Using Your Pressure Canner.
Lesson 1 – Chicken Broth

Welcome to canning season.  Easily recognized by the sight of vegetable gardeners running screaming from tomato plants and pressure canners spitting and sputtering in homesteaders (and wanna be homesteaders) kitchens across the land.


One of the comments I get a lot from readers, friends and neighbours is … really???  Really.  You DON’T like Game of Thrones.  I do not.

The second most common comment I get is … “I wish I weren’t so afraid of pressure canning”.

Today I’m going to tackle the canning.

For years when I made chicken broth I would put it into baggies and shove it into the freezer. Just fill the baggie, lay it flat to freeze and then you can stack them all up in the freezer so they’re all in there nice and neat.

I do the same thing with soups, stews, chili … anything liquidy. And it works great.

Except they slip. And slide. And when you want to use them you have to defrost them.

I wanted instant chicken broth. The kind where you just pop the top and pour it into your soup, stew, cereal or whatever.

So once I got my pressure canner I started to can my broth and I haven’t looked back (into the freezer) since then.

Pressure canning is not difficult, not dangerous and not all that time consuming.

And at the end of it you have beautiful jars filled with stuff that’s even more convenient than stuff from the store because it’s already in your house. I know.  You’re afraid.  That’s probably a good thing, but you don’t need to be.

Today I’m going to walk you through the basics of pressure canning your own chicken broth. If you’re interested in doing more of this sort of thing you’ll need a couple of things. A pressure canner (duh) and a good, tried and true, book on canning. I have a few. My favourites are The Ball Complete Book of Home Preserving and Ashley English’s Canning & Preserving.

I am by no means a pressure canning expert.  I’ve been preserving and canning since I was young but just like with gardening there’s always someone who knows more than me.  That’s pretty much true of everything actually. 

First things first.  You need to make some chicken broth.  Here’s my recipe which is really more of a guide of what to throw into the pot.  When I buy or make roast chicken I never eat the leftovers.  Instead, after one meal I put the rest of the carcass into the freezer for making chicken broth with later.   It always works out that by the time I’ve used up all my chicken broth, there are enough frozen chicken parts in the freezer to make broth again.  The roast chickens are great to use because they have that roasted flavour to them which is perfect in broth.  PERFECT I SAY!

I make the broth the day before I know I’m going to can it.  Making broth and canning all in the same day is for crazy people.


It’s among the lower priced pressure canners and has always worked very well but has the WORST instruction booklet probably ever made.

If you want to go high end, the best of the best, The All American Pressure Canner is the way to go.

How to Pressure Can Chicken Broth

 Organize yourself.  Get everything ready.


  • Heat 3″ of water in a pressure canner.
  • Heat your broth in a large pot and keep at a very low simmer
  • Put your canning seals and rings in a pot of barely simmering water.  Not boiling!
  • Stick clean canning jars in a 225f / 105 c oven.

Pressure Canning 1

What You’ll Need

  • funnel
  • magnetic lid lifter
  • jar lifter
  • damp cloth or paper towels
  • canning jars
  • canning jar seals and lids

You can buy a kit with the jar lifter, funnel and magnetic lid lifter for about $10 on Amazon.

Pressure Canning Tools



  1. Fill your jars with hot broth making sure you have 1″ of headspace between the broth and the rim of your jar.

Pressure Canning Fill


In canning, the “headspace” is the amount of space you leave between the rim of the jar and whatever you’re filling it with.  Each thing you can requires a different headspace.  For example canning tomatoes might require a 1/2 head space while canning chicken broth requires an inch. Usually the thinner the liquid the more headspace it requires because it pulls up towards the lid easier when under pressure.  The reason you leave headspace is so the liquid isn’t pulled all the way out of the sealer when under pressure. This would prevent a seal from happening.

2. Wipe the rim of the jar with a damp towel. If anything at all is left on the rim the jar will not seal.

Pressure Canning Wipe Rim


3. Using your magnetic seal lifter, pull out a seal from your pot of hot (not boiling) water and place it on the jar.

Pressure Canning Seal


4. Put your ring on and finger tighten.  You don’t have to put your rings in the pot of water. I just do it because I always have.


Pressure Canning Ring


Do not over tighten your rings.  As a side note, once your jars have sealed you can remove the rings.  There’s no reason for them to remain on the jar.  The seals are what keeps the  jar sealed.  The rings are only needed during the actual sealing process.

5. Using the jar lifter, place your hot packed jars into the pressure canner.  Different products and sized jars require different processing times.

For chicken broth in 500 ml jars (pint) you process for 20 minutes.

If you are using 1 litre (quart) jars, process for 25 minutes.

Pressure Canning

Use a second rack if necessary.

Pressure Canning Top Rack


NOW you start canning.

  • Before processing you need to “vent” your canner.  Get rid of the air/steam inside so you can build up the proper pressure. To vent your canner:

6. Put the lid on your canner (without the weight on it) and turn it up to medium/high.  When steam starts coming out of the top, set your timer for 10 minutes.

Once those 10 minutes are up your canner has been properly vented and you’re good to go.

Pressure Canning Venting

7. Put your 10lb weight on the canner* and wait for it to come to pressure. When the weight jiggles or knocks a few times every minute, your canner is up to pressure. Only start your timer for processing once your canner is up to pressure.

Getting a canner up to pressure can take several minutes.

Once your weight is jiggling and you’re at pressure set your timer.

* NOTE:  If you live anywhere above an altitude of 1,000 feet you’ll need to change the weight used when canning.  This page has a great adjustment chart and link to finding out your altitude. 

20 minutes for 500 ml (pint) jars

25 minutes for 1 litre (quart) jars

Pressure Canning Weight


8. When your timer goes off and your jars have finished processing, turn the stove off. Leave the lid on and allow the pressure canner to return to normal pressure. Once the pressure is down to normal you can remove the lid. Wait another 10 minutes and then remove your jars.

Pressure Canned Chicken Broth

The only time canning is dangerous is when you don’t follow the directions. You MUST follow the instructions exactly. If you under process you’ll be in trouble. If you don’t use the proper headspace you could be in trouble. If you don’t use the exact ingredients called for you’ll be in trouble.

But as long as you can follow the rules … no trouble.  Just don’t wing it.

I’ve had my canner out on the stove for the past few weeks and I imagine that’s where it will stay until the end of fall.

It’s a big gawdawful looking thing sitting on the stove. And I love it. That big gawdawful production, Game of Thrones?  Not so much.

disclaimer: Yeah, I know you love Game of Thrones. You cried when it ended.  It’s the best show ever made.  I understand.  I  just don’t like it.

→Follow me on Instagram where I often make a fool of myself←


Using Your Pressure Canner.<br data-lazy-src=


  1. Teri says:

    BTW, Karen, this is an excellent post – particularly because you do the photos with arrows. I love arrows.
    I grew up with my mom canning (not pressure) and also my mom canning (pressure cooker !!!!! not canner !!!! on the boat!!!! in the Queen Charlottes (Now Haida Gwaii) after we caught our limit and she was beyond cooking more fish !!! so she canned.
    ok, we didn’t die and she used an ancient pressure cooker… I don’t know why we didn’t die….
    but unlike so many, I wasn’t scared off canning. She canned, we ate, I live,…. (and I don’t advise using a cooker as a canner)
    I BWB and pressure can with aplomb. (such a great word).
    AND I have so many young folk come visit who wide-eye at me that I CAN. Stupid, really it is so simple.
    Karen, please keep posting how-to stories. because as you and I know, this stuff is simple! you just gotta get the gear and take a deep breath…..
    and for more info, check out

  2. Beth Kollé says:

    We just got a Miele steam oven, and canning is one of the side benefits, besides that it warms up pizza perfectly. I have not yet tried it, but as I understand from the appliance store where we bought it you basically sterilize your jars in the steam oven, then fill them will hot whatever, clean the rims, put the lids and rings on and line them up in the steam oven for canning.
    I’ll be able to try it next year when we have produce, as we neglected our garden this year – can’t wait!

    • Karen says:

      ?? I had no idea you could can in a steam oven! Maybe it’s the equivalent of a water bath as opposed to pressure canning? I’ll have to look it up. Interesting! ~ karen

  3. Barb says:

    I love my pressure canner! I have a Presto and it works great! I’ve canned spaghetti sauce with meat, meat balls, pulled pork, chilli, beef stew, soups and bacon, yes BACON!

    • Karen says:

      I’ve done chili and I LOVED having jars of chili could just open up on a cold night. BUT it was – chewy, lol. The ground beef in it, I mean. I called it Chewy Chili. ~ karen!

  4. Sabina says:

    Hmmmm…I dunno, still kinda intimidated by the pressure canner. I have been the blessed recipient of my grandmother’s canning kettle and revert to peasant Sicilian dialect when I’m canning!

  5. Darlene says:

    My husband hates eating trout because of the bones. So I learned 40 years ago to clip the fins off after cleaned (and beheaded–poor things) and can them in quart jars with a little vinegar and liquid smoke. Most of the bones dissolve and he’d use it like tuna fish. Just a thought for the fisherpeople out there.

  6. sigi says:

    I HATE Game of Thrones too!!!
    So happy to know i’m not the only one!! :)

  7. I’ve read through all the posts and, as usual, LOVE this blog.

    I didn’t find a definitive answer…I know a pressure cooker is smaller than a pressure canner, but I have a pressure cooker and would like to try canning before I buy a big pressure canner. No one I know (friends or family) has ever canned anything, or even know what that means, so you all are my “go-to” people.

    So the question: is my pressure cooker the same as a pressure canner, just smaller? It has a vent, a thing that rocks back and forth (no idea about its weight), I can buy small jars to test it, I can fill it partially with water, and it has a rack for the bottom. I think it meets the criteria.

    I always wanted to can food, and I would buy a pressure canner (and the books), but wondered if I already owned the same thing, but in a smaller version.

    Thank you so much for your help. Sorry if this sounded sort of…well…dumb, but I am city-bred, live in the suburbs, but adore the country, fishing, and especially woodcarving.

    Thanks again,

    • Karen says:

      Hi Susan. A pressure cooker isn’t the same as a pressure canner. You need a pressure canner for canning because it’s built to create accurate pressure when canning. If it only came with one weight, that’s a sign it shouldn’t be used for canning. :/ You need to use the proper weight to ensure proper pressure for canning. Get yourself a canner and don’t make the mistake of buying a small one thinking it’s all you need, lol. One day you’ll inevitably be cursing yourself for not getting a bigger one. :) ~ karen!

      • Thank you, Karen!

        I’m ordering the two books you recommended because I love to read up on things before making a big purchase. I appreciate your recommendations.

        I totally agree with you on two things…

        First…always try and buy the best and largest tool/item that one can afford when entering new and exciting territory, otherwise the regret is overwhelming, and

        Two…I don’t like Game of Thrones, either!

        This week (because you give me courage), Charlie and I are going to try and change the plumbing under the bathroom sink. You don’t happen to have a blog on that, per chance? Otherwise, I’m Youtubing it. ☺️

        Have a great day.
        Susan (and Charlie).

        • Teri says:

          @susan, even though we all are jonesing for the All American, I sez that a 23 Quart (or whatever – big) Presto is the way to go. (and a friend gave me an All American, so I have 2 pressure canners – I use the Presto first, the AA comes out when I have double batches).
          The Presto is MUCH lighter than the All American, so you can lift it now and in 20 years. The Presto is big/tall, so you can put in 7 quarts or 14 pints (don’t let the 23 quart thing get you, you can only fit in 7 quart or 7 litre jars – and if you get a second tray you can stack pints (1/2 litre) if you choose to can smaller jars).
          The Presto has easily obtained replacement parts (seals etc). get one with a dial gauge but buy the weights, too.
          Get a Presto with a gauge for your eye-candy, but buy the weights because they are reliable and don’t need testing… If you want good reliable pressure canning Youtube, check out Mrs Volfie – practical and honest and REAL how to can.

        • Teri…EXCELLENT advice! I wanted an in-between version, so I’ll be buying the larger Presto as soon as I read the books.

          And, I spent the last three hours watching Mrs. Volfie!! OMG! I love her!

          Thank you so much for your reply and suggestions!
          Have a wonderful day!

          Susan (and Charlie, of course) ☺️

  8. Suzette says:

    We accidentally got a pressure cooker instead of the canner i had intended to get. Just as well, my partner happily uses the cooker, but it intimidates the heck out of me, so pressure canning is off my list!

    • Macks smith says:

      sorry.but u are missing out on lots of good good home canning.Whether by water bath, pressure canning.Salsa, grape jelly.Then there is dehydrator to dry out onion, mushroom, cartots.

  9. Whitney says:

    I use my pressure cooker to can dry beans. Mostly pinto and garbanzo.
    So easy and better than store bought. Because, dry beans are kind of like frozen things- no one had time to cook beans or thaw when it’s 15 minutes until dinner.
    You put them in the jars dry, add water and salt maybe a like garlic and dried onion and jalapeno put the lid on and 90 minutes later you’ve got tummy beans.

  10. Sherry says:

    Sorry to be the canning pedant – add to my previous comment: you’re Canadian – and Bernardin’s instructions may still say to heat them – but they are made in the same factory as Ball, just stamped with different logos. The corporate overlords have conflicting advice for different brands of the same item…? Also, Ball and Kerr have both warned against heating jars in the oven. The jars are not manufactured to take the dry heat and the glass can be damaged.

    So, skipping the lid simmering leaves a burner open for warming the jars. Either use the canner and remove excess water if pressure canning or use that open burner for a water bath. Yeah, I know so much for saving work/room if you have other large pots on the stove.

  11. TucsonPatty says:

    This brings back memories of canning days growing up on a farm in western Kansas.
    We canned tomatoes, pickles, ketchup (that one was not good tasting). I don’t remember canning a lot of different things, but we had lots of jars on shelves down in the cellar. The one thing I do remember was how huge and heavy that canner was. Tiny house, lots of kids, and the canner lived under the double bed that three of the eleven kids slept in. One of the littler ones had to crawl under and way in the back to drag it out when needed. Built the new house and it had its own room in the basement with all the canned goods. Lots more room so we could can lots more stuff. Thanks for the memory nudge. Karen, I know you have a small house as I have forgotten where you keep all your jars-o-goodies? How many jars are you able to store? Knowing you, many are given as gifts, I’m sure! You have a generous spirit, including sharing your wealth of knowledge. Thanks.

  12. Sherry says:

    Erm, there is no need to simmer lids before canning. Just wash them before use — one less pot on the stove, no need for a magnetic lid lifter, and less effort on your part!

    (From the Ball website: “After comprehensive testing by our Quality Assurance Team, it was determined that it is completely safe to skip pre-warming lids in the canning process. While it is still safe to simmer your lids before use, you should never boil them. Our recommendation (for over 40 years) has always been to simmer (180°F) – but not boil (212°F) – the lids. In 1969, we switched our sealing gasket from a latex base to one of Plastisol. Latex requires preheating to soften the material before canning to create an effective seal. The Plastisol does not require preheating, but doing so will not damage it.”)

  13. Carolyn Marshall says:

    Thanks for the info. I had to purchase a new pressure canner and I cannot find instructions on how you to know which weight gauge to use. 5, 10 or 15?
    Can you help me to know? Thanks.

  14. Sandra says:

    My grandmother used to can poultry before the pressure canner was thought of. And, vegetables. She boiled them for a long time :)

    But, I did get a pressure canner when I lived in BC and got salmon from my Native friends to can ($4 per fish in those days). I should get it out again, because that was about 30 years ago. I’d prefer to have liquid broth instead of frozen (though I’m using the canning jars to freeze it in)!

    When I was married in 1978, one of the gifts was a pressure cooker; it’s still brand new. Guess I should put on my big girl panties and figure it out, too.

  15. Corinne T. says:

    Have been canning for 2 years but have become a fanatic.. Have an All American 921 that will hold 7 quart jars at a time. Have canned smoked salmon, use it to make “bone broth” by pressure cooking beef (we raise cattle) and poultry bones (which become a powder that I use for bone meal). I then pressure can the jars of broth. Have solar electricity only so can’t always depend on the freezer. Going to be doing this with shellfish bones tomorrow. Seems I never have to throw anything away…. Love it… I was afraid of the pressure canner at first too…..

  16. Nusrat says:

    Hi Karen,

    I just came across your blog. Never really thought to can my chicken broth but, I wanted to ask you if you can the chicken broth how long is it good for?


    • Karen says:

      Hi Nusrat. I can’t say I’ve had my broth in my cupboard longer than a few months because I use it all the time, but it lasts for up to 2 years if you keep it in a cool (lower than 70 degrees), dark place. So just don’t store your cans in direct sun where it gets hot and you’re good. Give it a shot. I love having jars of broth to pop open instead of having to thaw bags of it (I used to freeze it). ~ karen!

  17. Kim says:

    I have the same canner you do, and i used it for the first time the other day. My weight never jiggled! It was steaming and up to pressure, so I called the customer service number and they said they don’t jiggle anymore – just vent. Does yours actually jiggle?

    I’m so glad to see someone else using this canner successfully. I also didn’t know about the pressure monitor on the handle, and because it was red I was nervous my canner was at too high of pressure and turned it down. Another call to customer service told me it was to help monitor pressure (that’s mentioned on the box but not in my book). Needless to say the elk meat I processed was a fail. :(

    • Karen says:

      Hey Kim! Yeah it’s definitely not the most user friendly canner in the world, but really it’s one of the few on the market. My weight does jiggle (bangs really) and my canner is about 4 or 5 years old. Quite frankly I don’t think they know how their own canners work. And see, if that were me I’d be happy the elk meat failed, lol. My dad brought home hot venison pepperoni once and I’ve never been able to stomach game meat since then! ~ karen!

  18. Susan Boxwell says:

    I need one question answered please. Should water cover the jars when canning or not? I did chicken broth as you instructed, but books say water should cover the jars. You said that the water should come up at least half way when put in the canner. Which, or is both correct.
    Thank you,

    • Karen says:

      Hi Susan – It depends on what method you’re using. There are two canning methods, each for different purposes. There’s a boiling water bath (where the entire jar is covered), or pressure canning (where a smaller amount of water is put in the canner and then it’s brought up to pressure). For absolutely anything that includes meat (because it’s so low acid) you should be using pressure canning which gets to much higher temperatures than the boiling water bath in order to kill any bacteria, pathogens etc. Hope that helps. ~ karen!

      • Linda says:

        Thank you for a great blog – you are hilarious and very resourceful. I love DIY projects.

        I tend to do things and only read instructions once I mess up. I have the huge 22 quart All American canner. I canned tomato meat sauce for pasta and also roasted tomatoes using the pressure canner this year. Tomatoes I only pressure canned as I roasted them with olive oil. Now I covered jars with boiling water (an inch over the tops) and it took forever to bring this humongeous pot to full pressure (and that is with a commercial gas range). When I opened the cooled canner, the water was greasy and red from the tomatoes. The jars are sealed so I presume they are fine.

        Now, if I am reading your column correctly – I only need to have water halfway up the bottom jars. That would considerably speed up my canning time and hopefully eliminate the oozing from jars. I probably erred by overfilling them too.

        If the smaller amount of water is fine for all pressure canners, I will definitely use mine more often.

  19. Pauline says:

    I’ve been canning now for about 2 years, I started because my husband sails on the west coast and one year did a circumnavigation of Vancouver Island and need food for almost a month that didn’t need refrigeration. I’ve been processing chilli, spaghetti sauce chicken pie filling and even took on a boeuf bourguignonne that they raved about. It’s been one of my most successful experiments. As I write I have 8 jars of condensed turkey broth on the go. I’ve read that all meat products need 70 minutes at 10lb pressure, is that what you’d recommend?

  20. Jeri Favreau says:

    I enjoyed the dialogue here! I have two compelling reasons to pressure can: 1. Freezer malfunction. My freezer had a meltdown of unknown origin and I lost everything. 2. I can reuse the jars…no plastic bags or containers in the landfill. No chemicals from the plastic. I have an All American pressure canner. I love it. Spend your money on quality and it’s American made! Happy canning and healthy eating!

    • Karen says:

      Glad you liked the post Jeri. But I’m Canadian so the made in America thing isn’t necessarily a selling point for me, lol. ;) ~ karen!

  21. Sandra says:

    I have just canned some broth and soup. I have a large Pressure cooker and did a double layer of pints. My bottom layer is lighter in color (the same as the pre-canned color) the top layer is darker and clearer. Is this normal?

    • Karen says:

      Hi Sandra – I’ve never heard of that before. Did you pressure can it or hot water bath it. I assume you pressure canned it with the normal 2″ or so of water in the bottom. The only thing I can think is that when you were ladling your broth into the jars you weren’t stirring it, so the last jars you filled had all of the darker bits from the bottom of the pot. That’s quite a stretch though, LOL. I’m afraid I really have no idea what happened! :( ~ karen

  22. Theresa says:

    Ok, so I followed this recipe exactly, about a month or two ago. We’ve eaten a couple of cans of broth since then, but we just opened one up to find some dark grimey stuff on top. Seems like we shouldn’t eat it. Looking in from the side, the remaining jars all seem to have this issue. Did I do something wrong? Or does this always happen and they are ok to eat?

    • Karen says:

      Hi Theresa – If it’s greyish dots they’re fine. It’s probably marrow. And if it’s lighter it’s probably fat. Take it and squish it between your fingers. You’ll be able to feel right away if it’s fat because it’ll be greasy. The marrow will sort of mush apart and appear to be mushy grey stuff. It’s very hard to tell you what to do though, since I can’t see the jars and wasn’t there when you made it. But as I said, if it’s as I described it’s normal and will all disappear once heated. ~ karen!

  23. Kathie says:

    A few years ago I began canning apricots, plums, and peaches from my trees in a water bath. This year I took the plunge and bought a pressure canner. I’ve canned split pea soup, lentil soup, and goulash. This weekend I plan to can chili made with ground turkey. I love the pressure canner. It’s a little scary the first few times, but I just read the instructions very carefully and very thoroughly every time and haven’t had any problems. I turn up my water heater to “high” when I’m going to be canning, and fill a deep dishpan with very hot water, then heat my jars in that.

  24. Teresa says:

    What is the brand name and where can you buy a pressure canner that holds more than 7 quart jars. I noticed that you canned with two layers of jars.

    • Karen says:

      Hi Teresa – Most pressure canner brands carry a variety of sizes. The biggest difference between pressure canners is whether use read the pressure inside through a gauge or a weight on top of the canner. Mine is a 22 quart weighted canner by Mirro. It’s advantage is you never have to have it adjusted. Another great large canner is 22 quart gauge canner by All American. Good luck. ~ karen!

  25. I’m writing a blog post on making chicken broth in pressure cooker and found your post. I also prefer canning my chicken broth rather than freezing and never thought about heating my jars in the oven! What a great idea!

  26. Contrarian says:

    Respectfully, some of your terminology is wrong.

    One does not “jar” tomatoes, one “cans” them. Regardless of the container in which food is preserved, it’s “canned” food, not “jarred” food. (If you want to “jarred” tomatoes, slam them down on the counter, or call their mother a cucumber.)

    This may seem like a nitpick to some, but using made-up words makes the speaker sound foolish and ignorant.

  27. Penny says:

    Er… newbie pressure canner here… I have a guage on my pressure canner – am assuming it needs to be at 11 pounds, same as for fish? Reading through the above, can I ask, I was told only high acid food can be hot water bath canned, but meat, fish etc needs to be pressure canned only to kill the bad bugs? Also, I cook in a pressure cooker (have done for years even though was V scared to begin with) but bought a proper pressure canner to do meat, fish etc… also from the west coast, so my first shot was fresh caught coho and it was sooooo much better than the store bought stuff when we opened it!!PS love your blog.

    • Karen says:

      Penny. If your altitude is 0 – 1,000 (normal) then you would have your gauge at 10 lbs. If you’re 1,001 – 2,000 ft you would go to 11 lbs. Good luck! ~ karen

  28. Zoe says:

    Pressure canner even

    It’s Friday

    I’m sorry.

  29. Zoe says:

    Starting to freeze my bones – am excited to make real chicken broth – i may not have room for a pressure cooker but now I know how to get rid of the icky fat and make yummy broth
    Thank you

  30. Dru says:

    We can using the hot water bath. And now you have convinced me to use this method for chicken broth. Yum!!

  31. Marty says:

    Do your chickens know about this?

  32. Raymonde says:

    Hi Karen,
    I ‘ve been pressure canning for a few years now and I love it! I can chicken stock, vegetables, soup, spaghetti sauce, couscous, meat, etc…
    I’ve been told that heating your jars in the oven will make them fragile and more prone to breaking, so I just put them through the dishwasher on “sanitize”. It gets them to the right temperature! :-)

    • Karen says:

      Thanks Raymonde – I’ve done that too. Also, the best thing to do is just keep the jars in the hot water in the pressure canner. Still … hard to break the oven habit. :) ~ karen

  33. carey says:

    It never occurred to me that one could can chicken broth, brilliant.

  34. Liz says:

    Sooo why don’t you just freeze your chicken broth in ziplock bags? It’s way easier! I like the magnetic lid lifter though, didn’t know they existed. Will have to look for one.

    • Karen says:

      Liz – 2 reasons. a) Like I said at the beginning of the post, I used to freeze my broth, but I find it incredibly inconvenient to have to stack it in the freezer and then defrost it. I hate it. I much prefer opening the jar. b) This *is* called The Art of Doing Stuff. Not the art of doing whatever’s easiest. Especially when easiest isn’t better. Sometimes easiest is better … but not in this case. ~ karen!

      • Deb says:

        I can’t even tell you how much I love this idea! I freeze my stock now and hate having to defrost those bags before I can use it. I am going today to buy a pressure canner. If I use it for nothing more than stock, it will be worth every penny. (I have been water bath canning for years and just bought the magnetic lid thingy this year. No more burning my fingers! LOVE IT!)

        Thank you AGAIN for a great idea.

        • Deb says:

          Pressure canning my first batch of broth as we speak! SO excited. Can’t wait for them to get out the ‘cooker’. THANK YOU AGAIN!!

        • Karen says:

          Oh you’re welcome! Once you start canning your broth you’ll never go back. ~ karen!

  35. Gayla T says:

    You would have liked my mother. When I married she bought me a very special shower gift. A canner and the Blue Balls Book. You might think the name of it is the Ball Canning Book but no, It’s the Blue Balls Book. And it will be to you now, too, because once you have heard it called that it never leaves your brain. She had a lot of those little jewels and that is totally what is wrong about me. I’m like old Rosie the Riveter to a T. She left Kansas when my dad joined the Navy and went to work in a ship building factory on the Gulf of Mexico at Galveston TX. riveting the metal plates into place. Once again you have taught this old dog a new trick. I have never seen let alone owned a magnetic lid lifter. That’s a great invention. Have you canned deer meat? It’s to die for. We always pick deer meat to death and get all the muscles and sinews off so it’s just meat. Fill a quart jar w/it and add about 1/2 t. salt, a garlic clove, a bay leaf if you like it and a little piece of beef suet. I don’t remember how long we process it because it’s been 3 years since anyone has given us a deer but it tells in the Blue Balls Book. Last time we did one we were at my daughter’s neighbor’s and a guy honked to tell us that a grain truck just ran over one of their cows so we cleaned and canned it and then the guys brought us wine coolers and a hog. We worked way into the night and had 3 canners going at once. I have swooned away in a faint that has taken days to recover from when anyone mentions getting together to can a deer. It was awful. We froze most of the hog but did can some sausage as it is great to make biscuits and gravy since it’s alreaady cooked and you don’t have to make room in the freezer. Back to the deer meat……open a jar and heat it up and pour over rice and it’s dinner and so darn good. It’s so tender and juicy. Now, I’m getting the bug to can deer again and it’s too much work. Even w/o the cow and hog.

  36. Carolyn says:

    Ok, this post of yours made me finally order a pressure cooker & the tools to go with it! I grow tomatoes & have been thinking about canning them since we won’t be able to eat them as fast as they ripen. I love making chicken broth too, so this will definitely be helpful. No more store bought broth! Thanks Karen!

    • Karen says:

      Congratulations on becoming a canner Carolyn! I just did tomatoes last weekend for the same reason as you! ~ karen

  37. Sarah In Illinois says:

    I am one of those readers that emailed you that I am scared to death of pressure canning.

    The way you described it sounds a little less intimidating! I will definitely borrow one of those books from the library and research more. I may just attempt this with next year’s bounty from the garden! Thank you so much!!

    • Mary W says:

      I’m 72 and my Mom cooked food constantly in a pressure cooker but also constantly told us kids to keep away, it could blow at any time and burn or kill us. (She was very effective at keeping us out of her kitchen.) Anyway, it took years to get me to even try a pressure cooker, but when I did, I fell in love with it. I used it to cook but also to can and was so very proud of the wonderful jars lined up each summer – ready to use and looking so homey. I used it for years, following the instructions carefully, and without fear – after the first few times. I think my Mom’s warnings were to just keep us away while she was busy. I used the weighted style and know that 50 years have passed between then and now with even safer and more reliable pressure cookers.

  38. Kathe says:

    Am I correct: a pressure canner should not be confused with a pressure cooker?

    • David says:

      A pressure cooker is usually a lot smaller than a cooker. It is not generally a good idea to can things in. A pressure canner is built for both, although you may not want to cook in it because of it’s size. It will have a rack in the bottom to place the jars on. I’m not sure about the pressure gauge though.

  39. marne says:

    I have a regular water bath canner, but I’m starting to look at pressure canners, there’s a huge range of prices! Any suggestions what to should look for?

    • Karen says:

      Marne – Well I got mine for Christmas so I didn’t have any choice in it. I probably would have gone for an All American with a dial gauge as opposed to the Mirro with weighted gauge. However … the one thing about the weighted gauges as opposed to the other ones is you don’t have to have them adjusted. With the dial gauges you have to have them tested to make sure they’re still in sync every few years. And go for the biggest you can keep in your house. I have a HUGE one and I still often have to do 2 batches of canning because the canner isn’t big enough to hold all the jars. ~ karen

      • Teri says:

        Dials suck, @karen. Weights are better. You get the rattle, find the angle on your stove’s dial, and all is good. Dials need adjusting and you have to sit there watching the suckers. Weights you can go into the living room on you wonderful chair and listen to the jiggle…. Just saying. Presto is my choice, and I have had a few pressure canners. Presto, 3 weight options, dial for a sense of where you are but weights for safety.

  40. Nancy Blue Moon says:

    I used to can also Karen..but never used a pressure canner..I am seriously contemplating getting back into canning so maybe I will read a bit more about canning this way..Your jars of broth look so nice!!

  41. Elaine says:

    I started doing this last year and I’m hooked! I’ll never freeze stock again. It’s so much more convenient to use it when you don’t have to defrost it first. I also pressure cook my chicken stock. It takes no time at all and you get very flavorful, rich colored stock. If you want to get the fat and murky bits out, just let it cool in the fridge first and skim the top. I’ve also tried pressure cooking pulled pork with great results. Have you used your pressure canner for cooking?

    • Karen says:

      Elaine – I haven’t yet. My pressure canner is so HUGE that cooking in it just seems bizarre. I’m kind of a snob when it comes to pulled pork (do it only on the smoker) but I’d love to try stock in it, or stew … or … pretty much anything. ~ karen

  42. Thera says:

    Very much a newb here, so how long does the food last once properly canned?

  43. Patti says:

    I have to say, though I don`t have the space for a pressure canner, for those of you who do – you can make other people`s DAYS by sharing the fruits of your labour! I just recently got married and a friend of ours put together a fabulous gift for us – wicker basket with cloth napkins, metal wine glasses, red and white wine, and YUMMMIES: jarred tomatoes, pickles, hot pickled veggies, apple sauce, salsa, jam – oh, what an AMAZING gift!! Since wedding season is still in full swing, just thought I`d put that out there for you guys!

  44. christine hilton says:

    I kinda wanted to see your zit.

  45. cred says:

    I just water-bath canned some salsa last night. But a pressure canner would be so much more useful for me.
    Any tips on the best one to buy one and the best price? I was looking at pressure ‘cookers’ (different, I know) but I haven’t shopped around for canners.

    • Donna T says:

      cred… I’ve used pressure cookers for years. For canning I like the one with the gauge best, I think I got it at Sears, but they’re available lots of places. I like the one with the “rocking weight” for cooking meals quick! (About 30 minutes for cooking meat or a pot of beans!)

      I use the UNpressurized canner (water bath) for jams, jellies, fruit, tomatoes, or anything else with a high acid content!

      Karen… I found one of those blue things with the magnet in my mom’s stuff… now I know what it is! Thanks!

    • Trish says:

      I’ve been looking to can some salsa. I have a recipe, but its just for making one serving. I’m not sure how many servings it would take to fill up a pint let alone a quart.

      Would you mind sharing how many servings you make and the amount of jars you use to put them up? useful tips, etc.

      Thanks! trish

    • Tina says:

      I’d like to know if you have recommendations, too. My daughter is doing the whole farm to table thing and lots of canning this year. I thought it might be a great Xmas gift!

      • Karen says:

        Hi Tina. A recommendation for a canner you mean? I can tell you I use the Mirro canner which a lot of people seem to have trouble with based on the incredibly AWFUL instruction booklet that comes with it. I haven’t had any trouble with it, but some people find it’s hard to tell when it’s up to pressure. The be all and end all of pressure canners is usually the All American but they’re $$$.

        • Raymonde says:

          I’ve had a Presto pressure canner for years and I love it! I can a lot of stuff: vegetables, fruits, meat, soups and main meals.
          Another great source for pressure canning information is this one from the USDA.
          Have fun canning!

        • Teri says:

          Presto and get the weights – the gauge is informative but a pain in the keister – get the weights!!! particularly for canning meat, which can be 90 minutes. I have an All American from a friend, too (yes, I have TWO pressure canners) but the presto comes out first, the AA is only when I have lots to do and two canners on the go – the AA is REALLY REALLY REALLY heavy.

  46. sarah says:

    another thing someone has thought of to do with mason Jars – on kickstarter…….

  47. Ann says:

    I am planning on buying a pressure cooker soon. I have to be careful to buy one that says it can be used on a glass top stove. Who knew when I was coveting a smooth top stove that they would be so picky about what type of pans worked on them?

    Anyways, for now I put my chicken stock in the straight sided jars and freeze them that way. They stack nicely in my freezer. Also I can thaw them pretty quickly by either placing the opened jar in the microwave to get it started or in a jar of warmish water.

    Also Ball now has a new sized jar. It is a pint and a half with straight sides. Perfect for putting up asparagus or dilly beans but also very useful for freezing broth, tomatoes and other assorted things.

    • David says:

      I use my canner on my glass top stove all the time. Just make sure the stove is level, and clean. It can not have anything like built up burnt foods on it. Lowe’s has a kit for cleaning it. It comes with a razor blade w/ holder, a jell cleaner, and a scrubbing pad that will not scratch the top. Can away.

  48. Gloria says:

    I have never canned but really want to. Is there a big difference between a regular canning pot and a pressure one?

    • Karen says:

      Gloria – Yes. A regular canning pot is only tall and deep. It probably has a rack to put at the bottom of the pot. It’s meant for water bath canning only. A pressure can has a lid that locks in place, safety vents, and gauges or weights that keep the contents inside the canner at a certain pressure. You cannot substitute a regular canning pot for a pressure canner/cooker. ~ karen!

  49. Tricia Rose says:

    My parents used a pressure cooker all the time, put me off for life.

  50. My husband got me a pressure canner for my birthday. The first birthday we spent as a married couple. Most wives would lose it, but I nearly cried with joy. We mainly use it for salmon and halibut (yum) but now I have a really good recipe for chicken broth….thanks!

    PS- If you ever want to come fish for some of the greatest Pacific salmon in the world, just drop me a line……after the fishing we can process it together!

    • Karen says:

      Hmm. I do enjoy fishing … And one of the fish that I’ve never caught … (or went fishing for really) is a salmon! Unless you count a rainbow trout. Which, why would you? ~ karen!

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