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

Pressure canning chicken broth transforms simple kitchen scraps into a pantry staple that lasts for years—no artificial preservatives, just pure, rich flavor sealed in glass. I learned this technique from my grandmother in Georgia, who swore by the method for preserving every drop of stock from holiday roasts.

The key lies in proper sterilization, precise processing times, and understanding why chicken broth is one of the safest low-acid foods for canning when done correctly.

This method requires a pressure canner—not a water bath—which builds enough heat to safely preserve the broth without compromising texture or flavor. We'll start with a deeply flavored broth, simmered low and slow with aromatics, then carefully fill sterilized jars and process them at the right pressure and time.

The result? A shelf-stable liquid that rivals fresh broth in depth and complexity, ready to elevate soups, stews, or braises at a moment's notice.

What makes this recipe foolproof is the step-by-step approach, from prepping your canning equipment to monitoring the pressure gauge like a pitmaster watches their smoker. We'll cover optional flavor variations—like adding bay leaves or peppercorns—to customize your broth while maintaining safety standards.

The payoff? Year-round savings on grocery bills and restaurant-quality stock whenever you need it.

Modern adaptations—like using a pressure cooker for small batches—are worth mentioning, but traditional canning remains the gold standard for large quantities. Here’s how to do it right, with safety notes that ensure your preserved broth stays delicious and secure for up to a year. Let’s get started.

Ingredients for chicken broth canning

Simple scraps, rich flavor, and pressure canning magic transform basic pantry ingredients into a year-round broth treasure.

The bones are the foundation—roasted chicken carcasses pack the most flavor, but raw bones work too. Look for organic or pasture-raised chicken at Whole Foods or your local butcher for deeper taste. Onions, carrots, and celery form the aromatic trifecta—don't peel them completely, as skins add color and nutrients. Trader Joe's sells pre-cut mirepoix bags that save time. Garlic should be fresh, not dried, and smashing the cloves releases more flavor. The bay leaves and peppercorns are non-negotiable for depth, but if you're short on time, pre-made bouquet garni from Penzeys works beautifully.

No fresh parsley? Dried parsley at half the amount keeps the earthy notes. Running low on bay leaves? Thyme sprigs or a few whole cloves bridge the gap. The lemon juice is optional but recommended—it adds brightness and helps with preservation. For jars, Ball or Kerr brand mason jars are canning-safe, but any new, unopened jars with two-piece lids will work. If you're using a pressure cooker instead of a traditional canner, stick to pint-sized jars only—quart jars can't handle the pressure. The broth should be strained before canning, but save those veggie scraps for compost or a quick veggie broth later.

Once canned, these jars keep for up to 18 months in a cool, dark pantry. Label them with the date—masking tape and a Sharpie work fine. For best flavor, use within a year. The broth thickens slightly after opening, so add a splash of water if needed. I always make an extra batch—freeze a few jars for emergencies or gifts. The pressure canner needs regular maintenance, so check the gauge annually at a local extension office for accuracy. This method isn't just preserving broth; it's building a flavor library for your kitchen.

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

Transform simple ingredients into flavor-packed broth that lasts for months.

Quarter the 2 whole yellow onions, leaving the skin on for natural color. Cut the 4 whole carrots into 2-inch chunks and trim the 4 whole celery stalks into similar pieces. Smash the 8 cloves garlic lightly with the side of your knife to release their flavor without breaking them apart.

Lightly crush the 1 tablespoon black peppercorns in a mortar or with the flat of your knife. Chop the tough stems from the 1 bunch fresh parsley into ½-inch pieces. These aromatic vegetables form the flavor base for your broth, so don't skip the prep work—they'll develop deep, rich notes during the pressure canning process.

Place the 4 pound chicken carcasses (or bones) in your 16-quart pressure canner. Add the prepared vegetables, the 4 whole fresh bay leaves, the crushed black peppercorns, and the 2 tablespoons salt. Pour in the 12 cups cold water and bring everything to a boil over high heat.

Once boiling, reduce heat to maintain a gentle simmer. Let it cook uncovered for 30 minutes to extract maximum flavor from the bones and vegetables. This initial simmering step ensures you'll get a deeply flavorful broth that won't be watery after canning.

After 30 minutes, strain the broth through a fine-mesh sieve or cheesecloth into a large stockpot, pressing gently on the solids to extract all the liquid. Discard the solids or save for compost. Return the strained broth to the pressure canner and stir in the 2 tablespoons lemon juice—this adds brightness and helps preserve the color during storage.

Bring the broth back to a full rolling boil. While it heats, prepare your 12 pint-sized mason jars by running them through a hot water bath for 10 minutes to sterilize. Keep them hot until you're ready to fill them.

Using a ladle, carefully fill each hot jar with the boiling broth, leaving 1-inch headspace at the top. Wipe the jar rims with a clean, damp cloth to remove any residue. Place the two-piece lids on the jars and screw on the bands until fingertip-tight.

Place the filled jars in the pressure canner, ensuring they stand upright and aren't touching each other. Seal the canner lid according to manufacturer instructions and bring to 10 pounds of pressure over medium-high heat. Once pressure is reached, process for 75 minutes for pint jars. This pressure and time combination ensures your broth will be safely preserved for up to a year.

When the processing time is complete, turn off the heat and let the pressure canner cool naturally for 20 minutes before carefully removing the lid. Check that all lids have sealed properly—the center of the lid should be concave with no give when pressed. Any jars that didn't seal should be refrigerated and used within a week.

Store the sealed jars in a cool, dark place. Your chicken broth will keep for up to 12 months—perfect for soups, sauces, or quick weeknight meals. The rich, savory flavor will develop even more over time, making these jars a pantry staple for years to come.

Creative variations of this chicken broth canning

Herb-Infused Variations

Swap the bay leaves and peppercorns for fresh rosemary and thyme to create a fragrant, Mediterranean-inspired broth. Use 2 sprigs fresh rosemary and 4 sprigs fresh thyme instead of bay leaves—both add earthy depth while keeping the broth safe for canning.

For a smoky twist, add 1 smoked paprika pod (or ½ teaspoon ground smoked paprika) during the initial simmer. I’ve made this variation for my Charleston-style shrimp and grits, and it adds a subtle complexity that’s hard to beat. 🌿

Spicy Cajun Kick

For a Cajun-inspired broth, add 1-2 bay leaves, 1 teaspoon crushed red pepper flakes, 3-4 whole cloves, and 1-inch fresh ginger (sliced) to the initial simmer. The ginger and cloves add warmth, while the red pepper flakes bring heat.

This version is perfect for gumbo, jambalaya, or spicy seafood stews. Just ensure the broth reaches a rolling boil before canning to activate the spices fully. 🌶️

Vegetable-Forward Broth

Boost the veggie content by doubling the carrots, celery, and onions and adding 1 leek (white and light green parts only) and 1 fennel bulb (sliced). This creates a vegetable-packed broth that’s ideal for vegetarian soups or risottos.

The fennel adds a subtle anise note, while the leeks contribute a mild onion sweetness. Strain the broth carefully to avoid bitterness from overcooked fennel. 🥕

Citrus-Brightened Version

Brighten the broth with zest from 1 orange and 1 lemon (just the zest, no pith) added during the initial simmer. The citrus zest infuses the broth with a sunshine-like freshness that pairs beautifully with Asian-inspired dishes or herbaceous salads.

For extra zing, add 1 tablespoon freshly squeezed orange juice along with the lemon juice before canning. This variation keeps for the same 12 months but tastes like summer all year. 🍊

Low-Sodium Adaptation

Reduce the salt to 1 teaspoon and add 1 teaspoon kelp flakes (found in health food stores) for mineral depth. Kelp adds umami richness without sodium overload, making this broth ideal for heart-healthy diets or low-sodium meal plans.

Taste the broth before canning—if it lacks saltiness, add a pinch more during processing. This version still seals perfectly and keeps its flavor integrity for up to 12 months. 🧂

Modern Shortcut: Pressure Cooker Method

For small batches, use a 6-quart electric pressure cooker (like Instant Pot) with pint jars only—quart jars are unsafe under pressure. Process pint jars at high pressure for 30 minutes (adjust for altitude). This method cuts prep time by half but requires immediate refrigeration if jars don’t seal.

I use this for weekly broth batches when I’m short on time. Just remember: pressure cookers aren’t canners, so store these in the fridge for up to 1 month or freeze for 6 months. ⏱️

Frequently asked questions