How To Pressure Can Bone Broth (Chicken Or Beef)

Embark on a culinary journey to master the art of preserving nutritious and flavorful bone broth at home! This guide, focusing on How to Pressure Can Bone Broth (Chicken or Beef), will transform your kitchen into a haven of healthy, homemade goodness. Bone broth, a cornerstone of wellness, is celebrated for its rich flavor and impressive health benefits. Learn the simple yet effective methods to safely pressure can this liquid gold, ensuring you always have a supply of this nourishing elixir on hand.

We’ll delve into the fundamentals of bone broth, exploring the nuances between bone broth and stock, and highlighting the significance of selecting top-quality bones. From roasting bones to crafting diverse flavor profiles, we will cover every aspect of bone broth preparation. We’ll then dive into the pressure canning process, detailing equipment, safety protocols, and step-by-step instructions to ensure your bone broth is perfectly preserved, shelf-stable, and ready to enhance your culinary creations.

Table of Contents

Bone Broth Basics

Bone broth is a nutrient-rich liquid made by simmering animal bones and connective tissues in water for an extended period. This slow cooking process extracts collagen, gelatin, amino acids, and minerals, resulting in a flavorful and potentially health-boosting beverage. The benefits of bone broth are often touted, including improved gut health, reduced inflammation, and enhanced joint function. It’s a versatile ingredient, perfect for sipping on its own, using as a base for soups and stews, or incorporating into sauces.

Bone Broth vs. Stock

While often used interchangeably, bone broth and stock differ in their preparation and resulting composition. The primary distinction lies in the ingredients and cooking time, which impacts the final product’s flavor and nutritional profile.

Bone broth is typically made with bones and connective tissues, simmered for 12-24 hours or longer. Stock can include bones, but it often incorporates meat scraps and vegetables, and is cooked for a shorter duration, typically 2-6 hours.

Ingredients: Bone broth focuses on bones and connective tissues. Stock may use bones, meat scraps, and vegetables.
Cooking Time: Bone broth simmers for an extended period, usually 12-24 hours or more. Stock cooks for a shorter time, approximately 2-6 hours.
Flavor Profile: Bone broth often has a richer, deeper flavor due to the prolonged cooking and the extraction of collagen. Stock can be lighter in flavor, depending on the ingredients used.
Texture: Bone broth, due to its high collagen content, can have a gelatinous texture when chilled. Stock is generally less gelatinous.

Importance of High-Quality Bones

The quality of the bones significantly impacts the flavor and nutritional value of the bone broth. Using high-quality bones ensures a more flavorful broth and maximizes the extraction of beneficial nutrients.To achieve the best results, consider the following factors when selecting bones:

Source: Opt for bones from grass-fed, pasture-raised animals or organic sources whenever possible. These animals are typically raised without antibiotics or hormones, and their bones tend to be richer in nutrients.
Type of Bones: A combination of bone types is ideal. Marrow bones (like femur bones) contribute rich flavor and fats. Knuckle bones and joints provide collagen.
Preparation: Roasting the bones before simmering can enhance the flavor of the bone broth. Roasting caramelizes the bones, adding depth and complexity to the final product. Place the bones in a preheated oven at 400°F (200°C) for approximately 30-60 minutes, until they are lightly browned.
Animal type: Chicken bones offer a lighter, more delicate flavor, while beef bones yield a richer, more robust broth. Pork bones are also a viable option, offering a unique flavor profile.

Preparing the Bones

The foundation of rich, flavorful bone broth lies in the quality and preparation of the bones themselves. This crucial step significantly impacts the final taste and nutritional profile of your broth. Careful selection, roasting or browning, and thorough cleaning of the bones are essential for extracting maximum flavor and creating a broth that is both delicious and beneficial.

Selecting Bones for Optimal Flavor

Choosing the right bones is paramount to achieving the desired flavor profile in your bone broth. Different types of bones contribute varying levels of collagen, minerals, and fat, all of which influence the broth’s final taste and texture.Here are some key considerations:* Chicken Bone Broth: Opt for a combination of bones for the best results.

Chicken feet

These are rich in collagen and contribute to a gelatinous broth.

Backs and necks

These offer good flavor and a source of marrow.

Wings and drumsticks

These can add a deeper flavor profile.* Beef Bone Broth: For beef broth, a variety of bones will provide the most complex flavor.

Knuckle bones

These are packed with collagen.

Marrow bones

These add richness and depth.

Oxtail

This adds a unique, savory flavor.

Short ribs

These contribute both flavor and fat.

Roasting or Browning Bones for Enhanced Flavor

Roasting or browning the bones before simmering is a critical step in developing a deep, complex flavor in your bone broth. This process caramelizes the sugars and proteins in the bones, creating a Maillard reaction that enhances the overall taste.Here’s how to roast or brown bones effectively:

1. Preheat the oven

Preheat your oven to 400°F (200°C).

2. Prepare the bones

Place the bones on a baking sheet.

3. Roast the bones

Roast for 30-60 minutes, or until the bones are nicely browned. For beef bones, you may need to roast them longer, up to 90 minutes. The degree of browning is a matter of personal preference; the darker the bones, the deeper the flavor.

4. Browning on the stovetop

Alternatively, you can brown bones in a large pot or Dutch oven on the stovetop over medium-high heat. This method can be particularly useful for larger quantities of bones.

Cleaning and Preparing the Bones

Thoroughly cleaning the bones before cooking is essential for removing impurities and ensuring a clear, flavorful broth. This step helps to eliminate any lingering blood or debris that could affect the taste.Here’s how to properly clean and prepare the bones:

1. Rinse the bones

Rinse the bones under cold running water to remove any surface debris.

2. Optional blanching

For a cleaner broth, you can blanch the bones. Place the bones in a large pot and cover with cold water. Bring to a boil, then simmer for 5-10 minutes. Drain the water and rinse the bones again. This step helps to remove impurities and excess fat.

3. Remove any unwanted parts

Inspect the bones and remove any large pieces of fat or tissue that you don’t want in your broth.

Bone Sources, Ideal for Broth, and Flavor Profiles

Here is a table detailing bone sources, their ideal use in broth, and the flavor profiles they contribute:

Bone Source	Ideal for Broth	Flavor Profile
Chicken Feet	Chicken broth; excellent for gelatin	Rich, gelatinous, slightly savory
Chicken Backs & Necks	Chicken broth; adds depth of flavor	Savory, chicken-y, good base flavor
Beef Knuckle Bones	Beef broth; high collagen content	Full-bodied, rich, adds mouthfeel
Beef Marrow Bones	Beef broth; adds richness and depth	Deep, meaty, slightly sweet
Oxtail	Beef broth; adds unique flavor	Savory, complex, distinctive

Ingredients and Flavor Profiles

Creating delicious and versatile bone broth is all about choosing the right ingredients and understanding how they interact during the cooking and canning processes. The flavor profile of your bone broth is highly customizable, allowing you to create broths that complement various cuisines and dishes. Let’s explore the common ingredients and flavor combinations you can use to make your bone broth truly exceptional.

Common Ingredients

A well-balanced bone broth relies on a foundation of high-quality bones and water. Beyond that, several ingredients contribute to the depth and complexity of flavor.

Vegetables: Onions, carrots, and celery form the classic mirepoix, providing a savory base. Garlic, leeks, parsnips, and mushrooms can also add layers of flavor.
Herbs: Fresh or dried herbs like bay leaves, thyme, rosemary, parsley, and oregano infuse the broth with aromatic notes.
Spices: Black peppercorns are a standard addition, while other spices like star anise, ginger, and turmeric can add warmth and complexity.
Acidity: A small amount of apple cider vinegar (about 1-2 tablespoons per batch) helps to extract nutrients from the bones.

Creating Different Flavor Profiles

The beauty of bone broth is its adaptability. By adjusting the ingredients, you can easily tailor the flavor to your preferences. Consider these approaches:

Classic: Use a mirepoix of onions, carrots, and celery, along with bay leaves, thyme, and black peppercorns. This produces a rich, savory broth perfect for soups, sauces, and sipping.
Asian-Inspired: Incorporate ginger, garlic, star anise, and soy sauce (added after canning) for a fragrant and umami-rich broth.
Italian-Inspired: Add tomatoes, oregano, basil, and garlic for a flavorful broth that can be used in pasta dishes or stews.
Spicy: Include chili peppers or a pinch of cayenne pepper for a broth with a kick.

Ingredients to Avoid During Pressure Canning

Some ingredients are best addedafter* the pressure canning process to preserve their flavor and texture. These ingredients may also affect the safety of the canning process.

Dairy Products: Milk, cream, and yogurt are not suitable for canning.
Thickening Agents: Cornstarch, flour, and arrowroot powder should be added after opening the jar.
Fresh Herbs with Delicate Flavors: While some herbs can be canned, delicate herbs like fresh basil can lose their flavor during the process.
Highly Acidic Ingredients (in excess): While a small amount of apple cider vinegar is beneficial, adding too much can alter the broth’s pH and flavor.

Bone Broth Flavor Combinations

Here are some flavor combination examples, showcasing different bone types and key ingredients:

Chicken Bone Broth – Classic: Chicken bones, onions, carrots, celery, bay leaves, thyme, black peppercorns, apple cider vinegar.
Beef Bone Broth – French Onion: Beef bones, onions (caramelized), bay leaves, thyme, black peppercorns, a splash of red wine vinegar (added after canning).
Chicken Bone Broth – Asian-Inspired: Chicken bones, ginger, garlic, star anise, soy sauce (added after canning), green onions (added after canning).
Beef Bone Broth – Spicy: Beef bones, onions, carrots, celery, chili peppers, black peppercorns, bay leaves.
Chicken Bone Broth – Herb Garden: Chicken bones, onions, carrots, celery, parsley, rosemary, thyme, bay leaves, black peppercorns.

The Pressure Canning Process

Pressure canning bone broth is a critical step to ensure its safety and shelf stability. It’s the only method recommended by the USDA and other food safety authorities for low-acid foods like bone broth. Understanding the equipment needed and adhering to strict safety guidelines is paramount to prevent the growth of

Clostridium botulinum*, the bacterium responsible for botulism.

Equipment and Supplies

To safely pressure can bone broth, you’ll need specific equipment and supplies. The right tools ensure the broth is heated to the correct temperature for the required time, eliminating the risk of harmful bacteria.

Pressure Canner: A pressure canner is designed to reach and maintain the high temperatures necessary for safely processing low-acid foods. It differs from a pressure cooker, as it is larger and has a pressure gauge and vent. Choose a canner that is the correct size for your needs and that meets USDA guidelines. Make sure it is in good working condition, with a properly functioning pressure gauge.
Canning Jars: Use only jars specifically designed for canning. These jars are made of tempered glass and are designed to withstand the high temperatures and pressures of the canning process.
Lids and Rings: New lids are essential for each canning session. They have a sealing compound that creates an airtight seal. Rings can be reused, but inspect them for any damage before each use.
Jar Lifter: This tool is designed to safely lift hot jars out of the canner.
Canning Funnel: A wide-mouth funnel helps to prevent spills when filling the jars.
Bubble Freer/Headspace Ruler: This tool is used to remove air bubbles from the jars and measure the headspace, which is the space between the top of the food and the lid.
Non-Metallic Utensil: A non-metallic utensil, such as a chopstick or plastic knife, is needed to remove air bubbles.
Clean Towels: Clean towels are used to wipe the jar rims before applying lids.

Jar Types and Sizes

The type and size of jars you use are critical for safe canning. Using the wrong jars can lead to jar breakage or improper sealing, which can compromise the safety of your bone broth.

Use Only Canning Jars: Regular canning jars are specifically designed for pressure canning. Other types of jars, such as commercial food jars or repurposed jars, are not suitable and can shatter under pressure.
Recommended Sizes: You can can bone broth in various sizes, but the most common are pint (16 oz) and quart (32 oz) jars. Choose the size that best suits your needs and how you plan to use the broth.
Inspect Jars Carefully: Before using any jar, inspect it for cracks, chips, or any other damage. Even a tiny imperfection can cause a jar to break during processing. Discard any damaged jars.

Safety Guidelines for Pressure Canning

Pressure canning bone broth demands strict adherence to safety guidelines to prevent botulism.Clostridium botulinum* thrives in low-acid environments and can produce deadly toxins if not properly eliminated. Following these steps will help ensure your bone broth is safe for consumption.

Follow Tested Recipes: Always use a tested recipe from a reliable source, such as the USDA or a reputable university extension service. These recipes have been developed and tested to ensure the safety of the product.
Prepare Jars and Lids: Wash jars in hot, soapy water and rinse thoroughly. Keep jars hot until ready to fill. Follow the manufacturer’s instructions for preparing lids.
Proper Headspace: Leave the recommended headspace specified in the recipe. Headspace is the space between the top of the food and the lid. This space allows for expansion during processing and helps to create a good seal.
Remove Air Bubbles: After filling the jars, use a bubble freer or non-metallic utensil to remove air bubbles. Air bubbles can interfere with the sealing process.
Wipe Jar Rims: Before applying lids, wipe the jar rims with a clean, damp cloth to remove any food particles. This ensures a good seal.
Process at the Correct Pressure and Time: Follow the recipe’s instructions for processing time and pressure. The processing time and pressure depend on the jar size and your altitude. Consult a pressure canning chart for the correct settings.
Cool Jars Properly: After processing, let the canner cool down naturally. Once the pressure has reached zero, open the canner and let the jars sit undisturbed for 10-12 minutes before removing them. Place the jars on a towel-lined surface and let them cool completely, undisturbed, for 12-24 hours.
Check Seals: After cooling, check the seals on the jars. The lid should be slightly concave and not flex when pressed. If a jar doesn’t seal properly, refrigerate it and use the broth within a few days.
Store Properly: Store sealed jars in a cool, dark place. Properly canned bone broth can last for 12-18 months.

Key Safety Steps for Pressure Canning Bone Broth:

Use a tested recipe from a reliable source.

Use only canning jars.

Maintain proper headspace.

Process at the correct pressure and time for your altitude and jar size.

Check the seals after cooling.

Canning Bone Broth

Canning bone broth allows you to preserve the rich flavor and nutritional benefits of your homemade broth for an extended period. Following a safe and reliable canning procedure is essential to prevent spoilage and ensure food safety. This section provides a detailed, step-by-step guide to canning bone broth effectively.

Preparing Jars and Lids for Canning

Proper jar and lid preparation is crucial for creating a good seal and preventing contamination. This process ensures the broth remains safe for consumption and maintains its quality over time.

Wash and Inspect Jars: Wash your canning jars, lids, and bands in hot, soapy water. Inspect the jars for any chips, cracks, or imperfections, and discard any damaged jars.
Sterilize Jars (Optional but Recommended): Sterilizing jars is recommended, especially if your processing time is less than 10 minutes. Place the jars in a boiling water canner filled with enough water to cover the jars by at least one inch. Bring the water to a boil and boil the jars for 10 minutes. Keep the jars hot until ready to fill.
Prepare Lids: Place the lids in a small saucepan and cover them with water. Heat the water gently to a simmer (180°F/82°C) but do not boil. Keep the lids warm until ready to use. This softens the sealing compound, ensuring a good seal.

Filling Jars with Bone Broth

Proper jar filling ensures the broth is adequately processed and the jars seal correctly. Correct headspace is critical for achieving a good vacuum during the canning process.

Carefully ladle the hot bone broth into the prepared jars, leaving the appropriate headspace.

Headspace: Leave 1 inch of headspace between the top of the broth and the rim of the jar. Use a headspace measuring tool or a ruler to ensure accuracy.
Remove Air Bubbles: Use a non-metallic utensil (like a bubble remover or a chopstick) to gently remove any air bubbles trapped in the broth. Insert the tool around the inside of the jar, moving it up and down to release bubbles.
Wipe Jar Rims: Wipe the jar rims with a clean, damp cloth to remove any broth residue. This ensures a proper seal.
Apply Lids and Bands: Center a lid on the jar rim. Screw on the band fingertip-tight. Do not overtighten the bands.

Processing Times and Pressure Settings

Accurate processing times and pressure settings are essential for safely canning bone broth. These settings depend on the type of broth (chicken or beef) and your altitude. The National Center for Home Food Preservation (NCHFP) provides reliable guidelines.

The following guidelines are based on the NCHFP recommendations. Always consult their latest guidelines for the most up-to-date information. These processing times and pressures are for pint and quart jars.

Chicken Bone Broth: Process at 10 pounds pressure for 20 minutes for pints and 25 minutes for quarts at altitudes from 0 to 2,000 feet. At altitudes from 2,001 to 4,000 feet, process at 11 pounds pressure. For altitudes from 4,001 to 6,000 feet, process at 12 pounds pressure. For altitudes from 6,001 to 8,000 feet, process at 13 pounds pressure.
Beef Bone Broth: Process at 10 pounds pressure for 20 minutes for pints and 25 minutes for quarts at altitudes from 0 to 2,000 feet. At altitudes from 2,001 to 4,000 feet, process at 11 pounds pressure. For altitudes from 4,001 to 6,000 feet, process at 12 pounds pressure. For altitudes from 6,001 to 8,000 feet, process at 13 pounds pressure.

Step-by-Step Pressure Canning Procedure

The following table summarizes the key steps involved in the pressure canning process, from preparing the canner to cooling the jars.

Step	Action	Notes	Illustration
1. Prepare Canner	Add the recommended amount of water to your pressure canner, as specified in the manufacturer’s instructions.	Ensure the canner has the correct amount of water to prevent it from boiling dry during processing.	An image depicting a pressure canner with water in the bottom, ready for the jars. The canner should be clean and in good working order.
2. Load Jars	Place the filled and sealed jars into the pressure canner. Ensure the jars are not touching each other.	Use a jar lifter to carefully lower the jars into the canner. Leave space between jars to allow steam to circulate.	An image showing jars of bone broth carefully placed inside the pressure canner, with a jar lifter in use. Jars are spaced apart.
3. Seal and Vent	Secure the canner lid according to the manufacturer’s instructions. Leave the vent pipe open. Turn the heat to high.	Allow steam to escape from the vent pipe for 10 minutes to remove air from the canner. This is crucial for accurate pressure readings.	An image demonstrating steam escaping from the vent pipe of a pressure canner, showing the correct venting process.
4. Build Pressure	Once the steam has vented for the recommended time, close the vent pipe with the pressure regulator (weight).	Continue to heat the canner until the pressure reaches the correct level for your altitude (see processing times and pressure settings).	An image showing the pressure regulator in place on the vent pipe and the pressure gauge indicating the desired pressure level.
5. Process	Maintain the correct pressure throughout the processing time. Adjust the heat as needed to keep the pressure steady.	Start timing the process once the correct pressure is reached. Adjust the heat to maintain the pressure. Avoid fluctuations.	An image of a pressure canner during the processing stage, with the pressure gauge showing the maintained pressure and a timer visible.
6. Cool and Depressurize	After the processing time is complete, turn off the heat and allow the canner to cool naturally. Do not move the canner.	Wait until the pressure gauge returns to zero before attempting to open the canner. This can take 30-60 minutes or longer.	An image of the pressure canner after the heat has been turned off, with the pressure gauge at zero.
7. Open and Remove Jars	Carefully remove the lid and allow the jars to sit in the canner for 10 minutes. Then, using a jar lifter, remove the jars and place them on a towel-lined surface, away from drafts.	Do not tighten the bands. Allow the jars to cool undisturbed for 12-24 hours.	An image showing the jars being removed from the canner with a jar lifter and placed on a towel-lined surface.
8. Check Seals and Store	After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, the jar is sealed. Remove the bands, wipe the jars, and store them in a cool, dark place.	If a jar is not sealed, refrigerate and use the broth immediately. Properly sealed jars can be stored for up to 18 months.	An image showing a person checking the seal of a jar and storing the jars on a shelf.

Cooling and Storage

Proper cooling and storage are critical steps in the pressure canning process. They ensure the safety and longevity of your homemade bone broth. Neglecting these steps can compromise the seal, leading to spoilage and potential health risks. Let’s delve into the specifics of cooling and storing your perfectly canned bone broth.

Cooling After Pressure Canning

After the pressure canning cycle is complete, the jars need to cool down slowly. This gradual cooling is crucial for several reasons. Rapid temperature changes can cause the jars to crack or the seals to fail. Allow the pressure canner to depressurize naturally. Once the pressure gauge reads zero, carefully remove the canner lid.Let the jars sit undisturbed in the canner for 10 minutes.

Then, carefully remove the jars using a jar lifter and place them on a clean towel or a wire rack, away from drafts. Space the jars a couple of inches apart to allow for air circulation.Allow the jars to cool completely at room temperature, typically for 12-24 hours. Avoid the temptation to move them during this time. The cooling process allows the jars to seal properly.

As the broth cools, the contents contract, creating a vacuum that pulls the lid down and forms a strong seal.

Checking for Proper Seals

Once the jars are completely cool, it’s time to check the seals. This is a vital step to ensure your bone broth is safe to store and consume. Here’s how to do it:* The Lid Test: Press down on the center of each lid. It should be concave (curved inward) and not pop up and down. If the lid flexes, the seal is compromised.

The Tap Test

Gently tap the center of the lid with a spoon. A clear, high-pitched ringing sound indicates a good seal. A dull thud suggests a possible failure.

The Visual Inspection

Examine the lid for any signs of bulging, leakage, or rust. Also, check the jar rim for any chips or cracks.If any jar fails these tests, do not store it. Discard the contents immediately. You can often reprocess the broth if the jar seal failed shortly after processing. If you have any doubt about the seal, it’s always best to err on the side of caution and discard the contents.

Best Storage Methods

Proper storage is essential to maintain the quality and safety of your canned bone broth.* Pantry Storage: Properly sealed jars of bone broth can be stored in a cool, dark, and dry place, such as a pantry or a cupboard, for up to 12-18 months. The ideal temperature for storage is between 50°F and 70°F (10°C and 21°C).

Avoid storing jars near heat sources like ovens or direct sunlight, as these can damage the seals and affect the quality of the broth.

Refrigerator Storage

Once a jar is opened, the remaining bone broth must be stored in the refrigerator. Transfer the broth to a clean, airtight container and refrigerate it. Consume the broth within 3-4 days for optimal freshness and safety.

Signs of Spoilage in Canned Bone Broth

It is important to be able to identify signs of spoilage. Consuming spoiled food can lead to serious health issues. Here are four signs of spoilage to look for in your canned bone broth:* Bulging Lids: A bulging lid is a clear indication of spoilage. This occurs when bacteria produce gas, causing the lid to swell outward.

Cloudy or Discolored Broth

The broth should be clear or slightly translucent. Any significant cloudiness, sediment, or unusual discoloration indicates potential spoilage.

Unpleasant Odor

Canned bone broth should have a pleasant aroma. A sour, putrid, or otherwise off-putting smell is a sign of spoilage.

Leakage

Any liquid leaking from the jar, especially around the lid, indicates a compromised seal and potential spoilage.

Troubleshooting Common Issues

Pressure canning bone broth, like any canning process, can sometimes present challenges. Understanding these potential problems and knowing how to address them is crucial for ensuring the safety and quality of your final product. This section addresses some of the most frequently encountered issues and provides practical solutions.

Jars Not Sealing

A properly sealed jar is paramount for safe food preservation. Several factors can cause jars to fail to seal.

Improper Rim Cleaning: Food residue on the jar rim prevents a proper seal.
Wipe the jar rims meticulously with a clean, damp cloth before applying lids.
Damaged Jar Rims: Nicks or chips on the jar rim compromise the seal.
Inspect jars carefully before use and discard any with damaged rims.
Incorrect Lid Placement: Lids must be centered on the jar rim.
Ensure the sealing compound is in full contact with the jar rim.
Insufficient Headspace: Too little or too much headspace can affect sealing.
Follow the recommended headspace guidelines (typically 1 inch for bone broth).
Loose Lid Bands: Bands should be tightened fingertip tight, but not excessively.
Over-tightening can prevent air from escaping during processing, while under-tightening can allow air in.
Altitude Adjustment: Processing times and pressures may need adjustment based on your altitude.
Refer to a reliable canning guide for altitude adjustments (see section below).
Faulty Lids: Occasionally, lids may be defective.
Use only new, properly stored lids and check them before use. If a lid fails to seal, discard it and the contents if it’s not a small batch, or reprocess it following the manufacturer’s guidelines.

Cloudy Bone Broth

Cloudiness in bone broth can be caused by several factors, but it is usually harmless. However, excessive cloudiness might indicate issues.

Bone Particles: Small bone particles suspended in the broth can cause cloudiness.
Strain the broth thoroughly through several layers of cheesecloth or a fine-mesh sieve before canning.
Fat: Fat emulsification can contribute to cloudiness.
Skim off excess fat before canning. Allowing the broth to cool and solidifying the fat on the surface also facilitates removal.
Starch: Starch from vegetables or other ingredients can cause cloudiness.
Consider using less starchy vegetables or pre-cooking them before adding to the broth.
Mineral Content: High mineral content from the bones can sometimes contribute to cloudiness.
This is generally unavoidable, but it doesn’t affect safety.

Loss of Liquid During Processing

Some liquid loss is normal during pressure canning. However, excessive loss can indicate a problem.

Excessive Headspace: Too much headspace allows for greater liquid evaporation.
Ensure the recommended headspace is maintained.
Rapid Temperature Changes: Drastic temperature fluctuations during processing can cause liquid loss.
Avoid overcrowding the canner and follow the manufacturer’s instructions for cooling.
Boiling Too Vigorously: Overly vigorous boiling inside the jars can force liquid out.
Maintain a steady, moderate pressure during processing.

Altitude Adjustments

Altitude significantly impacts pressure canning. Water boils at a lower temperature at higher altitudes, requiring adjustments to processing times or pressure to ensure proper sterilization. Always consult a reliable canning guide or your pressure canner’s manual for specific recommendations based on your altitude. Using the wrong pressure or processing time can lead to unsafe food.

Understanding the Need: As altitude increases, the boiling point of water decreases. This affects the effectiveness of the canning process.
Adjusting Pressure: For dial-gauge pressure canners, the pressure needs to be increased at higher altitudes to compensate for the lower boiling point.
Adjusting Processing Time: Some canning recipes also require extending the processing time at higher altitudes to ensure proper sterilization.
Using a Pressure Canner: Always use a pressure canner, not a boiling water bath, for canning bone broth.
Consulting Reliable Resources: Refer to the USDA Complete Guide to Home Canning or your canner’s manual for altitude adjustments.

Troubleshooting Tips for Common Canning Issues

Jars Not Sealing: Ensure clean jar rims, use new lids, and follow headspace guidelines.

Cloudy Broth: Strain broth thoroughly and skim off excess fat.

Liquid Loss: Maintain correct headspace and avoid rapid temperature changes.

Altitude Adjustment: Increase pressure or processing time based on your altitude, following a reliable canning guide.

Using Canned Bone Broth

Having successfully canned your bone broth, the real fun begins: using it! Properly canned bone broth opens up a world of culinary possibilities, adding depth of flavor and nutritional value to a wide range of dishes. It’s a convenient pantry staple that can elevate your cooking with minimal effort.

Recipe Applications

Canned bone broth is incredibly versatile. Its rich, savory flavor makes it a fantastic base for soups, stews, and sauces. It can also be used to deglaze pans, add moisture to rice and grains, or simply enjoyed as a warm, nourishing beverage. The possibilities are truly endless.

Shelf Life and Storage

Properly canned bone broth, stored in a cool, dark place, has a shelf life of approximately 12 to 18 months. However, the quality of the broth may begin to degrade over time, so it’s best to use it within the first year for optimal flavor. Always inspect the jars before use. Look for signs of spoilage, such as bulging lids, leaks, or an unusual odor.

If any of these are present, discard the jar immediately.

Reheating and Serving

Reheating canned bone broth is simple. You can heat it on the stovetop in a saucepan over medium heat, stirring occasionally until it reaches your desired temperature. Alternatively, you can heat it in the microwave in a microwave-safe container. Be cautious when microwaving, as the broth can become very hot.For serving, you can enjoy bone broth as a warm beverage, seasoned with salt, pepper, and herbs to taste.

It also makes a delicious base for other drinks. You can add a squeeze of lemon, a dash of hot sauce, or a swirl of pesto.

Creative Cooking Uses

Here are some creative ways to incorporate your canned bone broth into your cooking:

Soup Starter: Use bone broth as the foundation for any soup recipe. It adds depth of flavor that water simply can’t match. For example, use it as the base for a classic chicken noodle soup or a hearty vegetable soup.
Rice and Grain Cooking Liquid: Substitute bone broth for water when cooking rice, quinoa, or other grains. This infuses the grains with flavor and adds extra nutrients. The resulting dish will have a richer taste and texture.
Sauce Enhancement: Add bone broth to sauces to enhance their flavor and body. Use it in place of water or stock in recipes for gravies, pan sauces, or pasta sauces. This will create a more complex and savory flavor profile.
Deglazing Pans: After searing meat or vegetables, use bone broth to deglaze the pan. Scrape up the flavorful browned bits (fond) from the bottom of the pan, and incorporate them into the broth to create a rich, flavorful sauce.
Smoothie Boost: Add a small amount of cooled bone broth to smoothies for an extra dose of nutrients and flavor. It blends seamlessly with other ingredients and can provide a subtle savory note that complements fruits and vegetables.

Variations and Advanced Techniques

Exploring variations and advanced techniques expands the possibilities of your home-canned bone broth, allowing you to customize flavors and nutrient profiles. These techniques cater to diverse preferences and dietary needs, from boosting collagen content to creating intensely flavorful concentrates. The ability to add vegetables during the canning process further enhances the nutritional value and convenience of your broth.

Adding Collagen and Other Supplements

Adding supplements like collagen peptides or other beneficial ingredients is a way to personalize your bone broth. Consider the following additions:

Collagen Peptides: Adding collagen peptides directly to the broth after it has been pressure canned is a popular method. Collagen peptides are easily digestible and contribute to skin, joint, and gut health. Add the peptides after canning, as the high heat of the pressure canner can potentially denature some of the collagen’s beneficial properties.
Other Supplements: Consider adding other supplements post-canning, such as turmeric, ginger, or other herbs and spices with potential health benefits. Always ensure these additions are safe for consumption and do not compromise the broth’s shelf life.

Making Concentrated Bone Broth

Concentrated bone broth delivers an intensified flavor and nutrient density. This is achieved by simmering the bones for a longer duration and reducing the liquid.

Extended Simmering: Simmering bones for 24-48 hours, or even longer, will result in a more concentrated broth. This extended simmering process extracts a greater amount of collagen, minerals, and other nutrients from the bones.
Reduction: After simmering, reduce the broth over medium heat to achieve the desired concentration. Be cautious not to over-reduce, as this could affect the canning process. Aim for a reduction of up to half the original volume.
Canning Considerations: When canning concentrated broth, follow the same pressure canning guidelines. However, because of the increased concentration, be mindful of the headspace and adjust as needed.

Canning Bone Broth with Vegetables

Canning bone broth with vegetables provides added nutrients and convenience, allowing for a ready-to-use product that is both flavorful and nutritious.

Vegetable Selection: Choose vegetables that hold up well to the canning process. Suitable options include onions, carrots, celery, garlic, and parsnips. Avoid vegetables that tend to become mushy, such as leafy greens, during the canning process.
Preparation: Chop the vegetables into uniform sizes. This ensures even cooking and heat penetration during canning.
Adding to Broth: Add the vegetables to the broth before canning.
Canning Procedure: Follow the standard pressure canning procedures for bone broth, ensuring the vegetables are fully submerged in the liquid.

Bone Broth Recipe Variations Table

The following table details bone broth recipe variations, their ingredients, and canning considerations. This provides a quick reference for different approaches.

Variation	Ingredients	Canning Considerations
Classic Chicken Bone Broth	Chicken bones, water, apple cider vinegar, onion, carrots, celery, bay leaf, peppercorns	Follow standard pressure canning guidelines. Ensure proper headspace.
Beef Bone Broth with Vegetables	Beef bones, water, apple cider vinegar, onion, carrots, celery, garlic, bay leaf, peppercorns, salt	Ensure vegetables are properly chopped and submerged. Adjust processing time if necessary based on elevation.
Collagen-Enhanced Bone Broth (post-canning addition)	Chicken or beef bones, water, apple cider vinegar, onion, carrots, celery, bay leaf, peppercorns. After canning: collagen peptides	Add collagen peptides after the broth has been cooled and canned. Do not add collagen before canning.

Illustrations

Visual aids are crucial for understanding the pressure canning process and the nuances of bone broth preparation. These illustrations provide a clear, step-by-step guide to ensure safe and successful canning. They help clarify complex procedures and highlight critical details that might be missed in text alone.

Pressure Canning Process Depiction

The illustration focuses on the essential components of a pressure canning setup.The image shows a detailed cross-section of a pressure canner, highlighting key elements. The canner itself is a heavy-duty, stainless steel pot with a tightly sealing lid. The lid features a pressure gauge, a vent pipe with a removable weight (or rocker), and safety features. Inside the canner, a rack elevates the jars off the bottom, preventing direct contact with the heat source.

Several glass canning jars, filled with bone broth and sealed with lids and rings, are neatly arranged on the rack. The water level inside the canner is visible, reaching the appropriate level recommended by the canner’s manufacturer. A heat source, such as a stovetop burner, is positioned beneath the canner, with flames depicted to indicate heat application. The illustration labels the pressure gauge, vent pipe, weight, safety valve, rack, canning jars with their lids and rings, and the water level, providing a comprehensive visual guide.

Bone Broth Preparation Stages

This illustration depicts the different phases of preparing bone broth.The illustration unfolds in a series of panels, each representing a distinct stage in bone broth creation. The first panel shows raw bones, perhaps chicken or beef, being prepared. These bones are often shown with some visible meat attached, and possibly some vegetables, representing the start of the process. The second panel depicts the bones and vegetables simmering in a large stockpot, filled with water.

Steam is rising, indicating the cooking process. The third panel illustrates the broth being strained through a fine-mesh sieve, separating the liquid broth from the bones and vegetables. The fourth panel presents the clear, golden bone broth, ready to be canned. The final panel shows the finished, canned bone broth in jars, ready for storage. Arrows and labels connect each panel, clearly indicating the progression from raw ingredients to the final product.

Headspace Importance Explanation

The illustration emphasizes the significance of proper headspace in canning.The image displays a cross-section of a canning jar, filled with bone broth. The jar’s rim is clearly defined, indicating the area where the lid will seal. The bone broth is shown filling the jar, but not reaching the rim. Above the broth, a space is left empty, which is the headspace.

Several scenarios are depicted to illustrate the importance of headspace. One scenario shows a jar with too much headspace, where the broth level is significantly below the recommended level, potentially affecting the vacuum seal. Another shows a jar with insufficient headspace, where the broth level is very close to the rim, potentially causing overflow and improper sealing during processing. A third scenario, highlighted and labeled “Correct Headspace,” shows the broth level at the precise, recommended distance from the jar’s rim, ensuring a proper seal.

Labels and arrows clearly point out the headspace, explaining its role in allowing for expansion during heating and creating a vacuum during cooling.

Concluding Remarks

In summary, mastering the art of How to Pressure Can Bone Broth (Chicken or Beef) opens the door to a world of culinary possibilities and health benefits. By following the guidelines presented, you can confidently create a pantry stocked with flavorful, nutrient-rich bone broth. From understanding the basics of bone broth to mastering the canning process, you’re now equipped to elevate your cooking and wellness journey.

Embrace the process, savor the flavors, and enjoy the satisfaction of creating a wholesome staple from scratch.