How to Can Broth

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.

can bone broth post

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.

chicken bone broth

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?nourishing bone broth

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.canning-chicken-broth

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.pressure canning chicken broth

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.

Have you canned bone broth before? How did you use it?

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10 thoughts on “How to Can Broth”

  1. Andrea Stratman Norris

    I don’t have a pressure canner. How can I do this the old, old fashioned way? With big canning pot on the stovetop?

    1. if canned properly, using pressure canner, it does not need to be refrigerated. If you just made broth, and stored in the fridge, you’ll want to use it up within 3-4 days or freeze for later.

  2. Bobbie Oldham

    Skim the fat off. I have a fat seperator,it’s not very big but it works like a charm. Pour the broth in,wait a min for the fat to rise and then you squeeze the trigger in the handle. The broth pours out the bottom into your jars. Stop squeezing when the fat gets close to the bottom. Save the fat inot a bowl. Let the fat cool over nite in the fridge. Pull the fat out of the bowl. On the bottom is soon broth gel. Remove it and any soft fat. Your left with a hardfat. This is beef tallow. Great for many uses same as lard.

    1. not for this. It’s not safe in my current knowledge to process meat (even in broth form) in a water bath.

  3. Great info! I Make bone broth from deer I take, & process myself. Also when I have a cooked whole chicken, take those bones and make broth. I use kitchen shears to cut chicken bones in half to allow marrow to cook out. For deer bones, there is a bit more energy and a heavy Cleaver used, to halve the long bones. :-O My broths are pressure canned in half pints and pints for varied size recipe needs.
    I use my canned broth in deer stews and other recipes that call for commercially made broth. I have added chicken broth to rice and quinoa while cooking, replace some water, adds nutrients I hope. Using home made broths seems a good idea, since I know what all is and IS NOT in my broth !

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