Canned Chicken Broth

Ingredients

Instructions

1. 1Understand before you begin that chicken broth is a low-acid liquid and must be processed in a pressure canner; a boiling-water bath is never safe for meat broths, no matter how long it is boiled.
2. 2Wash 7 quart jars (or a mix of pints) in hot soapy water or a dishwasher and keep them hot; wash new lids and prepare them exactly as the manufacturer instructs.
3. 3Place the chicken bones and any optional vegetables and peppercorns into a large stockpot, cover with water, bring to a boil, then reduce the heat and simmer uncovered for about 4 hours to fully extract flavor and gelatin from the bones.
4. 4Strain the broth through a fine-mesh strainer or cheesecloth into a clean pot, discarding the solids, and skim off and discard excess fat floating on the surface.
5. 5Return the strained broth to a boil on the stove so it is fully hot before filling jars, since broth must be ladled in hot.
6. 6Ladle the boiling broth into the hot jars, leaving 1 inch of headspace at the top of each jar; salt may be added to taste but is never needed for safety.
7. 7Run a bubble tool around the inside of the jar to release any trapped air, since even liquid can hold small air pockets, then recheck the headspace and adjust to 1 inch if needed.
8. 8Wipe the jar rims clean with a damp cloth to remove any grease or broth residue, center a lid on each jar, and screw the band down fingertip tight.
9. 9Load the jars into the pressure canner, add water according to the manufacturer's instructions, lock the lid, and vent steam steadily for 10 minutes before pressurizing.
10. 10Process pint jars for 20 minutes and quart jars for 25 minutes at 10 pounds pressure in a weighted-gauge canner up to 1,000 feet (15 pounds above 1,000 feet), or 11 pounds in a dial-gauge canner up to 2,000 feet (12 pounds from 2,001 to 4,000 feet, 13 pounds from 4,001 to 6,000 feet, 14 pounds from 6,001 to 8,000 feet).
11. 11Turn off the heat once processing is complete and allow the canner to depressurize naturally on its own; never use the quick-release method for broth.
12. 12Wait until the gauge reads zero, then wait 2 more minutes, slowly finish releasing any pressure, wait 10 more minutes, then unlock and open the canner.
13. 13Remove the jars to a towel-lined surface and let them sit completely undisturbed for 12 to 24 hours; broth jars may show some jiggle from fat or gelatin as they cool, which is normal.
14. 14Check that each lid has sealed (it should not flex when pressed), wipe the jars, label with the contents and date, and store in a cool, dark place for up to about 1 year.
15. 15Before drinking or using in a recipe, boil the broth hard for 10 minutes to destroy any possible botulinum toxin, and discard without tasting any jar that smells off, spurts liquid when opened, or has a lid that never sealed or is bulging.