Easy-To-Follow Guide: Canning Bone Broth
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.
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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.
Gina's Notes and Tips
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.
| 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 | |
Equipment
Serving: 1cup, Calories: 33kcal, Protein: 8g, Sodium: 89mg
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