Canning Bone Broth {chicken, beef, turkey, pork, venison}

4.50 from 2 votes

Canning bone broth at home is a great way to save money. It tastes so much better than store bought stock that you may never go back.

Course Soup

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings quarts

Calories 27kcal

Cost $1

Place bones or carcasses in 6 quart crockpot or large Dutch oven.
bones or carcasses from beef, chicken, pork, turkey, venison
Add onion, garlic, rough chopped celery, ad any herbs that you would like.
2 medium onions, 4 large cloves garlic, 2 stalk celery, fresh parsley, minced fresh rosemary, sage leaves, fresh thyme
Cover with water.
water
Slow cook on low for 8-10 hours or overnight. Or bring Dutch oven or stockpot to a boil. Reduce heat and simmer.
Beef, pork and venison should cook for at least 4-5 hours on the stove. Poultry can be cooked for only 2-3 hours on the stove.
Remove from heat when meat easily pulls off of the bone. Allow to cool. Skim off fat, if desired.
Separate any good meat for soups and stews.

Reheat broth.
Prepare pressure canner according to manufacturer's instructions.
Add water to pot. Begin heating.
Prepare jars, lids and bands.
Add meat to jar, if you would like to can a meaty broth. Eliminate for clear broths.
Fill jars with hot stock, leaving 1"-headspace. Apply lids with a jar lifter. Screw on bands fingertip tight.
Place jars on the bottom insert. (never place jars directly on the bottom of the pan.)
Fill canner and close lid. Allow steam to vent for 10 minutes. Then add the pressure regulator. Bring the pressure up to 11 psi (for dial canner, below 1000 feet above sea level) and maintain it there.
See notes for elevation and canner type in notes below.
Process pints for 20 minutes and quarts for 25 minutes. (below 1000 feet above sea level.)
After allotted time, remove from heat. Allow the canning pot to release pressure naturally. (This can take up to an hour.)
Release remaining pressure. Remove lid. Allow jars to sit in the pot for about 10 minutes.
Remove for the canning pot. Set on a towel placed on the counter, undisturbed overnight.
Check seals in the morning. (Lid does not press up or down when pressed in the center)
Store jars in a cool dark place for up to 18 months, if using the new 18 month lids.

Dial gauge pressure canning pot

0-2000 feet above sea level 11 psi

2000-4000 feet 12 psi

4000-6000 feet 13 psi

6000-8000 feet 14 psi

Weighted gauge pressure canning pot

1-1000 feet above sea level 10 psi

above 1000 feet 15 psi

Processing time

pints 20 minutes

quarts 25 minutes

Pro tips for your success

Use meaty bones for the base for soups.
For more refined sauces, strain the meaty broth.
For chicken stock or turkey stock, use the entire carcass.
Be sure to remove all of the bones, especially from turkey or chicken stock.
You can either roast beef, pork or venison bones prior to cooking in water, or just use them raw. If your meat has already been cooked, there is no need to roast. The stock is good either way.
Although the stock can be cooked in as little as a couple hours, the longer the stock cooks down the more flavorful it will be.
A stock that is cooked down for longer periods of time is called a brown stock. If you want a clear yellow broth for chicken or turkey, just cook for a short period of time.