Knowledgebase

Pressure cooking #780204

Asked January 13, 2022, 5:42 PM EST

How long do I need to pressure cook bone broth?

Lane County Oregon

Expert Response

Bone broth can be pressure canned (not in a pressure cooker). Strain the broth and chill it. The fat will float to the top and solidify for easy removal. Preheat the water in the pressure canner to about 180 degrees F. Bring the broth to a boil and fill hot canning jars to 1-inch head space. Wipe rims with a clean towel dipped in vinegar so there is no risk of sealing failure from fat on the jar rim. Apply canning jar lids from a reputable company. Do not preheat the lids, this is no longer recommended. Process the jars of bone broth in a Dial Gauge pressure canner at elevations under 2000 feet at 11 pounds pressure for 20 minutes (pints) or 25 minutes (quarts). Weighted Gauge pressure canners use the same processing times for elevations under 1000 feet using the 10 pound weight.
Canning Meat, Poultry and Wild Game
has more tips and recipes free to view or download. You can find other free, up-to-date, tested recipes and canning directions at https://beav.es/OSUFoodPreservation Print copies may be available at the OSU Extension/Lane County office. Call ahead to arrange your order 541-713-5000.
Glenda Hyde Replied January 13, 2022, 6:33 PM EST

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