Soups & Stews
A chicken broth canning recipe lets you turn humble leftovers into a rich, sterilized treasure chest of flavor—ideal for soups, stews, and braises whenever the mood strikes.
As someone who grew up in small-town Georgia where every pot of broth was stretched into multiple meals, I know how valuable this technique is for professional kitchens and home cooks alike.
The key lies in proper sterilization, precise pH balance, and airtight sealing to lock in that rich, savory depth.
This method delivers restaurant-quality results with just a few essential steps: preparing your broth, sterilizing jars and lids, and using either a pressure canner or water bath to ensure safety and longevity.
The process may seem technical at first, but once mastered, it becomes a foolproof way to preserve flavor without compromise. Every jar will yield a clear, aromatic broth ready to elevate your cooking for up to a year.
What makes this recipe truly professional is its attention to food safety—critical for canning—while maintaining that deep, complex flavor we all crave. The sterilization process eliminates bacteria, and the proper sealing technique creates a vacuum that preserves freshness.
Whether you're stocking your pantry for winter or preparing for emergency meal kits, this broth will be your secret weapon in the kitchen.
Once canned, your broth maintains its quality for up to 12 months when stored in a cool, dark place. The jars can be used directly in recipes or stored for future culinary projects. Let’s get started on preserving that perfect broth flavor for years to come.
Ingredients for chicken broth canning
Twelve ingredients to transform scraps into year-long flavor gold. No shortcuts—just pure, preserved goodness.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Carcass or Bones 🍗 | 8 lbs | Raw or roasted, meat picked clean |
| Yellow Onions 🧅 | 4 whole | Peeled, halved, charred for depth |
| Carrots 🥕 | 4 whole | Scrubbed, cut into chunks |
| Celery Stalks 🥬 | 8 whole | Trimmed, cut into 2-inch pieces |
| Garlic Cloves 🧄 | 12 cloves | Peeled, smashed for infusion |
| Fresh Parsley Stems 🌿 | 1 bunch | Tough stems only, tied in bundle |
| Fresh Thyme Sprigs 🌿 | 4 sprigs | Stems only, tied with parsley |
| Fresh Bay Leaves 🍃 | 4 whole | Dried works too, but fresh is best |
| Salt 🧂 | 2 tbsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed lightly |
| Apple Cider Vinegar 🍎 | ¼ cup | For pH balance, critical for safety |
| Pint-Sized Mason Jars 🍶 | 12 whole | With new lids and rings |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, for acidity |
The bones are everything here. Roast them first—that caramelized crust unlocks flavor like magic. Most grocery stores sell chicken backs or necks in the meat section, but Costco or local butchers often have better deals. Look for bones that are still meaty, not just bare. The more meat on them, the richer your broth. I usually grab a mix of backs, necks, and wings—each adds its own depth. Fresh herbs matter too: Trader Joe's sells bundles of parsley and thyme that work perfectly, but your garden will taste even better.
No apple cider vinegar? White vinegar or lemon juice works in a pinch, but stick with the cider vinegar for that authentic tang. Running low on bay leaves? Dried works at double the amount, but fresh is non-negotiable for that aromatic punch. The onions, carrots, and celery should be tough—no need for baby versions. Char them slightly before adding to the pot for a smoky depth. And for the jars: Ball or Kerr brands are my go-to, but any new, unopened jars with lids will do. Just make sure they're free of chips or cracks—safety first, flavor second.
Broth keeps 12 months in a cool, dark pantry once sealed. I label mine with dates so I can track freshness. The jars are perfect for gift-giving—just tie a ribbon around the lid. Need to use some? Pop the lid, pour, and reuse the jar. The vacuum seal stays intact for about 3-4 uses before it needs a fresh lid. Freeze extras in ice cube trays for quick soup boosts. And trust me: one jar will make your weeknight cooking feel like a five-star meal.
Why You'll Love This Recipe
- No-Waste Magic: Those chicken bones? They’re basically free flavor gold. Honestly, I’d rather pay for them than toss them—this recipe turns scraps into something so rich, you’ll forget you’re using leftovers.
- Deep Umami Bomb: The slow simmer of onions, carrots, and celery with garlic? It builds layers of savory depth that store-bought broth can’t touch. I’ll be real: my first batch had me licking the jar.
- Pantry Powerhouse: Freeze jars for soups, braises, or even risotto—this stuff disappears fast. Between us, I’ve used it in everything from weeknight dinners to holiday feasts, and it never lets me down.
- Budget Booster: A single carcass stretches into dozens of meals. I’m talking cheap, nourishing, and no-guilt cooking—especially when you’re stretching groceries or feeding a crowd. (Yes, even on a Tuesday night.)
Step-by-step instructions for preserving chicken broth in mason jars
Here's the foolproof method to create shelf-stable, restaurant-quality broth that lasts for months.
Prepare the Chicken Base for Maximum Flavor
Start by placing the 8 lbs chicken carcass or bones in a large stockpot. Add the 4 whole yellow onions (peeled and halved), 4 whole carrots (scrubbed and cut into chunks), and 8 whole celery stalks (trimmed and cut into 2-inch pieces). These vegetables form the aromatic base that infuses the broth with deep, savory notes.
Next, add the 12 cloves garlic cloves (peeled and smashed) to release their oils. Tie the 1 bunch fresh parsley stems and 4 sprigs fresh thyme sprigs together with kitchen twine to create a herb bundle. This keeps the herbs intact while allowing their flavors to steep gradually. Add the bundle along with the 4 whole fresh bay leaves to the pot.
Roast the Vegetables for Rich Depth
Preheat your oven to 450°F. Arrange the vegetables and bones on a rimmed baking sheet, spreading them in a single layer. Roast for 20-25 minutes, stirring once halfway, until the vegetables are deeply browned and caramelized. This roasting step creates the Maillard reaction, which develops complex, toasty flavors that transfer beautifully into the broth.
Once roasted, transfer the vegetables and bones to the stockpot. Add 8 cups of cold water (enough to cover everything by about 2 inches) and bring to a boil over high heat. Once boiling, reduce heat to low and skim off any foam or impurities that rise to the surface using a fine-mesh skimmer or ladle. This ensures your final broth is crystal clear.
Simmer and Infuse the Broth
Return the broth to a gentle simmer and add the 2 tbsp salt and 1 tbsp black peppercorns. Let it simmer uncovered for 3-4 hours, maintaining a gentle bubble. You'll know it's ready when the bones are clean and the broth has reduced slightly, concentrating the flavors. The longer it simmers, the deeper the flavor becomes.
About 30 minutes before finishing, stir in the 0.25 cup apple cider vinegar and 0.5 cup lemon juice. These acidic ingredients not only brighten the broth but are also critical for canning safety—they help lower the pH, preventing bacterial growth in the sealed jars. Strain the broth through a fine-mesh sieve into a large bowl or clean pot, discarding the solids.
Prepare and Fill the Mason Jars
While the broth is still hot, prepare the 12 whole pint-sized mason jars by washing them thoroughly with hot, soapy water. Place the jars in a large pot and cover with water. Bring to a boil for 10 minutes to sterilize, then remove with tongs and keep them hot until ready to fill. This sterilization step is non-negotiable—it ensures your preserved broth stays safe for long-term storage.
Ladle the hot broth into each jar, filling to within ½ inch of the rim. Use a funnel if needed to avoid spills. The broth should be steaming hot when you fill the jars—this helps create a proper seal. Wipe the rims of the jars with a clean, damp cloth to remove any residue, then place the lids on and screw the rings down fingertip-tight (not too tight, as this can prevent proper sealing).
Process the Jars for Long-Term Storage
Place the filled jars into a canning rack in a large pot, ensuring they stand upright and are covered by at least 1-2 inches of water. Bring the water to a rolling boil and process the jars for 90 minutes for pint-sized jars. This extended processing time ensures the broth reaches a temperature that kills all bacteria and spores, making it shelf-stable.
Once processing is complete, carefully remove the jars and let them cool on a towel-lined counter for 12-24 hours. You'll hear a satisfying "ping" as the jars seal—this indicates a proper vacuum seal. After cooling, check the seals by pressing down on the center of each lid. If it doesn't pop back up, the jar is sealed correctly. Store the jars in a cool, dark place where they'll keep for up to 1 year. Enjoy the convenience of homemade broth anytime you need it!
Pro Tips For Making Chicken Broth Canning
- ROAST THE BONES FIRST: I learned this the hard way—raw chicken bones take forever to render fat and collagen. Toss them on a sheet pan at 425°F (220°C) for 20-30 minutes until they’re deep golden (almost crispy in spots). This jumpstarts the broth’s richness and cuts simmering time by nearly half.
- CHAR THE VEGETABLES: Don’t just toss chopped onions, carrots, and celery into the pot. Sear them in batches over medium-high heat until the onions turn dark brown and the carrots develop caramelized edges. That deep flavor locks in when you add the bones—skip this, and your broth tastes like sad soup water.
- STRAIN TWICE: After simmering, strain the broth through a fine-mesh sieve first, then a cheesecloth-lined colander. The sieve catches big bits, but the cheesecloth snags the fine sediment that makes broth cloudy. (Yes, it’s extra work, but your jars will stay crystal clear for months.)
- PRESSURE CAN ONLY FULL JARS: I used to underfill jars to save broth for later—big mistake. Underfilled jars create air pockets, which lead to spoilage. Fill to the rim with hot broth (headspace is for water bath canning, not pressure canning), then process. Your future self will open a perfect seal, not a science experiment.
Wine and beer pairings for this dish
White Wine Pairings
For your canned chicken broth, a crisp Sauvignon Blanc from New Zealand or Loire Valley is my go-to choice. The bright acidity and citrus notes in wines like Cloudy Bay or Sancerre cut through the rich umami of the broth, cleansing your palate between bites.
I often reach for these when serving broth-based soups or stews—it’s a match made in culinary heaven. 🍷
Light Beer Complements
A wheat beer or Belgian witbier pairs beautifully with canned broth dishes. Brands like Blue Moon Belgian White or Hoegaarden bring a refreshing, slightly spiced contrast that balances the savory depth.
For heartier broth applications, a pilsner such as Stella Artois or Heineken works wonders—its clean, crisp profile enhances rather than competes with the flavors. 🍺
Red Wine for Richer Dishes
If you’re using your canned broth in a red wine braise or stew, a medium-bodied Pinot Noir from Oregon or Burgundy elevates the dish. Wines like La Crema or Louis Jadot complement the umami without overpowering it.
I’ve found that a glass of this wine enhances the depth of flavors in slow-cooked dishes, making every spoonful feel like a restaurant-quality experience. 🍷
Cider for Rustic Vibes
For a cozy, rustic touch, pair your broth-based meals with a dry hard cider like Strongbow or Angry Orchard. The slight tartness and crisp finish mirror the brightness of the broth, especially when used in soups or as a base for risotto.
It’s a fantastic choice for autumnal dishes and adds a touch of homestyle charm. 🍎
Sparkling Wine for Celebrations
When serving canned broth in a special occasion dish—think gourmet soups or elegant appetizers—a Prosecco or Cava adds a festive sparkle. The effervescence and light fruitiness contrast beautifully with the richness of the broth, making it feel like a celebratory meal.
I’ve used La Marca Prosecco for holiday gatherings, and it never disappoints. ✨
Nutrition facts
Frequently asked questions
Why do I need to add acid (vinegar or lemon juice) to canned chicken broth?
Acidification is critical for safety—it lowers the pH to 4.6 or below, preventing bacterial growth in sealed jars. The 0.25 cup apple cider vinegar and 0.5 cup lemon juice ensure your broth stays shelf-stable for up to 12 months without spoiling. Skipping this step creates serious food safety risks.
Can I use a regular pot instead of a pressure canner for this recipe?
No, this recipe requires a pressure canner for pint-sized jars to reach the 240°F needed to kill bacteria and spores. A water bath alone won't achieve the proper sterilization. If you don't have a pressure canner, consider using the water bath method for smaller batches (like quart jars) with adjusted processing times. Safety first!
What should I do if my jars don't seal properly?
First, check for dents or cracks in lids—these prevent sealing. If a jar fails, refrigerate it and use within 1 week. Reprocess unsealed jars immediately with new lids. Common causes include over-tightening rings or broth not hot enough when filling. Always sterilize jars and lids thoroughly.
How do I store canned broth to maximize freshness?
Keep sealed jars in a cool, dark pantry (below 70°F) away from heat sources. Avoid refrigeration—it can cause condensation and weaken seals. Label jars with dates and rotate stock (first in, first out). Once opened, refrigerate and use within 5-7 days or freeze for up to 3 months.
Can I add fresh herbs or vegetables directly to the jars?
No, fresh produce must be cooked first to prevent bacterial growth. For added flavor, blanch vegetables (like mushrooms or corn) for 3 minutes before canning, or add them to the broth during the initial simmer. Herbs should be tied in bundles and removed before canning.