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How to Can Bone Broth - The best way to preserve for long term storage - www.thehealthnutmama.com

How to Can Bone Broth

How to Can Bone Broth - The best way to preserve that gut healing bone broth for long term storage - www.thehealthnutmama.com

Well, this summer I have been canning up a storm! I don’t even know what that means, but I’ve heard it all of my life. It first started How to Can Bone Broth - The best way to preserve Bone Broth for long term storage - www.thehealthnutmama.comwith green beans from my dad’s garden then squash and potatoes.

My dad, as usual, planted a huge organic garden & had more than he knew what to do with. So my mother pulled out her old Pressure Canner that she & my grandmother How to Can Bone Broth - The best way to preserve Bone Broth for long term storage - www.thehealthnutmama.comused for years & years. In fact, they bought it when I was a young girl. Not to tell my age but its at least 40+ years old. I was always afraid of it because anytime they were canning, my mom would make all of us get out of the kitchen. She told us it could explode!

Well, since learning to do this, with her help, of course, I learned it’s not that scary! It’s not going to explode if I do everything right. It’s really not a big deal after all!

Then, one of our freezers went out so we had to figure out what to do with all the grass fed beef we had. (We bought a whole cow aHow to Can Bone Broth - The best way to preserve Bone Broth for long term storage - www.thehealthnutmama.com few months ago.) So what to do? We decided to cut most of it up & can it. I couldn’t believe how good it is. So tender & juicy. As you know, grass fed beef can tend to be a little tough. Well, this takes care of that! No more tough steaks! My family loves it over cauliflower rice.

So, since we were canning a little bit of everything I thought, “Why not can Bone Broth?”  If you aren’t familiar with all the health benefits of bone broth, read here “Why you should be drinking it every day“. It made so much sense, not to mention, I had all these beef bones that I needed to do something with. Plus, I would always have broth on hand anytime I needed it.

I usually freeze any leftover bones, so I always have some on hand. When I have enough (at least 2-gallon freezer bags) to make How to Can Bone Broth - The best way to preserve Bone Broth for long term storage - www.thehealthnutmama.comat least 2 batches I get out my Instant Pot & start making bone broth. I usually get around 3 1/2 quarts of broth per batch. My (my mom’s) pressure canner holds 7 qts.

Now I’m wanting another Instant Pot so I can cook both batches at once! I’m seeing this for my Christmas Present in my near future! Find out how to make Bone Broth here.

Directions:

  1. Make your Bone Broth.How to Can Bone Broth - The best way to preserve Bone Broth for long term storage - www.thehealthnutmama.com
  2. Just before the broth gets done, fill the canner about 1/4 – 1/3 way full with hot water or to the fill line if your canner has one & turn on low to med. heat.
  3. Put the lids with bands into a pan of boiling water to have ready as soon as you pour the hot broth into the jars.
  4. Strain the Bone Broth & pour into sterilized quart jars. My dishwasher has a sterile cycle, so I just make sure to run them on the sterile cycle ahead of time. Make sure to leave 1″ head space.
  5. Wipe the rims of the jars with a damp paper towel & put the lids on. Don’t try to tighten too tight, just finger tight as they say.
  6. Use a jar lifter to put the jars of hot broth into the pressure canner.
  7. Put the pressure canner’s lid on & tighten according to canner’s instructions.
  8. With my pressure canner, I turn the heat up to med-high until steam starts coming out the vent then I close the vent & let it start building pressure. Make sure to follow your canner’s instruction manual.
  9. Bring pressure up to 10 lbs. Cook 20 min for pints or 25 min for quarts. Make sure to check your canners manual to adjust for your altitude.
  10. Once it is done, turn off the heat & let the pressure come completely down to zero. This is very important. Do not attempt to relieve pressure manually. Once the pressure has completely come down, open vent & lid.
  11. Remove jars & allow to cool for 12-24 hours before moving.

This has been the best way I have found to always have bone broth on hand whenever I need it. It has surely freed up my freezer space.

Here is a picture of all the canning I’ve done so far this summer. I have canned 215 jars of organic vegetables, grass fed beef & boneHow to Can Bone Broth - The best way to preserve Bone Broth for long term storage - www.thehealthnutmama.com broth so far. YIKES! My winter cooking is going to be so much easier since I have planned ahead. Plus being able to have organic veggies when they are not in season.

How to Can Bone Broth
 
Author:
Recipe type: Bone Broth - Canning
Ingredients
  • Bone Broth (7 Qts.)
  • Pressure Canner
  • 7 Quart Jars
  • New Lids/Rings
  • Boiling Water
  • Jar Lifter
  • Tongs
Instructions
  1. Make your Bone Broth.
  2. Just before the broth gets done, fill the canner about ¼ - ⅓ way full with hot water or to the fill line if your canner has one & turn on low to med. heat.
  3. Put the lids with bands into a pan of boiling water to have ready as soon as you pour the hot broth into the jars
  4. Strain the Bone Broth & pour into sterilized quart jars. My dishwasher has a sterile cycle, so I just make sure to run them on the sterile cycle ahead of time. Make sure to leave 1" head space.
  5. Wipe the rims of the jars with a damp paper towel & put the lids on. Don't try to tighten too tight, just finger tight as they say.
  6. Use a jar lifter to put the jars of hot broth into the pressure canner.
  7. Put the pressure canner's lid on & tighten according to canner's instructions.
  8. With my pressure canner, I turn the heat up to med-high until steam starts coming out the vent then I close the vent & let it start building pressure. Make sure to follow your canner's instruction manual.
  9. Bring pressure up to 10 lbs. Cook 20 min for pints or 25 min for quarts. Make sure to check your canners manual to adjust for your altitude.
  10. Once it is done, turn off the heat & let the pressure come completely down to zero. This is very important. Do not attempt to relieve pressure manually. Once the pressure has completely come down, open vent & lid.
  11. Remove jars, place on towel & allow to cool for 12-24 hours before moving.

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