Pressure Canning Broth: Make a Simple Pantry Staple at Home

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Keeping quality pantry staples on hand makes preparing homemade meals from scratch at home so much easier. While the grocery store is full of convenience food items that make home cooking fast, these prepared foods contain preservatives or ingredients that you may find questionable. Not to mention, the cost of convenience foods adds up. Pressure canning makes it easy for home cooks to prepare their pantry staples from quality ingredients and save a ton of money in the process. Homemade broth or stock is easy to make at home. Additionally, pressure canning broth makes it shelf-stable so it’s ready whenever you need it. 

What’s the Difference Broth or Stock?

I’ll be honest, I use these terms interchangeably. While broth and stock are similar pantry staples, technically they are different. The biggest distinction is broth is made from meat while homemade stock is made from bones. Both broth and stock may have vegetables added for flavor. Broth often has added seasonings while stock is left unseasoned for more versatility.

When making stock, the bones are roasted before use to draw out the greatest flavor. Apple cider vinegar is added to the stock to further draw the nutrients from the bones making stock a nutrient-dense food. Broth typically is made with raw meats, often cooks will use bone-in meats, such as chicken carcasses. When done, the cooked meats used to flavor the broth can be used for another purpose. Stocks are usually cooked for many hours, up to 48 hours, while broth is usually cooked for a much shorter time. Many stocks have a gelatinous texture, while broth tends to be more liquid. 

Broth Flavors

Both stocks or broth come in many flavors, beef bones are used to create delicious beef broth or stock. Homemade bone broth is typically the terminology used when creating bone stock. I make broth from venison bones. Homemade chicken broth or stock is often made with chicken carcasses that have excess meat left on the bones. Additionally, I often throw in wings with all the meat and skin.  A turkey carcass makes a delightful turkey stock or broth as well. While I know broth and stock are technically different, I use the end product the same.

Cost Efficient Staple

One of the best things about either broth or stock is how economical it is to make. Both are essentially made from scraps. The carcass from a roast chicken dinner or even a rotisserie chicken purchased in the grocery store can be used to make delicious broth. The bone from a ham also makes a flavored broth for soup. You can use fresh vegetables or simple veggie scraps. The peels of carrots, ends of celery, and skins and ends of onions also add delightful flavor. Personally, I prefer to season lightly, some broth recipes include large amounts of seasonings and spices. While this smells delightful cooking, everything you make will have the same flavor profile. This gets boring, especially if you make a roasting oven full of broth that lasts for quite a while.  

Cooking Methods for Broth or Stock

There are quite a few methods for making broth. When I first started making my own broth I always used a large stockpot. Traditionally I would add the turkey carcass to a large pot of hot water. Then I would allow it to simmer on the stove for hours. This works well enough but does require that you keep an eye on it. Personally, I am not comfortable leaving the stove on all night, so a 24-hour bone broth was out of the question when it came to stovetop broth making. If I was making a bone broth in a large stockpot, I would cut the time short, so as not to cook throughout the night. 

Alternate Slow Cooking Methods

Another option is to use a slow cooker or roasting oven. These two methods work similarly, the only real difference is the amount of broth you can make this way. A slow cooker has a much more limited quantity, but the temperature is controlled by the slow cooker itself with a high or low heat setting.

A roasting oven makes a large batch of broth, but you need to set the temperature appropriately yourself, as roasting ovens have a much more broad temperature setting. I set mine to about 350 degrees. I just get it hot, then I turn it down to 200 to 250 degrees for the remaining cooking time. You want to keep it at a low simmer while cooking.

Cook for at least 12 hours but up to 48 hours if you desire. Typically I cook for about 24 hours. With both of these appliances, I am more comfortable allowing them to cook throughout the night. (Though you need to make your own decision regarding the safety of this idea.) I use the roasting oven more frequently, especially when making large batches of broth. It’s nice for making bone broth, as beef bones and venison bones tend to be too large for other methods. 

Pressure Cooked Methods

The newest method, that I have recently started using is making my broth in the Instant Pot. An Instapot is an electric pressure cooker. This method has quickly become my favorite method because it has such a short processing time! In just a couple of hours, the high-pressure cooking of the Instapot can make flavorful broth with no fuss. Simply toss in the leftover bones from a pieced-out whole chicken along with a few vegetable scraps.  The uncooked bones and any remaining meat will make a delicious broth very quickly.

While the Instapot does come in three sizes, 3 quarts, 6 quarts, and 8 quarts, you are still much more limited in the quantity of broth made. Still, especially for just the two of us, I love this method. I used to save my chicken carcasses in the freezer until I had enough to fill the roasting oven.  Despite my efforts to keep well-organized freezers, more often than not, these carcasses would get pushed to the back. Or worse, misplaced in a deep freeze to be discovered long after my broth-making was complete. My freezer space is very limited, so anything that can be preserved using another method is always preserved differently.  Making broth in an Instapot right away is a great way to solve all of those obstacles.

​Straining the Broth

Once your broth has cooked, you will want to strain it.  Before straining, use tongs to remove any large bones that may be problematic with a strainer. If you cook poultry carcasses for an extended period, be aware that chicken bones are known to break apart. Make sure you strain the broth through a fine strainer that removes all small bones or bone fragments as well as vegetables or bulk seasonings.  

Chicken or turkey broth can be processed right away, not waiting for the broth to cool before canning.  However, with beef broth or venison broth, I cool the broth overnight to remove any fat remaining in the broth. Overnight the fat will harden, making it very easy to remove. Remove as much as you can, small amounts will not cause any problems long term. Before canning your beef or venison broth, you will want to heat the broth again before processing it in the pressure canner.  

Storing Broth Long Term

Once the broth is made, properly storing your nutrient-dense broth to use later is important. If you will use the broth within the week, simply keeping the broth in the refrigerator is the easiest method.  However, if the broth can’t be used timely you will need to either freeze or pressure can the broth. Low-acid foods like broth are not safe to can in a water bath canner. A pressure canner uses steam pressure to heat the contents of the pressure canner to 240 degrees. No matter how high, or how long you water bath can an item, the temperature will never exceed the temperature of boiling water at 212 degrees. 

What is Pressure Canning 

Pressure canning is used to process all vegetables, meats, broths, and combination foods. Many homestead cooks find pressure canning intimidating in the beginning. However, carefully following the instructions provided with your pressure canner will ensure a safe and enjoyable canning experience. 

Pressure canners are specialized pieces of equipment specifically designed for home canning.  There are two types: a dial-gauge pressure canner and a weighted gauge pressure canner. Dial gauge pressure canners have a gauge that displays the pressure inside the canner. The gauge should be tested by the local extension office on an annual basis to ensure it is measuring pressure correctly. Weighted gauge canners use a weight on the steam valve. Once the canner reaches the proper pressure the weight jiggles and releases steam, maintaining the correct pressure level. I have purchased a weighted pressure gauge that can be added to my dial gauge canner giving me the best of both worlds!

Pressure canners use much less water than water bath canners.  The boiling creates steam and high pressure within the canner. This allows the foods to be processed at a much higher temperature than can be achieved in a water bath canner.  It’s these high temperatures that kill the microorganisms that can cause botulism.

Pressure Canning Supplies

Necessary Supplies for Pressure Canning:

• Pressure canner
• Clean glass canning jars.  Always inspect the jars for any nicks, chips on the rims, or sharp edges that might prevent the jar from sealing.
• Clean NEW canning lids.  Metal canning lids are for one-time use only.  There are available options for plastic reusable lids with seals.  Please follow the manufacturer’s instructions when using reusable lids as they require additional steps.
• Clean canning rings
• Canning funnel
• Jar lifter
• Tool to remove bubbles and headspace tool (optional)

Due to the high heat and longer cook times, it’s not necessary to sterilize the canning jars prior to beginning. If you are using a recipe that requires the jars to be hot to fill them with hot foods and liquids, I heat them in the oven. Turn the oven on to 200 degrees. Add clean jars to the oven on a cookie sheet and allow them to get hot, for about 15 to 20 minutes.  If you prefer, you can heat the jars in a large pot of simmering hot water as well.  Since this uses so much water, I prefer to use the oven method as it seems less wasteful.  Some homestead cooks even use the dishwasher to heat the jars.

Preparing the Pressure Canner

Before you fill the jars, add the necessary water to the pressure canner.  You will need to refer to the instructions in your pressure canner manual for the proper amount of water for your specific model.  As a rule, it’s only about 2 to 3 inches of water.  Add 1 to 2 tablespoons of white vinegar to prevent mineral buildup on your jars.

Turn the burner on to allow the water to come to a simmer.  The warm water in the pressure canner will prevent any jars from breaking due to thermal shock.

Filling the Canning Jars

Using a ladle and a canning funnel fill the jars with hot broth leaving the necessary 1-inch headspace required for broth. Using a headspace tool makes this simple.  As you become more proficient at canning, you will learn how to eyeball the correct headspace. If your broth is completely liquid, I usually skip the bubble-removing step, as air bubbles don’t have any place to be trapped inside the canning jar. 

Once complete, clean the rim and threads of the jar using a clean, damp cloth.  Some homestead cooks prefer to use a clean cloth that is dampened with white vinegar for this step. Be sure to remove any grease or liquids that may have contaminated the rim of the jar.  Add a new canning lid, it is not necessary to heat the metal one use lids before use.  Screw on the ring and finger tightened.

Allowing Pressure to Build in a Pressure Canner

Once the filled jars are added to the pressure canner, the lid is properly secured, refer to your owner’s manual for instructions. At this time, the vent pipe on the top of your canner is left open, don’t add the weight yet.

Turn the heat of the stove to medium-high heat and allow the water inside the canner to come to a boil.    The canner will begin to vent steam. Wait 10 minutes until the steam forms a constant flow. Once the pressure canner is properly vented, the weight is added, and pressure begins to build in the pressure canner.

Processing Pressure and Time

Remember altitude matters.  If you live at a higher altitude above sea level, your pressure canning will be processed at a higher pounds of pressure rather than for a longer time period.  Once the correct pressure is achieved begin timing the processing. For pint jars, broth is processed for 20 minutes, quart jars are processed for 25 minutes. If you use a combination of sizes of jars, always defer to the longer processing time. You will need to adjust the stove heat and monitor the pressure of the pressure canner while it processes.  If the pressure drops below the recommended pressure, the timing must be restarted once the pressure is achieved again. For pressure canning guidelines I always refer to my favorite canning book, the Complete Guide to Home Canning published by the USDA. It’s available as a free download or can be purchased.

Proper Cooling of the Pressure Canner

Once the time has expired, the heat under the pressure canner is shut off.  Begin the process of cooling the canner. This is an important step that can’t be rushed.  Removing the jars too soon can cause temperature shock and cause the jars to break.

Once the pressure has returned to zero, you can remove the weight to allow continued cooling. Wait an additional 10 minutes unlock the cover and remove carefully using the cover to shield your face from steam inside the canner.  Allow the jars to cool for an additional 10 minutes while sitting in the water to continue cooling.

Once the canner has cooled, remove the hot jars, placing them on a towel-lined surface. Do not tighten bands. You should begin to hear that delightful pinging sound as the jars begin to seal.  Allow them to sit undisturbed for 24 hours.  Visually inspect the lids to determine that they are sealed, you can press on the center slightly to see if it flexes at all.  Remove the screw bands and test the seals by trying to lift off the lid. Any jars that don’t seal need to be placed in the refrigerator and used right away. 

Shelf Stable Broth

When properly sealed, home-canned broth is shelf-stable at room temperature. Store in a cool, dry place until ready to use. While home-canned broth is good for one to two years, it rarely lasts that long in my pantry! Use your homemade broth as you would any broth or stock. It makes flavorful rice and is an excellent base for soup. Canning broth at home makes from-scratch cooking daily so much easier. Knowing you have nutrient-dense staples on your pantry shelf, puts your mind at ease that you are giving your family nutritious food made with only mom-approved ingredients!