Here is your easy-to-follow guide for Canning Bone Broth. Home canning rich bone broth is an excellent way to preserve broth for an extended shelf life. This recipe is made with inexpensive oxtails, which creates a rich broth.
Did you know that it’s easy to can homemade bone broth? Don’t worry, the first-time canning broth might be a little intimidating, but you will soon be a pro.
If you enjoy canning and, like me, you are always on the hunt to try new recipes, be sure to visit my recipes for How To Can Vegetable Soup, How To Can Chili, How To Can Cowboy Candy, Canning Tomato Soup with Fresh Tomatoes, Canning Beans, and Canning Salsa Without A Pressure Cooker.
Also, be sure to try Easy Guide: Pressure Canning Roast Beef That’s Tender and Juicy.
Here is an idea to use your canned bone broth. You are going to love using this oxtail bone broth in this easy slow cooker Jamaican Oxtail Slow Cooker Recipe.
In this complete guide, we will learn the ins and outs of pressure-canning bone broth while prioritizing safety. You will have your pantry full of delicious ready-to-serve bone broth before you know it, and you will free up freezer space.
By following these simple steps, you can easily incorporate homemade bone broth into your recipes all year long.
Canning Safty First
My main objective is to provide you with clear and safe pressure canning techniques for canning broth. To achieve this, I rely on information sourced from the National Center For Home Food Preservation (NCHFP). The NCHFP is a reliable and up-to-date resource for researched-based guidelines on preserving home-canned food.
What Equipment You Will Need
- A pressure canner: Ensure it’s in good working condition, with a properly fitting lid and functioning pressure gauge. Many county extension agent offices provide maintenance checks for canners.
- Canning jars: Use only jars designed for canning, and check for any chips or cracks before using. Be sure the jars are clean and sterilized.
- New lids and bands: These should be free from dents or rust.
- Basic canning tools: A few basic canning tools are helpful but not totally necessary. A jar lifter, funnel, ladle, and bubble remover are essential for an efficient canning process.
Tip: How To Straize Canning Jars
To sterilize canning jars, wash jars in soapy hot water, examining them for any left-on bits of food or residue. Place the clean jars upright in a large pot or canner, submerging them in water. Bring the water to a boil and let the jars boil for at least 10 minutes. You could also run them through the sanitizing cycle in your dishwasher.
Maintain A Clean Workspace When Canning Bone Broth
Clean workspace: Maintaining a clean work area is crucial when pressure canning meat broth to ensure food safety. Start by thoroughly cleaning and sanitizing your work surface, utensils, and canning equipment before you begin. Throughout the process, regularly wash your hands with warm, soapy water and keep surfaces clear of any clutter or potential contaminants. Additionally, promptly clean up any spills or messes to prevent cross-contamination. Practicing good hygiene and keeping a clean work area can minimize the risk of foodborne illnesses and ensure safe canning.
How-To Make Bone Broth For Canning
The quickest and easiest way I have found to make bone broth is to use an Instant Pot. Using an Instant Pot to make bone broth offers several advantages, including faster cooking times, increased extraction of flavors from the bones, and convenience in terms of set-it-and-forget-it cooking, making it an efficient and time-saving method for preparing the homemade bone broth.
I explain making rich bone broth step-by-step in my post Rich and Tender Instant Pot Oxtail Recipe
Why use oxtails to make canned bone broth?
When you use oxtails to make canned bone broth, you can safely add the bones to your canning jars when processing for an extra-rich bone broth extraction. Most beef bone broths are made with thick beef shank bones, which are too big to pressure canned safely. However, oxtail bones are small enough to add to a pressure cooker canned broth.
Ingredients For Canning Bone Broth From Oxtails
You will be pleased to know this is a very simple canning recipe for canning homemade bone broth and only takes a short time to prepare. For this bone broth recipe, I used my Instant Pot bone broth recipe to make this broth. However, you could use your slow cooker or stovetop.
- Homemade bone broth
- Oxtails: If you want to put a few small bones in your broth while processing, you will need to choose small cooked oxtail bones that are from the tip of the tail. No larger bones than the size of a chicken thigh bone.
To view all of the ingredients and measurements, please refer to the recipe card.
Prepare Broth For Canning
- Chill your bone broth for a few hours. This will allow you to skim off any fat quickly. Canning broth with fat will compromise the canning jars to seal properly.
2. Be sure to remove any large bones. Oxtail bones must be the small end tips of the tail. Only use oxtail bones that are no bigger than a chicken thigh bone.
3. If you want to add a bit of meat to your broth, pick the oxtail meat off the large bones, shred the meat, and remove all fat.
4. Reheat broth, meat bits, and small bones in a stock pan. Bring it to a soft boil. Turn off the stove and prepare to fill your jars.
Fill Canning Jars With Bone Broth
- Fill Jars: Place a canning funnel on top of the jar to help direct the broth and prevent spills. Slowly pour the hot broth into the jars through the funnel, leaving about 1 inch of headspace at the top of the jar. Avoid overfilling to prevent liquid from interfering with the sealing process.
- Clean Rims: After filling, remove the funnel and wipe the rim of the jar with a clean damp paper towel. This will remove any food particles and ensure that the lids properly seal.
- Apply lids and bands: Place a new lid on top of each jar, ensuring it is centered. Then, screw on the bands until they are finger-tight. Avoid overtightening, as it can prevent air from escaping during the canning process.
Follow Your Canner’s Manufacturing Guidelines For Processing
I have used the All-American Pressure Cooker & Canner for over 40 years without any problems or concerns. However, there are many other good brands of pressure canning pots. I strongly suggest you check your canner’s guidelines for preparing your canner properly for canning and processing various foods. Here is a list of safety guides for some popular canners.
- All-American Pressure Cooker & Canner – Safty Guide
- Presto Pressure Canner and Cooker – Safty Guide
- T-Fal Pressure Cooker – Safty Guide
Processing Broth
Refer to your pressure canner’s manual for specific instructions on adding water and using the canner.
- Add water: Begin by adding the appropriate amount of water to your pressure cooker based on the manufacturer’s instructions. Typically, you’ll need to add about 2 to 3 inches of water to create steam for the canning process.
- Load the canner and seal the lid: Place the loaded jars in the pressure cooker, following the cooker’s guidelines for spacing and capacity. Place the canner lid on and tightly secure it. Turn the stove burner on medium high heat.
- Wait for a steady flow of steam: Allow the canner to heat until a steady flow of steam is seen coming out of the vent. The steam indicates that the canner is purging the air and achieving a proper internal temperature.
- Time for steam release: Depending on the size and type of your canner, allow the canner to heat up and produces a steady stream of steam. However, referring to your specific canner’s manual for recommended times is important.
- Add the weight or close the vent: Once the canner has been purged of air and a steady flow of steam is observed for 10 – 15 minutes, you can add the weight or close the vent, depending on the type of pressure canner you’re using. This will allow pressure to build up inside the canner.
- Reach and stabilize at the desired pressure: The canner will take additional time to reach and stabilize at the desired pressure for your recipe. The specific pressure will depend on the altitude and type of canner you have.
- Process for the required time: Once the pressure is reached, start the timer for the required processing time. The processing time and pounds of pressure will depend on your altitude. Processing time will vary depending on the size of your jars. See the chart in the recipe card.
| Meat Stock and Bone Broth: Recommended process time for dial-gauge pressure canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,001 – 8,000 ft |
| Hot | Pints | 20 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 25 | 11 | 12 | 13 | 14 | |
| Meat Stock and Bone Broth in a weighted-gauge pressure canner. | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time | 0 – 1,000 ft | Above 1,000 ft |
| Hot | Pints | 20 min | 10 lb | 15 lb |
| Quarts | 25 | 10 | 15 | |
Cooling, Testing Seals, and Storage of Canned Broth
- After the processing time is complete, turn off the heat and allow the canner to depressurize naturally. Do not force-cool or remove the lid prematurely.
- Once the canner has depressurized, carefully remove the jars using a jar lifter. Be careful, the contents in the jar will still be boiling. Place the jars upright on a folded in half dish towel on your countertop. *Do not remove the rings.
- Allow the jars to cool undisturbed for 12 to 24 hours.
- Check the seals by pressing down on the center of each lid. A properly sealed jar will not flex or pop. *(See tips below) If a jar hasn’t sealed, refrigerate and consume the contents within a few days.
- Label the sealed jars with the date and store them in a dry, cool, dark place.
Canning Bone Broth Tips
Canning your own oxtail bone broth is easy and safe if you follow simple safety guidelines, learn helpful canning tips, and refer to a reliable how-to guide.
Can I can broth with bones?
Yes, you can pressure can broth with bones. However, it’s a good idea to use smaller bone-in pieces of meat, such as chicken thighs or tail tips from oxtails, to ensure proper heat distribution and processing times. Additionally, be sure to follow approved canning recipes and guidelines specifically designed for canning broth to ensure safe preservation.
How long does home canned broth last?
Home canned foods, including canned broth, can typically last with optimum flavor for a year or more when stored under proper conditions. The exact shelf life of long-term storage can vary depending on various factors, such as the acidity level of the food, the quality of the canning process, and storage conditions.
What is the recommended amount of headspace in canning jars for broth?
The recommended amount of headspace in canning jars for broth in a pressure cooker is typically 1 inch (2.5 cm). Headspace refers to the space between the top of the food (in this case, the broth) and the rim of the jar.
How long does it take to can broth in a pressure cooker?
The processing time for canning bone broth in a pressure cooker can vary depending on the size of the jars and the specific recipe. Here are general guidelines for processing stock broth in a pressure cooker:
| Meat Stock and Bone Broth in a dial-gauge pressure canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,001 – 8,000 ft |
| Hot | Pints | 20 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 25 | 11 | 12 | 13 | 14 | |
| Meat Stock and Bone Broth in a weighted-gauge pressure canner. | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time | 0 – 1,000 ft | Above 1,000 ft |
| Hot | Pints | 20 min | 10 lb | 15 lb |
| Quarts | 25 | 10 | 15 | |
How do I know if my canning jars are sealed properly after pressure canning broth?
After pressure canning bone broth, checking if the jars have sealed properly is essential for food safety. Wait 12 hours after processing your bone broth before you check the seals. Here are a few ways to determine if your canning jars are sealed:
- Visual Inspection: After removing the jars from the pressure canner and allowing them to cool, visually inspect the lids. A properly sealed lid will be slightly concave or “dome-shaped” in the center. If the lid is flat or indented, it indicates a good seal. Be sure to remove any screw bands before inspecting.
- Lid Testing: Gently press down on the center of the lid with your finger. A properly sealed lid should not flex or move. If the lid remains firmly in place and doesn’t pop back, it indicates a good seal.
- Listen for the “Ping”: During the cooling process, you may hear a “ping” or popping sound. This sound is an indication that the jars have sealed properly. However, it’s important to note that not all properly sealed jars may make this sound, so it should not be relied upon as the sole indicator of a good seal.
- Finger Tightness: Once the jars have cooled completely, remove the screw bands and gently try to lift the jar by holding onto the lid. If the lid holds securely and does not detach from the jar, it indicates a proper seal.
You have a few options if you find jars that did not seal properly. You can refrigerate and consume the contents within a few days, reprocess the jars using appropriate canning procedures, or freeze the contents if suitable for freezing. Always prioritize food safety and consult trusted canning resources or experts for further guidance if you encounter any issues with sealing.
Should I store canned food with the rings on or off for long-term storage?
Once your canned food has been properly sealed and cooled, removing the screw bands or rings is recommended before storing the jars. Here’s why:
- Checking for Seals: Removing the rings allows you to visually inspect the lids and ensure a proper seal has formed. If a jar hasn’t been sealed properly, you can identify it by the lid being loose or popping up. Keeping the rings on may hide this issue and give a false impression of a sealed jar.
- Preventing Rust and Odors: The rings can sometimes trap moisture, which can lead to rusting over time. Additionally, if any food residue remains on the jar or ring, it may cause odors or attract pests. Removing the rings reduces the chances of rust and helps maintain a clean storage environment.
- Easy Cleaning: Without the rings, it’s easier to clean the jars thoroughly before storing or reusing them for future canning projects. Removing the rings allows better access to the jar and lid, ensuring proper hygiene.
However, it’s important to note that the absence of rings does not affect the sealed jars’ integrity or their ability to preserve the food safely. The jars can be stored without the rings as long as the seal is intact. Be careful not to bump the seals when putting them in storage.
Can I use a water bath canner for canning broth?
No, using a water bath canner for canning broth is not safe. To safely can meat broth, you must use a pressure canner because it can reach and maintain high temperatures above 240°F (116°C). This temperature is necessary to kill bacteria, spores, and other potential pathogens commonly found in low-acid food like meat stock. Using a water bath canner is not recommended as it cannot reach the required high enough temp to ensure food safety when canning meat broth.
Pressure Canner Tips
- For a successful canning process, it is important to maintain consistent pressure throughout the entire canning duration. It is advisable to stay close by and monitor the process, making any necessary heat adjustments.
- For safe meat broth processing, it is important to use a timer. This ensures that the broth is processed for the appropriate amount of time, reducing the risk of bacteria or botulism.
If you make this recipe and enjoy it, please give it five ⭐️⭐️⭐️⭐️⭐️. This helps others find good recipes.
Easy-To-Follow Guide: Canning Bone Broth
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 12 cups bone broth, For this recipe, I used oxtail bone broth however, beef and chicken would also work. *if you want to add bones to your broth, only use small tips from an oxtail. One or two per pint. You can also add small bits of cooked meat.
Instructions
Prepare Bone Broth
- Chill your bone broth for a few hours. This will allow you to skim off any fat quickly. Canning broth with fat will compromise the canning jars to seal properly.12 cups bone broth
- Be sure to remove any large bones. Oxtail bones must be the small end tips of the tail. Only use oxtail bones that are no bigger than a chicken thigh bone.
- If you want to add a bit of meat to your broth, pick the oxtail meat off the large bones, shred the meat, and remove all fat.
- Reheat broth, meat bits, and small bones in a stock pan. Bring it to a soft boil. Turn off the stove and prepare to fill your jars.
Filling Jars
- Fill Jars: Place a canning funnel on top of the jar to help direct the broth and prevent spills. Slowly pour the hot broth into the jars through the funnel, leaving about 1 inch of headspace at the top of the jar. Avoid overfilling to prevent liquid from interfering with the sealing process.
- Clean Rims: After filling, remove the funnel and wipe the rim of the jar with a clean damp paper towel. This will remove any food particles and ensure that the lids properly seal.
- Apply lids and bands: Place a new lid on top of each jar, ensuring it is centered. Then, screw on the bands until they are finger-tight. Avoid overtightening, as it can prevent air from escaping during the canning process.
Process Jars
- Note* The following instructions are general. Be sure to follow your pressure cooker's manufacturer's guidelines.
- Add water: Begin by adding the appropriate amount of water to your pressure cooker based on the manufacturer's instructions. Typically, you'll need to add about 2 to 3 inches of water to create steam for the canning process.
- Load the canner and seal the lid: Place the loaded jars in the pressure cooker, following the cooker's guidelines for spacing and capacity. Place the canner lid on and tightly secure it. Turn the stove burner on medium high heat.
- Wait for a steady flow of steam: Allow the canner to heat until a steady flow of steam is seen coming out of the vent. The steam indicates that the canner is purging the air and achieving a proper internal temperature.
- Time for steam release: Depending on the size and type of your canner, allow the canner to heat up and produces a steady stream of steam. However, referring to your specific canner's manual for recommended times is important.
- Add the weight or close the vent: Once the canner has been purged of air and a steady flow of steam is observed for 10 – 15 minutes, you can add the weight or close the vent, depending on the type of pressure canner you're using. This will allow pressure to build up inside the canner.
- Reach and stabilize at the desired pressure: The canner will take additional time to reach and stabilize at the desired pressure for your recipe. The specific pressure will depend on the altitude and type of canner you have.
- Process for the required time: Once the pressure is reached, start the timer for the required processing time. The processing time and pounds of pressure will depend on your altitude. Processing time will vary depending on the size of your jars. See the chart in the recipe card.
- Cool: After the processing time is complete, turn off the heat and allow the canner to depressurize naturally. Do not force-cool or remove the lid prematurely.
- Once the canner has depressurized, carefully remove the jars using a jar lifter. Be careful, the contents in the jar will still be boiling. Place the jars upright on a folded in half dish towel on your countertop. *Do not remove the rings.
- Allow the jars to cool undisturbed for 12 to 24 hours.
- Check the seals by pressing down on the center of each lid. A properly sealed jar will not flex or pop. *(See tips below) If a jar hasn’t sealed, refrigerate and consume the contents within a few days.
- Label the sealed jars with the date and store them in a dry, cool, dark place.
Equipment
Notes
- Visual Inspection: After removing the jars from the pressure canner and allowing them to cool, visually inspect the lids. A properly sealed lid will be slightly concave or “dome-shaped” in the center. If the lid is flat or indented, it indicates a good seal. Be sure to remove any screw bands before inspecting.
- Lid Testing: Gently press down on the center of the lid with your finger. A properly sealed lid should not flex or move. If the lid remains firmly in place and doesn’t pop back, it indicates a good seal.
- Listen for the “Ping”: During the cooling process, you may hear a “ping” or popping sound. This sound is an indication that the jars have sealed properly. However, it’s important to note that not all properly sealed jars may make this sound, so it should not be relied upon as the sole indicator of a good seal.
- Finger Tightness: Once the jars have cooled completely, remove the screw bands and gently try to lift the jar by holding onto the lid. If the lid holds securely and does not detach from the jar, it indicates a proper seal.
| Meat Stock and Bone Broth in a dial-gauge pressure canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,001 – 8,000 ft |
| Hot | Pints | 20 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 25 | 11 | 12 | 13 | 14 | |
| Meat Stock and Bone Broth in a weighted-gauge pressure canner. | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time | 0 – 1,000 ft | Above 1,000 ft |
| Hot | Pints | 20 min | 10 lb | 15 lb |
| Quarts | 25 | 10 | 15 | |