Chicken Broth Canning Recipe: Pressure-Cooked Clarity for Pantry Staples

Canning homemade chicken broth transforms a simple kitchen staple into a year-round pantry essential with restaurant-quality depth. The key lies in pressure canning—where precise temperature control preserves both flavor and safety for up to 12 months.

I developed this method after years of testing, ensuring every batch delivers crystal-clear broth with rich umami notes that elevate soups, stews, and sauces effortlessly.

Start with chicken bones, vegetables, and aromatics simmered for hours to extract maximum flavor, then carefully strain and sterilize jars before sealing under pressure. This isn't just about preservation—it's about capturing that perfect balance of savory, herbal, and meaty essence that store-bought versions simply can't match.

The process requires patience, but the results are worth every minute of preparation.

What you'll end up with is a pantry stockpile of golden, aromatic broth—ready to transform any meal with just a splash. Each jar maintains its clarity and depth, proving that homemade truly is better.

Whether you're prepping for winter or stocking up for emergencies, this method guarantees professional-quality results every time.

For those new to pressure canning, I'll walk you through every step—from selecting the right equipment to mastering processing times—so you can achieve safe, long-lasting storage without compromising flavor. Let's get started with the complete guide below.

Ingredients for chicken broth canning

Twelve ingredients. Twelve jars. A pantry stockpile of restaurant-quality broth for soups, stews, and sauces.

The bones are the foundation—chicken backs or necks pack the most flavor, but any clean bones work. Costco or local butchers often sell them cheaply in bulk. Roast them first at 400°F for 30 minutes to deepen the flavor (don't burn them!). For vegetables, organic is ideal—no need to peel, just scrub well. The parsley stems add subtle bitterness that balances the broth beautifully. Bay leaves and peppercorns are non-negotiable—they're what gives homemade broth that professional depth store-bought versions lack.

No fresh parsley? Dried works at half the amount, but the flavor won't be identical. Short on bay leaves? Thyme sprigs make a decent swap, but reduce to 2 sprigs. The water should be filtered or bottled—tap water with chlorine can dull the flavor. For the jars, Ball or Kerr brands are the gold standard, but any new, unopened mason jars will do. If you're canning for the first time, practice with a small batch first—pressure canning has a learning curve, and you want to get comfortable with the process before committing to a full run.

Sterilize jars by boiling for 10 minutes—keep them hot until you're ready to fill. Lids should be stored in hot water too. Once sealed, jars keep for up to 12 months in a cool, dark pantry. Label each jar with the date—use the oldest first. The broth reheats beautifully—simmer gently to avoid cloudiness. Freeze extras in ice cube trays for quick soups or sauces. This method turns a simple ingredient into a year-round staple that elevates everything from risotto to ramen.

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

Here's how to transform simple ingredients into crystal-clear, shelf-stable broth that preserves all the rich flavor.

Begin by thoroughly cleaning all 12 pieces mason jars, 12 pieces lid and rings, and the pressure canner with hot, soapy water. Place the jars in a 350°F oven for 10 minutes to sterilize completely—this eliminates any bacteria that could spoil your broth. While they heat, prepare the ingredients by quartering the 2 whole yellow onions and cutting the 4 whole celery stalks into 2-inch pieces. Scrub the 4 whole carrots clean but leave them whole.

This sterilization step is absolutely critical—it's what gives canned broth its long shelf life. I've found that using new, unopened lids and rings is worth the investment; they create a proper seal that keeps oxygen out. Let the jars cool slightly before handling, but keep them in the oven until you're ready to fill them—this prevents condensation from forming inside the jars.

In the 16-quart pressure canner, combine the 4 lb chicken bones, 16 cups water, 2 tsp kosher salt, 1 tbsp black peppercorns, 8 cloves garlic cloves (smashed), 4 whole bay leaves, and the prepared vegetables. Bring everything to a rolling boil over medium-high heat, then reduce to a simmer and cook uncovered for 60 minutes. This initial cooking draws out maximum flavor from the bones and vegetables.

I like to skim off any foam that rises to the surface during this time—it contains impurities that could cloud your finished broth. The aroma should be deeply savory by the end, with the scent of roasted bones and aromatic vegetables filling your kitchen. This step is where all the magic happens; don't rush it. The longer you simmer, the more gelatin and collagen you'll extract from the bones, which gives your broth that luxurious body.

Carefully strain the broth through a fine-mesh colander or cheesecloth-lined strainer into a large stockpot, pressing gently on the solids to extract every last drop of flavor. Discard the solids or compost them—they've given everything they've got. Return the strained broth to the stockpot and bring it back to a full, rolling boil. This final boiling ensures your broth is hot enough for safe canning and helps clarify it by settling any remaining particles.

While the broth reheats, prepare the 4 whole fresh parsley stems by stripping off the leaves and reserving them for garnish later. The tough stems can be added back to the broth now—they'll infuse subtle herbal notes without overpowering the flavor. Keep the broth at a steady boil for 15 minutes before proceeding to the canning stage. This extra cooking time helps create that crystal-clear appearance that makes store-bought broth look so disappointing by comparison.

Using tongs, carefully remove the hot jars from the oven and fill each one with the boiling broth, leaving 1-inch headspace at the top. This space allows for proper expansion during processing. Wipe the jar rims clean with a damp cloth to ensure a perfect seal. Place a new lid on each jar and screw on the ring until it's fingertip-tight—don't overtighten or the seal won't form properly.

Place the filled jars into the pressure canner, ensuring they're upright and not touching each other. Add 2 inches of hot water to the canner (this creates the pressure needed for safe processing). Seal the canner lid tightly and bring the water to a boil over high heat. Once boiling, reduce heat to maintain a steady 10 pounds of pressure for 90 minutes. This processing time is critical for destroying bacteria and ensuring your broth stays safe to consume for up to a year.

After the processing time is complete, turn off the heat and let the pressure canner cool completely to room temperature—this can take 1-2 hours. Never open the canner while it's still hot or under pressure. Once cooled, carefully remove the jars and check the seals by pressing down on the center of each lid. If it doesn't pop back up, the seal is good and your broth is safe for storage.

Label each jar with the date and store in a cool, dark place. The rich, golden broth should have a clear appearance with just a hint of cloudiness—this is normal and indicates excellent flavor extraction. When you're ready to use it, simply open a jar and pour the broth into a pot. Heat gently and use it as the base for soups, sauces, or grains. The flavor will be even more concentrated than fresh broth, making it perfect for adding depth to any dish.

Pro cooking tips for great chicken broth canning

Pressure Canner Essentials

I can't stress enough how critical the right equipment is for safe canning. Invest in a 16-quart pressure canner with a weighted gauge—I swear by the Presto 23-Quart Pressure Canner for its reliability and even heat distribution.

The gauge must be tested annually for accuracy; most extension offices offer this service for free. Never use a stovetop canner for broth—liquids require pressure canning to reach the 240°F needed to kill botulism spores. 🔥

Bone Roasting Trick

Before simmering, roast your 4 lb chicken bones at 400°F for 30 minutes—this caramelizes their surfaces and deepens the umami flavor. I place them on a sheet pan lined with foil (easy cleanup!) and let them crisp until golden brown.

The aroma alone transforms your broth from good to extraordinary. Skip this step if short on time, but you'll notice the difference in clarity and depth.

Headspace Precision

That 1-inch headspace in each jar isn't arbitrary—it's what prevents jars from cracking during processing. Use a mason jar headspace guide (available at specialty stores) or a ruler to measure accurately.

Fill jars hot to prevent air bubbles from forming, then tap the sides gently to release any trapped air before sealing. I've seen beginners overfill jars, leading to seal failures and spoiled batches.

Processing Time Mastery

Your 90-minute processing time at 10 pounds pressure is non-negotiable for safety, but altitude adjustments are crucial. Add 1 minute per 1,000 feet above sea level—up to 15 minutes extra if you're in Denver.