How to Can Chicken Stock at Home (Using the Presto Digital Pressure Canner)

Canning Chicken Stock at Home (Using a Digital Pressure Canner)

Pressure canning chicken stock is one of the easiest ways to preserve homemade broth for your pantry. If you cook from scratch, chicken stock is one of those pantry staples you reach for constantly. It’s the base for soups, gravies, sauces, and even simple weeknight meals.

The problem? Store-bought stock can be expensive, and it often contains additives, preservatives, or excessive sodium.

That’s why learning how to pressure can chicken stock at home is such a game-changer.

Not only does it save money, but it allows you to preserve homemade stock safely for months on the pantry shelf.

In this post, I’ll show you how to can chicken stock using the digital pressure canner I’ve been loving lately.

The Presto 02152 17‑Quart Digital Pressure Canner is designed to simplify the pressure canning process with digital controls and built-in safety features.

This electric canner:

• Uses a digital display that walks you through each step

• Automatically maintains the exact temperature needed for safe canning

• Can process low-acid foods like meats and stock

• Includes 10 built-in safety features, including a locking lid system

• Holds quart jars for larger batches

• Works as both a pressure canner and boiling water canner

It even preheats jars and keeps them warm until they’re ready to process, which makes the workflow much easier.

For people who feel intimidated by traditional pressure canners, the digital version removes a lot of the guesswork.

Why Chicken Stock Must Be Pressure Canned

Pressure canning chicken stock is one of the easiest ways to preserve homemade broth for your pantry. However, you need to take into consideration that chicken stock is considered a low-acid food.

Low-acid foods must be pressure canned to destroy dangerous bacteria like Clostridium botulinum, which cannot be eliminated using a boiling water bath.

Pressure canning allows temperatures to reach 240°F+, which safely preserves foods like:

• Meat

• Poultry

• Vegetables

• Bone broth

• Soups and stocks

This is why a pressure canner (not a pressure cooker) is required.

Step 1: Make the Chicken Stock

You can make stock using:

• Whole chicken carcasses

• Bones from roasted chicken

• Chicken backs or feet

• Vegetable scraps

Simple Homemade Chicken Stock

Ingredients:

• 1–2 chicken carcasses

• 1 onion

• 2 carrots

• 2 celery stalks

• 2 cloves garlic

• 1 tablespoon salt (optional)

• Water to cover

Instructions:

1. Place all ingredients into a large pot.

2. Cover with water.

3. Simmer 4–6 hours.

4. Strain the liquid through a fine mesh strainer.

5. Discard solids.

Let the broth cool slightly before canning.

Step 2: Prepare Your Jars

You’ll need:

• Mason jars (pint or quart)

• New lids and rings

• Jar lifter

• Funnel

• Clean towels

Fill hot jars with hot chicken stock leaving 1 inch headspace.

Remove bubbles and wipe the rims clean.

Place lids and rings on fingertip tight.

Step 3: Load the Pressure Canner

With the Presto digital pressure canner:

1. Add water to the canner as instructed.

2. Place the rack inside.

3. Load filled jars onto the rack.

4. Lock the lid.

The digital display will guide you through the process step-by-step.

The canner’s sensor automatically maintains the correct processing temperature for safe canning.

Step 4: Processing Time

For chicken stock:

(Processing times follow USDA pressure canning guidelines.)

Once finished, allow the canner to cool naturally.

Do not force pressure release.

Step 5: Cooling and Storage

Remove jars and allow them to cool on a towel for 12–24 hours.

Check seals:

• Lids should not flex when pressed

• Remove rings for storage

Store sealed jars in a cool, dark pantry.

Properly canned chicken stock can last 12–18 months.

Why I Love Canning Stock

Canning stock is one of the most satisfying homestead kitchen projects. Once you get comfortable with pressure canning chicken stock, it becomes one of the easiest pantry staples to keep on hand.

Instead of wasting chicken bones, you turn them into:

• Soup base

• Gravy starter

• Rice cooking liquid

• Pantry convenience food

It’s also a huge money saver, especially if you cook whole chickens regularly.

And once you start pressure canning, you’ll realize how many other foods you can safely preserve at home.

✔ Pantry-stable
✔ Clean ingredients
✔ Zero waste cooking

That’s the kind of kitchen system I love building here on Fun on the Homestead.