Pressure canning chicken broth is a great way to preserve this nutritious and versatile liquid for future meals. However, it’s essential to follow safe canning practices to ensure the broth is shelf-stable and free from contamination. In this article, we’ll delve into the world of pressure canning chicken broth, exploring the benefits, equipment needed, and step-by-step instructions for achieving perfectly canned broth.
Benefits of Pressure Canning Chicken Broth
Pressure canning chicken broth offers several advantages over other preservation methods. Some of the benefits include:
- Long-term storage: Pressure canning allows you to store chicken broth for up to 12 months, making it an excellent option for meal prep and emergency food supplies.
- Nutrient retention: Pressure canning helps preserve the nutrients in chicken broth, including protein, collagen, and minerals.
- Convenience: Canned chicken broth is easy to use in recipes, and it’s a great way to add flavor and moisture to dishes.
- Cost-effective: Pressure canning chicken broth can be more cost-effective than buying store-bought broth or stock.
Equipment Needed for Pressure Canning Chicken Broth
Before you start pressure canning chicken broth, you’ll need the following equipment:
- Pressure canner: A pressure canner is a large pot with a locking lid that allows for high-pressure steam to build up, killing off bacteria and creating a vacuum seal.
- Canning jars: You’ll need clean, sterilized canning jars with lids and bands to store the chicken broth.
- Jar lifter: A jar lifter is a handy tool that helps you lift hot jars out of the pressure canner.
- Canning funnel: A canning funnel makes it easy to fill jars without spilling.
- Acid tester: An acid tester helps you determine the acidity level of your chicken broth, which is essential for ensuring safe canning practices.
Choosing the Right Pressure Canner
When selecting a pressure canner, consider the following factors:
- Size: Choose a pressure canner that’s large enough to hold multiple jars, but not so large that it’s unwieldy.
- Material: Look for a pressure canner made from durable, food-grade materials like stainless steel or aluminum.
- Pressure gauge: A pressure gauge is essential for monitoring the pressure inside the canner.
- Safety features: Opt for a pressure canner with safety features like a locking lid and a pressure relief valve.
Preparing Chicken Broth for Pressure Canning
Before you can pressure can chicken broth, you’ll need to prepare it according to safe canning practices. Here’s a step-by-step guide:
Step 1: Make the Chicken Broth
- Use a recipe: Choose a recipe that yields a clear, flavorful broth. You can use a combination of chicken bones, vegetables, and aromatics to create a delicious broth.
- Simmer the broth: Simmer the broth for at least 30 minutes to extract the flavors and nutrients from the ingredients.
- Strain the broth: Strain the broth through a cheesecloth or fine-mesh sieve to remove the solids.
Step 2: Acidify the Broth (Optional)
- Check the acidity level: Use an acid tester to determine the acidity level of your chicken broth. If the broth is too alkaline, you may need to add an acid like lemon juice or vinegar to ensure safe canning practices.
- Add acid (if necessary): If your broth needs acidification, add a small amount of lemon juice or vinegar to the broth.
Step 3: Fill the Jars
- Sterilize the jars: Sterilize the jars, lids, and bands in boiling water for 10-15 minutes.
- Fill the jars: Use a canning funnel to fill the hot, sterilized jars with chicken broth, leaving 1 inch of headspace.
- Remove air bubbles: Use a non-metallic utensil to remove any air bubbles from the jar.
Step 4: Seal the Jars
- Add the lids and bands: Place the sterilized lids and bands on the jars, tightening the bands until they’re just finger-tight.
- Process the jars: Place the jars in the pressure canner, making sure they’re covered by at least 1 inch of water.
Pressure Canning Chicken Broth: A Step-by-Step Guide
Now that you’ve prepared your chicken broth and filled the jars, it’s time to pressure can them. Here’s a step-by-step guide:
Step 1: Process the Jars
- Close the pressure canner: Close the pressure canner lid, making sure it’s locked in place.
- Build up pressure: Heat the pressure canner over high heat, allowing the pressure to build up to 10-15 PSI.
- Process the jars: Process the jars for 20-30 minutes, adjusting for altitude as necessary.
Step 2: Let the Pressure Drop
- Turn off the heat: Turn off the heat and allow the pressure to drop naturally.
- Wait for the pressure to drop: Wait for the pressure to drop to 0 PSI before opening the pressure canner lid.
Step 3: Remove the Jars
- Use a jar lifter: Use a jar lifter to remove the hot jars from the pressure canner.
- Let the jars cool: Let the jars cool to room temperature, undisturbed, for 12-24 hours.
Step 4: Check the Seals
- Check the seals: Check the seals after 24 hours, making sure they’re tight and the lids are concave.
- Store the jars: Store the sealed jars in a cool, dark place for up to 12 months.
Pressure Canning Times for Chicken Broth
The pressure canning time for chicken broth will depend on the altitude and the size of the jars. Here’s a general guideline:
| Altitude | Processing Time (20-minute jars) || — | — || 0-1,000 ft | 20 minutes || 1,001-2,000 ft | 25 minutes || 2,001-3,000 ft | 30 minutes || 3,001-4,000 ft | 35 minutes || 4,001-5,000 ft | 40 minutes || 5,001-6,000 ft | 45 minutes || 6,001-7,000 ft | 50 minutes || 7,001-8,000 ft | 55 minutes |
Note: These times are for 20-minute jars. For 30-minute jars, add 10 minutes to the processing time.
Conclusion
Pressure canning chicken broth is a great way to preserve this nutritious and versatile liquid for future meals. By following safe canning practices and using the right equipment, you can enjoy homemade chicken broth all year round. Remember to always follow tested recipes and guidelines to ensure the quality and safety of your canned broth. Happy canning!
What are the benefits of pressure canning chicken broth?
Pressure canning chicken broth offers several benefits, including extended shelf life, convenience, and preservation of nutrients. By canning chicken broth under pressure, you can enjoy a delicious and nutritious base for soups, stews, and other recipes throughout the year, even when fresh ingredients are not available. Additionally, pressure canning helps to kill off bacteria and other microorganisms that can cause spoilage, ensuring that your broth remains safe to eat.
Pressure canning also helps to preserve the nutrients found in chicken broth, including protein, collagen, and minerals. When done correctly, pressure canning can help to lock in these nutrients, making your homemade broth a healthier alternative to store-bought options. Furthermore, pressure canning allows you to control the ingredients and sodium content of your broth, making it an excellent option for those with dietary restrictions or preferences.
What equipment do I need to pressure can chicken broth?
To pressure can chicken broth, you will need a pressure canner, which is a specialized pot designed specifically for canning under pressure. You will also need canning jars, lids, and rings, as well as a utensil for handling hot jars and a clean towel for wiping down the rims. Additionally, you may want to invest in a canning funnel, which can make it easier to fill the jars without spilling.
It’s essential to note that not all pressure cookers are suitable for pressure canning. A pressure canner is designed to reach higher pressures and temperatures than a standard pressure cooker, which is necessary for killing off bacteria and other microorganisms that can cause spoilage. Be sure to choose a pressure canner that is specifically designed for canning and follow the manufacturer’s instructions for use.
How do I prepare chicken broth for pressure canning?
To prepare chicken broth for pressure canning, start by making a large batch of broth using chicken bones, vegetables, and aromatics. Strain the broth through a cheesecloth or fine-mesh sieve to remove the solids, then let it cool to room temperature. Once cooled, refrigerate or freeze the broth until you are ready to can it. Before canning, reheat the broth to a rolling boil to ensure that it is hot and ready for processing.
It’s essential to use a tested recipe and follow safe canning practices to ensure that your broth is safe to eat. Be sure to acidify the broth with a splash of lemon juice or vinegar, as this will help to create an environment that is unfavorable to the growth of bacteria and other microorganisms. Additionally, be sure to remove any fat that rises to the surface of the broth, as this can cause the broth to become rancid during storage.
What is the recommended processing time for pressure canning chicken broth?
The recommended processing time for pressure canning chicken broth will depend on the altitude and the size of the jars being used. Generally, pints of chicken broth should be processed for 20-30 minutes at 10 pounds of pressure, while quarts should be processed for 30-40 minutes. It’s essential to consult a reliable canning resource, such as the USDA’s Complete Guide to Home Canning, for specific guidance on processing times and pressures.
It’s also important to note that processing time begins when the pressure canner reaches the recommended pressure, not when the canner is turned on. Be sure to monitor the pressure gauge closely and adjust the heat as needed to maintain the recommended pressure. Once the processing time is complete, turn off the heat and let the pressure canner cool naturally to avoid sudden changes in pressure.
How do I ensure that my pressure canned chicken broth is safe to eat?
To ensure that your pressure canned chicken broth is safe to eat, it’s essential to follow safe canning practices and guidelines. Start by using a tested recipe and following the recommended processing times and pressures. Be sure to use a pressure canner that is in good working condition and follow the manufacturer’s instructions for use.
After processing, let the jars cool to room temperature, undisturbed, for 12-24 hours. Check the seals after 24 hours and store the jars in a cool, dark place. Before consuming, always check the jars for signs of spoilage, such as swelling, leakage, or mold. If in doubt, it’s always best to err on the side of caution and discard the jar.
Can I add other ingredients to my pressure canned chicken broth?
Yes, you can add other ingredients to your pressure canned chicken broth, but it’s essential to follow safe canning practices and guidelines. Avoid adding ingredients that are high in fat, such as cream or coconut milk, as these can cause the broth to become rancid during storage. You can, however, add aromatics, such as onions, garlic, and herbs, as well as vegetables, such as carrots and celery.
When adding ingredients, be sure to adjust the processing time and pressure accordingly. Some ingredients, such as beans and grains, may require longer processing times to ensure that they are fully cooked and safe to eat. Consult a reliable canning resource for specific guidance on adding ingredients to your chicken broth.
How long does pressure canned chicken broth last?
Pressure canned chicken broth can last for up to 12 months when stored properly in a cool, dark place. It’s essential to check the jars regularly for signs of spoilage, such as swelling, leakage, or mold. If the jars are stored in a hot or humid environment, the broth may not last as long.
After opening, pressure canned chicken broth should be refrigerated and used within a few days. You can also freeze the broth for later use, which will help to preserve the nutrients and flavor. When freezing, be sure to label the containers with the date and contents, and use within 6-8 months for best quality.