If you have ever wanted to craft a deeply nutritious, rich, and versatile broth that you can preserve for months, you will absolutely love this Pressure Canning Broth from Roasted Bones Recipe. This method takes the humble roasted bones, which are often overlooked, and transforms them into a golden elixir packed with flavor and wholesome goodness. By slow simmering the bones and then pressure canning the broth, you get a shelf-stable stock perfect for soups, stews, sauces, and sipping straight from the cup. I promise, once you try this Pressure Canning Broth from Roasted Bones Recipe, you’ll never want to use store-bought broth again.
Ingredients You’ll Need
The beauty of this recipe is how effortlessly simple the ingredients are, yet how they come together to create such a complex and rich broth. Each component plays a crucial role: bones provide gelatin and depth, vegetables add subtle sweetness and color, and seasoning enhances every savory note.
- Roasted bones: Use bones from chicken, duck, or beef to pack in collagen and flavor—roasting intensifies the taste.
- Raw vegetables (optional, 1–2 cups): Carrots, onions, and celery work wonders to add subtle aromatic notes and natural sweetness.
- Water: To cover bones and veggies, water extracts all the richness during the long simmer.
- Salt and pepper: A simple seasoning to enhance the broth’s natural flavors, added during roasting or cooking.
- Oil: For roasting bones, a touch helps develop a caramelized crust on the bones for richer broth.
How to Make Pressure Canning Broth from Roasted Bones Recipe
Step 1: Roast the Bones
Begin by gathering roasted bones which can come from meals past or roasting raw bones yourself. Place raw bones on a baking sheet, drizzle lightly with oil, sprinkle your favorite seasoning like salt and pepper, and roast in a 425°F oven until deeply browned, about 30 minutes. This step unlocks caramelized, savory flavors that are the foundation of a superior broth.
Step 2: Simmer the Broth
Transfer your roasted bones into a large stockpot or slow cooker. For an added boost of flavor and nutrition, toss in 1 to 2 cups of raw vegetables such as carrots, onions, and celery. Fill the pot with water, leaving about 3 inches of space at the top. Bring to a low boil, then reduce heat and simmer gently for 12 to 48 hours, covered, to draw out all the goodness and develop a silky, gelatinous broth.
Step 3: Strain and Prepare for Canning
Once your broth is richly flavored and collagen-packed, use tongs or a slotted spoon to remove bones and vegetables. Strain the broth through a fine mesh for a clear, clean liquid. Meanwhile, wash your canning jars, lids, and rings thoroughly to ensure a flawless seal, and prepare your pressure canner according to the manufacturer’s instructions.
Step 4: Fill and Seal Jars
Ladle the hot broth carefully into hot jars, leaving a 1-inch headspace for expansion. Wipe rims to remove any drips as this is key for a tight seal. Place lids securely and screw bands on finger-tight. Load the jars into the pressure canner filled with enough water to prevent floating, then seal and prepare for pressurizing.
Step 5: Pressure Can the Broth
Vent steam from the canner for 10 minutes to purge air, then seal the vent with the weight or petcock. Bring to 10 to 15 pounds of pressure, depending on your altitude and canner type, and process pint jars for 20 minutes or quart jars for 25 minutes. After processing, allow the canner to cool completely before opening to keep the broth safe and shelf-stable.
How to Serve Pressure Canning Broth from Roasted Bones Recipe
Garnishes
When ready to enjoy, a sprinkle of fresh herbs such as parsley or thyme adds a burst of freshness. A few freshly cracked black peppercorns or a dash of lemon juice can really brighten the deep flavors and make your broth feel like a feast for your senses.
Side Dishes
This broth pairs beautifully with crusty artisan bread or a warm bowl of rice. It also complements hearty stews and noodles, making it a nourishing companion to a simple grilled sandwich or a light salad for a balanced meal.
Creative Ways to Present
Try freezing the broth into ice cubes for quick flavor bursts in sauces and sautés. Use it as a base for homemade gravies or risottos, or simply serve it in elegant mugs with a sprinkle of chili flakes for a soothing, healthful sip during chilly evenings.
Make Ahead and Storage
Storing Leftovers
If you have any broth left after canning or using some early, store it in airtight containers in the refrigerator for up to 5 days. This makes it easy to grab and go without needing to open a new jar.
Freezing
Pressure canning extends your broth’s life for months, but freezing is another option if you want to portion it out differently. Pour broth into freezer-safe containers and freeze for up to 6 months to maintain freshness and flavor.
Reheating
When reheating your broth, do so gently over medium-low heat to preserve texture and taste. Avoid rapid boiling once reheated, as slow warming keeps the gelatin and nutrients intact, delivering that comforting experience every time.
FAQs
What types of bones are best for the broth?
Chicken, duck, beef, and even pork bones all work beautifully. Roasting them beforehand intensifies the flavor, so choose bones that have a good amount of marrow and connective tissue for the richest broth.
Is it necessary to roast the bones before making broth?
Roasting is highly recommended because it caramelizes the bones, adding depth and complexity to the broth. While you can make broth with raw bones, roasted bones yield a richer color and taste.
How long can I store the canned broth?
When properly pressure canned and stored in a cool, dry place, your broth can last up to one year. Always check the seal and the broth’s appearance before use.
Can vegetables be added during the roasting step?
You can add vegetables while roasting bones to deepen flavor, but most people prefer adding fresh vegetables to the simmering broth to extract maximum taste without burning delicate veggies.
What should I do if a jar doesn’t seal properly?
If a jar’s lid doesn’t seal and flexes when pressed, refrigerate that broth and use it within the week. You can also reprocess the jar within 24 hours, but it must be done carefully to ensure food safety.
Final Thoughts
There is something truly rewarding about creating your own rich, nourishing broth and preserving it with confidence. This Pressure Canning Broth from Roasted Bones Recipe not only gives you a delicious and versatile base for countless meals but also instills a sense of culinary pride. I encourage you to gather your bones, start simmering, and enjoy the comforting warmth of homemade broth whenever you desire. Trust me, your kitchen (and your soul) will thank you.
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Pressure Canning Broth from Roasted Bones Recipe
This detailed recipe guides you through making and pressure canning a rich, gelatinous bone broth using roasted bones from chicken, duck, or beef. With options for stovetop or slow cooker preparation, it ensures maximum flavor extraction and a long shelf life through proper canning techniques.
- Total Time: 24 hours 20 minutes
- Yield: 28 servings (approximately 7 quarts of broth)
Ingredients
Ingredients
- Roasted bones to fill an 8-quart stockpot (from chicken, duck, or beef)
- 1 – 2 cups raw vegetables (optional; carrots, celery, onion recommended)
- Water, enough to fill stockpot within 3 inches of the top
- Salt and pepper to taste (optional, used during roasting bones)
- Oil for roasting bones (optional; about 1-2 tablespoons)
Instructions
- Prepare Roasted Bones: Use leftover roasted bones from cooked poultry or beef, or roast raw bones by placing them on a baking sheet, drizzling with oil, and seasoning with salt and pepper. Roast in a preheated 425°F (220°C) oven for about 30 minutes until well browned for maximum flavor.
- Make the Broth (Stovetop): Place the roasted bones and optional raw vegetables into an 8-quart stockpot. Fill the pot with water, leaving about 3 inches from the top. Bring to a low boil, then reduce heat and simmer with the lid on for 12 to 48 hours to extract full flavor and gelatin.
- Make the Broth (Slow Cooker/Instant Pot): Place roasted bones and vegetables in the slow cooker or Instant Pot. Cover with water and cook on low heat for 24 to 48 hours. This method allows unattended slow cooking to develop a rich, gelatinous broth.
- Remove Bones and Vegetables: After the cooking time has elapsed, use tongs or a slotted spoon to remove the bones and vegetables from the broth thoroughly.
- Prepare Jars for Canning: Wash canning jars in hot soapy water, inspecting rims for nicks or imperfections. Wash lids and rings as well, following manufacturer instructions if non-standard lids are used.
- Fill Pressure Canner: Fill the pressure canner according to manufacturer’s directions with water, enough to prevent jar floating during processing. Begin heating canner as the broth nears readiness.
- Fill Jars with Broth: Ladle the hot broth through a fine strainer into the hot jars, leaving a 1-inch headspace. Wipe rims clean to ensure a proper seal, then place lids and screw on bands finger-tight.
- Load Jars into Canner: Use a jar lifter to place jars carefully into the pressure canner. Lock lid in place securely and increase heat to high.
- Vent the Canner: Allow steam to vent through the vent pipe in a steady stream for 10 minutes. Replace weight on vent pipe (15 pounds) or close petcock to begin pressurizing the canner.
- Reach and Maintain Pressure: For dial-gauge canners, bring pressure to 11 pounds; for weighted gauge canners, maintain 10 pounds as indicated by steady rocking. Adjust heat to keep pressure steady without fluctuation.
- Process Jars: Once required pressure is reached, start timing. Process pint jars for 20 minutes, quart jars for 25 minutes at elevations below 1,000 feet. Adjust processing time for altitude as needed.
- Cool and Remove Jars: Turn off heat and allow pressure canner to depressurize naturally until the gauge reads zero (dial gauge) or until cool to touch (weighted gauge). Remove the weight or open petcock, then open lid carefully.
- Check Seals and Store: Use jar lifter to remove jars, placing them on a towel-covered surface. Let cool undisturbed for 12 to 24 hours. Confirm lids have sealed firmly; lids should not flex or pop. Store properly sealed jars in a cool, dry place for up to one year. Refrigerate unsealed jars and use quickly.
Notes
- Freezing bones until you have enough to fill the stockpot helps in batch preparation.
- Roasting bones enhances the flavor and color of the broth.
- Use a fine mesh strainer to clarify the broth before canning.
- Adjust processing times based on your altitude; consult specific altitude canning charts for safety.
- If using an Instant Pot, select the slow cook function rather than pressure cook for extended cooking times.
- Discard any jars that do not seal properly after cooling; do not store at room temperature.
- Prep Time: 20 minutes
- Cook Time: 24 hours
- Category: Broth & Stocks
- Method: Pressure Canning
- Cuisine: American
