Generally I like to freeze chicken broth in cubes but as I run out of freezer space it's time to come up with another solution! Once you have the broth made, canning chicken stock is very easy.
First you will have to make your your broth. I made mine up in the crockpot and then cooked then bones a second time to get extra gelatin from them. I ended up with a gallon from one chicken. Pour the broth into jars, clean and put their lids on. (For step by step picture instructions you can check out this post.)
Pressure can the broth at 10 pounds of pressure for 90 minutes. Make sure you don't touch the canner until the pressure gauge is completely down (several hours). That's it!
My gallon of broth made 10 pints of broth, that's like 10 meals for our family! Now if you'd rather have a complete meal you will want to read my post on canning chicken!
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{ 20 comments… read them below or add one }
Yes, it is, but I am running out of space in my freezer..canning looks like a wonderful idea to me!
Yes! I keep mine in the freezer.
I’d go nuts if I didn’t make my own chicken broth. When we raise chickens for slaughter, then on the Day of the Deed, we make cans and cans of broth from the carcasses. When we don’t, I save all the chicken carcasses from our meals in a freezer baggie, then when I have enough I make a huge stock pot full and sometimes we can or freeze it, or just use it, depending. I prefer the canning, but when we aren’t doing chickens in large numbers, it doesn’t feel worth it for me.
Have to say I love your site and what your doing. I’m learning a lot!
Love my chicken broth from our home raised chickens no less
Yet another thing I have to do soon! ;o)
Turkey broth. Mostly I can elk and deer broth – as that’s what I have the most of
I have to freeze mine in cubes at the moment. I don’t have a pressure canner. Once we move it will be a top priority to get one.
When using the broth after you’ve cooked the chicken in the crockpot, how do you get all the little bits and pieces out fall off the chicken? Do you strain it before freezing?
Yes, I run it through a strainer first.
I hate to sound really dumb, but I am thinking of canning some broth. Do you dilute it down when you use it, and if so, how much water do you add to it? Or are you diluting it down when you can it?
Great question! I can it at full strength and I usually dilute it when I add it to soups or other dishes…just depends on the dish.
I can chicken and beef broth, too, but I roast the bones first for a little extra “richness” to the broth.
I would love to do this, but I don’t have a pressure canner. Any idea how long would you do it in a water bath on the stove-top?
Because the broth is not an acidic item it can only be safely canned in a pressure canner.
dude – i LOVE homemade chicken broth. i usually make a stock and then freeze it in ice cube trays. yum yum yum! so much better tasting than the store bought stuff and it lacks the scary things that processed stock does.
p.s. it’s The Wednesday Fresh Foods Blog Hop today and i adore your post. it’s exactly what we’re looking for! you’re welcome to stop by and link up if you like! we’d love to have you!
I make my own organic chicken broth in the slow-cooker, too
:It’s awesome, tasty good stuff and really magical for the tummy, too 
Mine gets eaten up so fast, that I don’t have to can it…but it’s nice to know that I “can” do that 
(no pun intended 
Love and hugs from the ocean shores of California, Heather 
Thanks
Too bad I don’t have a pressure canner. I am curious what else you have on your site, whenever I read Little House I feel inspired to make things. I found you on Frugally Sustainable.
You can find more of my canning recipes here, not all of them need a pressure canner. http://www.littlehouseliving.com/recipes-index/canning-and-preserving