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Learn how to save loads of money by saving your kitchen scraps to make this healthy, homemade chicken broth using your pressure canner.

Why You’ll Love This Recipe

  • Using chicken bones and vegetable scraps that might otherwise be discarded makes this recipe highly economical.
  • Making broth at home is much cheaper than store-bought versions, and is generally higher quality.
  • This homemade chicken broth is packed full of flavor, making any dish flavorful.
  • You are control the ingredients, ensuring there are no unwanted preservatives, sodium, or artificial flavors.

Equipment

Ingredients

  • Carrots: peels and tops
  • Chicken bone: whole chicken and turkey works too!
  • Celery: celery scraps and leaves
  • Onions: onion scraps
  • Garlic
  • Salt & Pepper

Recipe Tips

  • Add a splash of apple cider vinegar (about 1-2 tablespoons) to the water before simmering. This helps to extract minerals from the bones, adding to the nutritional value of the broth.
  • After straining the broth, let it cool in the refrigerator. The fat will solidify on top, making it easy to skim off for a clearer broth.
  • Ensure your pressure canner vents steam for 10 minutes before starting the pressure buildup to remove air pockets.
  • Regularly inspect your pressure canner’s gasket, vent, and other parts for wear and tear to ensure safe operation.

How to Pressure Can Chicken Broth

  1. Prepare the Ingredients: Gather your scraps such as, chicken bones, celery, carrots, garlic, onions, salt, and pepper.
  2. Make the Stock: Place the chicken bones in a large stockpot. Add celery, carrots, garlic, and onions. Fill the pot with enough water to cover the ingredients by about 2 inches. Add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for at least 2-3 hours, or until the stock is flavorful. Skim off any foam that rises to the top.
  3. Strain the Stock: After simmering, remove the pot from the heat. Use a strainer or cheesecloth to strain the stock into another large pot or container, discarding the solids (bones and vegetables). Let the stock cool slightly and skim off any fat that rises to the top.
  4. Prepare the Jars: While the stock is cooling, sterilize your canning jars, lids, and bands. Fill the pressure canner with water according to the manufacturer’s instructions and begin heating it.
  5. Fill the Jars: Using a funnel, ladle the strained stock into the sterilized jars, leaving about 1 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip tight.
  6. Process the Jars in the Pressure Canner: Place the jars in the pressure canner using the jar lifter. Lock the lid on the canner and bring it to a boil. Vent the canner for 10 minutes, then close the vent. Process the jars at 10 PSI (pounds per square inch) for 20 minutes if using pint jars, or 25 minutes if using quart jars. Adjust the pressure according to your altitude (check your pressure canner manual for specific adjustments).
  7. Cool and Store the Jars: After the processing time is complete, turn off the heat and let the pressure canner cool down naturally. DO NOT OPEN THE PRESSURE CANNER! Once the pressure has returned to zero, carefully remove the jars using the jar lifter and place them on a towel or cooling rack. Let the jars cool undisturbed for 12-24 hours.
  8. Check the Seals: the lids should be concave and should not flex when pressed. Label the jars with the date and store them in a cool, dark place. Properly sealed jars can be stored for up to one year.

More Pressure Canning Recipes

Pressure Canning Chicken Broth (From Scraps)

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Learn how to save loads of money by saving your kitchen scraps to make this healthy, homemade chicken broth using your pressure canner.
Print Recipe Pin Recipe
Prep Time5 minutes
Cook Time3 hours
Processing Time 25 minutes
Servings8 quarts

Equipment

  • Pressure canner
  • Stock Pot
  • Canning Jars
  • Superb canning lids and rings
  • Canning funnel
  • Jar lifter
  • Tea towel
  • Strainer or cheese cloth
  • Ladle

Ingredients  

  • 2-3 lbs chicken bones skin, and other scraps (cooked or raw)
  • 2-3 large carrots cut into chunks
  • 2-3 celery stalks cut into chunks
  • 1-2 large onions quartered
  • 4-6 garlic cloves smashed
  • 1-2 bay leaves
  • 1 bunch fresh parsley
  • 4-5 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 tsp whole peppercorns
  • 1-2 tbsp apple cider vinegar optional, for mineral extraction
  • water approximately 8-12 cups, depending on the size of your pot

Instructions 

  1. Prepare the Ingredients: Gather your scraps such as, chicken bones, celery, carrots, garlic, onions, salt, and pepper.
  2. Make the Stock: Place the chicken bones in a large stockpot. Add celery, carrots, garlic, and onions. Fill the pot with enough water to cover the ingredients by about 2 inches. Add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for at least 2-3 hours, or until the stock is flavorful. Skim off any foam that rises to the top.
  3. Strain the Stock: After simmering, remove the pot from the heat. Use a strainer or cheesecloth to strain the stock into another large pot or container, discarding the solids (bones and vegetables). Let the stock cool slightly and skim off any fat that rises to the top.
  4. Prepare the Jars: While the stock is cooling, sterilize your canning jars, lids, and bands. Fill the pressure canner with water according to the manufacturer’s instructions and begin heating it.
  5. Fill the Jars: Using a funnel, ladle the strained stock into the sterilized jars, leaving about 1 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip tight.
  6. Process the Jars in the Pressure Canner: Place the jars in the pressure canner using the jar lifter. Lock the lid on the canner and bring it to a boil. Vent the canner for 10 minutes, then close the vent. Process the jars at 10 PSI (pounds per square inch) for 20 minutes if using pint jars, or 25 minutes if using quart jars. Adjust the pressure according to your altitude (check your pressure canner manual for specific adjustments).
  7. Cool and Store the Jars: After the processing time is complete, turn off the heat and let the pressure canner cool down naturally. DO NOT OPEN THE PRESSURE CANNER! Once the pressure has returned to zero, carefully remove the jars using the jar lifter and place them on a towel or cooling rack. Let the jars cool undisturbed for 12-24 hours.
  8. Check the Seals: the lids should be concave and should not flex when pressed. Label the jars with the date and store them in a cool, dark place. Properly sealed jars can be stored for up to one year.

Notes

  • Add a splash of apple cider vinegar (about 1-2 tablespoons) to the water before simmering. This helps to extract minerals from the bones, adding to the nutritional value of the broth.
  • After straining the broth, let it cool in the refrigerator. The fat will solidify on top, making it easy to skim off for a clearer broth.
  • Ensure your pressure canner vents steam for 10 minutes before starting the pressure buildup to remove air pockets.
  • Regularly inspect your pressure canner’s gasket, vent, and other parts for wear and tear to ensure safe operation.

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