How to Pressure Can Chicken Bone Broth

Pressure canning chicken bone broth was one of the very first things I learned.

Once I learned to pressure can, my food preservation went to a whole new level. I no longer was just freezing produce from the garden. I was now able to preserve shelf stable produce for the year.

Not only that, I was also able to put together meals, broths, and beans for my pantry. This made cooking from scratch that much easier. 

It also made a huge difference in how I grocery shopped and how we ate. 

The best time to pressure can those items is during the winter months. When there is no garden going, I like to pull out the pressure canner and get other items on my shelves. Some items I always can in the winter months are beans, stews, soups, and broths!

Which pressure canner should I buy?

There are plenty of options out there for pressure canners. While I have only used 2 of them, I can only share my opinion on both. 

I love them both but for different reasons.

All American Pressure Canner

The most popular pressure canner out there is the All American. That is the canner I learned on! 

I have the All American model 921 and love it. It is very sturdy and strong and has been a breeze to learn. 

All pressure canners take time to reach pressure so I don’t feel using the All American takes any more time to reach pressure then other canners. 

One thing to note is that the All American is incredibly heavy. It clearly states on the package not to use on glass top stoves. This canner should really be used on a gas stove.

For years I used my All American on my glass top stove, because that’s all I had, but I will admit I held my breathe every time I used it praying the weight of it wouldn’t break my stove. 

This canner is one of the more expensive ones as well. I didn’t mind paying the larger price because I knew I was getting a good canner, however I got to borrow a dear friends for over a year. So I knew what I was getting into. 

If you have never pressure canned before, I would definitely wait to purchase this one to make sure it is something you enjoy doing and plan to continue. No use in spending hundreds of dollars to end up letting it sit on your shelf!

Denali Canning, The Tanker

This pressure canner is half the price of the All American AND it is suitable for use on a glass top stove. 

The best thing about the Tanker is that it can be used on any stovetop, induction, gas, glass top, electric. Plus the price is right. 

This canner is very light weight for a pressure canner and it is really simple to use. 

Unlike the All American, this canner you leave the weighted gauge on it all the time. It has a self vent, so you don’t need to vent it for 10 minutes like other canners. You simply place your jars in, seal the lid, turn your stove on and you are set!

I highly recommend the Denali Canning, The Tanker to anyone who does not have a gas stove. Even if you have a gas stove this would be a great option to start with since it is cheaper. Use code STEPHANIEHAGLUND for 10% off your order!

I also buy all my rings and lids from Denali Canning. They use a preserve lock method and my seal rate on my jars has definitely improved since using them!

Disclaimer: This post contains affiliate links. As an Amazon Associate I may earn a small commission from qualified purchases at no additional cost to you. 

​What other canning supplies do I need?

You will of course need a pressure canner, but other then that you will need just basic canning supplies. 

Here are some of my favorite tools and supplies I use for all my canning projects!

• Ladle
• Wide mouth funnel
• Jar lifter
• Head Space ruler & bubble popper
• Mason jars

Pressure canning chicken bone broth

About once a month I make a whole chicken for dinner so that I can take the chicken carcasses and turn them into broth. I love making my own homemade broth. You know what is in it and that there are no fillers or additives. Not to mention the great flavor that this delicious broth gives!

The benefits of bone broth are amazing and I highly encourage you to make the switch to homemade bone broth. Even if you are not at a place to be canning chicken broth right now just getting bone broth into your diet will be beneficial.

When I first started making my own bone broth, I would freeze it. That is a great way to preserve it for later use if you do not own a pressure canner, but pressure canning it for the pantry makes it that much more convenient. 

It is important to know that a pressure cooker and a pressure canner are two different things. You can not use a pressure cooker to can shelf stable food in jars. 

If you choose to freeze your broth, you can freeze them in jars or in a freezer bag. If you are using jars just make sure to leave a very generous head space (like below the curve of a wide mouth jar) or your jar with crack when it freezes. Trust me, I learned the hard way. 

Ingredients:

• 1 chicken carcass
• water
• odds and ends veggies like onions, garlic, carrots, celery (I just keep a freezer bag in the freezer where I throw all my vegetable scraps until I’m ready to make broth) I leave the onion skins and garlic skins on.
• fresh herbs or dried herbs such as thyme, parsley, rosemary.
• 1 TBSP salt (optional)
• Black pepper (optional)
• 4-5 astragulus root (optional but good for immune support)

 Making the chicken bone broth:

1. Add all ingredients to a large stockpot and cover pot. I do not measure anything. I just sprinkle in to my liking.
2. You can also do this in a slow cooker or crock pot. I like to use my largest stockpot to get more broth out of the chicken carcass, since it holds more then the crockpot will.
3. Turn stove on medium, crockpot on low, and let it simmer all day with the lid on. I usually let it go for 12-24 hours. 
4. After the 12-24 hours, strain everything out and place the broth in the fridge over night so you have cool broth. 
5. The next morning you will see the fat hardened and floating on top. Scoop it off. You are now ready for pressure canning chicken bone broth.
6. Place your broth back on the stove to heat up for the canning process. Follow one of the two instructions below, depending on what canner you are using. 

I like to can my broth in pint size jars because they are equivalent to a can of broth from the grocery store. So when a recipe calls for a can of broth, I know my pint size is about the same. But you can also can them in quart jars. Everything will remain the same but your processing time will be a little longer. 

Pressure Canning Chicken Bone Broth, using an All American:

1. Wash all your canning jars with hot soapy water. Place enough water in your canner according to the manufacturer’s instructions and turn it onto medium heat. You do not want your jars completely submerged in water during the canning process. Place clean jars in the canner to stay warm while your broth is heating up.
2. Once your broth is heated back up, remove all your hot jars from the canner to be filled.
3. Using a wide mouth funnel and a ladle, fill each jar with the hot broth leaving a 1″ head space. 
4. Stick the back of a wooden spoon in each jar to release any air bubbles. Add more broth if needed to keep the 1″ head space. 
5. Wipe down the rims of each jar and gently screw on the lid and ring. Make sure you are using new lids every time. 
6. Carefully place your jars back into the canner. 
7. Place the lid on the pressure canner, keeping the pressure regulator off of the vent pipe. 
8. Vent canner for 10 minutes. Make sure you see a steady stream of steam coming out of the vent valve before starting your timer for 10 minutes. 
9. Place the weight on the valve at 10 PSI (adjust for elevation). Here is Missouri I place it on at 15 PSI. 
10. Let the canner come up to pressure. You will know it has reached pressure when your weight starts to jiggle. Start your timer to process the jars for 20 minutes for pint jars and 25 minutes for quart jars. make sure the weight jiggles 1-4 times every minute. Slightly adjust your temperature up or down to keep it within pressure.
11. When the timer goes off, turn stove off and let the canner come down to 0 PSI by itself. 
12. Remove the weight and let the remaining steam come out for 5 minutes before removing the lid.
13. Remove the lid and gently lift each jar out and place on a clean dish towel. Let sit undisturbed for 12-24 hours or until your jars are completely cooled. 
14. Check for a proper seal, remove the bands, wipe clean, and label for your shelf.

Pressure Canning Chicken Bone Broth, using The Tanker:

1. Wash all your canning jars with hot soapy water. Place water in your canner according to the manufacturer’s instructions and turn it onto medium heat. You do not want your jars to be completely submerged during the canning process. Place clean jars in the canner to stay warm while your broth is heating up.
2. Once your broth is heated back up, remove all your hot jars from the canner to be filled.
3. Using a wide mouth funnel and a ladle, fill each jar with the hot broth leaving a 1″ head space. 
4. Stick the back of a wooden spoon in each jar to release any air bubbles. Add more broth if needed to keep the 1″ head space. 
5. Wipe the rim of the jar with a damp clean dish towel and gently screw on the lid and ring. Make sure you are using new lids every time. 
6. Carefully place your jars back into the canner. 
7. Place the lid on the pressure canner, locking it into place. The 10lb (adjust for elevation) pressure regulator weight should be in place on the canner. 
8. Turn stove top on to medium heat.
9. This canner will vent automatically. So you don’t need to do anything further at this point. Once the canner has vented it will automatically seal and start building pressure. 
10. Once the canner has come up to pressure, the pressure regulator will start to hum and rock. Start your timer to process the jars for 20 minutes for pint jars and 25 minutes for quart jars. You know it is maintaining pressure as it hums and rocks gently the entire processing time.
11. When the timer goes off, turn stove off and let the canner come down to 0 PSI by itself. You will let the canner sit for a MINIMUM of 20 minutes undisturbed. The longer it sits the better. 
12. Remove the lid, give the jars 1-2 minutes to adjust, and gently lift each jar out. Place on a clean dish towel. Let sit undisturbed for 12-24 hours or until your jars are completely cooled.
13. Check for a proper seal, remove the bands, wipe clean, and label for your shelf.

​Canning your own chicken stock is the perfect pressure canning project to start with. It doesn’t take a lot of prep work and the processing time is short. Usually with pressure canning the processing time is a lot longer. 

I promise pressure canning is not scary and once you do it for the first time you will be glad you did. Pressure canning your own foods at home opens up a whole new world of food preservation for your shelf and helps to build that long-term storage we are all looking for.

This video below is using my All American pressure canner.