How to Pressure-Can or Freeze Homemade Bone Broth

I make this broth about once a month because I use it constantly. Having jars on the pantry shelf means I actually reach for it—no waiting for frozen blocks to thaw—and it makes a big difference in flavor, especially for homemade soup. The process is simple: put bones and vegetables in a slow cooker, let it simmer overnight, then strain and either pressure-can or freeze the broth the next day while you get on with other tasks. Below is a clear, practical method for making and preserving bone broth.

Please don’t throw chicken carcasses away—they’re too valuable. With shelves full of homemade broth, you’ll use it for soups, reheating leftovers, cooking grains, and making mashed potatoes. Pressure canning might seem intimidating at first, but it’s straightforward when you follow the steps below. If you don’t have a pressure canner, freezing the broth works well for long-term storage.

What You’ll Need

Any chicken bones will do—raw, roasted, or leftover cooked bones. A mix of types gives better flavor. Apple cider vinegar helps draw minerals and collagen from the bones. A simple poultry herb bundle made from fresh rosemary, sage, oregano, and thyme adds aroma; just a few sprigs of each is plenty.

This recipe yields six pint jars—about 12 cups of broth. You can double or triple the amounts, but you may need to work in batches depending on your slow cooker size.

Equipment

• Slow cooker or large heavy pot
• Pressure canner (if you plan to shelf-stable can)
• Large bowl
• Fine-mesh strainer or cheesecloth and strainer
• Large pot for reheating
• Small pot for warming lids
• Canning jars, lids, rings, jar lifter, and funnel

Ingredients

• 2 chicken carcasses (about 3 pounds of bones)
• 3 medium carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 medium onion, roughly chopped
• 4 garlic cloves, smashed
• 2 tablespoons apple cider vinegar
• 2 teaspoons salt
• 1 tablespoon whole peppercorns
• 1 poultry herb bundle (rosemary, sage, oregano, thyme)
• 12 cups water (adjust as needed to cover)

Instructions

Roasting the bones briefly before simmering deepens the flavor but is optional. Cold water at the start helps extract collagen. If you live at high altitude and plan to pressure-can, be sure to adjust processing pressure according to your local guidelines.

Step One: Make the Broth

Place the bones, vegetables, garlic, vinegar, salt, peppercorns, and herb bundle in the slow cooker. Add water to fully cover the bones.

Cook on low for 12 hours, or longer for richer flavor. Check at 8 hours and add more water if needed.

When done, strain the solids from the liquid using a fine-mesh strainer or cheesecloth. Discard or compost the solids.

Cool the broth completely, then refrigerate overnight so the fat solidifies on top.

Scrape off as much fat as possible the next day; this improves clarity and flavor.

Warm the defatted broth in a large pot until hot and steaming. This prepares it for filling jars.

Step Two: Canning

Set up your pressure canner with the rack and 3 inches of water. Heat to warm the water. Wash jars and fill them halfway with water to warm; place lids and rings in simmering water to soften the sealing compound.

When the broth is hot, remove jars from the canner water, discard that water, and use a funnel to fill each jar with hot broth, leaving 1 inch of headspace. Wipe rims clean, apply lids and rings fingertip-tight.

Place jars on the rack, secure the canner lid, and heat on high. When steam vents steadily, vent for 10 minutes then apply the pressure weight. Process at the pressure required for your altitude—11 pounds is a common setting for many areas. Process pint jars for 20 minutes and quart jars for 25 minutes. If pressure drops, resume timing only after pressure is back to the target.

After processing, turn off the heat and let pressure return to zero naturally. Wait five minutes, then remove the lid away from your face. Transfer jars to a towel to cool undisturbed for 12–24 hours.

Storage Instructions

Sealed jars should be stored in a cool, dark pantry and will keep up to one year. Once opened, refrigerate and use within a week. If you don’t pressure-can, freeze the cooled broth in freezer-safe containers or bags, leaving space for expansion; frozen broth keeps about six months. For small quantities, freeze broth in ice cube trays so you can use a tablespoon or two at a time.

How to Use It

This broth is versatile beyond soup:

• Use it in any slow cooker or stove-top recipe that calls for chicken broth.
• Make chicken noodle soup, stews, and gravies richer and more flavorful.
• Cook rice, quinoa, or other grains in broth instead of water for better flavor.
• Use it to mash potatoes or to reheat leftovers for added moisture and depth.

Questions and Troubleshooting

More Practical Pantry Staples To Make

Once you get comfortable with canning or freezing broth, consider other pantry staples that save time and lift meals: canned tomato soup, pressure-canned green beans, and canned potatoes are practical options that speed weeknight meals and reduce waste.

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