I like to have lots of broth on hand.
Especially after canning chicken, I have lots to go around. You will always find some form of bone broth in my fridge, and on my pantry shelves. It’s so great to have it on hand for making risotto, soups, gravies, etc.
The daunting part for a lot of people is trying to figure out how to store it. Well, I like to can mine. And today, I am going to show you how to can broth for yourself!
Start by making your favorite broth recipe. You can get mine here.
Then, you will want to drain off the broth.
I use a large pot to do this, since I make about 4 gallons at a time. My colander won’t fit across the top of the pot, so I use a wooden spoon across the top to hold it in place. So high tech, right?
As it is draining, I get the jars washed and into the canner pot to get nice and hot.
I usually bring them to a boil, with water inside the jars boiling as well to help sanitize them and reduce “shocked jars”. I also make sure I have ready a towel to set the jars on while filling, a clean funnel, the lids simmering, and a clean damp cloth to wipe off the jars before getting the lids on.
Once the jars are all filled with the hot broth,
wipe off the rim and place the lid and band on, finger tight. Place the filled jar in the pressure canner and add the lid to the canner. Process for 45 minutes (quarts) at 10lbs. pressure.
Allow the canner to cool completely on it’s own,
remove the jars and let cool for 24 hours in a non drafty place. Once the jars are cooled, check for seals. Non sealed jars will “push” up and down when you press on them. Those jars should be placed in the fridge and used within a week. Sealed jars should be washed off with hot soapy water to remove any oily residue and then stored for up to a year.