Canning Bone Broth How to Pressure Can Bone Broth/ Stock The Pantry | Pressure Canning Bone Broth

To stock your pantry shelves with delicious and nutritious homemade bone broth you will need:

2-3 lbs of meat bones roasted at 350’f until golden and browned, optionally add roasted veggies to your broth for depth of flavor. Cover roasted bones and veggies with water and 1-2 tablespoons of Apple Cider Vinegar to help the bones break down and release nutrients and minerals into the broth. Simmer and slow cook on medium low for 24-48 hours replenishing water level if needed during that time and stirring a few times.
Strain broth removing solids, and cool. Refrigerate your broth until the fat on top solidifies and then remove fat or tallow completely from your broth and save for other recipes- you can freeze the fat for future use or discard. Reheat broth to a boil for the canning process.
To clean and oven warmed jars add 1tsp canning salt per quart or broth. 1/2 salt for a pint of broth. Fill jars to 1 inch headspace with hot broth. Wipe jar rims with a vinegar dampened rag to make sure it’s clean and free from debris and fat. Placed warned jar lids and rims on the jars finger tight and place your jar into a pressure cooker.

Follow your pressure canner instructions for canning and processing times for your elevation.

I processed these quarts at 12psi for 90 minutes. Pints would need 75 minutes.

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Quart Mason Jars [ Ссылка ]

Presto Canner [ Ссылка ]

Canning tools [ Ссылка ]

Apple Cider Vinegar [ Ссылка ]


More Bone Broth Recipes

Marrow Bone Broth [ Ссылка ]

Chicken Bone Broth [ Ссылка ]


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