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Easy Chicken Stock in jars lined up on a cutting board
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5 from 1 vote

Preserving Chicken Stock

Follow these instructions in order to preserve Chicken stock by canning.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Preserving
Keyword: how to make and can chicken stock, canning chicken stock
Servings: 4 quarts
Calories: 100kcal
Author: Loaves and Dishes


  • Chicken stock as prepared HERE or use your own recipe
  • Quart or Pint sized canning jars
  • Lids
  • Rings


  • Prepare the weighted – guage pressure canner, jars and lids for 30 minutes before the stock is ready.
  • Ladle the hot stock into hot jars leaving 1 inch of head space. Wipe the rim with a wet paper towel. Center the lid on the jar, screw the band on to finger tip tight.
  • Place the jars in the canner. Adjust the water level, lock the lid and bring to a boil over medium high heat. Vent the steam for 10 minutes. Close the vent. Continue heating to 10lbs of pressure. Process pint jars for 20 mins and quart jars for 25 mins.
  • Turn off the heat, let the pressure return to 0. Wait another 2 minutes then you may open the vent. Remove the canner lid. Wait for 10 minutes and then remove the jars, cool and store.


If you are not able to get the fat off of the top, it will appear as a gray skim over the top of the canned stock.  It's nothing to worry about, it just doesn't look as nice but it won't hurt you. 


Calories: 100kcal