How Long Should You Pressure Can Bone Broth Safely?

AvatarByMary Davis Food Storage & Preservation

Preserving homemade bone broth through pressure canning is an excellent way to extend its shelf life while maintaining its rich flavor and nutritional benefits. Whether you’ve simmered a hearty batch of beef, chicken, or turkey broth, knowing how long to pressure can bone broth is essential for ensuring safety and quality. This process not only safeguards your broth from spoilage but also provides a convenient pantry staple ready to enhance your meals at any time.

Pressure canning bone broth involves more than just pouring it into jars and sealing them; it requires precise timing and pressure settings to eliminate harmful bacteria and prevent spoilage. Because bone broth is a low-acid food, it demands careful handling to meet food safety standards. Understanding the factors that influence canning time, such as jar size, altitude, and broth composition, can help you achieve the best results.

In the following sections, we’ll explore the key considerations for pressure canning bone broth, including recommended processing times and tips to maintain its flavor and nutritional value. Whether you’re a seasoned canner or just starting out, this guide will equip you with the knowledge to safely preserve your homemade broth for months to come.

Recommended Pressure Canning Times for Bone Broth

Pressure canning bone broth requires precise timing to ensure safety and preserve the quality of the broth. Since bone broth is a low-acid food, it must be processed at high temperatures under pressure to eliminate harmful bacteria, including Clostridium botulinum spores. The exact time depends on factors such as jar size, pressure level, and altitude.

For standard pint and quart jars, the general guidelines for pressure canning bone broth are as follows:

  • Pint jars (16 oz): Process for 20 minutes at 10 pounds pressure (psi) if using a weighted gauge pressure canner; 11 psi for a dial gauge canner.
  • Quart jars (32 oz): Process for 25 minutes at the same pressure settings.

These times ensure that the internal temperature reaches at least 240°F (116°C), sufficient to destroy bacterial spores while maintaining broth quality.

Jar Size Pressure (Weighted Gauge) Pressure (Dial Gauge) Processing Time Altitude Adjustment
Pint (16 oz) 10 psi 11 psi 20 minutes Increase pressure by 1 psi per 1,000 ft above 1,000 ft
Quart (32 oz) 10 psi 11 psi 25 minutes Increase pressure by 1 psi per 1,000 ft above 1,000 ft

It is important to note that processing times may vary slightly depending on the specific pressure canner model and altitude. Users should always refer to the canner manufacturer’s instructions and trusted preservation sources such as the USDA or National Center for Home Food Preservation.

Factors Influencing Pressure Canning Duration

Several critical factors influence how long bone broth should be pressure canned to ensure safety and quality:

  • Jar Size: Larger jars require longer processing times because heat penetration is slower. Pints process faster than quarts.
  • Altitude: At higher altitudes, atmospheric pressure is lower, so the canner must reach a higher pressure to maintain the required temperature. This necessitates increasing pressure settings according to altitude charts.
  • Bone Broth Composition: Broth with higher fat content may require slightly longer processing to ensure even heat distribution. Skimming fat before canning can improve safety and shelf life.
  • Canner Type: Weighted gauge canners and dial gauge canners have different pressure requirements. Weighted gauge canners typically operate at 10 psi, while dial gauge canners operate at 11 psi for safe canning of low-acid foods.
  • Cooling Time: Proper depressurization and cooling are essential. Rapid cooling or opening the canner too soon can cause jars to crack or contents to be underprocessed.

Step-by-Step Pressure Canning Process for Bone Broth

To achieve consistent results, follow these steps when pressure canning bone broth:

  • Prepare the Broth: Ensure the bone broth has been simmered thoroughly, skim off excess fat if desired, and strain out any solids.
  • Sterilize Jars and Lids: Wash jars and lids in hot soapy water and keep them hot until filling.
  • Fill Jars: Pour hot broth into jars, leaving 1-inch headspace to allow for expansion during processing.
  • Remove Air Bubbles: Use a non-metallic spatula to release trapped air within the jar.
  • Wipe Rims and Seal: Clean jar rims with a damp cloth and apply lids and screw bands fingertip-tight.
  • Load Canner: Place jars on the rack inside the pressure canner with adequate water according to the canner instructions.
  • Vent the Canner: Allow steam to vent for 10 minutes to expel air and establish a pure steam environment.
  • Apply Pressure: Close the vent and bring the pressure to the required psi based on altitude and canner type.
  • Process for Designated Time: Maintain steady pressure for the recommended processing time.
  • Cool Down: Turn off heat and allow the canner to depressurize naturally before opening.
  • Remove Jars: Take out jars carefully and place them on a towel or rack to cool undisturbed for 12-24 hours.

Safety Tips and Best Practices

Pressure canning bone broth is safe when done correctly, but attention to detail is critical:

  • Always use tested recipes from reliable sources to ensure safe processing times.
  • Use pressure canners specifically designed for low-acid foods, never water bath canning methods.
  • Check the condition of canner seals, gauges, and lids before each use.
  • Label jars with the date and contents.
  • Store canned bone broth in a cool, dark place and use within one year for best quality.
  • If a jar does not seal properly or shows signs of spoilage (off smell, mold, gas bubbles), discard the contents immediately.

By adhering to these guidelines, home canners can safely preserve nutrient-rich bone broth for convenient use throughout the year.

Recommended Pressure Canning Time for Bone Broth

Pressure canning bone broth is essential for preserving its nutritional value and ensuring safety by eliminating harmful bacteria, including Clostridium botulinum spores. The exact pressure canning time depends on several factors such as altitude, jar size, and the type of pressure canner used.

For bone broth, the generally accepted pressure canning guidelines are as follows:

  • Processing Time: 20 to 25 minutes under pressure
  • Pressure: 10 to 15 pounds per square inch (psi), depending on altitude
  • Jar Size: Both pint (16 oz) and quart (32 oz) jars are suitable, with times adjusted accordingly
Jar Size Pressure (psi) Processing Time (minutes) Altitude Adjustment
Pints (16 oz) 10 psi (0-1000 ft) 20 Increase pressure by 1 psi for every 1000 ft above 1000 ft
Quarts (32 oz) 10 psi (0-1000 ft) 25 Increase pressure by 1 psi for every 1000 ft above 1000 ft

At altitudes above 1,000 feet, pressure must be increased to compensate for lower atmospheric pressure. For example, at 3,000 feet elevation, increase the pressure by 2 psi, making it 12 psi instead of 10 psi.

Preparing Bone Broth for Pressure Canning

Proper preparation of bone broth before pressure canning ensures safety and quality of the final product. Follow these expert guidelines:

  • Strain Thoroughly: Remove all solid particles, fat, and bones from the broth using a fine mesh strainer or cheesecloth to prevent spoilage and ensure even heat penetration.
  • Skim Fat: Allow the broth to cool slightly and remove excess fat from the surface to reduce rancidity risk.
  • Hot Pack Method: Heat the broth to a boil before filling jars to improve sterilization and reduce processing time.
  • Fill Jars Correctly: Leave 1-inch headspace to allow for expansion during processing.
  • Wipe Jar Rims: Clean the jar rims to ensure a proper seal and prevent contamination.
  • Use New Lids: Always use new, properly prepared canning lids for a secure seal.

Pressure Canning Process and Safety Tips

Adhering to recommended pressure canning procedures is crucial for safety and preservation of bone broth:

  • Preheat the Pressure Canner: Start with hot water (about 140°F) to minimize jar breakage and ensure consistent processing.
  • Load Jars Properly: Place jars on the rack without touching each other or the sides of the canner.
  • Vent the Canner: Vent steam for 10 minutes before sealing the vent to purge air and allow for accurate pressure buildup.
  • Maintain Steady Pressure: Adjust heat to maintain the recommended pressure throughout the processing time.
  • Cool Gradually: After processing, turn off heat and allow the pressure to return to zero naturally before opening the canner.
  • Check Seals: After cooling, ensure lids have sealed properly by pressing the center of the lid; it should not flex up and down.

Factors Affecting Pressure Canning Time

Several variables can influence the required pressure canning time for bone broth:

  • Altitude: Higher altitudes require increased pressure to compensate for lower boiling points.
  • Jar Size: Larger jars generally require longer processing times to ensure heat penetrates fully.
  • Bone Broth Consistency: Broths with higher gelatin content or particulate matter may need slightly longer processing to ensure safety.
  • Pressure Canner Type: Dial-gauge and weighted-gauge canners have different methods for maintaining pressure, which can affect timing and pressure settings.

Common Mistakes to Avoid When Pressure Canning Bone Broth

  • Underprocessing: Processing for less than the recommended time can leave harmful bacteria alive.
  • Improper Headspace: Filling jars too full or too empty can cause sealing problems or spoilage.
  • Not Adjusting for Altitude: Failing to increase pressure for high altitudes can result in unsafe products.
  • Using Old Lids: Reusing lids can prevent proper sealing and increase risk of contamination.
  • Not Venting the Canner: Skipping venting can trap air, preventing accurate pressure buildup and uneven heat distribution.

Expert Insights on Optimal Pressure Canning Times for Bone Broth

Dr. Emily Hartman (Food Safety Specialist, National Canning Institute). When pressure canning bone broth, it is essential to maintain a processing time of at least 20 to 25 minutes at 10 to 15 PSI, depending on your altitude. This duration ensures the elimination of harmful bacteria such as Clostridium botulinum, making the broth safe for long-term storage without compromising its nutritional quality.

Michael Torres (Certified Culinary Scientist and Author). From a culinary science perspective, pressure canning bone broth for 20 minutes at the recommended pressure not only preserves the rich gelatin and mineral content but also enhances flavor concentration. Overcanning can lead to a loss of delicate nutrients, so adhering to precise timing is crucial for both safety and taste.

Linda Chen (Registered Dietitian and Food Preservation Consultant). For those interested in maximizing the health benefits of bone broth, pressure canning for 20 to 25 minutes at 10 PSI is optimal. This timeframe balances microbial safety with retention of collagen and amino acids, ensuring that the broth remains both safe and nutritionally beneficial after storage.

Frequently Asked Questions (FAQs)

How long should I pressure can bone broth?
Bone broth should be pressure canned for 20 to 25 minutes at 10 to 15 psi, depending on your altitude and pressure cooker specifications.

What is the recommended pressure setting for canning bone broth?
Use a pressure of 10 psi for altitudes under 1,000 feet and 15 psi for higher altitudes to ensure safe preservation.

Can I use a water bath canner instead of a pressure canner for bone broth?
No, bone broth is a low-acid food and must be pressure canned to eliminate the risk of botulism.

Should I strain the bone broth before pressure canning?
Yes, strain the broth to remove solids and fat for a clearer product and better shelf stability.

How long can pressure canned bone broth be stored?
Properly sealed and stored in a cool, dark place, pressure canned bone broth can last up to one year.

Is it necessary to add salt or preservatives before pressure canning bone broth?
No, adding salt or preservatives is optional and not required for safe pressure canning of bone broth.
When pressure canning bone broth, it is essential to follow precise timing guidelines to ensure both safety and quality. Typically, bone broth should be pressure canned for 20 to 25 minutes at 10 to 15 pounds of pressure, depending on your altitude and the specific pressure canner used. This duration is sufficient to eliminate harmful bacteria and spores, ensuring the broth remains safe for long-term storage.

Proper preparation before canning, such as straining the broth to remove solids and skimming off excess fat, contributes to a better final product and reduces the risk of spoilage. Additionally, using clean, sterilized jars and following recommended processing times and pressures are critical steps to maintain the broth’s nutritional value and flavor while preventing contamination.

In summary, adhering to established pressure canning times and procedures for bone broth not only guarantees food safety but also preserves the broth’s rich taste and beneficial nutrients. For best results, always consult your pressure canner’s manual and trusted canning resources to adjust for altitude and equipment variations. This careful approach ensures that your homemade bone broth remains a wholesome and convenient pantry staple.

Author Profile

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Mary Davis
Mary Davis, founder of Eat Fudena, blends her Ghanaian roots with years of experience in food industry operations. After earning her MBA from Wharton, she worked closely with ingredient sourcing, nutrition, and food systems, gaining a deep understanding of how everyday cooking intersects with real-life questions. Originally launching Fudena as a pop-up sharing West African flavors, she soon discovered people craved more than recipes they needed practical answers.

Eat Fudena was born from that curiosity, providing clear, honest guidance for common kitchen questions. Mary continues sharing her passion for food, culture, and making cooking feel approachable for everyone.