Canning Bone Broth

Bone broth is an important part of any gut-healing diet and is recognized worldwide for its nutrient-dense properties! Learn how to make bone broth today with this easy bone broth recipe! Yields about 7 pints

Course ingredient, Soup

Cuisine American

Keyword canning beef broth, Canning bone broth, canning chicken broth, canning meat stock, canning stock, how to can broth

Prep Time 20

Cook Time 8

Pressure Canning 20

Total Time 8 40

Servings cups

Calories 38kcal

Cost $15

Equipment

Ingredients

2 lbs bones of choice (chicken or beef)
1 gallon filtered water
1 tbsp apple cider vinegar
seasonings to taste (salt, pepper, garlic...)

Instructions

Add bones to a large stock pot and cover them with water. Then add a tablespoon of apple cider vinegar. This helps the bones release vital nutrients during the cooking process.
Add high-quality salt, peppercorns, and fresh garlic to taste.
Let the bones sit in the water without heat for 30-60 minutes. Then bring the water to a boil. Reduce heat to low and simmer (covered) for 8-10 hours. You can simmer for up to 36 hours, adding more water as needed.
After cooking, remove the bones and let them cool. Once cooled, you can freeze them for a second use (if you cooked them for only 8 hours), or you can then throw them away.
Strain the stock to remove peppers and any bone fragments that may have broken off during the cooking process.
Try to skim off any excess fat from the bowl of strained broth. Excess fat can cause the lid seal to fail. Instead, place it in a bowl to harden, then transfer it to a bag and keep it in the freezer. Add a chunk to the broth when you're heating it to eat/drink.
Ladle hot broth into hot mason jars, leaving a 1-inch headspace. Clean the rims with a damp hot towel, and add the 2-piece lids.
Place jars into a pressure canner and process at 10 pounds of pressure. 20 minutes for pints, 25 minutes for quarts.
Once canning has been completed, and the canner pressure is released, place jars on a folded towel to cool overnight. Remove rings and check lids. Store in a cool, dry place.

Notes

INSTANT POT/CROCKPOT: If you'd like to make bone broth in an Instant Pot or Crockpot, please read our post on making bone broth.

TIPS: If you've never canned anything before, I highly recommend my Quick Start Guide to Pressure Canning. It has all the step-by-step details for pressure canning, to help you fully understand the process so that you can confidently can food for your family without fear.

FAQ:

How long does canned bone broth last?

Canned bone broth can last forever (according to the USDA) when stored in a cool, dark place, and the lid is still sealed. However, it's best to consume it within the first few years for optimal quality.

Can I use a water bath canner for bone broth?

No, bone broth is a low-acid food and requires pressure canning to reach the necessary temperature for safe preservation. Water bath canning is not suitable for bone broth.

What pressure should I use for canning bone broth?

For canning bone broth, use a pressure canner at 10 pounds of pressure for both pints and quarts. Adjust the pressure for high elevations as noted above.

Nutrition