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Pressure Canning Broth from Roasted Bones Recipe

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4.2 from 9 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 24 hours
  • Category: Broth & Stocks
  • Method: Pressure Canning
  • Cuisine: American

Find it online: https://monicarecipes.com/pressure-canning-broth-from-roasted-bones-recipe/