Canning chicken broth can be a great way to preserve homemade broth for future use. Here’s a basic recipe for canning chicken broth:
Ingredients:
- Chicken bones, carcasses, or meat (you can also use a whole chicken)
- Onions, carrots, celery (optional, for flavor)
- Salt (to taste)
- Water
Equipment:
- Pressure canner
- Canning jars with lids and bands
- Jar lifter
- Canning funnel
- Ladle
- Clean towels
Instructions:
- Prepare your ingredients: If you’re using vegetables for flavor, chop them roughly. If you’re using a whole chicken, cut it into pieces. Remove excess fat from the chicken.
- Make the broth: In a large pot, add the chicken pieces or bones, vegetables (if using), and salt. Cover with water, leaving about an inch of headspace at the top of the pot. Bring to a boil, then reduce heat and let simmer for at least 1-2 hours, or until the broth is flavorful.
- Strain the broth: Once the broth is done cooking, strain it through a fine-mesh sieve or cheesecloth to remove any solids. You should be left with a clear broth.
- Prepare your canning equipment: Wash your canning jars, lids, and bands in hot, soapy water. Rinse well.
- Fill the jars: Using a canning funnel, ladle the hot broth into clean, hot canning jars, leaving about 1 inch of headspace at the top. Remove any air bubbles by running a clean knife or spatula along the inside of the jar.
- Secure the lids: Wipe the rims of the jars with a clean, damp towel to remove any residue. Place the lids on top of the jars and screw on the bands until they are fingertip tight.
- Process the jars: Place the filled jars in the pressure canner, making sure they are not touching each other or the sides of the canner. Follow the manufacturer’s instructions for your pressure canner to process the jars. Typically, you’ll process pint jars at 10 pounds of pressure for 20 minutes, or quart jars for 25 minutes.
- Cool and store: Once the processing time is complete, turn off the heat and let the pressure in the canner return to zero naturally. Then, carefully remove the jars using a jar lifter and place them on a clean towel to cool completely. As they cool, you should hear the lids make a popping sound, indicating that they have sealed properly. Store the cooled jars in a cool, dark place for up to a year.
Remember to always follow proper canning procedures to ensure the safety and quality of your canned broth.
