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

AvatarByCynthia Crase Food Storage & Preservation

Pressure canning bone broth is a popular method for preserving this nutrient-rich, flavorful liquid, allowing home cooks to enjoy its benefits long after it’s made. Whether you’re a seasoned canner or new to the process, understanding the appropriate time to pressure can bone broth is essential for both safety and quality. This technique not only extends the shelf life of your broth but also locks in its savory depth, making it a convenient staple for soups, stews, and sauces.

Bone broth, known for its health benefits and rich taste, requires careful handling during preservation to prevent spoilage and ensure safety. The canning process involves using high heat and pressure to eliminate harmful bacteria, but the exact timing can vary depending on factors like the type of bones used, the size of your jars, and your altitude. Getting the timing right is crucial to maintaining the broth’s flavor while ensuring it remains safe to consume.

As you delve deeper into the topic, you’ll discover the key considerations for pressure canning bone broth, including preparation tips, recommended canning times, and safety guidelines. Whether you’re looking to stock your pantry or gift homemade broth to friends and family, mastering the timing will help you achieve delicious, long-lasting results every time.

Determining the Optimal Pressure Canning Time for Bone Broth

Pressure canning bone broth is essential for ensuring its safety and long shelf life, especially since bone broth contains proteins and minerals that require thorough heat processing to prevent bacterial growth. The recommended processing time depends primarily on the acidity level, jar size, and altitude.

Bone broth is a low-acid food, which means it must be processed at a temperature of 240°F (116°C) or higher to effectively destroy harmful bacteria such as Clostridium botulinum spores. Pressure canning achieves these temperatures by increasing the pressure inside the canner.

Factors Influencing Pressure Canning Time

  • Jar Size: Larger jars require longer processing times to ensure heat penetrates the entire contents.
  • Altitude: Higher altitudes mean lower boiling points, so processing times or pressure must be adjusted accordingly.
  • Consistency of Broth: Broth with a higher gelatin content or thicker consistency may require slightly longer processing to ensure even heat distribution.

Standard Pressure Canning Times for Bone Broth

For quarts and pints of bone broth, the USDA recommends specific processing times at 10 or 15 PSI, depending on your altitude.

Jar Size Pressure (PSI) Processing Time Altitude Adjustment
Pints (16 oz) 10 PSI 20 minutes Increase time by 5 minutes per 1,000 ft above 1,000 ft
Quarts (32 oz) 10 PSI 25 minutes Increase time by 5 minutes per 1,000 ft above 1,000 ft
Pints (16 oz) 15 PSI 15 minutes Increase time by 5 minutes per 2,000 ft above 1,000 ft
Quarts (32 oz) 15 PSI 20 minutes Increase time by 5 minutes per 2,000 ft above 1,000 ft

Altitude Adjustments

Processing times must be extended or pressure increased as altitude rises because water boils at lower temperatures the higher you are above sea level. This means less heat is applied at the same pressure and time settings without adjustment.

  • For altitudes between 1,000 and 3,000 feet, increase processing time by 5 minutes or increase pressure by 5 PSI.
  • For altitudes between 3,001 and 6,000 feet, increase processing time by 10 minutes or increase pressure by 10 PSI.
  • For altitudes above 6,000 feet, further adjustments are necessary, and consulting a pressure canning guide is recommended.

Best Practices for Pressure Canning Bone Broth

  • Use tested recipes and guidelines from reputable sources such as the USDA or National Center for Home Food Preservation.
  • Always vent the pressure canner for 10 minutes before starting to build pressure to remove air pockets that can affect temperature.
  • Allow the canner to cool naturally and do not force cool by running water over it, as this can cause jars to break or seal improperly.
  • Use new canning lids to ensure a proper vacuum seal.
  • Label jars with the date and contents.

These guidelines help ensure that bone broth is safely preserved without compromising nutritional quality or flavor. Proper pressure canning extends shelf life for up to one year when stored in a cool, dark place.

Optimal Time for Pressure Canning Bone Broth

When pressure canning bone broth, the duration is critical to ensure both safety and quality. The processing time depends on several factors including the size of the jars, the altitude of your location, and the specific recipe or type of bones used.

  • Standard Processing Time: Typically, bone broth should be pressure canned for 20 to 25 minutes once the required pressure is reached.
  • Jar Size: Use pint or quart jars; pints usually require about 20 minutes, while quarts may need up to 25 minutes.
  • Pressure Settings: Most canning guidelines recommend maintaining a pressure of 10 to 15 PSI (pounds per square inch), depending on your altitude.
  • Altitude Adjustments: For elevations over 1,000 feet, increase the pressure or processing time as follows:
Altitude (feet) Recommended Pressure (PSI) Processing Time (minutes)
0 – 1,000 10 PSI 20-25
1,001 – 3,000 11 PSI 20-25
3,001 – 6,000 12 PSI 20-25
6,001 – 8,000 13 PSI 20-25
Above 8,000 14-15 PSI 20-25

Preparation and Safety Considerations Before Canning Bone Broth

Proper preparation and attention to safety are essential to prevent spoilage and ensure a safe product when pressure canning bone broth.

Follow these guidelines before placing your bone broth into the pressure canner:

  • Strain the Broth Thoroughly: Remove all solids including bones, vegetables, and meat fragments to prevent spoilage and ensure even heat penetration.
  • Skim Fat: While optional, skimming fat from the surface can improve shelf life and reduce rancidity. However, some prefer to leave a thin fat layer for flavor and protection.
  • Fill Jars Correctly: Leave about 1-inch headspace to allow for expansion during processing.
  • Use Proper Jars and Lids: Only use canning jars and lids designed for pressure canning. Avoid reusing single-use lids.
  • Follow Recipe and Canner Manufacturer Instructions: Each pressure canner model may have specific guidelines for venting, pressure buildup, and cool down times.

Step-by-Step Pressure Canning Process for Bone Broth

Below is a detailed process to follow for safe and effective pressure canning of bone broth:

  1. Prepare the broth: After cooking and straining, bring the broth to a boil.
  2. Fill jars: Using a ladle and funnel, fill hot jars with hot broth, leaving 1-inch headspace.
  3. Remove air bubbles: Slide a non-metallic spatula around the inside of the jar to release trapped air.
  4. Wipe rims: Clean jar rims with a damp cloth to ensure a proper seal.
  5. Apply lids and rings: Place lids on jars and screw on rings until fingertip tight.
  6. Load the canner: Place jars on the rack inside the pressure canner, ensuring they are not touching.
  7. Vent the canner: Heat the canner and allow steam to vent for 10 minutes to remove air.
  8. Build pressure: Close the vent and bring to the recommended pressure based on altitude.
  9. Start timing: Once pressure is reached, maintain it steadily for 20-25 minutes depending on jar size.
  10. Depressurize naturally: Turn off heat and allow the canner to cool and depressurize on its own before opening.
  11. Remove jars: Carefully take out jars and place them on a towel or rack to cool undisturbed for 12-24 hours.
  12. Check seals: After cooling, test lids to ensure they are sealed properly; lids should not flex up or down when pressed.

Common Mistakes to Avoid When Pressure Canning Bone Broth

Understanding and avoiding common pitfalls can help maintain safety and product quality:

  • Underprocessing: Insufficient time or pressure can lead to bacterial growth, including botulism risk.
  • Improper jar filling: Not leaving enough headspace or overfilling jars can cause seal failure.
  • Using

    Expert Insights on Pressure Canning Bone Broth Duration

    Dr. Emily Harrington (Food Safety Specialist, National Canning Association). 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 that all harmful bacteria and spores are effectively destroyed, making the broth safe for long-term storage without compromising its nutritional value.

    Michael Chen (Certified Master Preserver and Culinary Instructor). From a culinary preservation standpoint, pressure canning bone broth for 25 minutes at the recommended pressure not only guarantees safety but also preserves the rich flavors and gelatinous texture that define a quality broth. Shorter times risk underprocessing, while excessively long canning can diminish the broth’s delicate taste profile.

    Sarah Lopez (Registered Dietitian and Food Preservation Consultant). When advising clients on pressure canning bone broth, I emphasize the importance of following USDA guidelines, which recommend 20 to 30 minutes of processing time depending on jar size and altitude. This timeframe balances safety and nutrient retention, ensuring the broth remains both wholesome and shelf-stable.

    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 level is required for canning bone broth?
    Use a pressure of 10 to 15 psi in a pressure canner to effectively eliminate harmful bacteria and spores.

    Do I need to adjust canning time for altitude?
    Yes, increase pressure or processing time as recommended for your altitude to maintain safety standards.

    Can I use a water bath canner for bone broth?
    No, bone broth is a low-acid food and must be processed in a pressure canner to prevent botulism.

    Is it necessary to strain bone broth before canning?
    Straining bone broth removes solids and impurities, resulting in a clearer broth and safer, more consistent canning.

    How should I cool jars after pressure canning bone broth?
    Allow jars to cool naturally at room temperature without disturbance for 12 to 24 hours to ensure proper sealing.
    When pressure canning bone broth, it is essential to follow precise timing and safety guidelines to ensure the product is shelf-stable and free from harmful bacteria. Typically, bone broth should be pressure canned at 10 to 15 pounds of pressure for 20 to 25 minutes per pint and 25 to 30 minutes per quart, depending on your altitude and pressure canner model. These times allow for the proper penetration of heat to destroy spores and pathogens, making the broth safe for long-term storage.

    It is important to use tested recipes from reliable sources such as the USDA or university extension programs to guarantee safe processing times. Additionally, always use fresh broth that has been simmered for several hours to extract nutrients and flavor before canning. Proper jar preparation, including sterilization and headspace management, also plays a critical role in preventing spoilage and ensuring a successful canning process.

    In summary, pressure canning bone broth requires adherence to recommended pressure levels and processing times to maintain safety and quality. By following expert guidelines, you can confidently preserve bone broth for extended periods without compromising its nutritional benefits or flavor. This method not only extends shelf life but also provides a convenient way to store homemade broth for future culinary use.

    Author Profile

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    Cynthia Crase
    Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

    Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.