Name: Canning Bone Broth
Prep time: 20 min
Cook time: 24 h
Total time: 25 h
Cuisine: American
Ingredients: 4-5 pounds animal bones (beef, chicken, pork, or a mix; roasted if desired); 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 large onion, roughly chopped; 4-5 cloves garlic, smashed; 1 tablespoon apple cider vinegar; 1 teaspoon black peppercorns; 1 bay leaf; Filtered water, enough to cover ingredients; Salt, to taste (added after canning); Canning jars with lids and bands (pint or quart size)

Description

Canning bone broth is a simple way to preserve homemade, nutrient-rich broth made from simmered animal bones and vegetables. This deeply flavorful stock can be stored for up to a year, making it a convenient and nourishing addition to your kitchen.

Ingredients

Scale

4–5 pounds animal bones (beef, chicken, pork, or a mix; roasted if desired)
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 large onion, roughly chopped
4–5 cloves garlic, smashed
1 tablespoon apple cider vinegar
1 teaspoon black peppercorns
1 bay leaf
Filtered water, enough to cover ingredients
Salt, to taste (added after canning)
Canning jars with lids and bands (pint or quart size)

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Instructions

Preheat oven to 400°F (200°C) and roast bones for 30-40 minutes until browned (optional but recommended).
Transfer bones to a large stockpot or slow cooker. Add carrots, celery, onion, garlic, apple cider vinegar, peppercorns, and bay leaf. Cover with filtered water.
Bring to a boil, then reduce heat to low. Simmer 12-24 hours, covered.
Strain broth through a fine-mesh sieve or cheesecloth. Discard bones and vegetables.
(Optional) Chill broth to remove solidified fat.
Sanitize canning jars, lids, and bands. Keep hot until ready to fill.
Bring strained broth to a boil. Ladle into jars, leaving 1 inch headspace.
Remove air bubbles, wipe rims clean, and secure lids finger-tight.
Process in a pressure canner: pints 20 minutes at 10 PSI, quarts 25 minutes at 10 PSI (adjust for altitude).
Let canner depressurize naturally. Remove jars and cool 12-24 hours. Check seals before storing.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate or freeze unsealed jars.

Notes

Roasting bones adds a deeper flavor. Always follow safe pressure canning guidelines. Adjust processing time for altitude.

Prep Time: 20 minutes
Cook Time: 24 hours
Category: Preserving & Canning
Method: Pressure Canning
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 40
Sugar: 1g
Sodium: 150mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 7g
Cholesterol: 0mg