A reader asked me to share how I can chicken broth, so here goes! It's more of a method than a recipe, consequently no two canings ever taste exactly the same. The flavor is always a bit different. Here's why ...
I save chicken bones, skin, cartilage, etc every time I do a canning of chicken. It goes bagged up and into the freezer until I'm ready to make broth.
When I'm ready to make broth, I dump the frozen chicken parts into a pot and cover them with water. I bring them to a boil and then let them simmer for several hours, at least 4, more if I can manage it.
After the simmering time is over, I let the pot cool enough that I can strain all the 'parts' out. Once I've done this, I let the broth cool until it's safe to refrigerate, overnight at least. Sometimes, I've left it in the fridge for two days.
After it's been in the fridge for the time allotted, I bring it out and skim off the fat that has risen to the top, put the broth back in a pot and bring it back to a boil.
At this point, I add rosemary, chives, sage (fresh if I have them) onion and garlic, then turn it down and simmer for about an hour.
While this is simmering, I get my jars and lids ready.
Once the broth is ready and cooled to where I can handle the pot, I strain the broth and fill the jars up to the shoulder/neck.
For pints I add 1/2 teaspoon salt to each jar, clean the top of each jar, add the lid and ring.
For pints I process them 20 minutes at 10 lbs of pressure for my altitude.
There are several variations that can be used when canning broth, the only thing you don't want to change is the correct processing time and poundage for pressure canning. Always factor in your altitude and check a reliable source for this information.
I hope this helps and is easy to understand!
One more thing .... for the ladies, lesson 5 in the Esther Bible study we're doing over on my other blog has been posted. You can find it HERE!
patsi @ A Working Pantry
She looketh well to the ways of her household … Proverbs 31:27
Sharing 43 years' experience of frugal, prudent living and pantry building
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Thank you for this. I make broth all the time and keep it in containers that fit into the door of the freezer. This sounds like a much better way to have more of it--safely canned--in the pantry cabinet. I use broth for so many things when cooking. --Elise
ReplyDeleteElise, we use broth in several things as well and I like the aspect of it being shelf-stable.
DeleteI went to canning broth because it always seemed that when I needed broth it was frozen and then I would grab store bought off the shelf. Now I don't even really need the store bought unless I see it at the salvage store for 50 cents a box. I have some dishes that I cook the chicken in water for the specific dish and that results in leftover broth so I put it in the canner even if I only have one jar. I also like that each of us can make our broth to our own tastes and salt content.
ReplyDeleteLana, being able to individualize our broth is one of the best tasting reasons to can it!
DeleteThank you so much. I'm going to start saving my chicken parts to make this.
ReplyDeleteThank you for this recipe.
ReplyDeleteI'm going to really try to take advantage of the deer bones this year when Colton goes hunting. Thank you for sharing your method!
ReplyDeleteKelsey, I certainly would!!!
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