Bone broth is a nutrient-rich elixir beloved for its healing properties and deep flavor. Perfect for boosting immunity and making use of every part of the animal, this homemade broth is a staple for canning bone broth in any wholesome kitchen.

Bone broth is such a wonderful and nourishing gift. For centuries, it has been cherished for its ability to support our immune systems and soothe colds, while also honoring the practice of using every part of the animal and reducing waste.

I adore making homemade broths—whether it's chicken, beef, pork, or venison. They’re incredibly simple to make, far more flavorful than store-bought versions, and perfect for cozying up during the winter months.

At first glance, bone broth might seem like just a pot of bones and vegetables simmered for hours, but its benefits reach far beyond its delightful taste. It’s a cherished skill for anyone who loves homesteading.

Broth vs. Stock: What's the Difference?

Bone broth and stock are quite similar, but there are a few distinctions. Bone broth is usually more gelatinous when cooled, while stock tends to be a bit thicker due to the collagen extracted from the bones.

The key difference lies in the cooking time: bone broth is typically simmered for 12-16 hours to extract all those nourishing nutrients, while stock is cooked for a shorter time. This lengthy simmering is what gives bone broth its rich, gelatinous texture.

Benefits of Bone Broth

Bone broth is packed with hydration and nutrients that contribute to overall health. Here’s why you might want to make it a regular part of your diet:

Rich in Nutrients: Bones are full of essential minerals like calcium, magnesium, and phosphorus that are released during cooking.

High in Collagen: Collagen from the bones turns into gelatin, offering numerous amino acids that support joint health and digestion.

May Reduce Inflammation and Support Gut Health: Bone broth is valued for its potential to heal the gut and reduce chronic inflammation.

Choosing Bones for Your Broth

A great bone broth starts with a variety of bones. Knucklebones are rich in collagen, while shank, oxtail, or short ribs add depth of flavor. You can use bones from pork, venison, beef, chicken, lamb, or even fish. For the best results, ask your butcher for soup bones and, if needed, have them cut large bones like femurs in half.

Young animals, like lamb or veal, have more cartilage, which is fantastic for making rich broth. For chicken broth, don’t overlook the feet and necks—they’re gold for creating a flavorful broth.

How to Use Bone Broth

Once you’ve made your delicious broth, there are several wonderful ways to enjoy it:

Sip It Warm: Enjoy it as a soothing drink. Though I wasn’t always a fan as a child, I now savor the comfort it provides.

Cook with It: Use it to boil potatoes or pasta to add extra flavor and nutrients.

Make Soup: The classic use—turn it into a hearty, nourishing soup.

Create Sauces or Gravies: Substitute broth for water in sauces or gravies for a richer taste.

Ingredients for Homemade Bone Broth

Making bone broth is simple with just a few key ingredients:

Variety of Bones: Use whole chickens (including feet and necks), or bones from beef, pork, lamb, or venison.

Sea Salt and Peppercorns: Add flavor, but wait until the end to season the broth.

Apple Cider Vinegar: Helps extract collagen. You can use homemade, or storebought, or substitute lemon juice.

Aromatics and Vegetables: Customize with onions, celery, carrots, garlic, and herbs. Use what you have or enjoy the flavors you love.

Supplies Needed

• Pressure canner
• Slow cooker, instant pot, or Large stock pot.
• Colander
• Roasting pan
• Canning jars, lids & rings
• Canning tools

Making Bone Broth

Roast the Bones: For the richest flavor, roast your bones at 400°F for about 35-40 minutes.

Simmer:

• Stove Method: Cover bones with cold water, bring to a boil, then simmer for 8-24 hours.
• Slow Cooker: Cook on low for 6-24 hours, then add vegetables and simmer for an additional hour and a half.
• Instant Pot: Pressure cook on high for 120 minutes, then add vegetables and cook for an additional hour.

Strain and Cool: Remove bones and larger pieces, strain through cheesecloth, then cool the broth quickly in shallow containers. Skim off any fat once cooled.

Canning Bone Broth

Since bone broth is a low-acid food, use a pressure canner to preserve it:

Since bone broth is a low-acid food, it must be preserved using a pressure canner to ensure safety.

Reheat the Broth: After removing the fat, pour the broth back into a large stockpot and bring it to a boil to ensure it is hot before canning.

Prepare Jars and Canner: Wash jars and lids in hot, soapy water. Place them in the pressure canner with a few inches of water and heat them to 180°F. This helps to prevent jars from breaking when hot broth is added.

Pack the Jars: Carefully ladle the hot broth into the preheated jars, leaving a 1-inch headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent a proper seal. Place the lids on the jars and screw on the bands just until fingertip tight.

Process the Jars: Place the jars into the pressure canner, making sure to add the correct amount of water according to the manufacturer's instructions. Secure the lid on the canner and wait for a steady stream of steam to escape from the vent. Vent the canner for 10 minutes.

Achieve Pressure: Place the weight on the canner and bring it to 10 pounds of pressure, adjusting for altitude if necessary. Process pint jars for 20 minutes and quart jars for 25 minutes. Ensure you follow the pressure and time guidelines specific to your altitude.

Cool and Check Seals: Allow the canner to come down to 0 pressure naturally. Carefully remove the lid and let the jars sit in the canner for 10 minutes before transferring them to a towel-lined counter. Wait 12-24 hours before checking for a proper seal. Remove the rings, wipe down the jars, and store them in a cool, dark place.

Properly canned and sealed bone broth is shelf-stable for at least 18 months if stored correctly.

More Pressure Canning Recipes to Try:

• Safely Canning Chicken (raw or hot pack)
• Easy Canned Venison Recipe
• Canning Carrots

If you try making this homemade bone broth, I’d love to hear about your experience! Feel free to leave a comment and follow me on Pinterest and Facebook for more inspiration!