How Long to Pressure Can Bone Broth?
The optimal pressure canning time for bone broth varies depending on jar size, but generally speaking, you’ll want to pressure can pint jars for 20 minutes and quart jars for 25 minutes, at the correct pressure for your altitude, ensuring a safe and shelf-stable product.
Introduction: Bone Broth & Pressure Canning
Bone broth, a nutrient-rich liquid simmered from animal bones and connective tissues, has surged in popularity due to its purported health benefits and culinary versatility. While slow cooking and simmering are traditional methods of preparation, pressure canning offers a safe and efficient way to preserve bone broth for long-term storage. This eliminates the need for refrigeration or freezing, making it a valuable technique for home cooks and homesteaders alike. Mastering the pressure canning process ensures a safe, convenient, and healthy supply of bone broth readily available throughout the year.
The Nutritional Powerhouse: Benefits of Bone Broth
Bone broth is celebrated for its potential health advantages, stemming from the nutrients released during the long simmering process. Some of the most notable benefits include:
- Rich in Collagen: Supports skin elasticity, joint health, and gut lining integrity.
- Source of Minerals: Provides essential minerals like calcium, phosphorus, and magnesium.
- Contains Amino Acids: Offers building blocks for proteins, crucial for various bodily functions.
- Gut-Friendly Properties: Gelatin and glutamine may aid in digestion and gut health.
- May Reduce Inflammation: Contains amino acids like glycine and proline, known for their anti-inflammatory effects.
Pressure Canning: The Preservation Method
Pressure canning is the only safe method for preserving low-acid foods like bone broth. This process subjects the broth to high temperatures under pressure, effectively eliminating harmful bacteria, particularly Clostridium botulinum, which causes botulism. Properly pressure canned bone broth can be safely stored at room temperature for extended periods (up to 12 months or more).
Essential Equipment for Pressure Canning
Before you begin, ensure you have the following equipment:
- Pressure Canner: A designated pressure canner, either weighted gauge or dial gauge, in good working order.
- Canning Jars: Canning jars designed for pressure canning, in pint or quart sizes, with no chips or cracks.
- New Lids & Bands: New lids with sealing compound and clean bands that fit your jars.
- Jar Lifter: A tool for safely lifting hot jars.
- Lid Lifter: A tool for lifting lids from hot water. (optional, but recommended)
- Wide-Mouth Funnel: For easy filling of jars.
- Bubble Remover/Headspace Tool: A tool to remove air bubbles and ensure proper headspace.
- Clean Cloths: For wiping jar rims.
Step-by-Step Guide to Pressure Canning Bone Broth
Follow these steps carefully to safely pressure can your bone broth:
- Prepare the Broth: Simmer your bone broth according to your preferred recipe. Strain to remove any solids.
- Prepare the Jars: Wash jars, lids, and bands in hot, soapy water. Keep jars hot until ready to fill (you can do this by simmering them in hot water). Heat lids in a separate saucepan of simmering (not boiling) water.
- Fill the Jars: Using a wide-mouth funnel, fill the hot jars with hot bone broth, leaving 1-inch headspace.
- Remove Air Bubbles: Use a bubble remover or clean utensil to release any trapped air bubbles. Adjust headspace if needed.
- Wipe Jar Rims: Clean the jar rims with a clean, damp cloth to ensure a good seal.
- Place Lids and Bands: Center a lid on each jar and apply a band until fingertip-tight. Do not overtighten.
- Load the Canner: Place the jars in the pressure canner, ensuring they do not touch each other. Add the required amount of water to the canner as specified in the canner’s instruction manual (usually 2-3 inches).
- Vent the Canner: Secure the canner lid and vent the canner according to the manufacturer’s instructions. This typically involves letting steam escape for 10 minutes.
- Pressurize the Canner: Close the vent and bring the canner to the required pressure, based on your altitude and the type of pressure canner you’re using (weighted gauge or dial gauge).
- Process the Jars: Maintain the required pressure for the recommended processing time: 20 minutes for pint jars and 25 minutes for quart jars.
- Cool the Canner: Turn off the heat and let the canner cool naturally until the pressure returns to zero. Do not rush the cooling process.
- Remove the Jars: Carefully remove the jars using a jar lifter and place them on a towel-lined surface, allowing them to cool completely (12-24 hours).
- Check Seals: After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s properly sealed.
- Store the Jars: Remove the bands (you can reuse them for other canning projects) and store the sealed jars in a cool, dark place.
Pressure Requirements Based on Altitude
Pressure canning requires adjusting the pressure based on your altitude. Use the following table as a general guideline:
| Altitude (feet) | Weighted Gauge Canner | Dial Gauge Canner |
|---|---|---|
| 0-1,000 | 10 PSI | 11 PSI |
| 1,001-2,000 | 15 PSI | 12 PSI |
| 2,001-4,000 | 15 PSI | 13 PSI |
| 4,001-6,000 | 15 PSI | 14 PSI |
| 6,001-8,000 | 15 PSI | 15 PSI |
Always consult your pressure canner’s instruction manual for specific recommendations.
Common Mistakes to Avoid
- Insufficient Headspace: Can lead to siphoning during processing.
- Overtightening Bands: Can prevent proper sealing and lead to jar breakage.
- Incorrect Pressure: Using the wrong pressure for your altitude can result in under-processing.
- Rushing the Cooling Process: Can cause food spoilage and jar breakage.
- Reusing Old Lids: Old lids may not seal properly, increasing the risk of spoilage.
- Failing to Remove Air Bubbles: Trapped air can interfere with proper sealing.
Frequently Asked Questions (FAQs)
Can I use a water bath canner for bone broth?
No, never use a water bath canner for bone broth. Bone broth is a low-acid food and requires the higher temperatures achieved in a pressure canner to eliminate the risk of botulism.
What happens if I under-process my bone broth?
Under-processing bone broth can leave harmful bacteria, including Clostridium botulinum, alive in the jars. This can lead to botulism, a potentially fatal form of food poisoning. It’s crucial to follow the recommended processing times and pressures.
Can I add vegetables to my bone broth before canning?
Adding vegetables significantly changes the processing time. Vegetables are also low-acid foods, and the safest practice is to can them separately. For truly safe canning, add any desired vegetables only when serving the canned broth.
How do I know if my jars have sealed properly?
After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, it’s properly sealed. You should also hear a “popping” sound when the jars seal.
What should I do if a jar doesn’t seal?
If a jar doesn’t seal within 24 hours, you have a few options. You can reprocess it with a new lid within 24 hours (adjust headspace as necessary), refrigerate it and use it within a few days, or freeze it.
How long will pressure canned bone broth last?
Properly pressure canned bone broth can last for at least 12 months, and often longer, when stored in a cool, dark place. However, it’s best to use it within 1-2 years for optimal quality.
Can I use my Instant Pot as a pressure canner?
While some Instant Pot models have a “canning” function, most are not designed or tested for safe pressure canning of low-acid foods like bone broth. Unless the Instant Pot is specifically certified and labeled as a pressure canner by a reputable source, do not use it for canning bone broth.
What is the difference between a weighted gauge and a dial gauge pressure canner?
A weighted gauge pressure canner uses a weighted regulator to maintain the correct pressure. A dial gauge pressure canner uses a dial gauge to display the pressure. Dial gauges need to be calibrated annually to ensure accuracy.
How do I calibrate my dial gauge pressure canner?
Contact your local county extension office. They often provide gauge testing services free of charge or for a small fee. Following their instructions on sending in your lid for calibration is essential for safety.
What if the pressure drops during processing?
If the pressure drops below the required level during processing, immediately bring the canner back up to pressure and restart the processing time from the beginning. This is crucial for ensuring the safety of the food.
Why is headspace important?
Headspace is the empty space between the top of the food and the lid of the jar. Proper headspace allows for expansion during processing and helps create a vacuum seal. Insufficient headspace can lead to siphoning and prevent a proper seal.
Can I use jars that are not specifically designed for canning?
Never use jars that are not specifically designed for pressure canning. These jars may not be able to withstand the high temperatures and pressures involved in the process, leading to jar breakage and potential injury. Always use approved canning jars.