Pressure Canning Bone Broth (Shelf Stable)
This guide will walk you through the benefits of canning bone broth with a pressure canner. This simple method makes your broth shelf-stable, so you can stock your pantry with jars of rich, homemade bone broth to enjoy all year long.
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Ingredients
- 8 pints bone broth
- distilled white vinegar (wiping rims & add to canner)
Instructions
- Prepare the canner by adding a canning rack on the bottom, then pour 3-quarts of hot water and 2 tablespoons of distilled white vinegar to prevent staining the jars.
- Reheat broth to boiling and keep jars in hot water until you're ready to fill them. This prevents thermal shock when adding hot broth and helps ensure safe processing.
- Fill hot sterilized jars with hot broth, leaving 1" headspace. Wipe rims with a washcloth dipped in distilled white vinegar, then add lids and collars and hand-tighten.
- Use jar lifters to transfer jars into the pressure canner. Place the lid on the canner and line up the V-shaped mark on the lid with the inverted V mark on the canner handle.
- Press down on the lid to seal as you turn it clockwise to lock in place. The cover handles and body handles should align. Bring to a boil on high heat until a steady flow of steam can be seen from the vent; Set a timer for 10 minutes.
- After venting for 10 minutes, place the pressure regulator on the vent pipe. As pressure builds, the air vent will lift, locking the cover of the canner. The pressure dial gauge will slowly rise.
- Once the desired PSI is reached (based on your elevation), set a timer and process pints for 20 minutes; quarts for 25 minutes.
- Keep an eye on the gauge to ensure the pressure never goes below the appropriate PSI.
- Turn off the heat when the time is up. When the air vent pin drops and no more steam is coming out of the vent, remove the pressure regulator, then cool the pressure canner for 10 minutes.
- Turn the cover counterclockwise to unlock and remove. Use jar lifters to remove jars and place them on a towel on the counter, undisturbed, for 12 hours. Check seals before storing.
Notes
- The vent cover lock is a good way to indicate if there is pressure in the canner. In the up postion, it indicates there is pressure build-up in the canner. In the down position, it indicates there is no pressure remaining.
- Total canning time will be longer than the processing time listed. This includes the time it takes for the canner to reach pressure and to cool down naturally before opening.
- It's perfectly fine if your pressure creeps slightly above the recommended PSI during processing. Just adjust your heat to bring it back down gradually. However, if the pressure drops below the required PSI at any point, you'll need to bring it back up to pressure and restart your processing time from the beginning to ensure your bone broth is safely canned.
- If the pressure canner cover sticks, there could be more pressure in the canner. Allow the canner to cool further and try again.
- Don't forget to label the jars with the contents and the date. Even though properly canned broth can last a long time, it's best used within 2 years for the best flavor and quality.
- Don’t throw the fat away! Beef fat from bone broth can be used for cooking or added to homemade pet food. Chickens love it too!
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