To can chicken broth, cook the chicken and remove the meat if necessary. If using bones leftover from a roast chicken dinner, you can skip this step. Learn how to water bath can high acid foods like chicken broth in boiling water for a safe and easy preservation method. This simple guide includes information on equipment, steps, and tips for water bath canning.
To cool the stock quickly before refrigerating, place the container in an ice-water bath and change the water as needed to keep it cold. Let the stock cool until it is lukewarm before drying the container. You can make chicken broth from scratch with chicken carcasses, vegetables, and cold water.
Chicken broth is for pressure canning since it is a low-acid food and should not be made in a water bath canner. This bone broth recipe can be made with turkey broth or any meat broth. If you want to can your broth, process it in a pressure canner. However, you cannot safely process any meat products in a water bath canner.
If you’re not comfortable using a pressure canner, you can freeze your broth in various ways. Chicken broth should be canned in a pressure canner at 11 pounds of pressure for 25 minutes for quarts and 20 minutes for pints. The boiling water bath should be at least 240º, and pints and quarts can take up to 45 minutes of boiling time.
In conclusion, only acidic food products can be canned in a pressure canner, as it exposes you to the dangers of botulism. Instead, add water, bones, and other ingredients to a stock pot, cover with water, bring to a boil, reduce heat, and simmer the carcass.
📹 Water Bath Chicken Broth/ Liquid Gold!
Over the past three days I have made a pretty large batch of chicken broth. It’s one of the items I run out of the most besides …
📹 WB meat & chicken broth. Compare EVERY METHOD!!
Thank you for all your support, comments and prayers; they have helped me to not be afraid anymore! I love sharing canning from …
I can’t tell you how much i (we) appreciate what you’re doing for the Canning community. It’s so comforting and educational to walk through your experiences with you. There’s never any threats or fear mongering coming from you. You simply present the tested facts and then let people decide for themselves what they’d like to do. You’ve been a breath of fresh air to me personally. I can’t thank you enough for what you do. ❤❤❤❤. XOXO from New York.
I have started water bath canning meats and I always refer to your website when I do.im just scared if the power fails us then the meats in the refrigerator will be lost..I live in a three room apartment and I’m running out of room for storage but by the Grace of God I’ll make it. I am old school and am 69 going close to 70. But I do this for family and friends. Thank you so very much!
I grew up perusal my mom water bath lots of things. As an adult I wanted to start canning but was scared away with all the official information. I have a pressure canner and the one time I tried to use it 25 years ago, it didn’t go well. I missed out on many years of canning until I found your website. Thank you for all that you do!!! God bless!
I raw pack chunks of meat, I semi pre cook ground meats because I find that it “dewaters” them… the broth is amazing. I notice that pressure cooking the bone broth (aka grammas gold) ruins the gelatinous collagen in the fridge…they stay runny when they are pressure cooked but nice and gelatinous (until heating) when water bathed. Love your website little gal! ❤
Our grandmothers & great grandmothers waterbathed everythibg they canned for hundreds of years, way before pressure canners were invented. Ive used water bath canning for over 40 yrs & no one has ever hotten sick or died, so I will continue to do so! You can never believe anything the USDA has to say about anything! Love your website!
I water bath and pressure can foods to put up for coming winter months in Maine, I work at a local food pantry where fresh garden produce is abundant this time of year. Told some folks today that are learning the canning process about your articles. Love your ability to teach and explain so a child could learn . Its a gift that few have. When you love what your doing, it shows. perusal in Maine,, Rusty
i will precook up to 20 lbs. burger at on shot and package into sandwich bags to then put in a one gallon freezer bag. this is why i love your website, cause i think i can, i think i can i think i can can like this.☺️ and save freezer space. and yes i use the natural juice in the bags, no sense waisting good fat. im on carnivore diet and meat is what im mainly interested, but would love to know other stuff also. i’ll be perusal more of this website. thank you.
I’m curious to know where the jar that opened was placed in the canner? Since the canner wasn’t full and the jars were off to one side, if the jar that failed was facing the side with lots of water, it received more “swishing” action from the rolling of the water during the boil. This is why it’s recommended to fill the canner full with jars, empty or filled.
I was just perusal a Mennonite you tuber Zimmerman and she was talking about how they learned to can and she said that you don’t need to cover the tops of your jars with water to go only to the neck where the food is. The heat cooks it already in the jar so I thought you might want to know that and maybe watch her article. I love that you’re teaching and comparing. I’m learning a lot from you
Interesting information, thank you for posting & sharing! I too have never had a ring and lid come of in the processing phase. What a bummer! The most interesting piece of info in my opinion was the chicken stock! The difference in color between the WB and the PC chicken stock was very interesting!! You really have me wondering about the taste now! I wonder if there is a noticeable difference in flavor. PLEASE let us know, I see other commenters are wondering the same thing! 😃Thanks again!
I love that you are doing these comparisons of WB and P canning! The ground beef I did was cooked first, then pressure canned. The texture was way too fine for me. I’m wondering if it would work better to make meatballs, can them and then break them up a little when I use them? Anyone have knowledge of this? The ground beef you cooked first and then WB canned looks like it kept its texture better.
I suspect the rings on your wide mouth jars was bouncing / knocking against each other during the cooking process, resulting in assisting your one ring to unscrew. This is a technique we use quite a lot on the farm in getting stuff that’s stuck loose. Just lightly start tapping it with a hammer, it works. Same principle. Technical guy perusal canning articles here…🤔
Your canning water bath method is been very helpful to beginners like us. Thank you. Just one clarification. After canning using water bath method mentioned, is it okay if the product is left on the shelf at room temperature as you do it in the case of pressure canner or should it be stored in a dark place.
Great article! I am looking forward to you doing a taste comparison as well. I have only pressure canned precooked hamburger and while it tasted fine, it seems to come out in such small pieces that I only like it when making Cincinnati Style Chili, which has those tiny bits of ground beef. I was careful not to break my meat up too small before canning, but I think the cooking action broke it up. Haven’t canned any since. Going to try again using the water bath method. I love having canned meat on the shelf, so I need to figure this out. I wonder if not canning a full load may have caused your jars to jiggle around more than normal and may have contributed to the lid and ring coming loose. I loved that you canned various things all in the same batch, which I had never thought to do. Sometimes I just have enough for a couple cans but could fill things up if I added other recipes. You always are an inspiration and such a joy to watch. Thank you for sharing!
Regarding the jar that lost its lid and ring. Just my opinion, based on my recent experience. You might want to take a close look at that ring. And if you do chose to use it again, mark it so you know it’s the same one if it comes off again. Last year I bought 6 boxes of 12 rings and lids for my Gem jars because Bernardin announced they were discontinuing making them, and I wanted to have an extra supply. This summer I tried to use them. Every single ring is unusable. The ridges on those rings are not significant or deep enough to stay on the jar. In most cases, the ring can’t be tightened at all, I can just turn the ring round and round. A few seemed to tighten so I used them, but by the time the canner was opened, the lids and rings had come off. 6 dozen rings, all garbage!
Hello my dear. Cooked my chickpeas in water and salt only. Poured it to a jar and filled with chicken broth. Yesrerday i had to discard the 4 jars 😢 because they were bubling and leaking all over the shelves. What did I go wrong? I did using the waterbath, perfect for me. Could you give me a hint what went wrong?
I do the precooked hamburger meat in water bath also chicken broth. Pressure canning has never been the method my great grandmother or grandmother used. I don’t own a Pressure cooker and can’t afford one. And I don’t know anyone who has a Pressure cooker and if they did knowone would loan it anyway. Im 64 years old and water bath canning has been the only way i have ever canned anything. I raised a large family with waterbath canning and we never had anyone become sick. When my grams told me 45 minutes i would go and hour. And leave my cans setting on the table for 72 hours and check them frequently. Pressure canning i have seen tins to take the color out or makes it darker. We never cared for the darking of the broths and some vegetables. One day if i ever get a Pressure cooker i would try it, but for now im very pleased with just water bath canning. And I always add my salt to the meat as im cooking it and some of the juice that comes from cooking it. It just to help keep the meat look better and the juice is used if using the meat to make stews, soups and chili. I drain it for casserole and set it in the refrigerator to add to something else. I know most people don’t like to add the juice to other foods but if you’re using beef broth it just gives it more favors. My son’s had a hard time adjusting to their new wife’s cooking if they were not from a canning family. Because they were use to the extra favors and meals made from scratch. My youngest son was quite upset over his pinto beans being maded from store bought canned pinto beans.
I bought 10 new cases of pints. I used the provided lids and rings.. I lost usually 1 jar per load, in both pressure and WB. Sometimes 2! What i noticed is? The center top of ring MUST BE flat. The rings that were slightly upwards? They let lid raise too much and shift. Just a smidge is all it needs, to fail! I also noticed and older ring that had been slightly bent towards oval shape? It didnt screw down ALL the way. With the advice of “only finger tight”, that escaped my notice. Since i reuse rings? It got used over and over. Same with the new ones slightly raised! Thus my high rate of failures! Once i bent the raised new rings flat? My failures ceased. Same for the slightly oval one. I do NOT like Pressure Canning. Period. I lose contents out of jars even with great care of headspace. All over jars! Then my seals fail! Boy i have been having a bad time of it! I finally decide for PC? Screw it a BIT tighter than water bath. No more siphoning. I hate pressure canned end results. Colour is destroyed in my opinion. Everything is so dull! Yet water bath you can see colour. And identify the items in the mixed fruits or mixed relishes, etc. It is more appealing in WB.
I have been having issues lately of my ring super unscrewing, it’s been one per batch almost. I’ve been triple checking them all before processing them. I just have no clue. It must be something with the water boiling or the contents boiling that causes it. I’ve never had one completely pop off, but the contents are still getting in the pot. I’ve even lowered the liquid to just below the neck. 🤷
I personally think finger tip tight should be a little tighter than we do it-I’ve had jars immediately bubble out after I stick them in the canner and this doesn’t seem normal to me-it makes me not trust that particular water bath. So-I think it’s that simple about that jar’s failure-just was not screwed on evenly or too loosely. The rest look great! Weird how the pressure canned broth looks so dark.(.btw dehydrating ground beef is another way to preserve and store food. MUST remove all the fat first by runn’ing through a sieve in hot water.Just used some of a 3yr old jar for chili-tasted fine-just have to soak awhile first in water.)
Raw pack works great for me. The hamburger crumbles easily. Never add water to raw pack meat. It makes its own broth. I made the mistake of adding water to hotdogs i was canning. The lids and rings blew off the jars in the pressure canner. I heard them blow off. What a mess when i opened the pressure canner. I do add broth to browned hamburger that will be canned.