How to Can Chicken Broth
Homemade chicken broth preserved by pressure canning.
The Short Answer
Chicken broth must be pressure canned. Process pints for 20 minutes and quarts for 25 minutes at 10 PSI.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Chicken Broth
Strain and skim fat before canning.
Headspace: 1 inch
Step-by-Step: Canning Chicken Broth
- Make broth from bones, vegetables, seasonings.
- Strain through fine-mesh strainer.
- Chill and skim fat.
- Reheat to boiling. Ladle into hot jars.
- Leave 1-inch headspace. Wipe rims, apply lids.
Chill broth overnight. Fat solidifies on top and lifts off in one clean sheet. Trying to skim hot broth is frustrating and incomplete.
Safety Notes
Important: Low-acid; must be pressure canned. Skim fat before canning.
The Bottom Line
Chicken Broth must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Yes. Bone broth and regular broth use the same pressure canning method and processing times.