How do you can
chicken broth?
Easy-to-follow guide. Learn how to can delicious broth/stock effortlessly,
ensuring a well-stocked pantry for your everyday cooking needs.
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Ingredients:
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You will Need
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Jar Lifter (Canning Set)
Ingredients for Broth:
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1 Stock Pot full of water
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2 bunches Celery
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1 small bag Carrots (cut into chunks)
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2 Large Onions (quartered)
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4 Basil Leaves 🌿
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2 TBSP Minced Garlic
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10 Peppercorns
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1/4 cup Apple Cider Vinegar
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Canning Recipes
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In a large stock pot, bring water to a simmer.
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Add Gold Leaf Chicken Leg Quarters, celery, carrots, onions, the extra bag of carrots, basil leaves, minced garlic, peppercorns, and apple cider vinegar.
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Simmer the ingredients for approximately 2-3 hours, allowing the flavors to meld and create a rich broth. Salt to taste, keeping in mind that the broth will be used in various recipes where additional spices may be added.
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Allow the broth to cool slightly.
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Using a canning funnel, carefully ladle the hot broth into quart canning jars, leaving a 1-inch headspace.
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Wipe the jar rims with a clean cloth to ensure a proper seal.
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Place new lids on the jars and screw on clean rings fingertip-tight.
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Use a jar lifter to place the jars into a pressure canner following the manufacturer's instructions.
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Process pint jars at 10 pounds of pressure for 20 minutes or quart jars for 25 minutes. ⏳
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Allow the jars to cool naturally, checking seals by pressing the center. Refrigerate any unsealed jars. ❄️
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Label jars with the date and contents before storing them in a cool, dark place for up to a year. 🏷️
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Quality Ingredients:
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Start with high-quality, fresh ingredients for the best flavor. Use a mix of chicken bones, vegetables, and seasonings.
Use a Pressure Canner:
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When canning low-acid foods like chicken broth, use a pressure canner. This ensures that the broth reaches the necessary temperature for safe preservation.
Follow Guidelines:
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Adhere to approved canning guidelines and processing times. These guidelines are designed to ensure the safety and longevity of your canned goods.
Proper Headspace:
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Leave the recommended headspace in the jars. This allows for expansion during processing and helps create a proper seal.
Sterilize Jars:
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Thoroughly clean and sterilize your canning jars before use. This prevents contamination and helps maintain the quality of the broth.
Hot Pack Method:
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Use the hot pack method, where you fill jars with hot broth. This minimizes the temperature difference between the hot broth and the hot jars, reducing the risk of jar breakage.
Wipe Jar Rims:
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Before placing lids on jars, wipe the rims with a clean, damp cloth. This ensures a clean surface for proper sealing.
Check Seal Quality:
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After processing, check the seals by pressing down on the center of the lids. A sealed lid should not pop back. Any unsealed jars should be refrigerated and used promptly.
Label Jars Clearly:
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Label each jar with the date and contents. This helps you keep track of freshness and ensures you use the oldest broth first.
Storage Conditions:
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Store the canned broth in a cool, dark place. Avoid temperature fluctuations, as this can affect the quality and safety of the canned goods.
Test Your Pressure Canner:
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Regularly check the gauge of your pressure canner for accuracy. Follow the manufacturer's recommendations for calibration.
Experiment with Flavors:
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Don't hesitate to experiment with herbs and spices to customize the flavor of your chicken broth. Just ensure that any additions are safe for canning.
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Chicken Broth:
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Typically made by simmering chicken meat and bones with vegetables and seasonings. It tends to be lighter in flavor.
Chicken Stock:
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Made by simmering chicken bones (sometimes with a small amount of meat still attached) along with vegetables and seasonings. It tends to be richer and more concentrated.
Flavor:
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Chicken Broth: Has a milder flavor and is often used as a base for various soups, stews, and sauces.
Chicken Stock:
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Has a more pronounced, robust flavor due to the extended cooking time and the presence of bones. It's often used as a foundation for sauces and gravies.
Chicken Broth:
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Tends to be clearer and lighter in color.
Chicken Stock:
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Can be darker and has a deeper color due to the prolonged simmering of bones.
Chicken Broth:
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Generally lighter and thinner.
Chicken Stock:
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Tends to have a slightly thicker consistency due to the gelatin released from simmering bones.
Chicken Broth:
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Used as a base for a variety of dishes and is commonly sipped on its own.
Chicken Stock:
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Often used as a foundation for sauces, gravies, and dishes where a richer flavor is desired.