Now that you’ve started making nutritious chicken stock from scratch, you’re ready to learn how to can it! I know it might sound intimidating, but canning chicken stock is super easy. Not only will you save a ton of money by making your own, you’ll have a much healthier product to feed to your loved ones! And by learning how to preserve it with a canner, you’ll be able to line your pantry shelves whenever you want with the best chicken stock in town.
The only thing you need to make sure you have besides jars and lids is a pressure canner. This is an absolute must. Pressure canning is the only safe way to can low acid foods, and should never be substituted with water bath canning.
*The chicken stock recipe I use makes about 8 pints.
Ready to get started? Here we go!
Heat the strained stock to a gentle boil. Meanwhile, prepare jars and lids by washing them in hot, soapy water, then simmering them in a pot of water to sanitize. Do not boil the lids or you might damage the seal. (You can also run the jars through a dishwasher. Just make sure they’re hot when you’re ready to fill them.)
Ladle hot stock into hot jars, leaving 1″ headspace.
Wipe the rim of the jar with a wet cloth to remove any food particles or drops of stock. I wipe with white vinegar instead of water when I’m canning greasy products. This will help ensure a tight seal.
Using a lid lifter or tongs, retrieve a lid from the simmering water.
Place lids on jars.
Screw down lid bands, finger tight.
And place the jars in a pressure canner. I’m using an All American 921 Pressure Canner here. It’ll hold 19 pints or 7 quarts. Follow your pressure canner’s manufacturer’s instructions. For the All American, 2 inches of water needs to be added to the canner before filling it with jars. Make sure your jars are sitting on a rack in the bottom of the canner to keep them from resting directly on the heat source.
Here I’ve got a second layer of jars placed in the canner. There is a rack resting on top of the first layer of jars which the upper jars are sitting on.
Chicken stock needs to be pressure canned at 10 lbs of pressure; 20 minutes for pints, 25 minutes for quarts. Again, follow your manufacturer’s instructions for using your canner. Also, adjust your pressure accordingly if you live at high altitudes.
Once the time is up, allow the pressure in the canner to drop to zero before removing the lid. I like to let the jars sit in the canner for about 10 minutes after removing the lid before taking them out of the canner. This helps to reduce siphoning (when liquid is lost from the jars). You’ll want to use a jar lifter to remove the jars from the canner- they’ll be super hot!
Place jars on a rack to cool for 24 hours before testing the seals. Always test the seals before placing jars on your pantry shelves. If a lid does come off easily, place that jar in the fridge to be used within a week or pour it into a ziploc to freeze.
Not too hard, huh? Delicious homemade broth all ready and waiting for a future meal!
By the way, this paired with homemade chicken noodle soup is TO. DIE. FOR.
Still nervous about using a pressure canner? Pick up a copy of my DVD: At Home Canning For Beginners & Beyond. In it you get almost 2 full hours of step-by-step instructions on how to can everything from fruits and veggies, to meats, beans, and meals in a jar! (Also available on Amazon.com)