Bone broth is a superfood and have the broth has so many benefits for us. That’s why in this post, I am going to share with you you how I make my broth, how I make sure I have enough broth to actually run it through the pressure canner, how to run the All American 921 Pressure Canner, and then how I store my canned jars. Let’s get into the step by step of pressure canning bone broth.
How to Make Bone Broth
#1: Make Bone Broth in an Instant Pot
For this, I take out the bones and put them in my Instant Pot. I can usually do one large bag of bones that fills my entire Instant Pot with bones, per round of pressure cooking.
Fill it up with water to the max line on the Instant Pot, and then add a little bit of apple cider vinegar just to help release those minerals from the bones. (Note: I used to be conflicted about adding apple cider vinegar or not, and lately feel it is helpful to exact some nutrients, vs. not adding it at all). Run the Instant Pot on high pressure for about an hour.
After an hour, release the pressure and then pour off the liquid from the bones through a strainer. We keep these bones and run it through a second time just because there is still a lot of gelatin goodness and some meaty parts on there, and I can usually get a second batch.
Sometimes It’s Easier to Watch
Do I Have Enough Liquid/Jars to Start Pressure Canning?
You can start the pressure canner with the amount you have, no problem.
For me, it seems more efficient to load my canner with as much as possible before I spend the time running it. My Instant Pot only renders about 3 quart jars at a time. Although the pot it 6 quarts in volume, the bones take up about half of that. That is why I run a second batch.
Simply put a lid on the already made broth to sort of keep the liquid hot while waiting for the second batch to run through.
By the time the Instant Pot has come up to pressure, run for the hour, and then releases a little bit of pressure, that is usually about 2 1/2 to 3 hours of time. If you have a really large pot and you can do more bones at once, it may go faster that way. I like the Instant Pot because I can just turn it on and leave. However, I do have to wait to run two cycles to have six quarts for my pressure canner, which is kind of a lengthy process. Although, I usually do other things in the meantime so it is sort of happening in the background and while it seems like a really long time it is not actually all that long.
#2: Ready, Set, Jar!
Now when my second batch is nearly ready to come out of the Instant Pot, I start filling my jars.
With cloth and some vinegar, wipe down the rims of each of the jars to make sure that there is not any kind of oily spills or any kind of fatty layer on top.
This will help to ensure that have a really good seal for each jar. Then seal the jars with the rings.
#3 How to Set up the Pressure Canner
Place a rack at the bottom of the pressure canner and pour about 2 to 3 in of hot water into the pot. I boil the water in my Kettle to make things go faster, pour that into the pot and then I add in my jars.
In the All American 921 Pressure Canner, can fit six quart jars. I can then also stack a few pint jars on a top rack if I desire.
We use broth for so many dishes I cook, that when I’m pressure canning bone broth I usually fill 6 quart jars and don’t bother canning pint jars.
With a rag and a little bit of olive oil, I rub some oil on the metal seal area of the pot to make sure that the metal-to-metal seal is well lubricated and will not get the lid stuck to the pot.
Secure the lid onto the caner at the specific notch indicated. On the All American canners, you will see that there is a arrow pointing to a little groove in the middle, and then this little lip that hooks underneath this metal part.
Start tightening up the bolts by grabbing the opposite ends and lightly tightening them initially, and then going back a second time and tightening the bolts really tightly. The goal is to make sure that the lid is tightening to the base evenly all around. Most times I have to bend down and get an eye-to-pot level to make sure the lid was tightened on evenly.
#4 Safety Note about Pressure Canners
While pressure canning bone broth, I always refer to my canners manual just in case. In fact, I do it each time I can. It is also important to mention that every canning is different and you should consult your manual to make sure you didn’t leave any steps out. It doesn’t take long to scan the one page that just explains the steps really simply, to ensure that you are operating the canner safely.
#5 Turn on the Heat
Turn on the heat and let the pot come up to a boil. I know the pot is at a boiling point when there is a stream of steam coming from the vent pipe. When you see steam coming out steadily, turn on the timer for 10 minutes and make sure that that steam is running continuously.
After 10 minutes, add the weight. You will know what weight to use by going to the National Centre for Home Food Preservation, selecting the type of food you want to pressure can, and checking the required weight for your elevation.
#6 Back to Canning, The Weighted Jiggle
After 10 minutes, put the weight onto the steam spout. For our elevation, we use 10 lbs.
Turn the stove temperature down and wait until you hear the weight jiggle about 1-4 times in a minute. This will take some figuring out the first time you can. I remember turning my stove dial up-and-down-and-up-and-down for what felt like a gazillion times, until the weight jiggled correctly.
For me, on our glass top stove, I know that sweet spot is just above number four on my biggest element.
Once the weight starts to jiggle, I start a timer and just make sure how many times it jiggles and stops, and then jiggles again within 1 minute. You can start counting the processing time from the first jiggle, as long as you are sure that it is jiggling within 1 -4 times in that minute.
After you have canned for a little while, you will know exactly at what temperature your stove needs to be for you to hear the weight jiggle within that 1 -4 times a minute range.
Remember, that is the instructions for my All American 921 Pressure Canner, so you should make sure you read your manual and see when you can start counting your own processing time. Then adjust the heat on your stove until the pressure regulator weight jiggles correctly.
#7 Start Processing Time
The processing time will be dependent on your elevation what recipe you are making. You should check on the National Centre for Home Food Preservation website for a helpful guide on what to pressure can for how long.
For my elevation, the processing time for pressure canning bone broth is 30 minutes.
It is important to note here that if at any point the weight stops jiggling and doesn’t start to jiggle again, the temperature has dropped and you will have to start your timer all over again.
This usually happens the first few times of canning when somehow the heat and pressure was not 100% correct and therefore changed throughout the process. Correct the temperature on your stove, wait for the right amount of jiggles per minute, and start your timer again.
#8 Finished, Now Getting the Pressure Down
When the food is cooked for the proper time, turn off the heat source and wait until that pressure dial comes all the way down to zero. For us this takes about half an hour or around there. When it is close to zero, you should be close to your canner to be ready for the next step, or else your lid can get stuck to your pot.
Once the dial is all the way down at 0, take off the weight set the timer for another 2 minutes. This is to wait for that final steam to release.
After 2 minutes, use a cloth to loosen all of the knobs because sometimes they are hot.
Find a place that you can put this hot lid and take it off carefully. The steam that comes out will be very hot.
Now these jars are very hot, so you will want to use one of these canning jar lifters to move the jars to a area to cool. I prepare an area with a cloth on my counter somewhere (not nearby a window or drafts area), and then that my jars out to let them cool there for several hours. For me, this usually happens over night.
The next day, I label my jars and then remove the ring that held on to the lid. I do this to make sure that all the jars are well sealed.
I then wipe every one of the jars and pack them away into the cupboard.
That’s it folks, now you know exactly how to pressure canning bone broth.
Other canning blogs/videos
To learn more about canning other kinds of food, see my video on canning roast here and canning fish here.
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