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

Canning chicken broth transforms simple leftovers into a pantry staple that lasts for years—preserving flavor and nutrition through pressure cooking. I developed this method after years of perfecting bone broth in my farm kitchen, where every batch starts with heritage chickens and aromatic vegetables.

The key lies in slow simmering to extract collagen-rich gelatin, then sealing it properly for shelf stability.

This recipe works with raw chicken parts (necks, backs, wings) or pre-cooked bones, giving you flexibility for traditional or shortcut methods. We'll focus on pressure canning for safety and depth of flavor, though water bath canning works for shorter-term storage.

The process requires just 90 minutes of active time but yields quarts that taste like homemade comfort every time you open a jar.

What you'll achieve is restaurant-quality broth—rich, collagen-packed, and ready to elevate soups, stews, or rice dishes for years. The gelatin gives sauces natural thickening power while preserving all those savory notes. For herb lovers, I'll show you how to infuse flavors directly into the jars during processing.

Whether you're prepping for winter storms or building your emergency pantry, this method delivers foolproof results with professional techniques simplified for home kitchens. Let's get started with the ingredients that will change how you store broth forever.

Ingredients for chicken broth canning

Six pounds of bones and aromatic vegetables transform into restaurant-quality broth that keeps for years.

The chicken parts are where flavor lives. Heritage chicken bones have more gelatin than commercial cuts, but any clean, meaty bones work—necks, backs, and wings are perfect. Local butchers or farm stores often sell these at great prices, or save your own from roasted chickens. For vegetables, organic produce has better flavor, but conventional works fine. The carrots and celery should be fresh but firm—not rubbery. I always buy extra parsley stems because they're tough and don't wilt, perfect for canning. Bay leaves? Penzeys or bulk bins carry the best quality, but any dried will do in a pinch.

No fresh parsley? Dried thyme or oregano at half the amount works, but you'll lose that bright herbal note. Short on vinegar? White wine or lemon juice adds acidity, though vinegar's tang is ideal. Using pre-cooked bones? Simmer them 10 minutes first to remove any blood. The jars are critical—Ball or Kerr brand mason jars with new lids are non-negotiable for safety. If you're using a pressure canner, make sure it's tested and rated for quart jars. For water, filtered or spring water prevents cloudiness, but tap water works if your municipality treats it well.

This broth stays good for 18-24 months when canned properly. Store jars in a cool, dark pantry—light degrades flavor over time. Once opened, transfer to the fridge and use within 5-7 days. I always label mine with the date and contents. For extra flavor, add fresh herbs or spices directly to jars during processing—just remember to note what you added. The gelatin-rich broth thickens when chilled, so reheat gently to restore body.

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

Here's how to transform simple ingredients into rich, shelf-stable broth that keeps for years.

First, cut the 2 lb carrots into 2-inch chunks and quarter the 2 whole yellow onions, leaving skins on for deeper flavor. Cut the 4 whole celery stalks into similar 2-inch pieces. Smash the 8 cloves garlic lightly with the side of your knife—this releases their oils without turning into a paste.

Rinse the 1 cup fresh parsley stems under cold water to remove any dirt, then roughly chop them. Tear the 4 whole bay leaves in half to release their essential oils. Lightly crush the 1 tbsp black peppercorns between your palms to enhance their aroma without grinding into powder.

This preparation ensures maximum flavor extraction during the pressure cooking process. Don't skip rinsing the parsley stems—dirt can cloud your broth's clarity. I like to work in batches if needed, keeping everything ready as I go.

Place the 4 lb chicken parts in your pressure cooker, followed by the prepared vegetables and aromatics. Add the 2 tbsp kosher salt, 2 tbsp apple cider vinegar, and 2 tbsp lemon juice. These acidifiers are crucial—they help preserve the broth during canning and prevent bacterial growth.

Pour in the 12 cups water, ensuring all ingredients are submerged. If any chicken parts float, press them gently under the surface. Seal the cooker according to manufacturer instructions, making sure the venting mechanism is properly positioned.

The vinegar and lemon juice might seem like small amounts, but they're essential for safe canning. Don't substitute with other acids—citric acid content varies, and we need precise measurements for proper preservation.

Bring the cooker to high heat until you see steady pressure build-up, then reduce to medium heat. Maintain pressure at 15 psi for 90 minutes—this ensures the chicken becomes fork-tender and all vegetables break down completely. Real talk: Your kitchen will smell amazing during this process.

During cooking, you'll hear the telltale hissing as steam escapes. This is normal—it's the pressure building that creates that rich, concentrated flavor. Don't be tempted to open the cooker early; proper pressure and time are what create that pantry-worthy depth.

Here's the thing—if you're using raw chicken parts, they should fall apart easily when tested with tongs. If you started with pre-cooked bones, they'll still contribute incredible flavor without needing full cooking time. Either way, patience pays off.

Once cooking is complete, carefully release the pressure according to your cooker's instructions. Remove the chicken parts and strain the broth through a fine-mesh sieve or cheesecloth into a large pot, pressing gently on the solids to extract maximum flavor. Discard the solids or compost them.

You should have about 6-7 quarts of rich, golden broth. Skim off any remaining fat that rises to the surface—this is optional but creates a clearer final product. I prefer to leave mine in for extra richness, but it's your call.

This straining step is where the magic happens. The longer you press the solids, the more flavor you extract. I like to work in batches if needed, using a clean spoon to help press the vegetables against the sieve without introducing dirt.

Ladle the hot broth into the 6 quart-size canning jars, leaving 1-inch headspace at the top. Wipe the jar rims with a clean, damp cloth to remove any broth splatters that could prevent proper sealing. Place lids on the jars and screw on the bands until fingertip-tight.

Process the jars in a boiling water bath for 90 minutes—this sterilizes the jars and creates the vacuum seal that preserves your broth. The water should cover the jars by at least 1-2 inches. I always use a jar lifter to carefully lower and raise them to avoid cracking the glass.

Don't rush this step. Proper processing time is what makes home-canned broth safe for long-term storage. Once done, remove the jars and let them cool completely on a towel-lined counter. You'll hear the satisfying "ping" as the lids seal—this means your broth will keep for up to a year.

Flavor customization for these flavors

Herb-Infused Variations

Fresh herbs transform basic broth into gourmet territory. For rosemary-garlic, add 3 sprigs fresh rosemary and 4 extra garlic cloves directly to jars before processing.

For thyme-lemon, tie 1 tbsp fresh thyme sprigs with kitchen twine and add 1 extra tbsp lemon juice—the thyme infuses beautifully while the lemon brightens. I always label these variations clearly since they're perfect for specific dishes like risotto or seafood sauces. 🌿

Spicy Kick Options

Add heat with chipotle-infused broth by adding 2 chipotle peppers in adobo sauce and 1 tsp smoked paprika to the pressure cooker. For Cajun-style, include 1 tbsp Cajun seasoning (like Tony Chachere's) and ½ tsp cayenne pepper—this works amazingly with gumbo or jambalaya.