Chicken Broth Canning Recipe: Sterilized Jars for Long-Term Pantry Staples

Mastering this chicken broth canning recipe lets you preserve homemade flavor in sterilized jars, turning a simple pantry staple into a year-round resource for soups, braises, and sauces. This pressure-canning method ensures safety and extends shelf life for up to 12 months—eliminating the need for store-bought versions loaded with preservatives.

I developed this recipe after years of testing preservation techniques, and it’s now the backbone of my kitchen’s long-term stockpile.

The process begins with a rich, flavorful broth made from chicken bones, aromatic vegetables, and herbs—simmered until every nuance of flavor is extracted. Sterilizing jars and lids is critical to prevent spoilage, while proper pressure canning guarantees the broth remains safe for long-term storage.

Unlike water bath canning, which works for high-acid foods, pressure canning handles low-acid broths safely, reducing the risk of botulism.

What you’ll end up with is a pantry essential that rivals fresh-made broth in depth of flavor, ready to elevate any dish with minimal effort. The jars can be stored in a cool, dark place, and once opened, the broth keeps for up to 6 months in the refrigerator.

This method is especially valuable for those who raise their own poultry or want to minimize food waste by using every part of the chicken.

Perfect for meal preppers, homesteaders, or anyone who wants to reduce grocery costs by stocking up on homemade ingredients. Here’s how to make it safely and efficiently.

Ingredients for chicken broth canning

Twelve essential ingredients for flavorful, sterilized broth that lasts up to 12 months.

The bones are the foundation—raw or roasted chicken bones both work, but roasting first (400°F for 30 minutes) deepens the flavor. Local butchers or Costco often have bone cuts at great prices, or save your own from roasted chickens. Onions, carrots, and celery form the classic 'mirepoix' base—organic produce has fewer pesticides, but conventional works fine if washed well. Fresh herbs like parsley and bay leaves add complexity, but dried versions at half the amount can substitute if needed. The vinegar is critical for safety—it balances the broth's pH to prevent spoilage during canning.

No fresh herbs? Dried thyme or rosemary at one-third the amount works, though fresh is preferred. Short on carrots? Substitute with turnips or parsnips for similar texture. For vinegar, lemon juice works too but use the same amount. The jars must be new, never-used Mason jars with two-piece lids—Ball or Kerr brands are industry standards. If you can't find pint-sized jars, quart jars work for larger batches, but adjust processing times accordingly. Always check seals after canning to ensure safety.

Store sealed jars in a cool, dark pantry away from direct sunlight. Properly canned broth remains safe for 12 months, though flavor peaks within 6 months. Once opened, refrigerate and use within 6 months. For meal preppers, label jars with dates—this helps track inventory. The broth's rich flavor makes it perfect for soups, braises, and sauces, eliminating the need for store-bought versions.

Step-by-step instructions for chicken broth canning

This method delivers shelf-stable broth with rich flavor and proper acidity for safe storage.

Begin by washing the 12 whole pint-sized mason jars and their lids in hot, soapy water. Place them in a large pot and cover with 12 cups water. Bring to a boil for 10 minutes to fully sterilize. Keep jars and lids hot until ready to use—this prevents contamination during filling.

While jars sterilize, prepare the broth base by placing the 4 lb chicken bones in a large stockpot. Add the 2 whole yellow onions (quartered), 4 whole carrots (cut into 2-inch chunks), 4 whole celery stalks (cut into 2-inch pieces), 8 cloves garlic cloves (smashed), 4 whole fresh parsley stems (tied in bundle), and 4 whole fresh bay leaves. This aromatic bundle creates the flavor foundation.

Add 12 cups water to the stockpot with the bones and vegetables. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 30 minutes—this ensures a clear, clean broth. Simmer uncovered for 4 hours to extract maximum flavor from the bones.

After 4 hours, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the strained broth to the pot and stir in the 1 tbsp salt, 1 tbsp black peppercorns (crushed), and 0.5 cup apple cider vinegar. The vinegar is critical—it lowers the pH to create an acidic environment that prevents bacterial growth during storage. Bring the broth back to a rolling boil.

Using a ladle, carefully fill each hot, sterilized jar with the boiling broth, leaving 1-inch headspace at the top. The headspace allows room for the liquid to expand during processing. Wipe the jar rims with a clean, damp cloth to remove any residue that could prevent proper sealing.

Place the lids on the jars and screw on the bands until fingertip-tight. Do not overtighten—the bands should be snug but not airtight. Transfer the filled jars to a canning rack in a large pot, ensuring they stand upright and are completely submerged in hot water. The water should cover the jars by at least 1 inch. Bring to a boil and process for 90 minutes for pint-sized jars.

After 90 minutes, remove the jars from the pot using tongs and place them on a clean towel. Let them cool undisturbed for 12 hours. This cooling period allows the lids to seal properly. Check each lid by pressing the center—if it doesn’t pop back up, the jar is sealed. Any jars that don’t seal should be refrigerated and used within 5 days.

Once fully cooled, label the jars with the date. Store in a cool, dark place for up to 1 year. The broth should have a deep golden color and rich, savory aroma. If stored properly, it will maintain its flavor and safety for long-term use in soups, sauces, and braises.

Storing and reheating this recipe

Refrigerator Storage

Once opened, your canned chicken broth should be refrigerated immediately and used within 6 months for peak quality. Store in an airtight container—I prefer glass jars with snap-on lids like Ball Mason jars—to maintain freshness.

The broth will keep safely at 40°F or below, though I notice flavor degrades slightly after 3 months. For extended use, freeze portions in ice cube trays—these make perfect single-use additions to sauces or soups. 💧

Freezer Preservation

Unopened canned broth stays safe indefinitely in a freezer, but I recommend using it within 12 months for best flavor. For opened broth, portion into quart-sized freezer bags (leave 1-inch headspace for expansion) or silicone molds.

Label each with the date and contents—my freezer is packed with these labeled bags for quick access. Thaw overnight in the fridge or reheat directly from frozen in a pot over medium-low heat. Never microwave directly from frozen to avoid uneven heating. ❄️

Reheating Methods

For stovetop reheating, pour broth into a pot and heat over medium heat until steaming (about 5-8 minutes1-2 tablespoons of water per cup to restore consistency.

For microwave reheating, transfer to a microwave-safe bowl and heat in 30-second intervals, stirring between each, until reaching 165°F. Always check temperature with a thermometer—this ensures safety. 🔥

Reviving Flavor

If your reheated broth tastes flat, revive it by adding 1 tsp apple cider vinegar or a pinch of salt to enhance depth. For richer flavor, sauté 1 minced garlic clove and ½ cup chopped onions in olive oil, then stir into the broth.

I also keep a stash of Penzeys smoked paprika on hand to add a smoky note—just ¼ tsp transforms bland broth into something restaurant-worthy. 💡

Safety Reminders

Never taste-test broth from a jar that hasn’t sealed properly—botulism risk is real, even with vinegar. If a jar feels soft, leaks, or has a bulging lid, discard it immediately. Once opened, the broth should be used within 6 months for safety.

For extra peace of mind, I always date my jars and store them in a cool, dark pantry—direct sunlight can degrade quality faster. When in doubt, throw it out! 🚨