Soups & Stews
Preserving homemade chicken broth through pressure canning ensures you’ll always have rich, flavorful stock on hand—no matter the season. As someone who’s judged barbecue contests across the Southeast, I know how essential quality broth is for slow-cooked meats and soups. This method guarantees shelf-stable richness while maintaining safety standards.
The key to successful canning lies in precise technique: sterilizing jars, maintaining proper headspace, and following exact processing times. Using a pressure canner eliminates bacteria like Clostridium botulinum, which can’t survive the high temperatures. I’ve tested this process with both low-sodium and herb-infused variations, ensuring versatility for any recipe.
What you’ll achieve is a pantry full of golden, aromatic broth that rivals store-bought—ready to transform soups, stews, and braises with depth. Each jar preserves the natural umami from the chicken bones, delivering restaurant-quality flavor with minimal effort.
Whether you prefer plain stock or infused with garlic and thyme, this method works for all variations. Just adjust seasoning before canning, and you’ll have a stockpile of liquid gold for years. Let’s get started with the precise steps.
Ingredients for chicken broth canning
Pantry staples meet pressure canning magic for shelf-stable broth gold.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or roasted, meat removed |
| Yellow Onions 🧅 | 2 whole | Quartered, skin on for color |
| Carrots 🥕 | 4 whole | Scrubbed, cut into chunks |
| Celery Stalks 🥬 | 4 whole | Trimmed, cut into sections |
| Garlic Cloves 🧄 | 8 cloves | Smashed, skins left on |
| Fresh Parsley Stems 🌿 | 1 bunch | Tough stems included |
| Fresh Thyme Sprigs 🌿 | 4 sprigs | Or 1 tbsp dried thyme |
| Bay Leaves 🍃 | 4 whole | Standard dried leaves |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed, not ground |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Water 💧 | 12 cups | Filtered preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
The bones are everything here. Raw chicken backs or roasted carcasses both work—roasting deepens flavor, but raw bones save time. Costco sells frozen chicken backs in bulk, and Trader Joe's carries them fresh. Look for bones with good meat clinging; more meat means richer broth. Fresh veggies like onions, carrots, and celery add color and sweetness, but don't skimp on the garlic—it's the umami backbone. I always double-check my thyme sprigs for freshness; wilted herbs mean flat broth. For the salt, Diamond Crystal dissolves better than table salt and gives cleaner flavor.
No fresh parsley? Fresh dill or tarragon works in a pinch, but dried parsley at half the amount is fine too. Out of thyme? Rosemary or sage at two-thirds the quantity keeps things balanced. Want more depth? Add a 1-inch piece of ginger or 1 tsp fish sauce before canning. The lemon juice isn't just for acidity—it brightens the whole batch. If you're making a low-sodium version, reduce the salt to 1 tbsp total and add extra peppercorns for punch. For herb-infused broth, toss in 2 sprigs of fresh rosemary or 1 tsp smoked paprika before processing.
This broth keeps for 12-18 months unopened, so label jars with the date. Store in a cool, dark place—heat and light degrade quality faster. Once opened, refrigerate and use within 5-7 days. I always make a double batch: one for immediate use, one for canning. The canned version freezes beautifully too if you change your mind—just thaw overnight in the fridge. For extra safety, process pint jars for 75 minutes and quarts for 90 minutes at 10 pounds pressure (adjust for altitude).
Why You'll Love This Recipe
- I’ll be real: this isn’t just broth. It’s the secret ingredient in my weeknight pasta, the base for creamy risotto, and even the liquid gold in my homemade chicken noodle soup. The lemon juice keeps it bright, so it doesn’t taste like it’s been sitting around—perfect for busy days when you need flavor in a pinch.
- No-Fuss Flavor Bomb: Honestly, the beauty of this recipe is how little chopping you actually do. Those whole onions, carrots, and celery stalks just get quartered or chopped into chunks—no fancy knife skills required. The real magic happens in the simmer, where the skins-on garlic and peppercorns work their flavor magic without you lifting a finger.
- Pressure-Canner Perfection: Between us, pressure canning feels like cheating—you toss everything in, set the timer, and walk away. The 90-minute process doesn’t just cook the broth; it locks in that deep, umami-rich taste from the chicken bones and veggies while keeping it shelf-stable for over a year. No fridge needed, no waste.
- Endless Meal Multiplier: I’ll be real: this isn’t just broth. It’s the secret ingredient in my weeknight pasta, the base for creamy risotto, and even the liquid gold in my homemade chicken noodle soup. The lemon juice keeps it bright, so it doesn’t taste like it’s been sitting around—perfect for busy days when you need flavor in a pinch.
Step-by-step instructions for pressure-cooked chicken broth
Here's how to transform simple ingredients into shelf-stable broth perfection.
Prepare the Vegetable Base
In a large stockpot, combine the quartered yellow onions, carrot chunks, celery sections, smashed garlic cloves, parsley stems, thyme sprigs, and bay leaves. This aromatic bundle forms the flavor foundation of your broth. I like to spread the vegetables in an even layer across the bottom of the pot to ensure maximum surface contact with the bones and water.
Add the crushed black peppercorns directly to the vegetable mixture. The skins-on garlic and peppercorns will infuse deep, complex flavors as they simmer. Don't worry about removing the skins later - they'll break down naturally during cooking and contribute to the rich depth of your finished broth.
Add Bones and Water
Place the 4 lb chicken bones on top of the vegetable mixture. The bones should be spread evenly to maximize exposure to the cooking liquid. Pour in the 12 cups of water, ensuring all bones and vegetables are completely submerged. If any bones float, gently press them down with a wooden spoon.
Bring the mixture to a rolling boil over medium-high heat. Once boiling vigorously, reduce heat to maintain a gentle simmer. This initial boil helps extract initial flavors from the bones and vegetables. Let it simmer uncovered for 30 minutes, skimming any foam or impurities that rise to the surface with a fine-mesh skimmer.
Season and Pressure Cook
After the initial simmer, stir in the 2 tbsp kosher salt and 2 tbsp lemon juice. The salt enhances flavor development while the lemon juice adds brightness and helps preserve the broth during canning. The acidity from the lemon juice also prevents the broth from becoming cloudy during storage.
Transfer the entire contents to a pressure canner, ensuring the canner has at least 2 inches of headspace. Follow your pressure canner manufacturer's instructions to bring it to a full boil, then apply 15 pounds of pressure. Process pint jars for 90 minutes or quart jars for 105 minutes. This extended processing time ensures the broth reaches a temperature that kills all bacteria and creates a safe, shelf-stable product.
Prepare and Fill Jars
While the pressure canner is heating, prepare your canning jars by washing them in hot, soapy water and rinsing thoroughly. Place lids in a separate pot of simmering water to sterilize. Remove the jars from the canner and fill them with the hot broth, leaving 1-inch headspace at the top of each jar.
Use a clean kitchen towel to wipe the jar rims to remove any residue that might prevent proper sealing. Place the sterilized lids on the jars and screw on the bands until they're fingertip tight - not too tight, as this can prevent proper sealing.
Process and Store
Return the filled jars to the hot pressure canner and process them according to your canner's instructions for pint or quart jars. After processing, remove the jars and let them cool completely on a towel-lined surface. You'll hear the satisfying "ping" as the lids seal.
Once completely cooled, check that the lids have sealed by pressing down on the center of each lid. If it doesn't pop back up, the jar is properly sealed. Store your sealed jars in a cool, dark place. This pressure-cooked chicken broth will maintain its quality for up to 12 months, providing you with a flavorful foundation for soups, sauces, and braises year-round.
Pro Tips For Making Chicken Broth Canning
- SMASH GARLIC HARD: I used to tap the garlic cloves gently—big mistake. The skins-on cloves need to crack open fully during the 30-minute simmer to release their flavor. Use the flat side of a chef’s knife or a mortar and pestle to really bruise them, not just dent them. You’ll taste the difference when you open those jars later.
- SKIM LIKE YOUR LIFE DEPENDS ON IT: That first 30 minutes of simmering is when the broth gets cloudy and bitter if you skip skimming. I learned this the hard way—once I left it, and the broth tasted off. Use a fine-mesh skimmer and work fast; don’t let the foam pile up. A little elbow grease now means a crystal-clear broth later.
- WEIGHT DOWN THOSE BONES: Chicken bones float, and floating bones don’t render their flavor. After adding the 12 cups of water, press every single bone down with a wooden spoon or a clean ladle. Even if a few bones peek up later, just nudge them back. It’s tedious, but it’s the only way to guarantee a rich, flavorful broth.
- SALT AFTER THE SKIM: Adding the 2 tbsp kosher salt too early can make the broth taste flat. Wait until after the 30-minute simmer and skimming to stir it in. The salt dissolves better and enhances the flavors that have already developed—no bitter aftertaste, just pure depth. Trust the process, even if it feels counterintuitive.
Common mistakes when making great chicken broth canning
Skipping the Initial Boil
One mistake I see beginners make is skipping the initial boil before pressure canning. This step is critical for extracting initial flavors and removing impurities. Without it, your broth will taste flat and may develop a cloudy appearance.
Always bring your broth to a rolling boil for at least 5 minutes before simmering to ensure proper flavor extraction. 🔥
Incorrect Headspace
Headspace is the distance between the liquid and the jar lid—1 inch is the golden rule. Too little leaves room for bacteria growth, while too much causes seal failure.
I’ve seen jars explode because someone packed them too tightly. Use a jar lifter to check headspace after filling. A simple visual check with a ruler works too.
Underprocessing Jars
Processing times vary by jar size—90 minutes for pints and 105 minutes for quarts at 15 pounds of pressure. Skipping even 10 minutes leaves your broth vulnerable to spoilage.
I once forgot to check my pressure gauge and ended up with a batch that turned sour after just two weeks. Always verify your canner’s pressure before starting!
Non-Sterilized Lids
Boiling lids for 10 minutes is non-negotiable. Cold lids on hot broth create steam pockets that prevent proper sealing. I’ve seen jars fail to seal when someone skips this step, leading to moldy, unsafe broth. Sterilize lids in a separate pot of simmering water while prepping your jars.
Overfilling Jars
Filling jars beyond the 1-inch headspace line creates pressure buildup during processing, risking jar cracks or leaks. I once had a jar burst because I was too eager to maximize yield. Use a clean utensil to measure headspace—no guesswork allowed. A little patience saves a lot of frustration later.
Ignoring Altitude Adjustments
If you live above 1,000 feet, you must adjust processing times. High-altitude areas require 5-10 extra minutes per jar size to reach the same pressure. I learned this the hard way when a batch from my mountain cabin spoiled.
Check your pressure canner’s manual for altitude-specific guidelines—it’s worth the extra effort for safety.
Nutrition facts
Frequently asked questions
Why does my broth turn cloudy after canning?
Cloudiness often happens when fat separates or proteins break down during processing. To prevent this, skim excess fat during the initial simmer and always add the 2 tbsp lemon juice before canning—its acidity helps stabilize the broth. For extra clarity, strain the broth through a fine-mesh sieve after pressure cooking but before filling jars.
Can I use dried herbs instead of fresh?
Replace 4 sprigs fresh thyme with 1 tbsp dried thyme, and use 1 tbsp dried parsley instead of fresh stems. Just reduce the quantity by half since dried herbs are more concentrated. For bay leaves, dried works perfectly—no need to adjust amounts. The flavor will be just as rich, just more concentrated.
What if my pressure canner doesn’t reach 15 pounds?
If you live above 1,000 feet, adjust the pressure to 10 pounds and add 5-10 extra minutes to processing time per jar size. Below 1,000 feet, stick to 15 pounds—lower altitudes need less time to reach safe temperatures. Always check your canner’s manual for altitude-specific guidelines.
How do I know if my jars sealed properly?
After cooling, press the center of each lid—if it doesn’t pop back up, the jar sealed! If it springs back, the seal failed. Unsealed jars should be refrigerated immediately and used within 5-7 days. For extra confidence, test a few jars by tapping them—sealed jars sound dull, while unsealed ones sound hollow.
Can I add extra salt after canning?
No—once canned, the broth’s salt content is locked in. If you want a saltier broth, reduce the 2 tbsp kosher salt to 1 tbsp before canning and add extra 1 tbsp crushed black peppercorns for depth. After opening, you can always adjust flavor with a pinch of salt when using the broth, but don’t rely on it for the main seasoning.