surface such as a towel-covered counter.

Let jars rest undisturbed for 24 hours.

The jars are still VERY hot. Do not bump them on anything. Let them rest undisturbed for 24 hours.

Test the lids after 24 hours to make sure they've sealed.

After that 24 hours, test the lids to see if they've sealed. If one "bounces" up and down, it did not seal, and you need to either use it or put the contents into the freezer; you cannot store it on a shelf if the jar did not seal correctly. You can process it again, but you must replace the lid with another new one.

How to pressure can chicken broth.

Wipe down the outside of the sealed jars to remove any residue. Remove the rings for storage, label, move to your storage area, and admire your hard work!

This post has been shared at some of my favorite blog hops.


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  1. Kathy you always do a great job with your step-step instructions. Kudos to you!

  2. Thank you, Tracy. That's sweet of you to say!

  3. Very good tutorial. Thanks for sharing on the Homestead Blog Hop.

  4. This is one of the things I keep meaning to do. We use so much chicken broth and for some reason I keep buying it in the store when I have chicken backs in the freezer waiting to be made into stock. Crazy. LOL

    I'm stopping by from the Homestead Blog Hop. I've chosen your post to be one of this week's features. Please feel free to grab a Featured button to add to your post.

  5. Bonnie, thank you so much for featuring my post. I hope you'll give this a try, chicken broth is so easy to make plus you already have the chicken backs in your freezer. ;-) It's one of the easier things to pressure can too, if you're new to the process. Good luck!

  6. There is nothing like having jars of homemade chicken broth in the pantry! We also enjoy beef broth. Thank you for sharing this on the Art of Home-Making Mondays! :)

  7. Homemade Chicken Broth is so lovely - and so nutritious too! This is an excellent tutorial. Pinning! Thank you for being a part of the Hearth and Soul Hop, Kathi!

  8. Thank you, April!


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