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How to Can Bone Broth

Rich bone broth simmered for hours, then pressure canned.

The Short Answer

Bone broth must be pressure canned. Process pints for 20 minutes and quarts for 25 minutes at 10 PSI.

Canning Method at a Glance

⚙️ Pressure Canner
Pints: 20 min | Quarts: 25 min
10 PSI (weighted) / 11 PSI (dial)

Source: USDA NCHFP | Last verified: March 30, 2026

Pressure Canning Bone Broth

Strain, skim fat, reheat to boiling before canning.

Headspace: 1 inch

Step-by-Step: Canning Bone Broth

  1. Roast bones at 400 degrees F for 30-45 minutes.
  2. Simmer with water and vinegar 12-24 hours.
  3. Strain, chill overnight, remove fat.
  4. Reheat to boiling. Ladle into hot jars.
  5. Leave 1-inch headspace. Wipe rims, apply lids.
The Professor
The Professor says:

Roasting bones before simmering is the secret. Raw bones make fine broth; roasted bones make magnificent broth. Thirty minutes at 400 degrees F.

Safety Notes

Important: Low-acid; must be pressure canned. Skim all fat.

The Bottom Line

Bone Broth must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.

Frequently Asked Questions

Yes. Both use 20 minutes for pints, 25 minutes for quarts at 10 PSI.