As a food enthusiast, I was intrigued by the idea of preserving my own food when I ran out of freezer space. That’s when my grandmother, Maggie, came to the rescue and introduced me to the wonderful world of canning. Thanks to her guidance and expertise, I learned how to can not only fruits and vegetables but also canning broth, stocks, and syrups. I’ll be sharing all the knowledge and tips I’ve gathered from my family, especially from my Nana, and my personal experiences with canning. 

Why I love Canning Broth, Stocks, and Syrups

Canned stocks, broths, and syrups are great items to have in your pantry because they offer a variety of uses. Not only do they provide the base for delicious soups and sauces, but you can also use them to marinade or glaze for meats and vegetables. Canned stocks, broths, and syrups help to create flavorful dishes with minimal effort. These products also have a long shelf life, so you don’t have to worry about these canned broth or stocks expiring anytime soon.

Canning your own stocks, broths, and syrups is an excellent way to save money while still enjoying tasty meals. It’s also an effective way to reduce food waste since you can make use of ingredients that would otherwise go unused. With all the benefits of stocking up on canned foods – from convenience to cost savings – it’s no wonder why you should consider learning the art of canning.

Tips When Canning Syrups, Stocks, and Broth

Canning broth can be a relatively straightforward, although it may take some time and patience. For those who are unfamiliar with the steps necessary to complete the job, it can seem intimidating at first. However, with a little practice and knowledge of the proper techniques, you can learn how to easily preserve your own homemade broth for later use in soups and stews.

When it comes to canning broth, stocks, and syrups, there are a few important tips to keep in mind. Here are some of my Nana’s tips that helped me a lot to ensure successful canning every time:

Use Proper Canning Techniques

When deciding to can broth or stocks, the first thing to consider is which technique you should use. Low-acid foods like pinto beans and broth are best processed in a pressure canner as opposed to using the water bath method. So, you have to be familiar with the requirements of both methods before beginning your canning journey to choose the right one for your specific needs.

Use the Right Equipment

When canning, it is important to use the right tools for optimal results. You should select jars specifically designed for canning and make sure that they fit properly with lids tested for home canning use. Additionally, you should obtain other necessary items such as a funnel, jar lifter, and lid magnet to ensure proper sealing of your jars. By using these appropriate supplies, you can achieve the best possible outcome when preserving broth and stocks in glass containers.

Refrigerate Broth

Nana advises refrigerating the broth for a minimum period of 12 hours, or even longer if desired so that the fat can solidify and easily skimmed off. This step is optional but helpful for those who want to reduce the fat in their soup by removing excess fat on top. It allows them to achieve a healthier and less greasy soup.

Skim Fat or Not

You might be pondering what to do with the fat when canning – should you skim it off or leave it? Nana suggests that if you plan to use the broth within a six-month period, then leaving the fat in would be beneficial. However, if there is any chance of storing the broth for longer than this time frame, then it would be best to remove the fat before canning.

Always Wipe the Rim of Jars

Whether you choose to use broth and stock with or without fat, it is important to always ensure that the rim of the jars is wiped clean before sealing. To clean the rim thoroughly, you can use vinegar to de-grease the rim of the jar. This will help remove any residual fat stuck to the sides of the jar.

Brief Guide for Canning Broth, Stocks, and Syrups

To ensure a successful canning process, you should follow the instructions in each broth recipe and the safety guidelines for canning. Here’s a brief guide for successful broth, stocks, and syrups canning.

Sanitize the Jars and Lids

Before you begin your canning project, it is important to sterilize all jars, lids, and rings thoroughly. You can do this by placing the items in boiling water for a few minutes or by running them through a dishwasher cycle. Once the containers have been properly sanitized, they can then be filled with liquid such as broth or stock.

Fill the Jars with Enough Headspace

Nana’s most effective strategy when filling up each jar with stock or syrup is leaving a half inch of room at the top while making sure that there are no air bubbles in the liquid. This will ensure that your product is securely sealed and free from any contamination or risk of spoilage. But the headspace will depend on other factors like the acidity level. The higher the acidity level, the more space is occupied by the acids. Additionally, other elements like temperature and type of container being used can also influence how much space is available.

Secure Lids and Process

Nana always reminds me to make sure I secure the lids tightly whenever I am pressure canning broth, stocks, and syrups. She emphasizes that it is a crucial step to preserve food safely. After securing the lids with rings, place filled jars pressure canner for the recommended amount of time set forth in your recipe instructions.

Store the Jars of Broth

Finally, remove those jars from the heat source. You don’t want them sitting in a hot spot for too long as this could cause the broth to spoil or, even worse, break the jars. Once you’ve got them away from the heat, it’s time to let them cool down completely.

I know it can be tempting to crack one open and give it a try, but trust me, waiting for them to cool down will be worth it in the end. Once they’re cool, it’s time to store them in a cool and dry area. This could be a pantry, basement, or even a cupboard. Just make sure it’s a spot away from any direct sunlight, as this can cause the broth to lose its quality and flavor.

By taking these extra steps, you’ll be able to preserve your broth’s delicious flavor and quality for an extended period of time. So, sit back, relax, and enjoy your hard work for months to come!