Home Canning Broth - Reducing Volume By Half First

Asked June 27, 2020, 5:34 AM EDT

When home canning broth, I would like to simmer until the volume is reduced by half before putting in the jars. The broth I am making is not bone broth and so will not have any natural gelatin. It will be strained before putting in the jars so no solids will be present.

Should I process the broth at the times/pressure for broth, or for meat? Or is this not safe at all?


1 Response

If the broth is beef or chicken based you need to follow the USDA research-based recipes. Pints are processed at 11 pounds (Dial gauge), and 10 pounds weighted gauge for 20 minutes. Quarts processed for 25 minutes. This is provided there are no vegetables or meat.
You can down load the recipes from https://nchfp.uga.edu/how/can_05/stock_broth.html