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Canning homemade broth must be done in a pressure canner. But it's EASY! #TexasHomesteader

Pressure Canning Homemade Broth

Broth must be pressure canned at 10 pounds pressure to safe. Pints are canned canned for 20 minutes, quarts are canned for 25 minutes.
Course Food Preservation
Cuisine American
Keyword bone broth, broth, food preservation, home canning
Prep Time 2 days
Canning Time 25 minutes
Servings 6 quarts

Ingredients

  • 6 quarts Homemade broth, unsalted

Instructions

Instructions

  1. After broth is made place it in the refrigerator to cool completely so the fat will rise to the top.

  2. The next morning remove the fat and place the stock pot holding 6 quarts of chilled, defatted broth onto the stove and heat it to simmering.

In the meantime prepare for canning:

  1. Boil water in small saucepan, remove from heat & add 2-part canning lids to soften the seals. NOTE: Don't boil the lids!

  2. Wash & keep canning jars hot by placing some of the water required in your pressure canner in the bottom of the jars and leave them in your canner to heat while you heat the broth. (This assures I'm not putting hot broth into a cool jar. So it reduces the chance of thermal shock and glass breakage.)

Prepare pressure canner:

  1. Follow your canner's directions, for my 16-quart Presto canner:

  2. Add 3 quarts of water and a splash of white vinegar into the canner.

  3. Add the canning trivet and place canner on the stove. Heat at medium heat while broth is heating on another burner (keep jars to be used in the canner as it's heating to get them hot before adding the hot broth.)

Bring out canning supplies:

  1. Bring out jar lifter, hot pads, canning funnel, ladle, etc.)

How To Can Homemade Broth:

  1. When broth is simmering and the jars are hot, it's ready to go into the jars.

  2. Ladle hot broth into hot jars leaving 1" headspace. Wipe the rim of each jar to clean.

  3. Place the hot flat lid on top of the jar, top with the screw band tightened just to finger tight.
  4. Place filled jars in canner, locking down lid. (no weight yet)
  5. Allow steam to vent from canner for 10 minutes, then add 10-lb weight. Once the weight starts to jiggle, start timing.

  6. Pressure can broth at 10 pounds for 20 minutes when canned in pint jars, 25 minutes when canned in quart jars.

  7. After processing time is up turn off the heat and allow the pressure to gradually reduce pressure on its own (about 20-30 minutes).
  8. When pressure is naturally released remove the lid but leave the jars in the hot canner for 10 minutes longer to ease the transition from hot temperatures to room temp. After 10 minutes remove the jars of broth to a draft-free location on a kitchen towel and allow them to cool and seal overnight. (do not touch the lids or rings yet)

Testing Pressure-Canned Broth For A Good Seal:

  1. The next morning remove the rings & test for a proper seal by pressing the tops of the traditional canning lids gently. If they're not sealed you'll hear a plinky noise when you press. If you hear nothing, your jars are sealed.
  2. Wipe down the jars, label and store them in the pantry.