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.

  • You can keep kitchen staples such as meat stocks fresher longer by canning them.
    Photo by Fotolia/koss13
  • Can meat stock in a dial-gauge or weighted-gauge pressure canner using these processing times.
    Illustration from the United States Department of Agriculture

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.



11/19/2019 10:28:43 AM

@Christie I agree, This article wasn’t a good one.

12/4/2018 8:39:00 AM

I would say your article is remiss by not including the accompanying charts, listing the PRESSURE cooking times for the broths. PSI ranges for 11-15 lbs depending on pressure canner type and altitude. Processing times are 20 minutes for pints and 25 for quarts.

4/21/2015 8:08:22 AM

Good Morning. yesterday, I made chicken broth. Boiled for several hours, then pulled out bones and stuff, strained into a large glass pyrex measuring bowl, and poured into canning jars. (it's was about 9pm) I put on lids and rings, and was going to let cool before putting them in the fridge. happened, and I woke up with the jars still on the kitchen counter. Right now they are in the fridge. Did I ruin them.. Should I throw the whole batch out? Thanks, Mic

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