Go Back
6 jars of finished bone broth that has been pressure canned sitting on a kitchen island with a dishtowel and plant nearby.

How to Can Bone Broth (or Stock)

Canning bone broth is such a great way to preserve it so that you can have a shelf-stable product to grab anytime you want! This quick and simple pressure canning method only takes 20 minutes for pint jars and 25 minutes for quarts. You'll be done in no time!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Pressure Canning Time 20 minutes
Total Time 1 hour 10 minutes

Equipment

Ingredients
  

  • Finished bone broth (cooled) see instructions at beginning of blog post on how to make this, if needed
  • White vinegar for wiping the jar rims

Instructions
 

  • Skim the fat layer off of fully cooled bone broth (optional, but this will extend the shelf life)
  • Rewarm the bone broth (in a crockpot on high or a stockpot on the stove)
  • Meanwhile, heat up your pressure canner and fill your canning jars with hot water to warm them up
  • Working with 1-2 jars at a time, dump out the hot water and filling it with hot bone broth using a ladle. Leave 1" of headspace.
  • Use a cloth dipped in white vinegar to wipe the jar rims, then secure with a canning lid and ring until fingertip tight.
  • Place jars into the hot pressure canner as you fill them.
  • Once the pressure canner is full, secure the lid following the manufacturer's instructions.
  • Vent steam for 10 minutes, then add the weighted gauge for 10 pounds of pressure. *If you are above 2,000 feet elevation use 15 pounds of pressure
  • Process for 20 minutes if using pint jars or 25 minutes if using quart jars
  • Once the time is complete, turn off the heat and let the pressure slowly release naturally to 0.
  • Carefully remove the lid and transfer the hot jars to a heat-resistant surface (I use a cutting board) and let them fully cool.
  • Once at room temperature, remove the rings and test the seal. Move sealed jars to your pantry for long-term storage. Move any jars that did not seal to the fridge to be consumed within a few days.

Video

Notes

*Fat is the enemy of long-term storage as it can go rancid before the other ingredients. So, if you want a long-storing broth, it’s important to skim off the fat. However, if you plan to use your bone broth within a few months, you can leave the fat layer on.
*If you're looking for instructions on how to make bone broth to get started from the beginning, scroll up to the beginning of this blog post :)
*It's best to use home canned food within 1 year for the best quality product, but up to 2 years can be safe
Keyword bone broth, pressure canning
Did you try my recipe?Let me know how it was!