Canning Bone Broth
This bone broth recipe is perfectly scaled for a 7-quart pressure canner batch, using roasted bones and classic aromatics for rich flavor and nutrition. It’s an easy, affordable way to turn kitchen scraps into shelf-stable broth for soups, stews, and sipping. Once you’ve canned your own, you’ll never go back to store-bought.
Servings: 112 servings, Makes 7 quarts
Cost: $10
Equipment
- Pressure Canner
Ingredients
- 8 lbs bones beef, chicken, turkey, pork, or mixed
- 3 medium onions quartered (skins on for color if desired)
- 5 medium carrots chopped
- 2 stalks celery chopped (optional)
- 4 cloves garlic smashed
- 1 tablespoon apple cider vinegar optional, for flavor—not mineral extraction
- 1 bunch parsley optional
- Water to cover approximately 3 gallons
Instructions
- Place the bones in a roasting pan and roast at 425°F for 30–45 minutes until browned (skip this step if using previously cooked bones). Transfer bones to a large stockpot (at least 16 quarts). Add the vegetables, garlic, herbs if using, and vinegar. Fill with water to cover the contents by 1–2 inches, leaving room at the top to prevent boiling over.
- Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Simmer uncovered for 12–24 hours, adding water as needed to keep bones submerged. Strain through a colander, then again through a fine mesh sieve for a clear broth. Let cool slightly and skim fat if desired.
- Reheat strained broth to a boil. Prepare a pressure canner with 2 inches of simmering water and pre-warm 7 quart jars. Ladle hot broth into jars, leaving 1 inch headspace. Wipe rims, apply new lids, and screw on bands finger-tight.
- Load jars into the canner, vent steam for 10 minutes, then apply the weight. Process at 10 lbs pressure for 20 minutes for pints and 25 minutes for quarts(adjust for altitude if needed). Let pressure return to zero naturally before removing the weight. Open lid away from you, and let jars rest for 5–10 minutes before removing.
- Cool jars on a towel for 12–24 hours. Check seals, remove rings, and store in a cool, dark place.
Notes
Pressure Canning Altitude Adjustments
With pressure canning, the processing times stay the same at higher altitudes, but the pressures change. Here are the altitude adjustments for pressure canning: For dial gauge pressure canners:- 0 to 2,000 feet in elevation – 11 lbs pressure
- 2,001 to 4,000 feet in elevation – 12 lbs pressure
- 4,001 to 6,000 feet in elevation – 13 lbs pressure
- 6,001 to 8,000 feet in elevation – 14 lbs pressure
- 0 to 1,000 feet in elevation – 10 lbs pressure
- Above 1,000 feet – 15 lbs pressure
