How Long Should You Pressure Can Bone Broth for Safe Storage?

AvatarByJacqueline Johnson Food Storage & Preservation

Pressure canning bone broth is an excellent way to preserve this nutrient-rich, flavorful staple for long-term storage. Whether you make broth from beef, chicken, or other bones, knowing the proper canning time is crucial to ensure safety and maintain the broth’s quality. As more home cooks embrace pressure canning, understanding the basics of timing and technique becomes essential to enjoy homemade bone broth year-round without worry.

Canning bone broth involves more than just filling jars and sealing them; it requires careful attention to the pressure canner’s settings and processing time to eliminate harmful bacteria and spores. The unique composition of bone broth, including its density and fat content, influences how long it should be processed under pressure. Getting this timing right ensures that your broth remains safe to consume and retains its rich flavor and nutritional benefits.

In the following sections, we will explore the factors that affect pressure canning times for bone broth, common guidelines to follow, and tips to achieve the best results. Whether you’re a seasoned canner or new to the process, understanding how long to pressure can bone broth will empower you to preserve your homemade broth confidently and safely.

Recommended Pressure Canning Times for Bone Broth

When pressure canning bone broth, the duration depends primarily on the size of the jars and the type of pressure canner used. Bone broth contains animal proteins and fats, which require sufficient heat and time to ensure all potential pathogens, including Clostridium botulinum spores, are destroyed. The pressure and time must be carefully calibrated to achieve a safe, shelf-stable product.

For safe processing, most guidelines recommend processing bone broth at 10 to 15 pounds of pressure (psi) depending on your altitude and pressure canner type. The typical pressure canning times for bone broth are as follows:

  • Pints: 20 to 25 minutes
  • Quarts: 25 to 30 minutes

The higher pressure setting (15 psi) is generally used at altitudes below 1,000 feet, while 10 psi is used at higher altitudes, although specific altitude adjustments should be confirmed with your canner’s manual or local extension office.

Jar Size Pressure (psi) Processing Time (minutes) Recommended Altitude
Pint (16 oz) 10 25 Above 1,000 ft
Pint (16 oz) 15 20 Below 1,000 ft
Quart (32 oz) 10 30 Above 1,000 ft
Quart (32 oz) 15 25 Below 1,000 ft

It is critical to use tested and trusted recipes from reputable sources such as the National Center for Home Food Preservation or your local extension office to determine exact times and pressures.

Factors Affecting Pressure Canning Time for Bone Broth

Several factors influence the appropriate pressure canning time for bone broth. Understanding these variables ensures that the broth is safely processed without compromising quality.

  • Altitude: Higher altitudes reduce atmospheric pressure, requiring adjustments to pressure or time to reach the necessary temperature for sterilization. Typically, for every 1,000 feet above sea level, processing pressure needs to be increased or time extended.
  • Jar Size: Larger jars require longer processing times because heat takes longer to penetrate the center of the contents. Pints generally need less time than quarts.
  • Bone Broth Composition: Broth made with higher fat content or denser solids may require slightly longer processing to ensure even heat distribution. Skimming excess fat before canning can improve safety and quality.
  • Pressure Canner Type: Dial-gauge canners and weighted-gauge canners operate differently. Dial-gauge models allow more precise pressure control, while weighted-gauge models rely on weights that jiggle or rock to maintain pressure. Always follow manufacturer instructions regarding pressure adjustments.
  • Fill Level: Proper headspace and jar filling are crucial. Overfilling can prevent adequate heat circulation, while underfilling wastes storage space and may affect sterilization.

Best Practices for Pressure Canning Bone Broth

Adhering to best practices ensures both safety and quality when pressure canning bone broth:

  • Use only tested recipes designed for pressure canning. Do not substitute boiling water bath methods for bone broth.
  • Prepare bone broth by simmering bones and vegetables thoroughly before canning. Strain solids out to avoid clogging jars and uneven heat penetration.
  • Leave 1-inch headspace in jars to allow for expansion during processing.
  • Wipe jar rims clean before sealing to ensure a proper vacuum seal.
  • Use new lids and inspect jars for chips or cracks.
  • Allow the pressure canner to vent steam for 10 minutes before starting the timing to remove air pockets.
  • Once processing time is complete, let the pressure drop naturally before opening the canner to avoid liquid spurting or jar breakage.
  • After cooling, check seals and store jars in a cool, dark place.

Following these guidelines will help produce safe, high-quality bone broth that retains its flavor and nutritional benefits through long-term storage.

Recommended Pressure Canning Time for Bone Broth

When pressure canning bone broth, the primary goal is to ensure the product is safe for long-term storage by effectively eliminating harmful bacteria, including Clostridium botulinum spores. The processing time depends on the size of the jars and the altitude of the canning location.

Jar Size Pressure (psi) Processing Time Altitude Adjustment
1 pint (16 oz) 10 psi (under 1,000 ft) 20 minutes Add 5 psi for 1,000–6,000 ft, 10 psi for >6,000 ft
1 quart (32 oz) 10 psi (under 1,000 ft) 25 minutes Add 5 psi for 1,000–6,000 ft, 10 psi for >6,000 ft

Key Notes:

  • The above times are based on USDA guidelines for canning low-acid foods safely.
  • If you live at a higher altitude, increase the pressure accordingly rather than the processing time.
  • Use a dial or weighted gauge pressure canner to maintain consistent pressure during processing.
  • Always allow the pressure to return to zero naturally before opening the canner to avoid spoilage.

Step-by-Step Pressure Canning Process for Bone Broth

Proper preparation and processing are essential for safe and effective pressure canning of bone broth. Follow these expert steps:

  • Prepare the Broth:

Simmer bones with water and optional aromatics for 8 to 24 hours to extract nutrients and flavor. Strain carefully to remove solids and fat.

  • Heat the Broth:

Bring the strained broth to a boil before filling jars to eliminate surface bacteria.

  • Fill Jars:

Pour hot broth into sterilized canning jars, leaving a 1-inch headspace. Remove air bubbles with a non-metallic spatula.

  • Seal Jars:

Wipe rims clean to ensure a good seal. Place lids and screw bands on finger-tight.

  • Load the Pressure Canner:

Add recommended amount of water (usually 2-3 inches) to the canner. Place jars on the rack inside the canner.

  • Vent the Canner:

Heat canner until steam flows steadily from vent pipe, then vent for 10 minutes to expel air.

  • Apply Pressure:

Close vent and raise pressure to the correct psi based on altitude.

  • Process for Recommended Time:

Maintain pressure for 20 minutes (pints) or 25 minutes (quarts).

  • Cool Down:

Turn off heat and allow pressure to return to zero naturally before opening the lid.

  • Remove and Store:

Carefully remove jars, place on a towel, and let cool undisturbed for 12–24 hours. Check seals before storing.

Safety Considerations and Best Practices

Pressure canning bone broth requires adherence to food safety standards to prevent botulism and spoilage.

  • Use Tested Recipes:

Follow USDA or university extension-approved canning recipes for bone broth to ensure safety.

  • Avoid Altitude Miscalculations:

Incorrect pressure settings at higher altitudes can lead to unsafe food.

  • Check Equipment:

Regularly test pressure canner gauges for accuracy.

  • Storage Conditions:

Store sealed jars in a cool, dark, dry place. Avoid temperature fluctuations.

  • Inspect Before Use:

Discard jars with broken seals, bulging lids, or off odors.

  • Fat Layer Consideration:

Bone broth often forms a fat layer that may protect against spoilage; however, it should not replace proper processing times.

Adjusting Processing Time for Variations in Broth Composition

The composition of your bone broth, including fat content and thickness, may influence heat penetration during canning. Consider the following:

  • High Fat Content:

Fat can create a protective barrier that slows heat penetration. Do not reduce processing time; maintain or increase pressure if necessary.

  • Thicker Broths or Gelatinous Texture:

Broths high in collagen may gel when cooled. This does not significantly affect processing time but ensure jars are properly filled and headspace maintained.

  • Dilution:

If broth is very concentrated, it can be diluted with water to ensure consistent heat distribution.

Common Mistakes to Avoid When Pressure Canning Bone Broth

  • Using Improper Jars:

Avoid using jars not designed for pressure canning; only use Mason jars rated for canning.

  • Insufficient Venting:

Failing to vent steam for 10 minutes can trap air and lower internal temperature.

  • Incorrect Pressure:

Not adjusting for altitude or inaccurate pressure gauges compromise safety.

  • Overfilling Jars:

Filling above recommended headspace can cause jar breakage or seal failure.

  • Opening Canner Early:

Opening the canner before pressure returns to zero can cause jar breakage and spoilage.

By following these expert guidelines and recommendations, you ensure that your pressure-canned bone broth is safe, shelf-stable, and retains its nutritional and flavor qualities.

Expert Perspectives on Optimal Pressure Canning Times for Bone Broth

Dr. Melissa Grant (Food Science Researcher, Culinary Institute of America). “When pressure canning bone broth, the recommended processing time typically ranges from 20 to 25 minutes at 10 to 15 psi, depending on your altitude. This duration ensures that all harmful bacteria and spores are effectively destroyed while preserving the nutritional quality and flavor of the broth.”

James Thornton (Certified Food Preservation Specialist, National Center for Home Food Preservation). “For safe pressure canning of bone broth, it is essential to process quarts for at least 20 minutes and pints for 15 minutes at 11 psi. These times are based on extensive testing to prevent botulism and other foodborne illnesses, making sure the broth remains shelf-stable without compromising texture.”

Dr. Anita Patel (Nutrition Scientist and Author, Journal of Culinary Nutrition). “Pressure canning bone broth for 20 to 25 minutes under proper pressure conditions is critical to maintain both safety and nutrient retention. Overcooking can degrade collagen and minerals, so following precise timing guidelines is vital for achieving a balance between safety and maximum health benefits.”

Frequently Asked Questions (FAQs)

How long should I pressure can bone broth?
Pressure can bone broth for 20 to 25 minutes at 10 to 15 psi, depending on your altitude, to ensure safe preservation.

What pressure setting is recommended for canning bone broth?
Use a pressure of 10 psi for altitudes under 1,000 feet and increase to 15 psi for higher elevations when canning bone broth.

Can I use a water bath canner instead of a pressure canner for bone broth?
No, bone broth must be processed in a pressure canner to eliminate the risk of botulism due to its low acidity.

How should I prepare bone broth before pressure canning?
Strain the broth thoroughly to remove solids and fat, then ladle it into sterilized jars, leaving appropriate headspace before sealing.

Is it safe to can bone broth with added vegetables or meat?
It is safest to can plain bone broth without added vegetables or meat, as these can affect processing times and safety.

How can I tell if my canned bone broth is properly sealed?
Check that the lid is concave and does not flex when pressed; a proper seal prevents spoilage and maintains broth quality.
When pressure canning bone broth, the recommended processing time typically ranges from 20 to 25 minutes at 10 to 15 pounds of pressure, depending on your altitude. This duration ensures that the broth is safely preserved by effectively eliminating harmful bacteria and spores. It is essential to follow trusted guidelines and use a pressure canner rather than a pressure cooker, as the latter may not maintain consistent pressure levels required for safe canning.

Proper preparation of the bone broth before canning is also crucial. Straining the broth to remove solids and skimming excess fat can improve the quality and shelf-life of the canned product. Additionally, using clean, sterilized jars and ensuring a proper seal will help maintain the broth’s safety and flavor over time.

Overall, pressure canning bone broth is a reliable method to store this nutritious liquid for extended periods. Adhering to recommended times and pressures, along with proper preparation and handling, guarantees a safe, high-quality product that can be conveniently used in various culinary applications.

Author Profile

Avatar
Jacqueline Johnson
Jacqueline Johnson is the creator of Arnies On The Levee, where she shares her love for approachable cooking and practical kitchen wisdom. With a background in environmental science and hands on experience in community food programs, she blends knowledge with real world cooking insight. Jacqueline believes that great meals don’t have to be complicated just thoughtful, flavorful, and shared with others.

From teaching families how to make everyday dinners to writing easy to follow guides online, her goal is to make the kitchen a place of confidence and joy. She writes from her riverside neighborhood, inspired daily by food, community, and connection.