Soups & Stews
Canning chicken broth transforms ordinary leftovers into a pantry staple that lasts for years—rich, flavorful, and ready to elevate any recipe. As someone who judges barbecue contests across the Southeast, I know how essential quality broth is, and this pressure-cooking method preserves every layer of savory depth.
The key lies in proper sterilization, precise processing times, and airtight seals that lock in freshness for up to a year.
This method starts with simmering chicken bones and aromatics until the broth develops a deep, golden hue—proof of its concentrated flavor. After skimming impurities, we transfer the broth to sterilized jars, ensuring no contaminants survive the canning process.
The pressure cooker does the heavy lifting, guaranteeing safe, shelf-stable results without compromising taste. Every jar becomes a time capsule of rich, umami-packed liquid that rivals fresh broth.
What you’ll end up with is a collection of jars filled with golden, aromatic broth—ready to transform soups, stews, or rice dishes with minimal effort. The pressure-cooking process preserves nutrients while eliminating bacteria, making this a foolproof way to stock your pantry.
No more last-minute store runs when you need broth for a recipe; just open a jar and cook with confidence.
For extra depth, consider adding herbs or spices before canning, or use the broth as a base for future sauces and braises. Here’s how to make it safely and efficiently—step by step.
Ingredients for chicken broth canning
Six pounds of bones and aromatics become pantry gold—rich, golden broth that lasts a year.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or roasted for depth |
| Yellow Onion 🧅 | 1 whole | Quartered, skin on for color |
| Carrots 🥕 | 2 whole | Scrubbed, cut into chunks |
| Celery Stalks 🌿 | 4 whole | Cut into 2-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Smashed, skin on for aroma |
| Fresh Parsley Stems 🌿 | 4 whole | Tough stems only for flavor |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly for heat |
| Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | Brightens flavor profile |
| Water 💧 | 12 cups | Filtered preferred |
| Pint-Sized Mason Jars 🥫 | 6 whole | With new lids and rings |
| Lid Lifter Tool 🔧 | 1 whole | For safe jar handling |
The bones are everything. Raw chicken backs or necks work best—they've got more marrow and flavor than breasts. Costco sells them in bulk, or check the butcher section at Whole Foods for organic options. Roast them first at 400°F for 20 minutes to deepen the flavor, then simmer until the broth turns that gorgeous amber color. That's when you know you're onto something special. The onions, carrots, and celery are your holy trinity—don't skip them. Fresh parsley stems add subtle brightness, but dried works in a pinch (use half the amount).
No fresh parsley? Dried thyme or a bay leaf will carry you. Short on vinegar? Lemon juice at the same amount works too. The Mason jars need to be brand new or sterilized—no cracks, no chips. Ball or Kerr jars are the gold standard here. If you're canning in a pressure cooker, make sure it's rated for canning (not just cooking). The water should be filtered if possible—tap water with high mineral content can leave deposits. And for the love of all things savory, use Diamond Crystal kosher salt—it dissolves better than table salt and won't leave gritty residue.
Once canned, these jars keep for 12-18 months in a cool, dark pantry. Label them with the date—trust me, you'll forget. The broth thickens slightly after opening, so add a splash of water if it's too concentrated. Freeze extras in ice cube trays for quick-use portions. And here's a pro tip: save the juices from your roasted chicken bones—they make the broth even richer. No waste, just flavor.
Why You'll Love This Recipe
- Pantry Staple Ready: No last-minute grocery runs—just pull those onion peels, celery ends, and chicken bones from your freezer. Honestly, I’ve made jars from scraps alone, and they still taste like a restaurant’s base.
- Deep Umami Magic: That slow simmer of garlic and celery? It builds layers of flavor you won’t find in store-bought. The carrots add natural sweetness, while the bones melt into rich, savory goodness—like liquid gold in a jar.
- Year-Round Comfort: Freeze jars for winter soups or keep one on hand for instant ramen upgrades. I’ll be real: my college kid texts me every flu season asking for “Mom’s broth”—this is how I answer without leaving my couch.
- Zero-Waste Winner: Turns trash into treasure. Chicken bones? Roasted or raw, they’re perfect. Veggie scraps? Toss them in. Between us, this is how I justify buying a whole chicken instead of just breasts—every bite gets used.
Step-by-step instructions for pressure-canning chicken broth
Here's how to transform simple ingredients into rich, shelf-stable broth that keeps for years.
Prepare the Vegetables and Aromatics
Start by cutting the 1 whole yellow onion into quarters, leaving the skin on for deeper color. Chop the 2 whole carrots into 1-inch chunks and cut the 4 whole celery stalks into 2-inch pieces. These vegetables will form the flavor base of your broth.
Smashed the 6 cloves garlic lightly with the flat side of a chef's knife—this releases their aroma without burning them. Tough stems from the 4 whole fresh parsley stems should be chopped into 1-inch lengths. Set these aside in a large bowl while you prepare the chicken bones.
Roast the Chicken Bones for Depth
Preheat your oven to 425°F. Arrange the 4 lb chicken bones on a rimmed baking sheet in a single layer. Roast for 20-25 minutes until they develop a golden brown crust. This step caramelizes the bones, creating complex flavors that transfer beautifully into your broth.
While the bones roast, crush the 1 tbsp black peppercorns lightly with a mortar and pestle or rolling pin. This releases their oils and intensifies their flavor. Add the crushed peppercorns to the vegetable mixture in the bowl.
Assemble the Broth Base in the Pressure Cooker
Place the roasted chicken bones in your pressure cooker. Add the prepared vegetables, 2 whole bay leaves, and the 2 tsp salt. Pour in the 12 cups water and the 1 tbsp apple cider vinegar. The vinegar brightens the flavor and helps preserve the broth during canning.
Bring the mixture to a boil over high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the surface with a fine-mesh skimmer. Simmer uncovered for 2 hours, allowing the broth to develop its rich, deep flavor.
Fill and Prepare the Mason Jars
Use the lid lifter tool to carefully remove the pint-sized mason jars from their packaging. Fill each jar with hot broth, leaving 1-inch of headspace at the top. This space allows for expansion during processing. Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
Place a new lid on each jar and screw on the ring until it's fingertip-tight. Don't overtighten—this can prevent proper sealing. Set the jars aside while you prepare the pressure canner.
Pressure-Can the Broth for Long-Term Storage
Load the filled jars into your pressure canner, following the manufacturer's guidelines for rack placement. Add 3 inches of hot water to the canner base. Seal the lid and bring to a boil over high heat.
Once boiling, reduce heat to maintain a steady pressure of 10 pounds for 90 minutes. This processing time ensures the broth is safe for long-term storage while preserving its rich flavor. After processing, let the pressure return to zero naturally before opening the canner.
Cool, Store, and Enjoy Your Preserved Broth
Remove the jars using the lid lifter tool and place them on a towel-lined counter. Let them cool undisturbed for 12-24 hours. This slow cooling allows the lids to seal properly. Check each lid for a concave center—this indicates a successful seal.
Store the sealed jars in a cool, dark place. Your homemade chicken broth will keep for up to 1 year, ready to elevate soups, stews, and sauces whenever you need it. The rich, savory flavor will make every dish taste like it was made from scratch.
Pro Tips For Making Chicken Broth Canning
- BLEACH THE JARS FIRST: I learned this the hard way—skipping the bleach solution in your canning jars leads to moldy broth later. Fill jars with hot water, add 1 teaspoon of unscented bleach per quart, swirl, then rinse thoroughly before filling with broth. The bleach kills bacteria, but the rinse removes any taste. (Yes, even if you’re impatient like me.)
- ROAST THE BONES FIRST: High heat. Seriously, crank it up. Spread chicken bones on a baking sheet at 425°F (220°C) for 20-30 minutes until they’re crispy and golden. This caramelizes the bones, pulling out way more flavor than raw bones ever will. Skip this, and your broth will taste like… well, chicken water.
- CHOP VEGETABLES UNIFORM: No, you don’t need tiny dice—just consistent sizes. Roughly chop carrots, celery, and onions into ½-inch pieces so they cook evenly. Big chunks stay crunchy and undercooked; tiny pieces turn to mush. Aim for "bite-sized but not baby food" and your broth will have texture, not sludge.
- PRESS GARLIC CLOVES: Sounds weird, but it works: smash each garlic clove with the flat side of your knife before adding it to the pot. This breaks the skin so the flavor infuses faster and deeper. Whole cloves just sit there like flavorless pebbles—press them, and your broth gets that real, rich garlic depth.
Storing and reheating your leftovers
Pantry Storage Secrets
Store your canned broth in a cool, dark pantry—ideally between 50-70°F—to preserve flavor and prevent degradation. I keep mine on a lower shelf near my spices, away from heat sources like the oven.
The amber-colored glass jars from Ball or Kerr block light perfectly, preventing nutrient loss. Label each jar with the date using a permanent marker—trust me, you’ll forget after a year! 🥫
Freezing Backup Plan
If you’ve got more broth than jars, freeze extras in quart-sized freezer bags—they take up less space than jars. Lay the bags flat to save room, and squeeze out excess air to prevent freezer burn.
I’ve found that frozen broth retains its flavor for up to 6 months, making it a great backup for your pantry staples. Just thaw overnight in the fridge before using.
Reheating Like a Pro
When it’s time to use your canned broth, never microwave it straight from the jar—it can cause uneven heating and potential seal damage. Instead, transfer the broth to a pot and warm it over medium-low heat for 5-10 minutes, stirring occasionally.
If the broth has thickened too much after opening, add ½ cup of water to restore its original consistency. 🔥
Reviving Flavor
After opening, store your broth in the fridge for up to 1 week or the freezer for 3 months. If it tastes flat after reheating, boost the flavor by adding a pinch of salt, a splash of apple cider vinegar, or a sprig of fresh parsley.
I also like to use it as a base for soups or sauces—just simmer it with a little tomato paste or herbs to refresh its depth.
Safety First
Always check for a concave lid before using canned broth—this confirms a proper seal. If the lid pops or feels loose, discard the jar immediately. Once opened, consume within 7 days to avoid spoilage.
And remember: never taste-test directly from the jar—use a clean spoon to avoid contamination. Safety isn’t just about taste; it’s about trust in your pantry staples. ⚠️
Nutrition facts
Frequently asked questions
Why should I roast the chicken bones before simmering?
Roasting the bones first caramelizes their natural sugars, creating deeper, more complex flavors in your broth. This step transforms ordinary bones into a rich, golden liquid that rivals store-bought versions. The extra effort pays off with layers of umami that simmering alone can't achieve.
Can I use leftover roasted chicken instead of raw bones?
Leftover roasted chicken adds incredible depth to your broth. Simply discard any meat from the bones (or save it for another use) and follow the same simmering process. The meat's residual flavors will infuse into the broth, making it even more flavorful. Just be sure to strain out any large pieces before canning.
What if my jars don't seal properly after processing?
If a jar fails to seal (lid pops up or feels loose), don't risk it—discard the contents immediately. Common causes include improper headspace (1-inch is critical), dirty jar rims, or insufficient processing time. Always check seals by pressing the center of each lid—it should stay concave. For failed batches, try reprocessing with new jars and lids.
How can I make my canned broth more flavorful?
Boost flavor by adding 1 tsp of fish sauce or ½ tsp of MSG before canning (both enhance umami without overpowering). For a smoky twist, char a few celery stalks before adding them to the broth. After opening, revive flat-tasting broth with a splash of lemon juice or a pinch of smoked paprika. The possibilities are endless!
Is it safe to can broth in a regular pot instead of a pressure cooker?
No, never use a regular pot for canning—it won't reach the 240°F temperature needed to kill bacteria. Water bath canning only works for high-acid foods (like tomatoes or pickles). Chicken broth requires pressure canning to ensure safety. If you don't have a pressure cooker, consider freezing or pasteurizing the broth instead. Safety first!