Canned Bone Broth Recipe (2024)

Bone broth is nutritious, delicious, inexpensive and is the base for a large variety of meat recipes or consumed on its own. This is a rich and satisfying bone broth recipe. These step-by-step instructions show you how to make, and can, bone broth.

Canned Bone Broth Recipe

Tips For Making Canned Bone Broth:

● Bone broth cannot be water bath canned, it must be pressure canned.

● If you have not canned before, the national center for home food preservation has some great articles! And, even if you have canned before, a refresher isn’t a bad idea. USDA Canning 101.

● Pressure canners these days are much better than they used to be. Use a good Pressure Canner to make all your canning easier!

● You can use the bones of any animals you like. This is a poultry bone broth, so we have the carcasses of two whole chickens in our batch. Do not worry about cleaning the carcasses of all the excess meat, it will only add more nutrition and flavor to you bone broth. Carcasses and bones can be stored in the freezer in small batches until you have enough for a batch of bone broth. Hubby constantly stores vegetable peels (for vegetable stock), chicken bones (for chicken stock), Beef bones (for beef stock), seafood peelings from shrimp and lobster (for seafood stock) in the freezer.

● Some people like to roast the bones or carcass for added flavor. You can also cut open the bones to get to the marrow.

● This is a different type of “recipe” in that it really does not follow a measurement script. For the herbs and spices for this recipe, we use two onions, a few sprigs of parsley, oregano, and rosemary, some cloves of minced garlic as well as salt and pepper. You may want to add celery and carrots, as well as other seasonings. You can flavor your bone broth however you like.

● This recipe cooks for 12-24 hours. The longer you cook it, the more flavor and nutrition your bone broth should have. Stock typically cooks about 90 minutes (depending on the method used), so this is a different product.

● How much bone broth you end up with depends on how much water you started with, how many bones, etc. I have to give a measurement for the recipe but realize you are boiling down water and the bones do take up volume.

● After canning your bone broth test it for a seal: wait up to 24 hours, and check the jars for sealing. A jar is properly sealed if the button on the center of the top of the lid has popped down. You can press down on the button, and if it remains down, it is sealed as well. Let the bone broth rest for 12 hours, then remove the rings, and store in the pantry. If any jars do not seal, you can place them in the fridge, and use within seven (7) days.

Canned Bone Broth Recipe Ingredients:

● Bones and carcasses from beef, pork, poultry or any other meat animals
● 2 Onions
● Salt, to taste
● Pepper, to taste
● Parsley Sprigs
● Oregano Sprigs
● Rosemary Sprigs
● 2 Cloves Garlic, minced

Canned Bone Broth Mise en Place:

● Large Slow Cooker (8-10 quarts)
● Fine Mesh Strainer
● Pressure Canner
● Quart or Pint Canning Jars and Lids (and rings)
● Bowl

Canned Bone Broth Recipe Directions:

1. Place the bones or carcasses of the animal(s) you wish to use in the bottom of a large slow cooker, and fill it the rest of the way to the top with water.

2. Place in any herbs, vegetables, or other seasonings you wish to use. For this recipe we use two cut onions, a few sprigs of parsley, oregano, and rosemary, some cloves of minced garlic as well as salt and pepper. You may want to add celery and carrots, as well as other seasonings.

3. Cover the slow cooker, and cook on low for 12-24 hours.
4. After the bone broth has slowly cooked, remove it from the heat, let cool, and then strain it well.
5. Place the strained bone broth into a bowl, cover, and place in the fridge overnight.
6. In the morning, scrape off any fat that has risen to the top. This will add unpleasant flavors to your bone broth when canned, so you will need to remove it.
7. Place the bone broth into a pot, and bring it just to a boil.

8. Remove from the heat and fill clean and sterilized pint or quart jars with the bone broth. Leave an inch of headspace at the top.

9. Place clean and sterilized lids and rings on the jars, and place them into a pressure canner. Bone broth cannot be water bath canned; it must be pressure canned.

10. Put the lid on the pressure canner, and bring it to temperature. Process the bone broth at 10 pounds of pressure for 20 minutes if using pint jars, and 25 minutes if using quart jars. Wait up to 24 hours, and check the jars for sealing. A jar is properly sealed if the button on the center of the top of the lid has popped down. You can press down on the button, and if it remains down, it is sealed as well. Let the bone broth rest for 12 hours, then remove the rings, and store in the pantry. If any jars do not seal, you can place them in the fridge and use within seven (7) days.

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