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–+ servings
Quart jars of chicken broth inside a pressure canner.

How to Pressure Can Broth or Stock

Pressure can your homemade broth or stock for long-term storage following these simple instructions.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Pressure Canning Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4 quarts
Author: Carolyn Thomas

Equipment

  • Pressure Canner
  • Canning Jars & Lids
  • Funnel
  • Jar lifter

Ingredients

  • 4 quarts broth or stock
  • ¼ cup white vinegar

Instructions

  • Take cooled broth or stock and skim off any fat (optional).
  • Pour broth into a large stockpot and bring to a boil.
  • While broth is warming, start heating up your pressure canner and place canning jars into a sink full of very hot water.
  • Once broth is boiling, take one jar at a time and dump out hot water, place the funnel into the jar, and, using a ladle, pour boiling broth into your hot jar leaving one-inch head-space.
  • Dip a clean towel into your white vinegar and wipe the rims of your jars to remove any residue. Then, running your finger around each rim, check for knicks or chips.
  • Seal each jar with lid, tightening bands to fingertip tight.
  • Place jars, one at a time, into the pressure canner. Seal pressure canner following the manufacturer's instructions and allow it to come to a full boil.
  • Let the pressure canner release a steady stream of steam for about 10 minutes before weighting or adding your rocker/jiggler.
  • Place the rocker or weighted gauge onto the pressure canner and process at 10 pounds of pressure for a weighted gauge or 11 pounds of pressure for a dial gauge (adjust for your elevation).
  • Process pint jars for 20 minutes and quart jars for 25 minutes, maintaining 10 or 11 pounds of pressure the entire time.
  • Turn off heat and allow pressure to release pressure naturally. Once pressure canner is down to zero pounds of pressure, allow jars to sit for 10 more minutes inside the canner.
  • Remove the canner lid and carefully transfer jars onto a towel in a draft-free location.
  • Allow jars to sit, undisturbed, overnight before labeling and moving to the pantry for long-term storage.
  • Check the seal of each jar carefully, move any jars that didn't sea to the refrigerator within 16 hours of canning and use within a few days.

Notes

  • You can choose to remove excess fat by allowing the broth to cool in the refrigerator for 12-24 hours, then lifting the disc of fat off.
  • Be sure to wipe the rims of your jars with white vinegar to cut through any remaining fat on the rims. If you skip this step, you may have jars that don't seal properly.
  • The correct pressure you should can at depends on your elevation. Check the correct pressure for your elevation here.
  • Process pint jars at ten pounds of pressure for 20 minutes. 
  • Process quart jars at ten pounds of pressure for 25 minutes.
  • Allow jars to sit in the pressure canner for ten minutes before removing them.
  • Let jars sit, undisturbed, overnight before moving them to the pantry.
  • Check the seal of each jar carefully, any jars that didn't seal, move to the refrigerator and use within a few days.
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