Pressure Canning Chicken Broth

July 8, 2016By 0 Comments

Hey all ūüôā Me again! The other day hubby wanted to grill some chicken thighs – he wants the skin on but the bones out. I saved the bones, extra skin and fat and made some chicken broth to pressure can for later. ¬†Now I have it for whenever I need it, no waste! I used quart jars but thought later I should have done a couple pints too for when I just need a splash or two for some added flavor.¬†
Pressure canning chicken broth 2crochethooks

Super simple recipe and I ended up with 5 cans of chicken broth. You can tell I did not run it through the cheesecloth but I don’t mind the spices in there! nom nom ūüôā¬†

Ball complete book of home preserving

You can use your usual broth recipe or the one found on page 399 of the Ball Home Preserving book. Here’s my super simple recipe:

Large pan of water (depending on how much you want to have!)

8 chicken thighs or the extra fat, skin and bones from said thighs (crack the bone for extra goodness)

Any veggie scraps you have around (optional)

1 tsp salt

2 tsp black pepper 

1 – 2 tsp of Italian Seasoning blend

1 Bay leaf

Boil all ingredients 2 hoursish or cook in the crock pot on high for 1 hour and low for 4. Cool and strain.

If you are pressure canning this broth for later, keep it warm while you prepare your canner and jars – broth should be hot packed.

Fill jars leaving 1 inch of head space, add lids and rings to finger tight and then a bit more. Add to pressure canner and tighten lid.

Bring up to temp, let it vent for ten minutes, apply pressure and process at 10 lbs of pressure for 25 minutes for quarts (20 mins for pints). 

Remember to let the pressure canner cool on it’s own over time. When the pressure has returned to zero, you can vent the canner. Wait at least 10 more minutes to remove the lid¬†and the jars.¬†

I am always super careful as I don’t want to get burned! So please, be careful with the steam, hot water and the hot jars! Place them on a rack or towel and let sit for 24 hours.

 If you have any super yummy canning recipes to share, please do! Both Kristina and I are doing a lot of small batch and large batch canning as one of our steps to self-sufficiency so we can use all the help we can get!

I hope you all enjoy the day, Millie

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