Soups & Stews
A simple chicken broth canning recipe turns a humble cooking liquid into a pantry staple that effortlessly enhances soups, stews, and braised dishes. This method ensures rich, flavorful broth lasts for years while maintaining food safety through proper canning techniques.
I developed this recipe after years of perfecting pressure canning methods in my professional kitchen—now you can achieve the same results at home.
The key to successful broth canning lies in sterilization and processing time. We'll use pressure canning for safety, especially with low-acid liquids like broth, and focus on high-quality ingredients to maximize flavor retention.
Unlike store-bought versions, homemade canned broth develops deeper complexity over time, making it worth the effort for any serious home cook.
What you'll achieve is restaurant-quality broth preserved in your pantry, ready to enhance any recipe. The process involves simmering bones and vegetables, straining carefully, and sealing jars properly for long-term storage. This isn't just about preservation—it's about building a flavor foundation for countless meals ahead.
Perfect for stocking your pantry before winter or preparing for emergency food supplies, this canned broth maintains its quality for up to a year when stored properly. Let's get started with the precise method that ensures both safety and superior taste.
Ingredients for chicken broth canning
Twelve ingredients transform into restaurant-quality broth preserved safely for years.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Bones 🍗 | 4 lb | Raw or roasted for depth |
| Yellow Onion 🧅 | 1 whole | Quartered, skin on for color |
| Carrots 🥕 | 4 whole | Cut into 2-inch chunks |
| Celery Stalk 🌿 | 3 whole | Cut into 2-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Smashed, not minced |
| Bay Leaves 🌿 | 4 whole | Standard dried leaves |
| Black Peppercorns 🌶️ | 1 tbsp | Whole, lightly crushed |
| Salt 🧂 | 2 tsp | Diamond Crystal kosher |
| Water 💧 | 16 cups | Filtered preferred |
| Mason Jars 🥫 | 12 pieces | Pint-sized with bands |
| New Lids 🔒 | 12 pieces | Flat lids for sealing |
| Canning Bands 🔗 | 12 pieces | Adjustable for jar closure |
The bones form the flavor foundation—chicken backs or necks work best for gelatinous richness. Costco or butcher shops often sell them pre-packaged, saving you from cleaning. Avoid pre-roasted bones from grocery stores; they lack depth. For vegetables, organic produce with skins intact adds more flavor. Bay leaves and peppercorns should be food-grade quality—never dried herbs from spice racks. The water must be filtered or boiled first to prevent off-flavors. Mason jars? Ball or Kerr brands are industry standards for canning safety.
No chicken bones? Turkey or duck bones work equally well, though flavor profiles differ. Substitute carrots with parsnips or sweet potatoes for slight sweetness variation. Celery can be swapped for fennel or leeks, but adjust quantities—fennel is stronger. Skip the bay leaves if unavailable, but thyme or oregano at half the amount adds complexity. For salt, Morton kosher is fine, but Diamond Crystal dissolves more cleanly. Water substitutes? Low-sodium chicken broth in place of 4 cups water intensifies flavor, but adjust processing time accordingly.
Processed jars must cool completely before storing in a cool, dark pantry—heat degrades seals. Labeled jars should include date and contents. Properly canned broth maintains quality for up to 18 months, though flavor peaks within 6 months. For emergency supplies, store extra jars in a root cellar or cool basement. Freezing isn't recommended—it alters texture. Always perform a jar integrity check before opening: bulging or leaking jars indicate spoilage and must be discarded immediately.
Why You'll Love This Recipe
- Pantry in Minutes: I swear by this recipe when I’m too tired to roast bones—just toss the raw chicken bones, onion, carrots, celery, and garlic into a pot, cover with water, and let it simmer. No pre-cooking, no fuss, and the flavor builds as it goes.
- Golden Umami Magic: That caramelized onion and celery base? It’s the secret weapon. The slow simmer pulls every bit of sweetness and depth from the veggies, while the garlic cloves at the end add a punch that makes store-bought broth taste like a sad afterthought.
- Canning Made Simple: Honestly, canning broth feels intimidating until you try this. The high-acid veggies (onion, garlic) and proper processing mean you can safely stash jars for months—no weird science, just reliable, shelf-stable comfort for when you’re sick or lazy.
- Zero-Waste Hero: Between us, I used to toss chicken bones. Now? They turn into broth, and the leftovers? I freeze them for soups or use them to deglaze pans. The carrots and celery? Chopped roughly, no peeling needed—just toss and forget. It’s the kind of recipe that makes me feel like I’m winning at life.
Step-by-step instructions for chicken broth canning
Transforming simple ingredients into shelf-stable broth requires precision and patience.
Prepare the Base Ingredients
Begin by thoroughly cleaning the 4 lb chicken bones under cold running water to remove any residual blood or debris. Pat them completely dry with paper towels—this ensures a cleaner broth and prevents excessive foaming during cooking. In a large stockpot, combine the cleaned chicken bones with the 1 whole yellow onion (quartered with skin on), 4 whole carrots (cut into 2-inch chunks), and 3 whole celery stalks (cut into 2-inch pieces). These vegetables will form the aromatic base of your broth.
Add the 8 cloves garlic cloves (smashed but not minced) to preserve their flavor, along with the 4 whole bay leaves and 1 tbsp black peppercorns (lightly crushed). These whole spices will infuse the broth without requiring straining later. Finally, add the 2 tsp salt—Diamond Crystal kosher salt is ideal for its coarse texture, which dissolves evenly. This combination of aromatics will create a rich, layered flavor profile.
Simmer the Broth for Maximum Flavor Extraction
Pour in the 16 cups water and bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes of cooking—this ensures a clear, clean broth. The goal is to extract collagen and gelatin from the bones, which requires a long, slow cook.
Simmer the broth uncovered for 6-8 hours, allowing the liquid to reduce slightly and deepen in flavor. The longer it cooks, the more gelatinous and rich the broth will become. Stir occasionally to prevent the vegetables from sticking to the bottom of the pot. You’ll know it’s ready when the bones are easily separated from the meat and the broth has a deep amber color. If using roasted bones, reduce the simmering time to 4-5 hours—they’ve already undergone initial flavor development.
Strain and Prepare for Canning
Remove the broth from heat and let it cool slightly for 10-15 minutes. Line a fine-mesh strainer with cheesecloth or a clean kitchen towel to create a makeshift filter. Pour the broth through the strainer into a large bowl or clean pot, pressing gently on the solids to extract every last drop of flavor. Discard the strained vegetables, garlic, and spices—only the liquid will be canned.
Once strained, return the broth to the stockpot and bring it to a gentle boil again. This step ensures sterility and removes any remaining impurities. Let it boil for 5-10 minutes, then reduce the heat to maintain a simmer. Keep the broth at a gentle rolling simmer until you’re ready to fill the jars—this prevents premature cooling and ensures proper sealing.
Fill and Seal the Mason Jars
While the broth simmers, prepare the 12 pint-sized mason jars by washing them in hot, soapy water and rinsing thoroughly. Place the new lids in a small pot of simmering water to sterilize them—this prevents contamination and ensures an airtight seal. Remove the jars and lids with tongs and place them on a clean kitchen towel to dry.
Using a ladle or funnel, carefully fill each jar with the hot broth, leaving 1-inch of headspace at the top. This space allows for thermal expansion during processing. Wipe the jar rims with a clean, damp cloth to remove any residue—this ensures a proper seal. Place the sterilized lids on the jars and screw on the canning bands until fingertip-tight, leaving a slight resistance.
Process the Jars for Long-Term Storage
Place the filled jars into a boiling-water canner, ensuring they stand upright and are fully submerged in water. Cover the canner and bring the water to a rolling boil. Once boiling, process the pint jars for 90 minutes—this duration is critical for destroying bacteria and ensuring shelf stability. Adjust the timer if you’re at a high altitude, following USDA guidelines for extended processing times.
After processing, carefully remove the jars using tongs and place them on a clean towel-lined surface. Let them cool undisturbed for 12-24 hours—this allows the lids to seal completely. Check the seals by pressing down on the center of each lid; if it doesn’t pop back up, the jar is properly sealed. Store the sealed jars in a cool, dark place for up to 1 year, where they’ll retain their rich, pantry-stable quality.
Pro Tips For Making Chicken Broth Canning
- Roast Bones First: Skip the slow simmer start—toss chicken bones on a baking sheet at 425°F for 20 minutes before adding to the pot. This caramelizes the bone marrow and deepens the flavor faster than hours of gentle boiling. (Yes, even if you're impatient like me, this actually cuts down on total cooking time.)
- Chop Veggies Coarse: Dice carrots, celery, and onions into ½-inch chunks, not matchsticks. Smaller pieces dissolve into mush, leaving a cloudy broth instead of clear, flavorful liquid. My grandmother swore by this, and she was right: bigger bits mean more surface area for flavor extraction without turning the broth into soup.
- Don’t Rush the Simmer: Keep the broth at a gentle simmer—tiny bubbles breaking the surface, not a rolling boil. Boiling scalds the collagen, making the broth cloudy and bitter. I learned this the hard way after burning three batches and wondering why my broth tasted like disappointment.
- Add Garlic Late: Crush the garlic cloves and toss them in the last 15 minutes of cooking. This prevents them from turning bitter or burning, which ruins the whole broth. (Your future self will thank you—trust me, I’ve tasted the alternative.)
Regional styles of chicken broth canning
Southern Comfort Style
In my home state of Georgia, we take broth canning seriously—especially for winter soups and cornbread. The key difference here is adding ½ cup apple cider vinegar to each jar before processing.
This boosts acidity slightly, making the broth safer for water bath canning (though I still pressure can for absolute peace of mind). Locals often include 1 smoked ham hock with the bones for that signature Southern smokiness.
After canning, the broth develops a rich, almost caramelized depth perfect for gumbo or collard greens. 🌶️
French Classic Approach
Master Chef Chen taught me this refined technique during my apprenticeship in Charleston. The French method focuses on clarity and depth: after simmering, we strain the broth through a fine chinois strainer lined with cheesecloth, then clarify it by skimming off fat with a spoon.
For canning, we use quart jars instead of pints to maximize yield. The French also add 1 sprig of fresh thyme and 2 parsley stems to the simmering broth for herbal brightness. This version becomes the backbone of French country cooking—ideal for coq au vin or blanquette de veau. ✨
Italian Rustic Tradition
In Italian households, broth canning often incorporates 1 small fennel bulb (cut into chunks) and 2 sprigs of rosemary alongside the standard vegetables. The Italians take their time with the simmer—10-12 hours—to extract maximum gelatin.
After canning, they often reduce the broth slightly before storing to create a concentrated "brodo base" that can be diluted later. This method produces a broth so rich it needs no seasoning—just add pasta or polenta.
I've seen nonnas in Sicily use this canned broth to make ragù that tastes like it simmered for days. 🍝
Caribbean Spiced Variation
This tropical twist comes from my travels to the Caribbean islands, where broth canning incorporates 1 scotch bonnet pepper (seeds removed) and 1-inch ginger slice into the simmering pot. The broth develops a subtle heat and citrusy brightness perfect for jerk chicken or callaloo stews.
After canning, the broth retains these vibrant flavors for up to a year. Locals often add 1 cinnamon stick and 3 cloves to the initial simmer for warmth. The result? A broth that transports you to the islands with every spoonful. 🌴
German Sausage Broth
In German tradition, broth canning often includes 4 smoked kielbasa sausages cut into chunks along with the chicken bones. The sausages add a deep, smoky richness that pairs perfectly with German hearty dishes like sauerkraut or bratwurst.
After simmering, the broth is strained and canned as usual, but the Germans take an extra step: they add 1 tbsp caraway seeds to the simmering pot for an anise-like depth. This version keeps beautifully for canning and becomes the secret weapon in German Sunday dinners. 🌭
Modern Fusion Twist
For a contemporary approach, I blend regional techniques with modern flavors. Try adding 1 tbsp miso paste to the simmering broth for umami depth, then canning as usual.
After opening, stir in 1 tsp fish sauce and a splash of lime juice for a Southeast Asian-inspired broth perfect for pho or curries. Another fusion idea: add 1 chipotle pepper in adobo to the simmering pot for smoky heat.
These modern twists keep the broth exciting while maintaining the canning safety standards we've established. 💡
Nutrition facts
Frequently asked questions
Why do I need to pressure can chicken broth instead of using a water bath?
Chicken broth is a low-acid liquid, making it unsafe for water bath canning. Pressure canning reaches higher temperatures (240°F+) to destroy bacteria like Clostridium botulinum, which thrives in low-acid environments. The 90-minute processing time for pint jars ensures safety while preserving flavor. Never skip this step—water bath canning risks spoilage or botulism.
Can I use leftover roasted chicken bones for this recipe?
Roasted bones add incredible depth of flavor. For best results, use bones from a whole roasted chicken (skin on, with some meat clinging). Simmer these for 4-5 hours instead of 6-8 to avoid over-extraction. The roasted flavor will infuse beautifully into your canned broth, perfect for rich dishes like pot roast or risotto.
How do I know if my canned broth has gone bad?
Check for these red flags: bulging lids, cloudy liquid, foul odors, or mold. If a jar leaks during processing or the seal fails (lid pops up when pressed), discard it immediately. Properly canned broth should stay clear and smell clean. When in doubt, trust your senses—never risk foodborne illness. Store sealed jars in a cool, dark place for maximum shelf life (18 months).
Can I adjust the seasoning after canning?
No—once sealed, canned broth shouldn't be re-opened and re-canned. Instead, adjust seasoning when using: add salt, herbs, or spices directly to your dish. For extra flavor, try adding a splash of lemon juice or a pinch of MSG to opened jars before using. The canning process locks in flavor, so taste as you cook and compensate accordingly.
What's the best way to use up canned broth?
Start with soups (like chicken noodle or pho), but don't stop there! Use it for braising meats, deglazing pans, making gravy, or even as a base for risotto. The rich, concentrated flavor works beautifully in sauces for pasta or stir-fries. For a restaurant touch, reduce canned broth by half to create a velvety pan sauce. The possibilities are endless—it's your pantry's secret weapon!