Canning Your Own Chicken Stock

by GettingFreedom on June 11, 2012

Store bought chicken broth or stock doesn’t even compare to the richness of homemade broth.  Since making homemade chicken broth is so easy, it makes it a great DIY Homemade Convenience Food.

I used to always store my homemade chicken broth in the freezer {just like my cooked beans}–but I’ve found that canning it not only frees up freezer space, but it also comes in handy that I don’t have to thaw it before using it.  For me that is huge since I never remember to do it!

Making and Canning Your Own Chicken Stock

Rating: 51

Making and Canning Your Own Chicken Stock

Ingredients

  • Leftover Chicken Bones or carcass
  • Water
  • Salt and Pepper
  • Parsley
  • Vegetables or Vegetable scraps {optional}

Instructions

  1. Place the chicken bones and vegetables {if desired} in a large stock pot and cover with water.
  2. Add a dash of salt, pepper, and parsley flakes {I love the added layer of flavor that this adds}.
  3. Bring to a boil.
  4. Reduce heat and simmer for 4 hours. You can also do this overnight in the crockpot.
  5. Strain the broth in a colander or through cheesecloth to remove the bones and vegetable scraps.
  6. Prepare Your Canning Equipment
  7. Sterilize your jars in your canner, and your lids in a separate pot making sure not to boil them.
  8. Filling Your Jars
  9. Fill your sterilized jars, leaving 1 inch of headspace.
  10. Wipe off rims of jars.
  11. Add the lid and secure the ring.
  12. Place your jars back into the pressure canner, and finish filling your jars.
  13. Canning
  14. Chicken Broth has to be canned using the pressure canning method.
  15. Process pints for 20 minutes and quarts for 25 minutes at 10 pounds of pressure {if your altitude is under 1000 feet}.
  16. Gently remove the jars from the canner using a jar lifter and place on a towel on the counter top.
  17. Let sit overnight.
  18. Checking Seals
  19. You can easily tell if your jar has sealed or not by pressing on the center. If it gives way, it did not process correctly and is not shelf stable.
  20. Remove your outer bands--and store.
  21. Go here for more information on pressure canning.

Notes

*This "recipe" is very forgiving, which is partially why there is no measure of ingredients. Feel free to use as much {or little} seasonings as you desire.

*As an added tip. I've heard that adding a splash or two of vinegar into the water while it's boiling will bring more of the nutritional marrow out.

*Also--when you're chopping up veggies or have some that are on the brink of going bad, throw them in a bag and place in the freezer for the next time you make broth.

http://www.gettingfreedom.net/canning-your-own-chicken-stock/

 

Some of our favorite recipes that use chicken stock or broth::

Cheesy Ham and Rice Casserole

Homemade Cream of Mushroom/Cream of Chicken Soup

 Cashew Chicken

Broccoli Cheese Soup

Lentil Brown Rice Casserole

 

 

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{ 11 comments… read them below or add one }

Pam M June 12, 2012 at 7:54 am

I’m so glad to read this. I usually freeze my stock too, but like you said, it takes up so much precious freezer space. So, I have a couple of questions regarding this… 1) Is it ok to leave the fat on when canning the stock, or do you have to cool and de-fat it first? 2) Would canning beef stock work the same way?

Thanks for this great post!
Pam

Reply

GettingFreedom June 12, 2012 at 8:26 am

Pam–I’ve canned by broth with and without the fat–that is total preference on your part. And yes, canning beef stock works exactly the same way! Enjoy your extra freezer space! :)

Reply

Julie K January 22, 2013 at 5:32 pm

What does it mean in step 10 to finish filling the jars when in steps 7-9 that step has already been done? I just don’t want to mess this up! Thanks!

Reply

GettingFreedom January 22, 2013 at 6:05 pm

Julie–I should have made that more clear–that’s pretty confusing! What I meant was to fill your jar, place the lid/ring on, place in the pressure canner, and then finish filling all of the other jars. Basically what I wanted to make clear {but failed!} was that once you fill your sterilized jar with chicken stock, you need to place it back into the pressure canner so that it doesn’t lose it’s heat, while you fill the rest of your jars. Does that make more sense? So sorry about the confusion!

Reply

Julie K January 23, 2013 at 11:28 am

Thank you for a quick reply! I assumed that and moved forward. Had great seals on all 5 quarts (actually 4 quarts and 2 pints!) I’ve been making and freezing bone broth for years and have used an electric pressure cooker for a few years (love it!), but recently borrowed a pressure canner from a friend (having only done water bath canning foods prior). Combined with low freezer space, etc., I decided to do this method and it was super easy! Just in time for the allergy head cold I woke up to this morning.

Reply

janice April 7, 2013 at 5:29 pm

Do you know how long the broth will last in the jars?

Reply

GettingFreedom April 15, 2013 at 8:07 am

Janice–

I’m not 100% certain, but I know its good for at least a year, if not more.

Reply

Alicia April 15, 2013 at 7:21 am

Thanks so much for the great recipe! I do have a question on step 16, what is the reasoning for removing the band to store? I’ve canned a lot and never heard of this. Do you do this for everything you can or just broth?

Reply

GettingFreedom April 15, 2013 at 8:07 am

Alicia–

I remove the band on everything that I can, for a couple of reasons. The main one being that if for some reason the jar loses it seal, the band can hold the lid down, giving a false sense of safety. Another reason is that sometimes the bands get rusty, so for me it’s easier just to remove them, and reuse them. When I open the item, I store it with a band on in the fridge, but that’s the only time.

Reply

Jessica@OneShinyStar October 17, 2013 at 10:14 pm

I realize this is an old comment, but for what it’s worth: The bands are only meant to hold the lids on during the canning process. They can have food debris, or water trapped water under them that will eventually void your canning process (like if the rust spreads to the lid). Before testing the jars you should remove the ring, as that can give you a false-positive when it comes to whether canning was successful. This is also why you can easily buy new lids for jars, but not rings – the rings are meant to be used, removed, and re-used.

Reply

Ginna June 25, 2013 at 2:02 pm

How long does your broth last in the freezer. I make broth but worry about how long it has been in the freezer and have thrown it out. Sin of all sins I know. Can you give me and idea of how long it stores in the freezer and if there is a place /list of how long home made things last. I hate that the food industry has made us doubt that we can do things at home and that their products are the way to go. Me I’m heading more to home made but worry about the storage and self life of things I make at home.

Reply

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