If you love making homemade bone broth and want to preserve it for months without losing flavor or nutrition, this list is for you. Whether you’re a seasoned canner or a beginner, these key points will guide you through the essentials of safely canning bone broth for long-term storage. From equipment recommendations to safety tips, you’ll learn how to keep your broth fresh, nutritious, and ready to use whenever you need it.
Use a Pressure Canner, Not a Water Bath
Because bone broth is a low-acid food, it must be canned using a pressure canner to reach the necessary temperature of 240°F (116°C) to kill harmful bacteria like Clostridium botulinum. Water bath canners only reach 212°F (100°C), which is insufficient for safe preservation of meat-based broths. Investing in a quality pressure canner ensures safety and extends shelf life up to one year or more.
Choose Wide-Mouth Jars for Easier Filling and Cleaning
Wide-mouth Mason jars, typically pint or quart size, are recommended for canning bone broth because they allow easier pouring of hot liquids and simplify cleaning afterward. Quart jars hold more broth but require longer processing times. Pint jars process faster and can be more convenient for smaller portions. Always use jars specifically designed for pressure canning to prevent cracking.
Skim Fat Before Canning to Reduce Seal Failures
Bone broth often contains a layer of fat that rises to the surface when cooled. Removing excess fat before canning helps prevent interference with the jar’s sealing surface. Fat can create a barrier that stops the lid from sealing properly, leading to spoilage. Skim the fat thoroughly after chilling your broth in the refrigerator, then reheat before filling jars.
Fill Jars with Hot Broth, Leaving Appropriate Headspace
Fill jars with broth that is still hot (at least 180°F) to minimize bacterial growth during processing. Leave 1-inch headspace between the broth and the rim of the jar to allow for expansion during heating. Too little headspace can cause jars to crack or lids to pop, while too much can reduce vacuum strength. Use a clean, non-metallic utensil to remove air bubbles before sealing.
Follow USDA Processing Times for Safety
The USDA recommends processing bone broth in a pressure canner at 10-15 pounds of pressure, depending on your altitude, for 20-25 minutes for pints and 25-30 minutes for quarts. These times ensure the destruction of harmful spores. Always consult the latest USDA guidelines or the National Center for Home Food Preservation for altitude adjustments and updated procedures.
Cool Jars Gradually to Prevent Breakage
After processing, allow jars to cool naturally on a towel or rack at room temperature for 12-24 hours. Avoid rapid cooling, such as placing jars in cold water or a refrigerator immediately, as this can cause glass to crack or seals to fail. Once cool, check seals by pressing the center of each lid; it should not flex up and down.
Label and Store in a Cool, Dark Place
Label your jars with the date of canning and type of broth for easy identification. Store canned bone broth in a pantry or cupboard away from sunlight and heat sources, ideally between 50-70°F. Properly canned broth can last for 12 months or longer when stored under these conditions without loss of flavor or safety.
Reheat Safely Before Use
When ready to use, open the jar and reheat broth to a rolling boil for at least one minute to ensure any potential bacteria are destroyed. Avoid reheating multiple times; instead, only open jars as needed. Thawed broth should be refrigerated and used within 3-4 days for best quality and safety.
Consider Adding Acidic Ingredients to Increase Safety
While bone broth itself is low acid, adding a small amount of vinegar or lemon juice can slightly increase acidity, which may help inhibit bacterial growth during storage. However, acidifying alone does not replace the need for pressure canning. This step is optional but can enhance flavor and safety when combined with proper canning methods.
Inspect Jars Regularly for Signs of Spoilage
Even with proper canning, it’s important to inspect your stored bone broth before use. Look for bulging lids, leaks, off odors, cloudiness, or mold growth. If you detect any of these signs, discard the broth immediately. Regular inspection helps ensure you consume only safe, high-quality broth.
How to Choose
When selecting equipment and methods for canning bone broth, prioritize safety and reliability. A pressure canner is non-negotiable due to the low acidity of broth. Select jars made for canning with wide mouths for ease of handling. Consider your storage space and typical usage size to choose between pint or quart jars. Also, look for updated USDA guidelines and trusted recipes to ensure you follow proven processing times and pressures. Lastly, factor in ease of cleaning and maintenance of your canning equipment to make the process smoother and more enjoyable.
Frequently Asked Questions
Can I use a slow cooker broth for canning?
Yes, you can use broth made in a slow cooker, but ensure it is hot when filling jars and follow proper pressure canning procedures for safety.
How long does canned bone broth last?
Properly canned bone broth can last up to 12 months when stored in a cool, dark place.
Is it safe to can bone broth with added vegetables?
Vegetables lower the acidity further and may require longer processing times; it’s safest to can plain bone broth separately and add vegetables fresh when reheating.
Why can’t I use a water bath canner for bone broth?
Water bath canners do not reach the high temperatures needed to kill spores in low-acid foods like bone broth, risking botulism.
Can I freeze bone broth instead of canning?
Yes, freezing is a safe alternative that preserves nutrients well but requires freezer space and can be less convenient for long-term pantry storage.
What if my jar doesn’t seal properly?
If a jar fails to seal, refrigerate and use the broth within 3-4 days or reprocess it with a new lid following recommended procedures.
Final Thoughts
Canning homemade bone broth is a fantastic way to preserve your nutritious, flavorful stock for months without sacrificing quality. The key is using a pressure canner, following USDA guidelines, and practicing good hygiene and jar preparation. With the right equipment and attention to detail, you can enjoy homemade bone broth year-round, ready to enhance soups, stews, and recipes whenever you need a wholesome boost.
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