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How to Pressure Can Bone Broth

Melissa Norris
Making homemade bone broth is a delicious, healthy, and frugal way to extend the value of a whole chicken. Learning how to can bone broth at home means you'll always have broth on hand for soups, stews, gravies, and sauces. Not to mention you'll be saving about $4 a quart!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 1 hour 25 minutes
Total Time 2 hours 5 minutes
Course Soup
Cuisine American
Servings 5 pint jars

Equipment

  • Pressure Canner

Ingredients
  

  • 5 pint mason jars and lids (or quart jars)
  • 5 teaspoons sea salt
  • 10 cups bone broth chilled and fat removed

Instructions
 

  • Remove fat from chilled bone broth and bring broth to a boil in a large pot.
  • Wash all jars in hot soapy water, checking rims for chips or nicks.
  • Add water to your pressure canner (I fill mine to the lowest line on the inside of the pot).
  • Fill clean jars with hot water and set aside.
  • Once your broth has come to a boil, take one jar at a time, dump the hot water out and add 1/2-1 teaspoon sea salt (optional), then fill with broth leaving 1-inch head-space.
  • Wipe down rims of jars with a clean, damp towel.
  • Add lids and canning bands and tighten to fingertip tight.
  • Place jars into the pressure canner. Then cover and secure the canner following the instructions for your specific model, turn heat up to high, and allow the pot to come up to a boil.
  • Allow the steam to vent through the pressure valve for 10 minutes.
  • Place the rocker or weight over the vent and allow the pressure to come up to 11 pounds for dial gauge for altitudes 2,000 feet above sea level or lower for every additional 2,000 feet above sea level increase by 1 extra pound . Can at 10 pounds of pressure using a weighted gauge for altitudes 1,000 feet above sea level or lower, if altitude is 1,001 feet above sea level increase to 15 pounds of pressure for weighted gauge.
  • Process at 11 pounds of pressure for 60 minutes for pint jars or 75 minutes for quart jars.
  • Turn off heat and allow pressure to come down naturally (about 30-60 minutes).
  • Carefully remove jars from pressure canner and place onto a towel on the counter.
  • Allow jars to cool for 24 hours. Remove canning bands and check for proper seal.
  • If any jars didn't seal correctly, move them to the refrigerator and use within a week.

Notes

  • It's important to read through your pressure canning manual BEFORE using it for the first time so you're acquainted with how it functions and all the parts work (yours may be slightly different than the one I'm using in this video).
  • Be sure you follow the proper cooking time for your size jars.
  • Always process bone broth starting with boiling broth, anything colder may not process at safe canning temperatures.
Keyword canned bone broth, pressure canning
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