Chicken Broth Canning Recipe: Sterilized Flavor Locked in Jars for Year-Round Use

Canning chicken broth transforms simple kitchen scraps into a year-round pantry staple that rivals fresh-made flavor. I learned this technique during my time perfecting nose-to-tail cooking at The Smoky Pig, where we turned every bone into liquid gold.

The process requires precision—sterilized jars, proper pressure canning—but the results last for months without losing depth.

This method preserves all the rich, savory notes of homemade broth while ensuring safety through proper sealing techniques. Whether you're using chicken bones from a whole bird or leftover carcasses, the key lies in simmering until gelatinous before canning.

Electric pressure canners make the process more accessible, but traditional methods still deliver the most reliable results.

What you'll end up with is sterilized, shelf-stable broth that maintains its velvety texture and deep umami flavor for up to a year. The jars create a professional-grade foundation for soups, stews, and braises—no more last-minute stock simmers when you're in the middle of a recipe.

Each batch yields 7-9 pints, perfect for meal prep or gifting.

For variations, consider adding fresh herbs before canning or using a mix of dark and white meat bones for complexity. The canning process itself remains consistent, but these small tweaks let you customize to your taste. Let's preserve that flavor for when you need it most.

Ingredients for chicken broth canning

Nine pints of sterilized broth—no more last-minute stock panics when recipes demand depth.

The bones are everything here. Chicken backs, wings, and necks yield the most gelatinous broth, but don't toss those drumsticks either—they add richness. I always save carcasses from whole birds roasted at Costco or Whole Foods, where they're typically free. For maximum flavor, roast the bones at 400°F for 20 minutes before simmering to deepen the Maillard reactions. The onions, carrots, and celery form your aromatic trifecta—don't skip them, even if you're using pre-made broth. Trader Joe's sells pre-chopped mirepoix mixes that save time without sacrificing quality. Fresh herbs like parsley and thyme infuse subtle complexity, but dried will work in a pinch (use half the quantity).

No pressure canner? Ball or All-American brands are the gold standard for stovetop models, and their recipes are foolproof. Running low on vinegar? Lemon juice works 1:1, but stick to the acidification—it's non-negotiable for safe canning. The jars must be brand new—never reuse lids or jars with cracks. For herb swaps, try fennel or tarragon for a different profile, but parsley and thyme are the safest bets. If you're short on time, pre-cook the bones for 2-3 hours before canning to extract maximum flavor, then strain and can the liquid. The broth will still be rich, though slightly less gelatinous.

Once canned, these jars become your shelf-stable flavor foundation. Store in a cool, dark pantry—they'll keep for up to 18 months without losing potency. Label each jar with the date and contents (I use masking tape and a Sharpie). For meal prep, I portion 4 cups per container for easy reheating—perfect for soups or braising liquids. The first time you open a jar and smell that deep, umami aroma after a year, you'll understand why we can. No shortcuts here—just pure, preserved flavor waiting for its moment.

Step-by-step instructions for chicken broth canning

Here's how to transform your chicken bones into rich, sterilized broth ready for long-term storage.

Start by rinsing the 4 lb chicken bones under cold water to remove any debris or blood. Place them in a large stockpot and cover with 8 quarts of cold water—this is crucial for extracting maximum flavor and preventing splattering during cooking. Add the chopped 2 whole yellow onions, 3 whole carrots cut into 2-inch chunks, and 3 whole celery stalks cut into 2-inch pieces. These vegetables form the aromatic base (mirepoix) that infuses the broth with depth.

Add the 8 smashed garlic cloves, tied bundle of 4 whole fresh parsley stems, and 4 whole fresh thyme sprigs with stems intact. The whole herbs are easier to remove later and prevent bitterness. Tuck in the 4 whole bay leaves and bring the mixture to a boil over high heat. Once boiling, reduce to a gentle simmer and let it cook uncovered for 30 minutes to draw out initial impurities and flavors. Skim off any foam that rises to the surface during this time—this ensures a clear, clean broth.

After the initial simmering, add the 2 tbsp kosher salt and 1 tbsp lightly crushed black peppercorns. Stir well to distribute the seasoning evenly. The salt enhances flavor while the pepper adds subtle warmth. Pour in the 1 tbsp apple cider vinegar—this small addition helps tenderize the bones and balances the broth's acidity, preserving its rich taste during canning.

Return the broth to a rolling boil, then immediately reduce heat to maintain a steady simmer. Let it cook uncovered for 4-6 hours, skimming any additional foam periodically. You'll know it's ready when the broth has reduced slightly and the bones are falling off easily. The longer it simmers, the deeper the flavor—don't rush this step. Strain the broth through a fine-mesh sieve into a large bowl, pressing gently on the solids to extract every last bit of liquid. Discard the used vegetables and herbs.

While the broth cools slightly (but remains warm), prepare the 9 pint-sized mason jars by washing them in hot, soapy water, then rinsing thoroughly. Place the jars in a large pot of water and bring to a gentle boil for 10 minutes to sterilize. Keep them submerged until ready to use. Remove the jars with the lid lifter tool, keeping them upright to prevent condensation from dripping onto the rims.

Ladle the hot broth into the sterilized jars, leaving 1-inch headspace at the top—this prevents jars from breaking during processing. Use a clean, damp cloth to wipe the jar rims to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip-tight (not overly tight, as this can prevent proper sealing). The broth should be 180°F or hotter when jarred to ensure safe canning.

Load the filled jars into the pressure canner, ensuring they stand upright and don't touch each other. Add hot water to the canner until it reaches the minimum fill line—this creates the proper water level for pressure buildup. Place the canner lid on the pot and bring to a full boil over high heat. Once boiling, place a 10-pound weight (or the appropriate weight for your canner) on the vent pipe and cook for 75 minutes at 10 pounds of pressure for pint jars.

This processing time ensures the broth reaches 240°F, killing bacteria and creating a vacuum seal. After the time is up, turn off the heat and let the pressure drop naturally—do not force the pressure release, as this can cause jars to fail. Once the pressure gauge reads zero, remove the weight and let the canner cool for 10 minutes before opening the lid. Use the lid lifter tool to carefully remove the jars and place them on a towel-lined counter. Let them cool completely (at least 12 hours) before checking the seals.

After cooling, press the center of each lid—if it pops back, the jar is sealed. Any jars that don't seal should be refrigerated and used within 5-7 days. Store the sealed jars in a cool, dark place for up to 1 year. The broth will retain its rich, sterilized flavor, perfect for soups, sauces, or quick meals when fresh ingredients aren't available.

Here's the thing—properly canned broth tastes even better after a few months as the flavors meld. The apple cider vinegar and kosher salt work together to preserve the broth's depth, while the pressure canning guarantees safety. You'll have a pantry staple that rivals store-bought in quality and convenience.

Pro cooking tips for this recipe

Pressure vs. Water Bath

Chicken broth requires pressure canning—never water bath—because it's a low-acid food. The 240°F internal temperature achieved through pressure kills Clostridium botulinum spores, which could otherwise cause botulism. I use my All-American 921 pressure canner for stovetop reliability, but electric models like Presto 23-Quart are game-changers for beginners.

The key difference? Water bath only reaches 212°F, which is safe for high-acid foods like tomatoes but not for broth. Always follow the manufacturer's guidelines for your specific canner model. 🔥

Bone Selection Secrets

Your bones are the flavor foundation—don't just toss in whatever's left. I prioritize chicken backs, wings, and necks because they contain more connective tissue that breaks down into gelatin during simmering. For extra richness, roast the bones at 400°F for 20 minutes before simmering to deepen the Maillard reactions.

If using drumsticks, remove the meat first and save it for other recipes. The more marrow-rich bones you use, the thicker and more luxurious your canned broth will be. I've made batches with just wing tips and necks—trust me, the results are worth it. 💛

Headspace and Rim Prep

Leaving 1-inch headspace in your pint jars is non-negotiable—it prevents jars from cracking during processing. Use a jar-filling funnel to keep things clean and avoid spills. Before sealing, wipe each jar rim with a clean, damp cloth to remove any residue that could prevent proper sealing.

I've ruined batches by skipping this step, so don't be lazy here. The cloth should be just damp enough to clean without adding excess moisture. Also, never overtighten the bands—fingertip-tight is all you need to create a good seal. ✨

Processing Time Precision

Your altitude affects processing time—75 minutes at 10 pounds pressure is correct for sea level, but adjust for higher elevations. Check your canner's guidelines: at 6,000 feet, I add 5 extra minutes per pint jar. The pressure gauge must jiggle continuously—if it stops, you're not building proper pressure.

I've seen beginners force the pressure release to speed things up, which ruins the seal. Let it drop naturally after processing. The 10-minute cooling period before opening is crucial for safety. 💡

Herb and Spice Swaps

While parsley and thyme are my go-to herbs, you can experiment with fennel fronds for anise notes or tarragon for a licorice-like depth. For spices, add ½ tsp whole cloves or 1 tsp coriander seeds to the broth before canning.

Just remember—whole spices work better than ground because they're easier to remove. I once added a strip of kombu seaweed for umami (removed before canning) and was blown away by the results. The key is balance—don't overpower the chicken flavor. 🌿

Troubleshooting Failed Seals

If a jar doesn't seal, it's usually because of one of three issues: insufficient headspace, dirty jar rims, or improper processing. First, check the seal by pressing the center—if it pops up, the jar failed.

Store these in the fridge and use within 5-7 days. For future batches, verify your canner's pressure gauge is accurate by testing it annually with boiling water. I keep a pressure gauge tester from Ball Canning on hand.

If you're still having issues, try processing at 15 pounds pressure for 90 minutes as a last resort. Never risk eating from a compromised jar—when in doubt, throw it out. ⚡

Frequently asked questions