Recently I have committed to not filling my freezer. As I’ve mentioned before we have a dozen chickens that will be ready for the freezer in another month and I need to make room for them. So rather than freeze some chicken stock I made I decided to use my pressure canner and can it. Soup or soup stock is quickly and easily canned. Soup or stock should always be cooked ready for serving, then poured into a clean, hot Mason jar, leaving a one inch head space.
If you have a pressure canner follow the directions for your specific canner. Chicken broth MUST be canned with a pressure canner; a water bath canner will not work.
I made a nice chicken broth from a roast chicken we had recently. I simmered the carcass in a large pot, covered with water, for 3 hours. I then strained the broth and picked the meat off the bones. I had enough meat to actually make another dinner. Once the broth was chilled I removed the fat that had collected on the surface. It was then ready to can.
Just like any other canning process I heated my jars to sterilize them.
I also reheated the chicken broth to a boil. Once the jars were hot I filled the jars, leaving a 1 inch head space. I placed lids on all the jars. The jars were then placed in my pressure canner and I followed the directions processing at 11 pounds of pressure for 20 minutes since these were pints. In 25 minutes I have pints of chicken stock ready for the pantry.