Can you make homemade broth using a pressure canner?

Choosing the Right Pressure Canner

For safe canning, select a pressure canner that is specifically designed for this purpose. Look for a canner with a gauge pressure indicator and a rack to hold jars off the bottom. Some popular models include the All-American Pressure Canner, Presto, and Presto’s Ultra. A pressure canner with a capacity of at least 16 quarts is recommended for large batches of broth. Always check the manufacturer’s instructions for specific guidelines on usage.

Preparing the Broth for Canning

Start by preparing your broth using a combination of bones, meat, and vegetables. For a basic chicken broth, use 2 pounds of chicken bones and 1 pound of chicken meat, along with 2 carrots, 2 celery stalks, and 2 cloves of garlic. Bring the mixture to a boil, then simmer for 1-2 hours. Next, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Bring the broth to a boil again, then reduce the heat to 212°F (100°C) to prevent scorching.

Safe Canning Procedures

Fill hot, sterilized jars with the prepared broth, leaving 1 inch of headspace. Remove any air bubbles by running a non-metallic utensil around the inside of the jar. Wipe the rim with a clean, damp cloth and apply the lid and ring. Process the jars in the pressure canner at 10 pounds of pressure for 20-30 minutes, depending on your altitude. After the processing time is complete, turn off the heat and let the canner cool naturally. Remove the jars and let them cool on a wire rack. Check the seals after 24 hours and store the sealed jars in a cool, dark place.