Why is broth a food safety concern?
Broth is warm, wet, nutritious and low in acid, which is the kind of food bacteria love. A big pot cooling slowly on the stove spends hours in the range where bacteria grow quickly. Some bacteria produce spores that survive cooking and then grow as the broth cools.
That makes cooling the most important step in handling broth, ahead of seasoning or simmering.
A pot of broth also holds a lot of heat for its size. A large, deep pot loses heat slowly from the middle, which is why splitting it into smaller containers is so effective.
How do you cool broth quickly?
Strain the broth, then divide it into shallow containers so that heat escapes fast. Set the containers in an ice bath, stirring now and then, and move them to the refrigerator when they have cooled. Do not put a big covered pot of hot broth directly into the refrigerator, where it can stay warm in the middle for hours and raise the temperature of other foods.
Never leave broth on the counter overnight to cool. If it sat out too long, discard it.
Stir the ice bath water now and then so that the water around the containers stays cold, and refresh the ice as it melts. Check that the broth has cooled before you cover and refrigerate it.
- Strain, then split into shallow containers
- Use an ice bath with occasional stirring
- Refrigerate when cool, and label with the date
- Throw away broth left out too long
Can you freeze broth?
Yes, and for most households it is the safest and simplest method. Chill the broth fully first, skim off any solid fat on top if you like, and pour into freezer-safe containers with room for expansion. Use small containers for sauces and larger ones for soup.
Label with the date and the kind of broth. Thaw in the refrigerator, and bring thawed broth to a full rolling boil before you use it or after reheating, as food safety agencies recommend.
Can you can broth at home?
Broth is a low-acid food, so it must be pressure canned using a current tested method. Water bath canning is not safe for broth. The risk is the bacterium that causes botulism, which survives in sealed jars and grows without oxygen in low-acid foods.
Use the National Center for Home Food Preservation or the USDA Complete Guide to Home Canning for the instructions, and do not use an old recipe or someone else's timing. Your extension office can also test the dial gauge on your pressure canner.
What about fat, bones and seasoning?
Fat can interfere with canning and turn rancid in storage, so follow tested guidance about removing it. Seasonings that add acid, thickeners such as flour or starch, and added vegetables can change how heat travels through a jar, so use only the ingredients in a tested recipe for canning.
If you plan to freeze or refrigerate the broth, you have more freedom to season it as you like.
If you plan to can, make a separate plain batch for that purpose rather than adapting your favorite seasoned soup. Keep the fancy versions for the freezer.
How do you know when broth has spoiled?
Sour smells, cloudiness that was not there before, slime, fizzing or bulging lids are warning signs. But dangerous bacteria and toxins may not change the look or smell, so the safest rule is to follow time and temperature rules, not your nose.
Never taste broth from a bulging or leaking jar, a jar with a loose or unsealed lid, or one with spurting liquid when opened. Discard it carefully so that no person or animal can eat it.
How long does broth keep and how do you use it?
Refrigerated broth is a short-term food, and the safe time is shorter than most people think. Ask your extension office for the current recommendation and label every container with the date it was made.
Frozen broth keeps its quality for months, though flavor fades over time. Use older containers first, and keep a note of what is in the freezer so nothing gets lost.
Use thawed broth as the base for soups, grains, sauces and braises, and bring it to a full rolling boil first as recommended for homemade broth before serving. Keep notes on each batch: the bones used, how long it simmered and how it was cooled. When you taste a batch weeks later you will be able to connect the flavor to the method. If you pressure can, keep the written record of the recipe source with the jars, and use only sources that are current.
Key takeaways
- Cool broth quickly in shallow containers and an ice bath.
- Freezing is the simplest safe way to store homemade broth.
- Broth must be pressure canned from a current tested source, never water bath canned.
- When in doubt about time, temperature or seals, throw it out.
Sources and further reading
Last reviewed: November 12, 2026. Written by the Homestead & Small Farm Editorial Team. See our editorial policy.