Pressure Canning Bone Broth?

Hi Angi!
Bone Broth is something we make in excess.
We feel its valuable, but its also filling up our freezers.
Can it be pressure canned?

Oh I hope so, since I did it this fall and have been eating and using it all winter! I had just the same issue with space, so I pressure canned it and it is GREAT to have on-hand and not even have to thaw!

William Bronson wrote:Hi Angi!
Bone Broth is something we make in excess.
We feel its valuable, but its also filling up our freezers.
Can it be pressure canned?

Yep, it sure can. It needs to be strained and most people will put it in the refrigerator for a few hours so they can skim off the fat. It's a good thing to do since sometimes the fat with keep the lids from sealing. That being said, I don't always do it. Then bring it back to a boil and boil for 5 minutes. Fill the prepared jars, wipe the rims, and put the lids and bands on. Place into the prepared pressure canner and process for 20minutes at 10psi adjusting for altitude if necessary.

Angi Schneider wrote:Yep, it sure can. It needs to be strained and most people will put it in the refrigerator for a few hours so they can skim off the fat. It's a good thing to do since sometimes the fat with keep the lids from sealing. That being said, I don't always do it. Then bring it back to a boil and boil for 5 minutes. Fill the prepared jars, wipe the rims, and put the lids and bands on. Place into the prepared pressure canner and process for 20minutes at 10psi adjusting for altitude if necessary.

Excellent news!  Clearly you have experience with what you describe.  I also find it inconvenient sometimes to fill my freezer with homemade bone broth, which I make in rather large batches.  I don't currently own a pressure canner, but it wouldn't be a bad investment.  Storing my bone broth on the shelf would be a good use of it, if I acquire one.

One question...  You said that first it must be strained.  Why?  Is this important, or just preference?

Matthew Nistico wrote:

One question...  You said that first it must be strained.  Why?  Is this important, or just preference?

All the solids need to be strained or you'll need to process according to the solids - so if you have beef broth with pieces of meat, it needs to be processed for 75 minutes for pints and 90 minutes for quarts instead of just 20 minutes for pints and 25 minutes for quarts.