Canning chicken bone broth is not only a great way to preserve the rich flavors and nutrients of homemade broth, but it also ensures you have a ready supply of this versatile kitchen staple at your fingertips. Whether you're a seasoned canner or new to the process, this guide will walk you through the steps to safely can your own chicken bone broth at home.
The Benefits of Chicken Bone Broth
Chicken bone broth is celebrated for its health benefits and culinary versatility. Rich in minerals, collagen, and amino acids, it can support gut health, immune function, and joint health. It's also a comforting, flavorful base for soups, stews, sauces, and grains, adding depth and richness to a variety of dishes.
Ingredients and Equipment
Before you begin, you'll need the following:
Ingredients:
Chicken bones (from roasted or raw chicken)
Cold water
Optional: vegetables (like onions, carrots, and celery), herbs, and spices for added flavor
Equipment:
Large stockpot or pressure cooker
Canning jars, lids, and bands
Jar lifter and canning funnel
Pressure canner
Making the Broth
Prepare Your Ingredients: Place chicken bones in your pot and cover with cold water. Add any vegetables, herbs, or spices as desired.
Cook the Broth: Bring to a boil, then reduce to a simmer. For a rich broth, simmer for 6-12 hours, skimming off any foam that forms on the surface.
Strain the Broth: Once cooked, strain the broth through a fine mesh sieve to remove solids. Let the broth cool and skim off any fat that solidifies on the surface.
Canning the Broth
Fill the Jars: Using a canning funnel, ladle the broth into jars, leaving 1 inch of headspace. Wipe the rims clean, then place the lids and screw on the bands until fingertip tight.
Process the Jars: Place the jars in a pressure canner filled with 2-3 inches of water. Follow your canner's instructions for processing times, which will vary based on your altitude. Generally, pints are processed for 20 minutes and quarts for 25 minutes at 10-15 PSI.
Safety Tips
Always Use a Pressure Canner: Botulism bacteria can survive in low-acid foods like chicken broth, so pressure canning is necessary to reach the high temperatures required to kill these bacteria.
Check Seals: After processing, let jars cool for 12-24 hours. Check that the lids have sealed properly by pressing down in the center. If the lid doesn't pop back, the jar is sealed.
Store Properly: Store your canned chicken bone broth in a cool, dark place. Properly sealed jars can last for up to a year.
Canning chicken bone broth is a rewarding process that not only extends the shelf life of this nutritious and delicious liquid gold but also ensures you have a homemade, ready-to-use broth without preservatives or added sodium. With a little time and effort, you can enjoy the fruits of your labor for months to come, adding depth and flavor to your meals with the turn of a jar lid. Whether you're making a hearty soup, cooking grains, or looking for a warm, soothing drink, canned chicken bone broth is a pantry essential that supports both your health and culinary creativity.
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