Canning Homemade Bone Broth


Make the bone broth.

When ready to canne, put the pressure canner on the stove on a medium heat with water in the canner according to the manufacturer’s instructions. Add a little vinegar to the water to avoid mineral buildup. Wash your jars and lids. Put a funnel on the jar. Put a small strainer on it. Scoop the broth to it. It would filter the meat bites.

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Fill the jars to the neck.

Wipe with a clean wet wipe. Close with the lid finger tight. Put it in the pressure canner and repeat the process until the canner is full.

Close the canner and raise the heat to high to bring the water in the canner to a boil. Follow the manufacturer’s instructions on altitude, processing and process for 25 min for quart jars and 20 min for pint jars. When it is done turn the heat off and let the canner pressure fall to zero. Wait 10 minutes and open the lid. Move the jars to a towel. Cover with another towel and let it undisturbed for 24 hours.

After 24 hours, test the lids for seal. Remove the band and wash the jars in soapy water.

Let it dry. Write day and the content on the lid with a marker. Store in a cool dark place. In case a jar is not sealed, leave it in the fridge to use during the week.

You don’t need to sanitize your jars. Your pressure canner would kill all germs during the processing time.

I have both Presto Pressure Canner and All American Pressure Canner 912. I bought Presto last year. It processes 7 quart jars. This year I added All American 912. It holds 7 quart jars. I wanted the 910 to process small quantities. But I am glad I didn’t go that small. 912 size is perfect for me and is not as heavy as I imagined. It can hold two layers of pint jars and came with two racks.

I purchased both from Walmart. It was on sale at Walmart when I bought it. It was shipped free to my house in less than a week.

You can find it on Amazon as well.

During trials I could not get it to  the right pressure twice. The steam came from the edges of the lid. I then oiled the rim and the lid heavily with olive oil and it sealed properly and reached pressure after that. Each time I oil the edges and the lid before I use it. I would recommend both.
Presto is less expensive and lightweight. The jars I canned a year ago using Presto are still sealed.

I like canning. It makes me feel like my food is better stored than in the freezer. It is hard work but I am not limited by my freezer space. I can find space around my house to store my canned food. I store them on sturdy shelves in the basement where it is cooler.