Canning Beef Bone Broth

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Learn how to make and can homemade beef bone broth so you have in available at all times!

Course: canning recipe

Cuisine: American

Servings: quarts

Fill your pot with bones, leaving about 3 inches of open space at the top.
Cover the bones with cold water, add a lid and bring to a boil on the stove top.
If a heavy froth appears on the surface and causes things to boil over, skim it off with a large spoon.
Boil your bones for 12-48 hours, or until you're happy with the results.
Lift the bones and let the broth cool until it's safe to handle.
Strain the broth through a cotton cloth to gather up bits of bone and marrow.
Chill the broth, then lift the layer of white fat that solidifies on the surface.
Bring broth to a boil and proceed with the canning process.

Turn heat to high.
Let the canner warm up until a full blast of steam is hissing from the vent.
Set a timer for 10 minutes and let the canner vent steam to remove all oxygen.
After 10 minutes, add the weighted gauge, at the weight needed for your altitude (see below).
Let the pressure build until the weight starts jiggling.
Lower your heat, so the weight is only jiggling a few times per minute.
Start your timer and process according to jar size (you'll have to continue to lower heat in this time).
When the timer goes, turn off the stove top burner. Let the canner sit undisturbed, until the dial reads 0.
Use a pot holder to remove the weight and let any remaining air release.
Remove the lid and lift hot jars to a cooling rack.
Let them sit undisturbed for 12 hours before testing for a seal.
Sealed jars can go into your pantry, but any that failed should be refrigerated and used in the next 7-10 days.

After your canner has been filled with jars, seal the lid.
Set the burner's heat to high and wait for a steady stream of steam to appear.
Set your timer for 10 minutes, while leaving the vent open.
After 10 minutes, flip the vent down (or if you have a weight for your dial gauge canner, add that for the proper PSI for your altitude).
Watch the dial and let pressure build to the proper PSI for your altitude.
When you've reach the proper pressure, start your timer.
Keep an eye on the dial and lower your heat as needed to keep it at the proper pounds of pressure.
When your timer goes, turn off the canner.
Let it sit undisturbed until the dial reads 0 pounds of pressure.
Open the vent (or lift the weight, if had) and let any remaining pressure escape.
Remove the lid and lift the jars with a jar holder.
Let jars cool on a rack for 12 hours.
Test for a seal and place sealed jars on the pantry shelf.
Jars that didn't seal should be refrigerated immediately and use in 7-10 days.