Description
Learn how to can chicken broth at home for long-term storage. This recipe ensures you have homemade broth ready whenever needed.
Ingredients
Scale
- 4 lbs chicken bones or carcass
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 2 cloves garlic
- 1 tbsp salt
- 1 tsp black peppercorns
- 2 bay leaves
- 12 cups water
Instructions
- Place chicken bones, vegetables, garlic, salt, peppercorns, and bay leaves in a large pot.
- Add water and bring to a boil.
- Reduce heat and simmer for 4-6 hours, skimming foam as needed.
- Strain broth through a fine-mesh sieve.
- Let broth cool, then skim off fat.
- Sterilize canning jars and lids.
- Fill jars with hot broth, leaving 1-inch headspace.
- Process pints for 20 minutes and quarts for 25 minutes in a pressure canner at 10 psi.
Notes
- Use only fresh, high-quality ingredients.
- Adjust salt to taste.
- For clearer broth, don’t stir while simmering.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Preserving
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 30
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg
Keywords: homemade chicken broth, canning recipes, pressure canning, preserved broth