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How to Can Chicken or turkey broth or stock - home canning made easy! With step by step photos

How to Make Chicken or turkey broth or stock - home canning made easy! With step by step photos, recipe and ingredients and costs

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Making and canning your own chicken or turkey stocks and broths is also quite easy. Just scroll down this page to see how to do it, in easy steps and completely illustrated. The only special equipment you need is a Pressure Canner and canning jars with new lids. Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups.  And if dried beans or peas are used, they must be fully rehydrated first.  If you want to can soups that contain only vegetables or vegetables with meat broth, see this page . Also see this page for how to can tomato soup or tomato-basil soup

Ingredients

• Chicken, turkey, quail, or other poultry
• Seasonings: yes, you can add herbs like salt, pepper, thyme, rosemary, oregano, basil, etc.
• Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups.  And if dried beans or peas are used, they must be fully rehydrated first.

Equipment

• Jar funnel ($5 at Target, other big box stores, and often grocery stores; and available online - see this page) or order it as part of the kit with the Jar grabber .
• Jar grabber (to pick up the hot jars)- Big box stores and grocery stores sometimes carry them; and it is available online - see this page. It's a tremendously useful to put jars in the canner and take the hot jars out (without scalding yourself!). The kit sold below has everything you need, and at a pretty good price:
  
  Canning kit with Stainless Steel Steam Rack,Canning Funnel, Jar Lifter, Jar Wrench, Lid Lifter, Canning Tongs, Bubble Remover Tool
• At least 1 large pot ; I prefer 16 to 20 quart Nonstick ceramic coated pots for easy cleanup.
• Large spoons and ladles,
• 1 Pressure Canner (a large pressure  pot with a lifting rack to sanitize the jars after filling (about $75 to $200 at mall kitchen stores and "big box" stores, but it is cheaper online; see this page for more information ).  For low acid foods (meats and most vegetables, you can't use an open water bath canner, it has to be a Pressure Canner to get the high temperatures to kill the bacteria. If you plan on canning every year, they're worth the investment. - and it helps support this web site!
• Ball jars (Grocery stores, like Publix, Kroger, Safeway carry them, as do some big box stores - about $7 per dozen 8 ounce jars including the lids and rings)
• Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar. They may only be used once.
• Rings - metal bands that secure the lids to the jars. They may be reused many times.

 

Optional stuff:

• Lid lifter (has a magnet to pick the lids out of the almost-boiling water where you sanitize them. ($4 at big box stores or it comes in the kit at left)

 

Directions to can chicken or turkey broth or stock

Step 1 - Collect and wash your ingredients

Select, wash, and prepare meat; generally just washing under running cool water, removing excess fat, etc.

Step 2 - Wash the jars and lids

Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.

NOTE: If a canning recipe calls for 10 minutes or more of process time in the canner, then the jars do not need to be "sanitized" before filling them. But really, sanitizing them first is just good hygeine and common sense!  See this page for more detail about cleaning and sanitizing jars and lids .

Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out.   Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jam.

Step 3 - Cook the chicken or turkey

Place large carcass bones (with meat removed) in a large stockpot. Add enough water to cover bones.  Cover the pot and simmer 30 to 45 minutes or until any remaining tidbits of meat on bones easily fall off. 

Step 4 - Cool and remove bones, ligaments, etc.

Cool the meat and remove any bones or inedible pieces and discard excess fat. If desired, remove any tiny amount of meat trimmings still clinging to bones and add back to the broth.

Step 5 - Get the lids warming in hot (but not boiling) water

Lids: put the lids into a pan of hot water for at least several minutes; to soften up the gummed surface and clean the lids.

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Step 6 - Boil for 5 minutes

Reheat broth to boiling for 5 minutes. Caution: Do not thicken with any starch, flour or other thickeners.

Salt to taste, if desired.

Note: If you want a fat-free broth, simply let the liquid stand for 5 minutes, then ladle off or use a gravy fat separator to remove the floating fat before you bring to a boil.

Step 7 - Fill the jars and put the lid and rings on

Fill jars halfway with the solid mixture (the bottom of the pan). Add remaining liquid, leaving 1-inch headspace. . Then put the filled jars into the canner!

This is where the jar tongs come in really handy!  Wipe rims of jars with a dampened clean paper towel.

Step 8 - Let the canner vent steam for 10 minutes

Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.

 

Step 9 - Put the weight on and let the pressure build

After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 pounds.

 

The diagram shows both a dial-type pressure canner.and a weighted-gauge pressure canner.

 

 

Step 11 - Turn off the heat and let it cool down

When the processing time from the chart above is up, turn off the heat, and allow the pressure canner to cool and the pressure to drop to zero before opening the canner.  Let the jars cool without being jostled. After the pressure drops to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the gauge.  Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero OR if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars. Too rapid cooling causes loss of liquid in the jars!

 

 

Step 12 - Remove the jars

Lift the jars out of the water and let them cool on a wooden cutting board or a towel,  without touching or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. You're done!

Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them!

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  This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.

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FAQs - Answers to Common Questions

• As my jars are cooling after i take them out of the canner, they sometimes make a popping or hissing noise.  Is this normal and safe?
  Yes, the lids are designed to flex and that's actually a key selling point.  You can tell if a jar hasn't sealed properly (after it has cooled completely) if the lid flexes and makes a popping sound when you press the center of the lid with your finger.  The popping sounds while it is cooling is the lid being sucked down by the vacuum that is forming inside the jar - which a normal part of the sealing process.  Hissing sounds are usually just escaping steam or hot water evaporating on hot surfaces, also normal!

Canning Books, Supplies and Accessories

These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.

• Vacuum Foodsealers for freezing, dried foods, and refrigerated foods - the FoodSaver line
• Selecting a KitchenAid mixer and attachments for home canning
• Steam Juicers
• Strainers, pit removers, seed-skin-stem removers, jelly strainers, etc. All types, makes and prices (from $19 to $350)
• Cherry pitters reviews, prices and ordering
• Food dehydrators - easy and fast to dry your own fruits, veggies, sun-dried tomatoes, etc.