Recently I have committed to not filling my freezer. As I’ve mentioned before we have a dozen chickens that will be ready for the freezer in another month and I need to make room for them in the freezer. So rather than freeze the chicken stock I made I decided I would be pressure canning chicken stock. Soup or stock should always be cooked ready for serving, then poured into a clean, hot Mason jar, leaving a one inch head space.
If you have a pressure canner follow the directions for your specific canner. Chicken broth MUST be canned with a pressure canner; a water bath canner will not work.
I made a nice chicken broth from a roast chicken we had recently. I simmered the carcass in a large pot, covered with water, for 3 hours. I then strained the broth and picked the meat off the bones. I had enough meat to actually make another dinner. Once the broth was chilled I removed the fat that had collected on the surface. It was then ready to can.
Just like any other canning process I heated my jars to sterilize them.
I also reheated the chicken broth to a boil. Once the jars were hot I filled the jars, leaving a 1 inch head space. I placed lids on all the jars. The jars were then placed in my pressure canner and I followed the directions processing at 11 pounds of pressure for 20 minutes since these were pints. In 25 minutes I have pints of chicken stock ready for the pantry.
Nancy on the Home Front 