Canning Chicken Stock

by Merissa on August 14, 2012

in Canning and Preserving

Post image for Canning Chicken Stock


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!

I buy most of our chicken in bulk from Zaycon Fresh. If you are looking for a great source for bulk chicken and other meats (for a great price!), I highly recommend that you check them out. See my review of Zaycon here and find the latest Zaycon Fresh coupons here.

Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living!

I recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

Please check with your local extension office for any changes on times/temps/high altitude.

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{ 33 comments… read them below or add one }

1 Mel Free August 14, 2012 at 9:08 am

Yes, it is, but I am running out of space in my freezer..canning looks like a wonderful idea to me! 🙂


2 Lana Dixon August 14, 2012 at 9:09 am

Yes! I keep mine in the freezer.


3 Allyson Szabo August 14, 2012 at 9:10 am

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. 🙂


4 Rusty-Carla Robbins August 14, 2012 at 9:30 am

Have to say I love your site and what your doing. I’m learning a lot!


5 Linda Holtom Bryant August 14, 2012 at 10:01 am

Love my chicken broth from our home raised chickens no less


6 The Backyard Farmwife August 14, 2012 at 10:08 am

Yet another thing I have to do soon! ;o)


7 Marci Townley Hallock August 14, 2012 at 10:23 am

Turkey broth. Mostly I can elk and deer broth – as that’s what I have the most of 🙂


8 Andrea August 14, 2012 at 11:28 am

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.


9 julie August 14, 2012 at 12:13 pm

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?


10 Merissa August 14, 2012 at 12:17 pm

Yes, I run it through a strainer first.


11 Rhonda Spain August 14, 2012 at 2:10 pm

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?


12 Merissa August 14, 2012 at 2:37 pm

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.


13 Barb August 14, 2012 at 2:44 pm

I can chicken and beef broth, too, but I roast the bones first for a little extra “richness” to the broth.


14 Raia Torn August 15, 2012 at 9:59 am

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?


15 Merissa August 15, 2012 at 10:03 am

Because the broth is not an acidic item it can only be safely canned in a pressure canner.


16 Mary August 27, 2013 at 10:38 pm


Just to experiment with water bath canning, I decided I would can some chicken stock in a water bath…However, then read, that it has to be done in a pressure cooker. So, anyway, I processed it for about an hour in that water bath, it all sealed and then, once cooled, I immediately put it into the fridge…with full intention of getting it to the freezer, it’s now been 6 days, the broth is still in fridge, still sealed, do you think it is still good? Or, have I just wasted $25 worth of organic chicken broth…UGH! Thanks for your input!!


17 Merissa August 28, 2013 at 7:20 am

It’s probably still ok. I’ve left broth in the fridge (not canned but that I intended to use) for several days before use. If you want to make sure just give it a sniff.


18 Mary August 28, 2013 at 10:52 am

Ok! I’ll do it! I put it in the freezer last night, so I’ll give it the old sniff test when it comes out! Thank You!

19 kristy @ gastronomical sovereignty August 15, 2012 at 12:25 pm

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!


20 Heather :) :) :) August 15, 2012 at 6:29 pm

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 🙂


21 Wellness the Natural Way August 15, 2012 at 11:39 pm

Thanks 🙂


22 Lyza August 22, 2012 at 6:48 am

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.


23 Merissa August 22, 2012 at 7:15 am

You can find more of my canning recipes here, not all of them need a pressure canner.


24 John July 12, 2013 at 12:42 am

The All American Pressure Canner instruction and recipe book lists processing times for hot packed soup stock as 20 minutes for pints, 25 minutes for quarts (at sea level). I think due to the homegeneity of the broth, and the fact that it’s almost completely water and has excellent heat transfer, the longer processing time you indicate above is not necessary. Process at 10-15 lbs. depending on your altitude.


25 T. A. December 29, 2013 at 11:27 pm

I found the site intriguing < lol sp/ none the less in the case of broths and soups, the older gauges have both temps and pressures in the glass .. 240 degrees roughly 12-13 lbs for 20 minutes will kill the most virulent bacterial contaminants. if you feel the need for more then by all means hop to, you wont hurt a thing and clean is the key to success………..


26 Ami February 24, 2014 at 2:42 pm

Dear Marrissa, how long would this broth keep after being canned? I’m new to the idea of canning! 🙂


27 Merissa February 24, 2014 at 3:27 pm

I generally try to use canned goods up within 3 years.


28 Brandy August 7, 2014 at 10:35 am

I canned broth in a water bath because that’s what I was told to do from a family member who has been doing it for years. The jars are sealed. Now that I am reading about the spores and such, can I take the lids off the jars, use new lids and use a pressure canner on the same batch of broth? I hate to let it go to waste!


29 Merissa August 7, 2014 at 12:50 pm

Has it been long since they’ve been canned? If it’s been more than 24 hours than the jars are no longer safe. Otherwise if it’s just something you recently did you should still be able to re-process in a pressure canner.


30 Suzy-in-Colorado June 19, 2015 at 12:00 pm

Good Morning Marissa, first I would like to say that although I am new to your site (found through search menu), I am really enjoying the articles and all the comments from other readers (I always find reader comments very helpful). So here is my reason for writing to you… I am in the process of making my husbands favorite dish of almost made from scratch Chicken Enchiladas (the tortillas are store bought). This time I thought since I am learning how to can all over again (used to help stepmom as a young girl), that I would can my chicken stock. I do not want to lose all the yummy vegetables in my stock after I remove the chicken. After reading one of your reader comments I am planning to reboil the carcasses again to get more flavor and more gelatin in the stock, but as stated above I still don’t want to lose all the yummy celery, carrots, garlic, onions & herbs that I cooked my chicken in once I strain the stock. Is it possible to process or emulsify the vegetables and add them back into the stock for canning. Also, I am at an elevation of 5,159 ft. do I need to add more than 10 minutes for every 1000 ft to my canning time. Thanks for any advice you or your readers can give me… Thanks again 😀 ~Suzy-in-Colorado~


31 Chris September 10, 2016 at 7:40 am

Hi! I like your blog and jumped at the chance to give you a tip! You really need to try making the stock in your pressure canner! Throw all your ingredients in the canner, cover with water and bring up to 15 pounds for about 15 minutes. Strain it, transfer to jars, clean your canner and process the jars as you mention above – or freeze it. This makes the best stock ive ever had – and you really barely need to chop anything. You will not be sorry!


32 Debi Wells March 7, 2017 at 11:59 am

Just curious. I clicked on this because it mentioned water bath canning of chicken broth. Can I use a water bath canner or do I need a pressure canner? The intro in the search enginge was misleading.


33 Merissa March 9, 2017 at 6:52 pm

Pressure canning chicken stock is currently the safest method since it’s a low acid product.


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