Let’s preserve our bone broth so it will last up to 2 years

Pressure canning is the only safe way to can low-acid foods like bone broth, soups, meats, and vegetables. Below is a clear, step-by-step guide plus storage timelines, written so it’s safe, calm, and confidence-building (no guesswork).

🫙 What You CAN Pressure Can

✔ Bone broth (beef, chicken)
✔ Vegetable soup (no dairy, no thickeners)
✔ Plain vegetables
✔ Meats & stocks

❌ Water-bath canning is NOT safe for these foods.

🧰 What You Need

  • Pressure canner (NOT a pressure cooker)

    • Examples: All-American, Presto

  • Mason jars (pint or quart)

  • New lids + bands

  • Jar lifter, funnel, clean towels

  • Vinegar (for wiping rims)

🍲 Pressure Canning Bone Broth (Safe Method)

1️⃣ Prepare the broth

  • Make broth as usual

  • Strain out all solids

  • Chill overnight and remove excess fat (important for safety)

  • Reheat broth to hot but not boiling

2️⃣ Prepare jars

  • Wash jars in hot soapy water

  • Keep jars hot (dishwasher or warm water)

  • Use new lids

3️⃣ Fill jars

  • Pour hot broth into jars

  • Leave 1 inch headspace

  • Remove air bubbles

  • Wipe rims with vinegar

  • Place lid + band (finger-tight only)

4️⃣ Load the pressure canner

  • Add 2–3 inches of water to canner (check manufacturer)

  • Place jars on rack

  • Lock lid

5️⃣ Vent steam (CRITICAL STEP)

  • Heat canner on high

  • When steam vents steadily:
    ⏱ Vent for 10 full minutes

  • THEN place weight or close vent

6️⃣ Process time & pressure (BONE BROTH)

Jar SizeProcessing TimePressurePints20 minutes10 lb (dial gauge)Quarts25 minutes10 lb (dial gauge)

Altitude adjustment:

  • Above 1,000 ft → 15 lb pressure
    (Arizona often requires this)

7️⃣ Cool properly

  • Turn off heat

  • DO NOT remove lid

  • Let pressure return to zero naturally

  • Wait 10 minutes, then open lid away from you

  • Let jars sit untouched 12–24 hours

✅ Check the seals

After cooling:

  • Lid should be concave

  • No popping when pressed

  • Remove bands for storage

If a jar didn’t seal:

  • Refrigerate and use within 3–5 days

  • Or reprocess within 24 hours

🗓 How Long Does Pressure-Canned Food Last?

🥣 Bone Broth / Soup

  • Shelf life:
    👉 12–18 months (best quality)
    👉 Up to 2 years if stored properly

Storage conditions

  • Cool, dark place

  • 50–70°F ideal

  • No direct sunlight

🚫 What NOT to pressure can

  • ❌ Dairy or cream

  • ❌ Flour, cornstarch, or thickeners

  • ❌ Pureed soups (unless tested recipe)

  • ❌ Oils or fats added after cooking

👉 Always add cream or starch after opening the jar.

🧠 Safety Tips (very important)

  • Never shortcut pressure or time

  • Never water-bath low-acid foods

  • If lid is bulging, leaking, or smells off → discard

  • When in doubt, throw it out

🫙 Bonus: Labeling Tip

Label jars with:

  • Contents

  • Date canned

  • Pressure/time used

This helps with rotation and confidence.