Canning Broth

Using these simple instructions for canning broth from the USDA, you’ll have your own homemade beef, chicken or turkey stock available for speedy meal prep all year long.

Chicken broth in bowl

You can keep kitchen staples such as meat stocks fresher longer by canning them.

Photo by Fotolia/koss13

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You’ll be prepared to make soups and stews at the drop of a hat when you keep canned broth in your pantry. In this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn the process for canning beef, chicken or turkey broth safely. Use this and our other canning resources to keep your pantry stocked with fresh foods all year long.

The following is an excerpt from the USDA Complete Guide to Home Canning covering canning broth. 

Meat Stock (Broth)

Beef: Saw or crack fresh trimmed beef bones to enhance extraction of flavor. Rinse bones and place in a large stockpot or kettle, cover bones with water, add pot cover, and simmer 3 to 4 hours. Remove bones, cool broth, and pick off meat. Skim off fat, add meat trimmings removed from bones to broth, and reheat to boiling. Fill hot jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Chicken or turkey: Place large carcass bones (with most of meat removed) in a large stockpot, add enough water to cover bones, cover pot, and simmer 30 to 45 minutes or until remaining attached meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat trimmings to broth. Reheat to boiling and fill jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.