How to Pressure Can Bone Broth

Step 1

Remove fat from chilled bone broth and bring broth to a boil in a large pot.

Step 2

Wash all jars in hot soapy water, checking rims for chips or nicks.

Step 3

Add water to your pressure canner (I fill mine to the lowest line on the inside of the pot).

Step 4

Fill clean jars with hot water and set aside.

Step 5

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.

Step 6

Wipe down rims of jars with a clean, damp towel.

Step 7

Add lids and canning bands and tighten to fingertip tight.

Step 8

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.

Step 9

Allow the steam to vent through the pressure valve for 10 minutes.

Step 10

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.

Step 11

Process at 11 pounds of pressure for 20-25 minutes (20 minutes for pint size jars, 25 minutes for quart-size jars).

Step 12

Turn off heat and allow pressure to come down naturally (about 30-60 minutes).

Step 13

Carefully remove jars from pressure canner and place onto a towel on the counter.

Step 14

Allow jars to cool for 24 hours. Remove canning bands and check for proper seal.

Step 15

If any jars didn't seal correctly, move them to the refrigerator and use within a week.