How to Can Broth Safely (EASY Homemade Bone Broth)
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- เผยแพร่เมื่อ 15 ต.ค. 2024
- Learn how to can bone broth at home safely with this easy step-by-step tutorial. Click "SHOW MORE: for links & resources Homemade canned bone broth is a great shelf-stable staple to have on hand for making fast soups, gravies, casseroles, or cooking liquid for beans and rice.
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This is a fast and easy prep for beginners to pressure canning.
Pressure can pints for 20 minutes and quarts for 25 minutes (if using bones ONLY, if adding in vegetables it becomes a combination recipe) at 10 pounds of pressure if you're 1,000 feet or below sea level, if 1,001 feet above sea level use 15 pounds of pressure.
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Home-canned bone broth is one of the most versatile staples you can have on hand. How do you use bone broth?
I made the best beef noodle soup at the beginning of the week!
I used it yesterday when I pressure canned meatballs and in the spaghetti sauce I made. We drink a cup of bone broth every day. Of course, in vegetable soup and in rice ( beef w beef dinhers, chicken with chicken dishes).
We love our bone broth! Great video but I really wanted to comment on the picture! You look so beautiful and so happy. That shirt is a great color for you, and you just look like such a friendly person that it makes me excited to listen and learn!
How do you store it once it has beed opened???
I use it in my gumbo and red beans and also when brining turkeys or chickens for smoking
What i do to save space is to make the broth and then to simmer it down (reducing) it for about 80%. then you will end up with an extremely concentrated thick broth. I can them in small jelly jars. With one small can of the highly concentrated thick broth jelly i can make a big pot of soup.
I come from a immigrant family. The idea of homesteading has always intrigued and fascinated me, but in a fantastical way where I thought I’d never be able to do it / it would be so hard to start all on my own from scratch and no mentors… but this video was so good and detailed that it felt like I was learning from generations before me. You are an absolute angel. I’m far from starting our own honestead, but it is my dream, and I hope to get there.
(commenting from my husband’s account lol)
This was exactly what I was looking for! I have been making my own chicken bone broth for years and usually freeze it or freeze dry it. I've got 10 pints in my All American Canner right now and the process could not have been easier thanks to your clear instructions in this video. This will definitely add to my storage options for broth. Thanks so much!
Chop sticks are great for applying the regulator weight and removing it. No need for mitts or risk of steam burns. Just run them through the holes in the weight.
I’ve read on another broth video . A statement was made to put Saran wrap over the top of your broth as its in fridge cooling down . When cooled it lifts off with the Saran Wrap. Tried this works great.
Just purchased the lids for your recommended website. Definitely a good deal even with shipping. Got a 10% coupon for first time order :) Excited to can my broth. I have always put it in the freezer. Thanks for the great tutorial.
I am in the process of making my 1st bone broth, and then will can it tomorrow afternoon. This video is awesome, y'all are awesome. I'll watch it again tomorrow before canning. I'm very nervous about this process as I've only done jelly, and that was 20+ years ago. I'm old and have a learning disability which complicates my life. But, I'M GONNA DO THIS! Thx for y'all videos.
Blessings, julie
God bless you! Just pure precise instructions. I’m making chicken broth today. It’s my very first time canning. You’re just what I needed. ❤️❤️
Thank you Melissa for sharing all your knowledge. I am right now pressure canning for the first time and bone broth is what I am starting with. My jiggler is just now starting to make noise and I can honestly say....my heart is racing. :) If this works I have apples and stew waiting to be next. Thank you again for sharing. I so enjoy watching and learning from you.
So??? How are you i was wanting to start with broth too lmao
I need a pressure canner. I just have a regular canner. I am so thankful my grandma taught me how to can!❤ Great tutorial on how to can broth!!! 💟
I am so excited to have found your channel! My girls and I are just starting our canning and homesteading journey. I have some beef bone broth slow cooking in our instant pot now.
I am sooo grateful I found your channel I was looking ways to storage broth, thank you Melissa 🤗♥️
I just found a copy of your first book! I had it shipped from Seattle. To my surprise…. It’s a signed copy!!!!!!!!!!
I’ve been canning for about 6 years now. I always use every safe step. I cringe every time I hear someone skipping a step because of ‘inconvenience’. I’ve even heard of someone turning their jars up side down and then waiting for it to ‘pop’. Thank you for this video. I’m anxious for summer to start up again so I can get my canning on
Hello, I just pressure canned bone broth. The seal seems to be good but when I run my finger by the rim there's a little bot of fat/grease from the broth... I'm lifting the rim and the seal seems good. Did I pressure can it correctly? Is it normal to have some broth fat below the rim. The suction is good too. But obviously some fat came out when canning.
Thank you for the links, I have ordered some canning stuff. I canned chicken soup and beef soup had had a lot of broth over and planning to can the broth next. Thank you for the receipt.
I just cooked down 2 rotisserie carcasses into a gallon of good bone broth, it's cooling in the fridge overnight and tomorrow it'll be canned! We use a ton of broth/stock at my house - soups, pot pie, drinking when sick, etc. It's nice to know exactly what's in my homemade stuff!
Thank you, the simplicity of your direction gives me confidence 🥰
God bless 🙏🌹
Thank you so much for all your help! And on a side note, your hair is absolutely beautiful!!!
Thanks a lot Melissa.
I am a newbie and your videos are helping me a lot.
Love from France
Thank you for this video. I tried canning my first batch of broth last night and it was a major fail. I didn't test the weight to make sure there was no pressure leftover, so I'll try that this time!
Thank you for sharing your ideas of caning. Simple & excellent.
Thanks for the quick and easy directions 👊🏻🙏
Wow the store you buy your bulk lids for is a hour from where I live. I’m so glad I’ve found your channel. After this corona virus pandemic is over I would like to buy your book. I have a family of 5 and can never tell how many plants I need. I started seed starting my seeds last winter with heirloom seeds so I can seed save. I want to not rely on grocery store poisoned food. I have been canning for 4 years now and always spend a fortune on lids.
Keep it up. You will continue to learn and your children will too. And they will be healthy for it and appreciate food. As I have said a million times, people are spoiled by the grocery store and are poisoned because of it and are poisoning the planet also. They think their food should be easy and convenient and they end up eating crap when they could have good food if they did what you are doing.
I love leaving the fat in the broth Connor it's solidified after it cools. Then I just take it off when I'm ready to use it IF I don't need it😊 A clean the rims of the jars really well A dry paper towels sprayed with vinegar.
I have that same canner!! Thanks for sharing! This will save me room in my freezer
Yes, I needed to make room in the freezer, I've got a few more round to go over the next few weeks but feels so good to have at least 5 more jars filled on the shelf :) It really is my happy place lol
I actually started pressure canning to be less dependent on the freezer!! Just completed my first batch, 7qts of chix stock/ broth last week!! I'm so stoked about gaining this knowledge at my age. Next up, ground beef!! Thank you MKN for all your work in helping us newbies! 💘😎🤙🤙
Also, when your wiping the top of your jar, it helps you to know if there is any chips, if there is, it won’t seal well.
Only experienced canning as a kid with mom, good memories and starting point but need to learn all the particulars, I did the dumb stuff in the kitchen as a kid. As older adult with modest nascent 'food forest' yard, it always seemed beyond my time constraints but I'm getting there. :D Great stuff.
I dehydrate but most dried fruit doesn't get to winter bc I have a weakness for it and devour a quart in an evening if I get started. HA!
Very informative thank you so much
Just found you. I am still a newbie canner...I have done a lot more this year...I just canned (2 canning jobs) 22 pints of homemade chicken bone broth (used both chicken and rabbit bones). I have two large cookie sheets in oven right now roasting deer/venison bones...will be putting in my roaster oven to make deer bone broth. I can use just like beef broth for soups and stews...We home raised some pigs and I also have pork bones that I will be also roasting and making bone broth - we raised our own, so not using pork bones from an unknown source. Only thing I haven't tried yet...making and canning whole meals...or meat..haven't canned meat yet.
Funny I should see this video as I'm doing this now as well. Have 20 pints done, on another 10 now. Lol...have to laugh cause I had to send my husband to the store earlier for more lids...I'll check out the link on the lids.
Such a fabulous video glad I found you, its nice to know the old school stuff my grandmother did is still as prevalent today. My Grandparents had a farm. Their kitchen had a wood stove, they had a great big pantry full of lovely things she could whip up in an instant.
I made a few batches but never worried about getting the fat out.. I’ve never had a problem with sealing. But it is a good idea..
Hi Melissa! How long was the processing time for broth?
Thank you!! This was so helpful!!!
Really needed this today! Thanks
If I boil a chicken, can I can the broth from that? I know I can make bone broth (stock) but I was hoping to can the broth the chicken makes after the chicken boils. Thank you.
Great video Melissa, thank you for sharing your knowledge! Can this be done in an instant pot?
You can make the broth in the Instant pot but you CAN'T can in it in the Instant pot. Electric pressure cookers don't maintain steady pressure to safely pressure can with.
Great looking broth God Bless
I love your canning video!! You were so helpful.
Stocks are a staple in my household! I dont have a pressure cooker since I'm deathly afraid of them and my boyfriend is retired Army. I have been looking into canning and begun that journey for a healthier life style. Is going to a butcher the best option to buy the meat portion for broths?
I've taken an interest in canning after my daughter made (and canned) some fresh applesauce last fall with the help of our friends in central WA. Is it very common to have a jar break even when you're taking precautions? I have a large storage area in a consistently cool area of my basement so want to get spun up on canning and have my daughter know how to do it to in an effort to be prepared for SHTF scenarios.
What kind of pressure canner and what size would you recommend? I generally would want space for maybe 5-7 quarts of broth at a time
Buying lids in bulk!! What a brilliant idea! I will definitely be doing that this year.
We use "tattler" reusable lids and seals. We've had them for 11 years. Some have been used 8 times. They are wonderful.
Hello - thank you for all of the helpful information you have on your channel. Does your home canning course have a video for / cover how to pressure can different kinds of dried beans, and other recipes with beans? Thanks!
Hi @Jennifer Dorman yes, I share how to safely can dried beans and can homemade pork and beans with molasses.
You're so inspirational! Very organized, satisfying videos! I wish I could spend a week with you getting hands on training
I am new to your channel. I would love to see how to make good broth. Thanks!
This was really good! ty❤
It might be a silly question, when you say shelf stable, I assume a dark, not too warm place. Is this correct? And how long does this last? Is it like 6 months, a year, a decade?
This is the first I've seen about canning
Have you ever used the Tattler reusable lids? I like them.
Hey Melissa!
Thanks for the great video.
Really appreciate the tip about bulk buying lids. Great idea. Can you please post a link for the site where you bulk buy your lids?
Thanks again for the great advice!
God almighty dude its in the video description. Did any of you even watch the video at all?
I never skimmed the fat, and my jars always came unsealed. Thank you for solving that mistery for me¡
WOW, never knew you could do that. So how long is it good for and can you just keep it in a regular pantry?
The broth will be shelf stable (meaning you can store it in a cool, dark space, such as a pantry cupboard or a space in your cellar/basement) and I have had mine last up to 1 year and now Ball is selling canning lids that are good for 18 months. Your best bet is to just follow a trusted/tested recipe and the storage recommendations that come with the recipe. I use the Ball's Complete Book of Canning and have had absolutely no problems in 25 years of canning.
Great tips on checking weight before taking it off, thanks
Real interesting video learned a lot. I am curious I don’t know if you would know I have a chambered vac sealer and I have used some canning jars in it to seal certain things like my beef tallow I’m now planning to make my own stock I am curious instead of using a steamed canner could I use my chamber vac sealer instead ?
Great video. I have a new, All American Canner just waiting to be used. My question: For years I have frozen my chix/beef broth in qt freezer ziplocs. Of course, the fat is included, which I feel adds to to the flavor and nutrition of my soups. But in pressure canning, since the fat is understandably removed to ensure the seal, the soup would not be as flavorable? That is the reason I have not gotten into canning broth. I'd love to hear comments from those who have experience with this. Thank you!
Our new farmhouse has a glass stove top. 😕 From what I understand it’s not good to pressure can using it. Is that correct? I’ve been freezing all our bone broth this past year we have lived here.
Hi @Rachel Johnsen it depends! There are a few pressure canners that state they can be used on a glass top and several members inside my canning course use them on theirs. You can't use the large All American Canner I have, but I've got a post here that shares the model for glass tops. melissaknorris.com/how-to-choose-the-best-pressure-canner/
Super helpful post! Thank you.
25$ for an electric element or « hot plate »... check the camping supply section in hardware store
Is this the same for regular broth like chicken broth? Can't wait to get a pressure canner so we can can our broth! I've just been freezing it because we don't have one yet.
I've also been freezing my apple butter because I couldn't find any source that said it was for sure ok to water-bath can it, especially the way I make it with no sugar, but applesauce can be canned without sugar... Do you know if apple butter can? Also I was wondering why it can be water bathed when it is so thick, I was under the impression that thick things would have to be pressure canned, any idea?
Always looking forward to a new video of yours! Glad you started doing them but I love the podcast still too 😊
Hey there, yes, same procedure for chicken broth. Apple butter may be water bath canned because it's acidic, foods that are 4.6 pH level or lower can be water bath canned because botulism spores don't survive in acidic environments. Pressure canning is for non-acidic but you can't can everything even with a pressure canner, pumpkin butter because it isn't acidic can not safely be pressure canned at home for example.
How long do you can bone broth? Is all broth canned for the same amount of time? I would also like to can shrimp or seafood stock. I plan to use quart jars.
My batches of bone broth are very gelatinous. They are solid once refrigerated. Are these still okay to can once the fat has been removed?
Yes because it turns back to liquid when heated and you'll boil it before putting in jars and canning
Yes, and gelatinous means it's extra good! Collagen and other good things from the bones are what make the broth jelly-like when cold, and it'll liquefy when you boil before canning so no worries about density.
I'm new to the kitchen:-) How long did you cool the broth before refrigeration?
Do you ever can jars of water when you have extra space in the canner? It’s a great way to have safe sterile water for emergencies.
I do sometimes but I'm saving my lids for food stores currently until I see how the stock and supplies go with the coronavirus issues.
I did this back in the 70's and my children laughed at me, but ONLY UNTIL we had an emergency and needed safe water!
@Melissa Peltier great idea for water only
It is necessary to use a pressure cooker for bone broth? Can I use a regular canning/boil method?
Hi Melissa, Thank you for your video. What is the shelf life for canned bone broth. Do you add any natural preservatives? Thanks
Are you wiping down jars with vinegar to clean the fat off?
When you were wiping the rims of the jar, you didn't say what you are doing differently than any other time. Or did I miss something? I'm paranoid about canning stuff with fat so genuine question. ;)
You wipe the rim with vinegar. For my electric range, in the beginning it's on the 7 (medium high) then I usually turn it down to the 6, just a smidge over medium. Have you went through my free canning series here melissaknorris.com/pressurecanning
@@MelissaKNorris I have not but I am definitely going to check it out now that I know it's available. :-P Thank you so much for the link and the feedback! I'm getting ready to can a batch of chicken bone broth this weekend so I bet it will be helpful!
Hi Melissa I love your channel...Iv'e just finished making a batch of bone broth over the weekend...I did refrigirate it and removed the fatty layer to cook eggs etc...my broth has that jelly like consistency due to the collagen in the bones....do I need to bring it to the boil and obviously can it but unfortunately I do not have a pressure cooker so what do I do in this case? Also where do I keep it ince bottled? In the fridge or on the shelve?
It has to be pressure canned or put in freezer. It will keep in the fridge for only a short while
Thank you very much!
I dont have a pressure canner can I do something like this in a water bath canner? Is a water bath canner any different then an 15 qt pot with lid?
Are u suppose to wash the lids and rings bf putting on jars?
Big question: I finish chicken bone, meat on bones + veggies that was finish to simmer yesterday 04:00 pm. I put it in fridge all evening, night and now it's 05:00 pm (so 24 hours in fridge) and coming back from appointments, I am so painful so can I do the canning tomorrow morning so it will make almost 2 days in a fridge that is not open/close each minute!! Can I wait for tomorrow??
Totally fine to do
Should the water cover the jars in the canner? I tried to pay attention but couldn’t really see the water level when you put the jars in.
I was wondering if I am making chicken bone broth should I still put it in the fridge overnight since it doesn't have as much fat as beef bone broth?
Water spiket coming out on the stove?! Brilliant!!!!
I made meat stock with herbs, but strained everything out except for the broth. Is it ok to can it following these instructions? Or does it have to be bone broth rather than meat stock?
Is there a budget friendly pressure canner you are aware of? I have a stove top pressure cooker but it doesn’t have a gauge piece to it, it only has the steam release. It was a cheap $40 cooker. We use it weekly but I need a canner.
Hello and thank you for this video! I have a question, can I preserve broth without a pressure canner, but just by boiling the jars for one hour in a regular pot? Pressure canners are impossible to find in my country.
Botulism wouldn't be a problem because broth will always be boiled again before consuming it.
Broth should only be pressure canned, water bath isn't sufficient to kill all the bacteria. If you don't have a pressure canner then freezing it is your best bet
Try Amazon or eBay,Or Craig's list.Water bathing Broth is A "NO NO"
What is the shelf life after pressure canning?
I love bone broth! Melissa, what is your backsplash made of?
@Marijo Varney it's tin.
@Marijo, search stamped tin tiles or tin ceilings. That"old way" is trending again!
Thank you. ❤
I love bone broth!
What size is your canner? And what brand?
Hi dear I don't have pressure pot what should I use thank you
How long does it take for the weight to begin jiggling?
Is this the same recipe for chicken stock? Or is it different
I bet the bulk came in handy this past year.
I clicked on your link for the pressure canner. Is $300 a normal price for it or is that inflated because of current demand?
Normal for All American on the double stack size, I think I paid $279 about 5 years ago
Wait? When I’m done making broth can’t I just pour it in a Masson jar & let cool down to store in fridge or freezer? Will this be safe as well?
Why does those Masson jars have to be in that boiling pot?
I’m trying to learn myself.
She is pressure canning these to be shelf-safe, meaning storing in her pantry. If you’re making broth and storing in the fridge or freezer, you don’t need to pressure can them for it to be safe because of the cooler temp.
@@rachelcrawford6176 If you can them, how do you know when they go bad?
@@stevesilverstone4385 Buldging lids, the seal is no longer intact, or any sound that indicates there was pressure building up in the jar when you open it. I would also, of course, trust your sense of smell. Your nose should tell you if something is wrong.
@@rachelcrawford6176 Thanks.
Please send me the link for the bulk lids and rings
Can you can broth in a regular pot like tomatoes?
No, pressure canning only
Thank you for responding
Does it matter how you’ve made your broth? I made a huge batch yesterday with probably 8 cups of veggie scraps along with a ton of beef bone, avc and salt. Now I’m looking for processing times and the beef broth I’m looking at in the Ball book has very few veggies. Is my broth not safe to can?
You would can it to the vegetable broth time (which is longer) or to the soup time
I've noticed that you don't appear to use reusable canning lids. Have I just not seen enough of your video's? Did you have a bad experience with them? Really appreciate your video's and your time. Thank you! :)
Search “tattler lids” on her blog. She uses them but in smaller quantity. But she gives a review on there and all that.
Where is the link to the canning lids in bulk? I cannot find it. Thanks.
What happens if I messed on the time and pressure canned my bone broth for 90 minutes…is the broth still good
Yes, it's fine
Thank you so much for your quick response. I’m going to do some more tomorrow but with the right time
You mentioned about rendering out beef broth if using it for soup, etc. Do you render beef broth the same way you do lard? Thanks in advance
Yes, same process 😊
@@MelissaKNorris Thank you
When I made my broth I cooked the chicken carcasses with vegetables then strained them out so the flavor was there but not the produce itself. Does this change the pressure and time of canning for my broth?
No, that's how I make my broth.
@@MelissaKNorris ok thanks 😊
Can your pressure cooker hold 1/2 gallon jars?
Does anyone know? Are her bulk canning lids Ball brand? They have red rubber.
When I click the link and look now… they have a brand called superb printed on the lids and they have a blue sealing rubber.
How long to do can it if using veggies also?
Do you leave it at med heat or turn it up once jars are inside?
You need to increase heat to get it up to pressure