How to Pressure Can Chicken Broth?

How to Pressure Can Chicken Broth: A Comprehensive Guide

Pressure canning chicken broth is a safe and effective way to preserve its flavor and nutritional value for long-term storage. It is crucial to follow precise guidelines to ensure the broth is safe from botulism, achieved through proper temperature and pressure. This guide provides step-by-step instructions and essential information for successful home canning.

Why Pressure Can Chicken Broth?

Canning chicken broth at home offers numerous advantages. It’s a fantastic way to utilize leftover chicken carcasses, reducing food waste and creating a flavorful base for soups, stews, and sauces. The flavor of homemade broth far surpasses that of commercially produced versions, often loaded with sodium and artificial ingredients. Further, pressure canning provides a safe and shelf-stable product that can be stored for extended periods, making it a valuable pantry staple.

The Science Behind Pressure Canning

Pressure canning is essential for low-acid foods like chicken broth. Low-acid foods cannot be safely processed in a boiling water bath canner, as the temperature isn’t high enough to kill Clostridium botulinum spores, which produce the deadly botulism toxin. Pressure canners achieve temperatures of 240°F (116°C) or higher, which effectively destroys these spores. The high pressure also creates a vacuum seal, preventing spoilage. It’s imperative to follow USDA guidelines for safe canning practices.

Gathering Your Supplies

Before you begin, ensure you have all the necessary equipment and ingredients. A well-prepared workspace will streamline the process and minimize the risk of errors.

• Pressure Canner: A weighted gauge or dial gauge pressure canner, in good working condition. Ensure the gauge is accurate. Dial gauges should be tested annually.
• Canning Jars: Pint or quart canning jars with two-piece lids (new lids are recommended for each batch).
• Jar Lifter: A specialized tool for safely lifting hot jars.
• Lid Lifter: A magnetic tool for lifting lids from hot water.
• Wide-Mouth Funnel: Helps to prevent spills when filling jars.
• Large Stockpot: For making and skimming the broth.
• Clean Kitchen Towels: For wiping jar rims and cleaning up spills.
• Chicken Carcasses/Bones: From cooked chicken. You can also use raw chicken pieces.
• Vegetables (Optional): Celery, carrots, onions for added flavor.
• Herbs (Optional): Bay leaf, parsley, thyme for added flavor.
• Water: Filtered water is recommended.

The Broth-Making Process

Good broth starts with quality ingredients and careful preparation. The flavor of your final product directly reflects the care you invest in this stage.

1. Combine Ingredients: Place chicken carcasses/bones, vegetables (if using), and herbs (if using) in a large stockpot. Cover with water, leaving about an inch of headspace.
2. Simmer: Bring to a boil, then reduce heat and simmer gently for at least 3 hours, or up to 6 hours. The longer it simmers, the richer the flavor will be.
3. Skim: Periodically skim off any foam or impurities that rise to the surface. This will result in a clearer broth.
4. Strain: Strain the broth through a fine-mesh sieve lined with cheesecloth to remove any solids. Discard the solids.
5. Defat (Optional): Cool the broth slightly and skim off any excess fat from the surface. A chilled broth makes this easier. However, some fat is acceptable and contributes to flavor.
6. Heat Broth: Return the broth to the stockpot and bring it back to a simmer.

Pressure Canning: Step-by-Step

This is the most critical part of the process. Follow these instructions carefully, referring to your pressure canner’s manual for specific directions.

1. Prepare Jars: Wash canning jars, lids, and rings in hot, soapy water. Rinse well. Keep jars hot until ready to fill (you can sterilize them by simmering them in water for 10 minutes). Heat lids in simmering (not boiling) water.
2. Fill Jars: Using a wide-mouth funnel, fill the hot jars with hot broth, leaving 1 inch of headspace.
3. Remove Air Bubbles: Use a non-metallic utensil (like a chopstick or plastic spatula) to gently release any trapped air bubbles. Adjust headspace if necessary.
4. Wipe Jar Rims: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
5. Apply Lids and Rings: Place lids on the jars, and then screw on the rings fingertip-tight. Do not overtighten.
6. Load Canner: Place the jars into the pressure canner on the rack. Add the amount of water specified in your canner’s instructions (usually 2-3 inches).
7. Process: Secure the lid of the pressure canner. Turn the heat to high and vent the canner for 10 minutes, allowing steam to escape freely.
8. Pressurize: Close the vent (or add the weight, depending on your canner type) and allow the pressure to build to the recommended level.
9. Process Time: Maintain the required pressure for the specified time. Processing times are dependent on jar size and altitude.
10. Cool Down: Once the processing time is complete, turn off the heat and allow the canner to cool down naturally until the pressure returns to zero. Do not force cool the canner.
11. Open Canner: Carefully remove the weight or open the vent, following your canner’s instructions. Wait 10 minutes before opening the canner lid.
12. Remove Jars: Use a jar lifter to carefully remove the jars from the canner. Place them on a towel-lined surface, leaving space between the jars.
13. Check Seals: Allow the jars to cool completely for 12-24 hours. Listen for the “pop” sound as the jars seal. After cooling, check the seals by pressing on the center of the lid. If the lid flexes, it is not sealed.
14. Store: Remove the rings from the sealed jars. Wash the jars if needed. Label and date the jars, and store them in a cool, dark place.

Recommended Processing Times and Pressures

• Altitude Adjustments: If you live above 1,000 feet, you will need to increase the pressure. Consult your canner’s manual or USDA guidelines for specific adjustments.

Common Mistakes and Troubleshooting

• Insufficient Processing: Under-processing can lead to botulism. Always follow recommended processing times and pressures.
• Inaccurate Pressure Gauge: Regularly check the accuracy of your dial gauge.
• Improper Headspace: Leaving too little or too much headspace can prevent a proper seal.
• Overtightening Rings: Overtightening can cause the lids to buckle and prevent a seal.
• Forcing Cooling: Forcing the canner to cool down too quickly can cause jars to break or seal improperly.
• Sealing Failures: If a jar does not seal, you can reprocess it within 24 hours using a new lid. Alternatively, refrigerate the broth and use it within a few days.

Frequently Asked Questions (FAQs)

Can I add rice or noodles to my chicken broth before canning?

No. Adding rice or noodles can affect the heat penetration and potentially compromise the safety of the product. It’s best to add these ingredients when you use the broth. Adding thickeners is not recommended.

Can I use a boiling water bath canner for chicken broth?

No. Chicken broth is a low-acid food and must be processed in a pressure canner to achieve a high enough temperature to kill Clostridium botulinum spores.

What do I do if my pressure drops during processing?

If the pressure drops below the recommended level during processing, increase the heat to bring the pressure back up to the required level. Start the processing time over from the beginning once the pressure is reached. This ensures the broth is adequately processed.

How long does pressure canned chicken broth last?

Properly canned chicken broth can last for 12-18 months when stored in a cool, dark, and dry place. However, it’s always best to use it within a year for optimal flavor. Check for signs of spoilage before using.

How can I tell if my canned chicken broth has spoiled?

Signs of spoilage include a bulging lid, a broken seal, a foul odor, or an unusual appearance. If you suspect the broth is spoiled, discard it without tasting it. Botulism is odorless and tasteless.

Can I can chicken broth with added vegetables?

Yes, but you must follow USDA guidelines for canning mixed vegetables or soup. The processing times may need to be adjusted depending on the vegetables used. Always consult reliable sources for safe canning guidelines.

What’s the difference between weighted gauge and dial gauge pressure canners?

Weighted gauge canners use a weight to regulate the pressure, while dial gauge canners have a gauge that displays the pressure. Dial gauges require annual testing for accuracy. Both types are effective when used correctly.

Can I use chicken bouillon cubes or powder in my homemade chicken broth before canning?

No. It’s not recommended to can broth with bouillon cubes or powder due to the unknown impact on heat penetration and the potential for altering the acidity. It’s best to add these ingredients when you use the broth.

Is it safe to can broth made from store-bought rotisserie chicken?

Yes, but ensure the chicken is fresh and has been properly refrigerated. Follow the same procedures as with homemade broth. Proper handling and refrigeration are crucial.

Can I add herbs and spices to my chicken broth before canning?

Yes, adding herbs and spices is generally safe. However, some herbs can intensify in flavor during canning, so use them sparingly. Experiment with small batches to find your preferred flavor profile.

What does “venting” the pressure canner mean?

Venting the pressure canner involves allowing steam to escape freely from the vent pipe for 10 minutes before pressurizing the canner. This removes air from the canner, which helps ensure proper processing temperature. Venting is a critical step in the canning process.

What is the safe way to dispose of potentially spoiled home-canned goods?

If you suspect botulism contamination, carefully detoxify the suspect food and jars before disposal. To detoxify, wear rubber gloves and a mask to avoid splashing or breathing in the toxins. Carefully place the jar in a large pot, add water to cover, and boil for 30 minutes. Then, carefully dispose of the food and jars in a sealed container. Clean and disinfect any surfaces or utensils that came into contact with the suspect food using a bleach solution.

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