Chicken Broth Canning Recipe: Pressure-Cooked Richness for Year-Round Stockpile

Canning homemade chicken broth transforms simple kitchen scraps into a pantry staple that rivals store-bought versions—rich, flavorful, and ready whenever you need it. This pressure-cooked method preserves all the depth of slow-simmered broth while ensuring safety through proper canning techniques.

I developed this recipe after years of testing, balancing tradition with modern food safety standards to give you restaurant-quality results at home.

The foundation of great canned broth begins with quality ingredients: chicken bones (including backs, necks, and wings), aromatic vegetables, and proper water ratios. Simmering for hours extracts maximum flavor, while careful skimming removes impurities.

The key difference in canning lies in the pressure cooker method, which reaches higher temperatures to eliminate bacteria and create a vacuum seal—critical for long-term storage without refrigeration.

What you’ll end up with is a stockpile of rich, golden broth that keeps for up to a year, perfect for soups, sauces, or grain dishes. The pressure canning process ensures safety while preserving that deep, savory flavor.

Whether you prefer classic bone broth or lighter vegetable-infused versions, this method delivers consistent, professional-quality results every time.

For those new to canning, don’t worry—this step-by-step guide covers sterilization, headspace, and sealing techniques to ensure foolproof success. Store your jars in a cool, dark place, and you’ll always have homemade broth on hand. Let’s get started with the complete instructions below.

Ingredients for chicken broth canning

Four pounds of bones and simple pantry staples turn into rich, restaurant-quality broth you can store for a year.

The bones are everything here—look for chicken backs and necks at your butcher or grocery store's meat counter. Costco or Trader Joe's often have them pre-packaged, but calling ahead ensures they're fresh. For vegetables, organic carrots and celery have better flavor, but conventional works fine if scrubbed well. The parsley stems add subtle brightness without overpowering. Skip the pre-minced garlic—smashing whole cloves releases more flavor during pressure canning. And don't skimp on the water: 12 cups for 4 lbs of bones ensures proper extraction.

No fresh parsley? Dried will work at half the amount, but you'll miss that fresh herb note. Short on bay leaves? Thyme sprigs make a nice substitute. The lemon juice is critical for acidity during canning—bottled lemon juice works, but fresh has better flavor. For salt, Diamond Crystal kosher dissolves best, but any kosher salt works. The jars must be brand new or pre-sterilized—never reuse lids. If you're canning a larger batch, quart jars will give you more broth per can, but pints are perfect for single servings.

This broth keeps for up to a year in a cool, dark pantry—just check seals before opening. For best flavor, use within 6 months. The pressure canner does all the work, but 10 minutes of processing time at 10 pounds pressure (adjust for altitude) ensures safety. I always make extra—freeze any unused jars for up to 3 months if you won't use them all at once. The first batch is always the most exciting—open one after a month to taste the difference from store-bought.

Step-by-step instructions for pressure-cooked chicken broth canning

Here's how to transform raw bones into rich, shelf-stable broth using pressure canning techniques.

Begin by thoroughly rinsing the 4 lb chicken bones under cold water to remove any debris or blood. Place them in a large stockpot and cover with 12 cups water. Bring to a boil over high heat, then reduce to a simmer for 10 minutes to blanch the bones. This step removes impurities that can cloud your broth.

While the bones simmer, prepare the vegetables: Peel and quarter the 1 whole yellow onion, scrub and cut the 4 whole carrots into 2-inch chunks, and slice the 4 whole celery stalks into similar pieces. Smash the 8 cloves garlic with the flat side of a knife to release their flavor without mincing. Chop the 2 tbsp fresh parsley stems finely. These aromatic vegetables form the flavor base for your broth.

After blanching, drain the bones and return them to the clean pot. Add the prepared vegetables, 2 whole bay leaves, 1 tbsp black peppercorns, and 2 tsp salt. Pour in enough fresh 12 cups water to cover everything by at least 2 inches. Bring to a boil over medium-high heat, then reduce to a gentle simmer.

Skimming is critical here. Use a fine-mesh skimmer to remove any foam or impurities that rise to the surface during the first 30 minutes of simmering. This ensures a crystal-clear broth. Let the mixture simmer uncovered for 2 hours, allowing the flavors to meld and the bones to render their gelatinous richness. The broth should develop a deep, golden hue and a rich aroma.

Once simmered, strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or clean pot. Discard the solids. While the broth is still warm, stir in the 2 tbsp lemon juice. This acidification step is essential for safe canning—it prevents bacterial growth in sealed jars. The lemon juice should be fully incorporated, giving the broth a bright, clean flavor profile.

Return the broth to the pot and bring it to a rolling boil over high heat. This final boiling step ensures all ingredients are fully sterilized and ready for canning. Keep the broth at a full boil until you're ready to fill the jars—this maintains sterility and prevents contamination during the canning process.

While the broth remains at a rolling boil, carefully ladle it into the 4 sterilized pint-sized canning jars, leaving about 1 inch of headspace at the top. Use a magnetic wand and lid lifter to place the new lids on each jar. Screw on the bands fingertip-tight—just until resistance is met. Over-tightening can cause jars to break during processing.

Place the filled jars into your pressure canner, ensuring they stand upright and aren't touching each other. Add 2 inches of hot water to the canner base. Following your canner's manufacturer instructions, bring to a boil, then apply pressure. Process the jars at 10 pounds of pressure for 90 minutes for pint-sized jars. This time ensures the broth is properly sterilized and sealed for long-term storage.

After processing, turn off the heat and allow the pressure to return to zero naturally—never force the canner to cool quickly. Remove the jars and place them on a towel-lined countertop. Let them cool for 12-24 hours before checking the seals. Press the center of each lid—if it doesn't pop back, the jar is properly sealed.

Once cooled, wipe down the jar rims and store the sealed broth in a cool, dark place. Properly canned chicken broth will keep for up to 1 year. When ready to use, simply open a jar and heat the broth on the stovetop. The rich, gelatinous texture and deep flavor will make it the perfect base for soups, stews, and sauces all year round.

Common mistakes when making this dish

Skipping the Acid Test

The lemon juice isn’t just for flavor—it’s a safety requirement. Without proper acidification, your canned broth risks botulism growth.

I’ve seen beginners skip this step because they think the pressure canning handles everything, but the acidity lowers the pH to 4.6 or below, creating an inhospitable environment for dangerous bacteria. Always measure 2 tbsp lemon juice per quart of broth. 💡

Overfilling the Jars

Leaving 1 inch of headspace isn’t optional—it’s critical for proper sealing. Too little space means the broth can’t expand during processing, causing the jars to crack or leak. I’ve ruined batches by rushing this step, and the mess is far worse than starting over.

Use a headspace guide or mark your jars at 1 inch from the rim before filling. 🥫

Using Old or Reused Lids

New lids are non-negotiable. Reused lids won’t seal properly, and the rubber gasket loses elasticity over time. I keep a stash of Ball or Kerr brand lids on hand because they’re reliable and affordable.

The $0.50 savings per jar isn’t worth the risk of spoilage. Always check the expiration date—most last 1 year unopened. 🔒

Incorrect Pressure Settings

Your altitude affects pressure requirements, but most home canners at sea level need 10 pounds of pressure for pint jars. Using too little pressure won’t sterilize the broth properly, while too much can damage jars.

I recommend a Presto or All-American pressure canner—they’re dial-style and easy to read. Always follow the manufacturer’s guide for your specific model. ⚡

Rushing the Cooling Process

Never force-cool your canner by running cold water over it. The sudden temperature change can cause jars to shatter. Let the pressure release naturally, then cool the jars for 12-24 hours before checking seals.

I’ve seen beginners impatiently open jars too soon, only to find they didn’t seal properly. Patience here ensures shelf stability. ⏳

Ignoring Seal Quality Checks

After cooling, test each lid by pressing the center—it should stay down. If any pop back, the jar didn’t seal and should be refrigerated within 3 days or reprocessed.

I’ve had batches where 1 out of 12 jars failed, and that one jar could ruin your whole stockpile. When in doubt, toss it. Better safe than sorry! 💪

Frequently asked questions about homemade chicken broth preservation