Pressure Canning Bone Broth (Chicken, Beef, or Turkey)
Pressure canning bone broth takes your delicious chicken broth, beef broth, or turkey broth and turns it into a convenient, shelf stable food.

Supplies for Pressure Canning Bone Broth

- Bone broth for canning.
- Canning jars – we prefer to use quart size canning jars for the size of our family, but you can certainly use pint jars with adjusted (shorter) canning time.
- Canning funnel – to fill your jars.
- Jar lifter – to handle the hot jars after canning.
- Pressure canner – mine is a Presto brand, dial gauge canner.
- Canning lids (gaskets and rings).
- Clean dish rag and distilled white vinegar (for wiping the rim of the jar).
How to Pressure Can Bone Broth
This recipe instruction section is going to be laughably short and simple, but that just goes to show that this is one of the easiest canning projects out there!
I’m a big fan of raw pack canning recipes because I don’t have to juggle jars as they preheat in the canner, trying to match hot broth to hot water in my hot canner, and doing that all with my bare hands!
Instead, I opt for working with cool or room temperature ingredients, jars, canner, and water.
Prepare your Jars
Choose the jars you plan on using and make sure they are clean and free of any glass chips or cracks that could disrupt the canning process or affect your seal. .
Fill your quart or pint jars with cold or room temperature homemade broth of your choosing (turkey, chicken, pork, beef, etc) leaving 1-inch headspace at the top.

Once filled, dampen the corner of a clean dish rag with white distilled vinegar and wipe the rim of the jar. This will remove any fatty residue or debris that might disrupt the seal on your jars.


After you’ve filled and cleaned the rim of the jar, add the flat lid and tighten the band to fingertip tightness.
You don’t want to tighten with your wrist or arm, because a lid that is too tight won’t allow the air to escape from within that creates the tight seal.

Prepare your Canner
Put 2 inches of water into your canner and place onto the stove. Don’t turn on the stove at this point.
Double check your lid and make sure all seals and gauges appear in good working order.
Place jars in the water.

Process the Jars
Tighten the pressure canner lid without the weight first.
Turn the burner on to medium heat to medium-high heat, and allow the pressure canner to heat up. As the canner heats, the pressure will build and lift the vent.
Vent for 10 minutes then add the weight.
Bring up to 10 pounds pressure, or the correct pressure for your altitude, and adjust the heat to maintain pressure. You can check your manufacturer’s instructions for information on altitude/pressure requirements and recommendations.
Process quart jars for 25 minutes.
Process pint jars for 20 minutes.
After the time is up, turn off the stove, but leave the canner on the burner.
Once the vent has dropped, wait an additional 10 minutes before opening the canner.
Allow the jars to sit for 5-10 more minutes after removing the lid.
Using a jar lifter, move the jars of bone broth to a folded dish towel or drying mat to protect your counters from the heat, and protect the jars from the cooler counter top.
Storing Canned Bone Broth
After canning your homemade broth, remove the bands and wipe the jars thoroughly.
It is important to store home canned goods without the bands so that if a seal comes open, the band doesn’t hide it or create a false seal.

Label the lids clearly so that you know what you are grabbing for your next meal. I usually just put the type of broth and the year I canned it to make sure I rotate through my jars appropriately.
Jars of pressure canned foods can last for a long time, up to two years, on the shelf for best quality. However, can technically last indefinitely, if the jar and seal are intact.
To ensure best long-term storage, choose a cool, dark place for storing your jars.
If you happened to have a seal failure right out of the canner, don’t panic! As long as there isn’t broken glass involved, you can store it in the fridge for later use, within a week, like any other freshly cooked leftovers.
Why Learn Pressure Canning with Bone Broth?
Leftover beef bones, chicken carcasses, or turkey bones from your meals are yet another ingredient that might be hiding in your kitchen. Just because you’ve used all the meat, doesn’t mean the bones are destined for the garbage can!
The meat on the bones, cartilage in the joints, and bone marrow, impart beneficial vitamins and minerals when turned into delicious bone broth.
Next time you make a recipe that calls for broth, you have your very own homemade batch waiting for you on the shelf; made from bones you might’ve thrown out in the past, no less! Its a good option to eliminate food waste in your kitchen.
Another bonus is that homemade broth broth can be customized to any number of flavor profiles, or can be left plain for versatility. The salt content, types of bones you use like chicken, pork, beef, or turkey can be hand selected, and the veggies or herbs.
In addition to just how easy this recipe is to make, pressure canning your own broth also turns it into a shelf stable, ultra-convenient product right at home. Plus, storing it on your pantry shelves saves valuable freezer space.
To simplify it, pressure canning bone broth saves hard earned money on your food budget, saves you time in the kitchen, and and is a great way to gain control over ingredients in your food!
Can I Water Bath Can Bone Broth?
In short, no.
Broth is a low-acid food that requires the use of a pressure canner (not to be confused with a pressure cooker) to safely preserve the food. You can’t use a water bath canner to achieve the proper temperatures. By using the appropriate recommended pounds of pressure, the food is cooked above the temperatures of boiling to prevent the risk of botulism in low acid foods.
I have a post about the differences between Water Bath Canning vs Pressure Canning if you want to learn more about that!
For more information on food safety and processes, you can check out the Ball Blue Book, or the Ball Canning Book for more information.
The National Center for Home Food Preservation is another valuable resource.
You can also look at your canner’s manufacturer’s instructions for helpful recipes and processing information.
Uses for Pressure Canned Bone Broth
Easy One Pot Turkey Chili and Biscuits
Easy Homemade 3 Ingredient Gravy
Classic Green Bean Casserole from Scratch
Herb Butter Roasted Turkey Breast
Old Fashioned Chicken Noodle Soup from Scratch

Pressure Canning Bone Broth (Chicken, Beef, or Turkey)
Ingredients
- Bone broth of your choosing chicken, beef, turkey, pork, etc
Instructions
Prepare and Fill the Jars
- Fill the jars with the bone broth of your choosing (beef broth, turkey broth, chicken broth, etc)
- Leave 1 inch head space
- Wipe the rims of the jar with a clean dish towel or paper towel that is damp with white vinegar.
- Place the gasket lid on the center of the jar before putting on the ring.
- Tighten the ring to finger tip tightness.
Process the Jars
- Add two inches of water to the canner before adding the jars.
- Tighten the lid without the weight first.
- Turn the burner on to medium heat to medium-high heat, and allow the pressure canner to heat up. As the canner heats, the pressure will build and lift the vent.
- Vent for 10 minutes then add the weight.
- Bring up to 10 pounds pressure, or the correct pressure for your altitude, and adjust the heat to maintain pressure.
- Check your manufacturer's instructions for the correct pressure requirements for your altitude.
- The processing time for quart jars is 25 minutes. (The processing time for pint jars is 20 minutes.)
- After the time is up, turn off the stove, but leave the canner on the burner.
- Once the vent has dropped, wait an additional 10 minutes before opening the canner.
- Allow the jars to sit for 5-10 more minutes after removing the lid.
- Using a jar lifter, move the jars of pressure canned bone broth to a folded dish towel or drying mat to protect your counters from the heat, and protect the jars from the cold.
- Serve & enjoy!