Home Canning Soup Broth

Beware! A departure from Sewing today.

There are so many home canning recipes useful for every day cooking but few as much as this one that I repeat over and over: Soup broth. For me, it a favorite because it is a way to use vegetable trimmings and bones from the kitchen that would otherwise be trash. Free! This broth also tastes really good so will add a nice touch to a simple meal. The canning part keeps my freezer clear and gives more  time to use it than refrigeration. You can have good tasting soup or use to make a sauce anytime. 2-3 large jars makes a large pot of soup.

Note: I nearly always add some chicken or vegetable bouillon cubes (or equivalent) and herbs to my broth to give some seasoning before actually serving it in a meal.  Not when canning. You may find this a little bland. I keep it that way so it is adaptable for use in as many recipes as possible.

This is a basic procedure for canning. In the case of soup broth, a pressure canner is needed. No water bath canning for anything like this.  A good idea would be to read up on the basics here: Ball Basic Canning Information

Pressure canner are not cheap but very durable. I have used this for 30 years. Rubber gaskets that fit inside the lid are available if you need a replacement for a used one you might find or if yours is old.
Pressure Canner Gaskets


What you will need:

*A Pressure Canner.
*12 Quart Jars (the big ones)
*12 lids and rings  (tops)
*Jar lifter
*Canning funnel
*Ladle
*Large mesh kitchen strainer
*2-3 Stockpots

Make the Stock

Cook and strain your broth.

Vegetable Trims for Broth

This is a typical batch. Make your stock as normal, by filling the pot with water until just covering.  If this a vegetable only broth then simmer 2 hours is enough to get a good flavor. For bones go three hours. More time is fine. Remove all ingredients and then strain the liquid stock through the wire mesh strainer. Get as much out as possible so as tho have a nice clear broth. If there is a lot of sediment at the bottom of the pot, leave it out and discard that little bit.

If you have a lot of vegetables, use many pots to cook then combine later. I usually use three pots then combine into one big one after straining ( shown at the top of this picture above).

If this takes a long time, refrigerate your broth until ready to can. The next step takes about 1 1/2 hours start to finish with wait time so be ready. The next day is best.

Get Pressure Canner Ready

Fill the canner with water about 3".
Turn on heat. Bring to a boil.

This amount varies with the number of jars that go in so there will be some adding or removing at times.  Keep a kettle of hot water nearby for this.


Get Your Jars Ready
Wash jars and lids thoroughly in hot water.  Keep jars in hot water in the sink.

or.....One trick I have used that will get me in trouble but I will share anyway as it is so helpful: low oven warmer. I place clean jars face down on a jelly roll pan. Turn the oven on to 200, the lowest setting.  When it gets warm, I turn it off and keep the door shut until ready. Generally you do not heat jars in the oven but this has worked for me for years.

Get the Lids Ready
Place your lids in a pan of hot water. This is not to sterilize but to keep warn to as to get a good seal. Do not boil. I place the pan close to my broth pot and it keeps warm with out fussing over it.


Set Rings Aside But Close By.
They will be needed shortly.

Bring Broth to a Boil
Heat broth until boiling. Hard boil for at least one minute. Turn off heat.

Now is the Time to Bring it All Together

Canner is Ready

Broth is Ready

It is time.
Canner water is HOT
Broth is HOT.
Fill jars to 2" below the top.

Now you fill the jars.  Use the ladle and the funnel. The jars will be hot so I use a oven mitt to hold and a ladle with the other hand. Be neat here. The extra space is to allow for the broth to boil and not make a mess or not seal later.  This is a little more than normal canning procedure.

Fill the Jars

Clean Jar Tops.
Clean tops make a clean seal. Wipe each jar top edge with a wet paper towel.

Place Jars Into Canner

Jar Placement and Water Level

Space them equally in the pot. They SHOULD NOT TOUCH  the pot or another jar. That causes breaks. The water should be about half way up the jars. Add more or ladle some out accordingly.

I can fit 7 jars. That means there will be two batches.

Close Canner Top and Set Canner Pressure
The recipe calls for 10 Pounds Pressure for 25 Minutes.
The tops usually look like this and are numbered:

Pressure Canner Regulator

Canning Time Begins
The canning time begins when the pressure regulator start to jiggle. This takes a bit of time, my stove about 15 minutes or so.  When it seals and the sound comes up then set your timer for 25 minutes.

Time is Up
When time is up turn off heat and walk away. The cooling process takes a while. DO NOT RUSH THIS by fooling with the regulator or by pouring cold water like with smaller pressure cookers.

Get a Space Ready For Hot Jars
Use a folded cotton towel on the counter to set hot wet jars.

Opening the Canner
When it is cooled down, the regulator is still and the locks are down on the canner handles, you can open.  Remove the jars carefully with the jar lifter and place them on the towel.

NOW is the Bestest Time......
The cooling jars will now begin to make home canner's favorite sound. A popping noise as the jars seal.

If after a few hours you have a few that did not seal, you can do this all again if you want. Just bring it all back up to boil to sterilize.

Production Site!

Repeat the Process for Second Batch if Needed.

When cooled, you can make labels for them. I use them up pretty fast but here is how to do it an easy way if interested.  Paper Jar Labels