What are the canning rules for chicken broth?

Canning Chicken Broth: A Step-by-Step Guide

Here are the essential rules for canning chicken broth safely:

1. Start with a Clean and Safe Environment:

* Sterilize Jars: Wash jars and lids in hot, soapy water and rinse thoroughly. Then, sterilize them in boiling water for 10 minutes or use a dishwasher with a sanitize cycle.

* Keep Everything Clean: Ensure your workspace, utensils, and equipment are clean and sanitized to prevent contamination.

2. Prepare the Broth:

* Fresh or Frozen: You can use fresh or frozen chicken broth. For frozen, thaw completely and skim off any fat before processing.

* Seasoning: Salt is the only recommended seasoning for canning broth. If using other spices, add them after opening the jar.

* Clarity: If you desire clear broth, remove any excess fat or sediment before canning.

3. Filling and Processing:

* Leave Headspace: Leave 1 inch of headspace in the jar, which is the space between the top of the liquid and the rim.

* Remove Air Bubbles: Carefully remove any air bubbles from the broth using a clean spoon or spatula.

* Wipe Rims: Clean the rims of the jars with a damp cloth to ensure a proper seal.

* Secure Lids: Tighten the lids firmly but do not overtighten.

* Processing Time: Process filled jars in a boiling water bath for 35 minutes.

4. Cooling and Storage:

* Cool Gradually: Allow the jars to cool completely in the canner for 12-24 hours.

* Check Seals: Once cooled, check for proper sealing by pressing on the center of the lid. If it doesn't give, it's sealed.

* Store Properly: Store sealed jars in a cool, dark place for up to a year.

Important Notes:

* Always follow tested recipes: These guidelines are for general information. Always refer to a reliable recipe for specific processing times and instructions.

* Pressure Canning for High-Altitude: If you are at an elevation above 1,000 feet, pressure canning is recommended for safe processing.

* Safety First: Never can low-acid foods like broth without proper processing. Improper canning can lead to botulism, a potentially deadly foodborne illness.

Additional Tips:

* Use a rack in the canner: A rack prevents jars from touching the bottom and keeps them from breaking.

* Use a jar lifter: A jar lifter makes it easier to safely remove hot jars from the canner.

* Test for proper sealing: After the jars have cooled, gently tap the lid. A sealed jar will make a dull sound, while an unsealed jar will make a clinking sound.

By following these rules, you can safely can delicious and nutritious chicken broth for future use.