Posts Tagged ‘canning chicken broth’

A couple of weeks ago when I canned chicken, chicken stock and chicken soup I saved all the chicken bones to make chicken broth. I used the bones, onion, carrot and celery scraps, along with 3-4 bay leaves, some roasted garlic and salt and pepper. I let this simmer around 24 hours in the crock pot.


I strained it and let it sit in the fridge for a day or two to let the fat solidify so I could get it off. Since this would only make a few pints, I froze the broth until I had time to make beef broth.

This week I made beef broth exactly the same way I made the chicken, except using beef bones. Oh, and I added a couple of tablespoons of vinegar to help extract the marrow from the bones.


After about 24 hours I strained it


Then let sit to solidify the fat.


Yesterday I heated the beef broth in one pot and the chicken broth in another, filled pint jars, and since all meat broth cans at the same amount of time, I canned them at the same time, 20 minutes @ 11lb pressure.



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A few weeks ago our local grocery store had chicken breasts on sale for 99 cents a pound. I bought several packages and stuck them in the freezer. I also had a couple of whole chickens taking up space, so I decided this week to can chicken.

I let the chicken thaw in the refrigerator and then cooked it, picked it off the bone, and reserved the stock in gallon jars.

20150813_100316The next day I removed the fat from the chilled stock and canned half of it. I heated about 2/3 of the chicken in part of the reserved stock and added carrots, onions and celery to the other 1/3 chicken and stock for soup. I also added salt and pepper to taste and a couple of bay leaves for the soup.

20150813_101450While this was cooking, I took the chicken bones, scraps of carrots, onions, celery, along with some garlic and bay leaves and placed them in my crockpot for making chicken broth.


(I let this cook for about 24 hours, then strained and refrigerated to let the fat come to the top.)

Once the plain chicken was hot, I filled hot jars, wiped the rims with a vinegar-dampened paper towel, then sealed.

20150813_114318By that time the veggies were soft in the soup, and I filled jars with soup.


Together I had 7 quarts – a full “turn”. I pressured these at 11 lbs (for our altitude) and cooked 90 minutes (the correct time for meats).

These will go a long way this winter!

20150813_151027If you have any questions on canning chicken feel free to comment or e-mail me.





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