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.

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!