How to Pressure Can Bone Broth for a Frugal + Practical Pantry

Having homemade pressure-canned bone broth on hand is the perfect way to add nutrition and flavor to your soups, stews, and so much more. This is a great frugal recipe that magically makes something out of nothing.

Don’t rush the cooking process, you want to extract all the nutrients and flavors from the bones. With the help of your slow cooker, this pressure canning recipe is hands-off and simple.

A jar of homemade chicken bone broth with a metal lid.

Bone Broth for Canning

This bone broth is made with a slow cooker and pressure canner, rich in flavor and nutrients, and perfect for soups and stews.
Prep Time 5 minutes
Cook Time 12 hours
Cool Time 8 hours
Total Time 20 hours 5 minutes
Serving Size 6 pints

Equipment

Ingredients 

  • 2 chicken carcass (about 3 lbs of bones)
  • 3 medium carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 medium onion roughly chopped
  • 4 cloves garlic smashed
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon salt
  • 1 tablespoon whole peppercorn
  • 1 poultry herb bundle (rosemary, sage, oregano, and thyme)
  • 12 cups water

Instructions 

Make the Broth

  • Add ingredients. Add all ingredients into a slow cooker or a large electric roasting pan.
    Ingredients for chicken bone broth in a slow cooker, including chicken bones, carrots, celery, onions, garlic, and herbs.
  • Add water and cook. Cover and set the slow cooker to low and allow it to cook for 12-24 hours. Check the slow cooker after 8 hours and add more water as needed.
    Cooked chicken bone broth in a slow cooker with rich, golden color.
  • Strain. Once everything has been cooked for at least 12 hours, strain the liquid from the carcass and vegetables using a fine mesh strainer into a large bowl. If you don’t have a fine mesh strainer, place a double layer of cheesecloth inside a strainer and allow it to drain.
    Straining cooked chicken bone broth to separate bones and vegetables from the liquid.
  • Cool. Allow the bowl of hot broth to cool then cover and place it in the fridge overnight.
    A bowl of clear, golden chicken bone broth.
  • Skim fat. Remove the bowl of broth from the fridge the next day and skim the fat layer off the top of the broth. Try to get as much of the fat layer off as you possibly can.
    Skimming the fat layer from the top of the chilled chicken bone broth.
  • Warm. Transfer broth to a large pot and allow it to warm over medium-low heat.
    Warmed chicken bone broth in a large pot, ready for canning.

Pressure Can

  • Prepare Pressure Canner. Fill the pressure canner with 3 inches of water, and place the rack in the bottom. Place over medium-high heat.
    Filling jars with chicken bone broth using a funnel and ladle.
  • Prepare Jars, Lids, and Rings. Wash the jars with hot soapy water. Fill the clean jars halfway with water and place them in the pressure canner and allow them to warm. Place the lids and rings in a small pot of water and allow it to simmer over low heat.
  • Fill the Jars. Once the broth has started to steam it’s time to fill the jars. Using a jar lifter, drain and remove the jars from the pressure canner. Place a canning funnel over the jar and ladle the hot broth into the jars leaving a 1-inch headspace.
  • Wipe rims clean and top jars. Once filled, wipe the rims of the jars using a clean moist towel. Add the lids and rings and tighten the rings until they’re fingertip-tight.
    Sealing jars of chicken bone broth with lids and rings.
  • Process. Place the jars in the pressure canner and place the lid on. Set over high heat and allow it to come to heat.
    Jars of chicken bone broth inside a pressure canner, ready for processing.
  • Set timer. Once a steady stream of steam starts venting out, set a timer for 10 minutes. Next, set the pressure to 10 and allow the canner to come up to 11 lbs of pressure (adjusting for altitude). Once at 11 lbs of pressure set the timer for 20 minutes for pint-sized jars and 25 minutes for quart-sized jars. *Please note that if the pressure drops below 11 lbs of pressure, stop the timer, bring the pressure back up to 11 again, and start the timer again. It is important that the pressure stays to at least 11 lbs of pressureThe pressure must stay*

Notes

I love the flavor of using a poultry herb pack that includes sage, rosemary, thyme, and oregano. You can substitute this with your favorite herb combination.
Rotisserie chicken carcasses were used in this recipe. You can use a combination of leftover chicken bones you want about 3 lbs of bones to make bone broth. You can bag leftover bones over time and freeze them until you get enough.
Apple Cider Vinegar helps break down the bones and release the collagen and connective tissues in the bones.
Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 823mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5111IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 0.3mg

I love making this chicken bone broth recipe. It’s become a staple in my kitchen, and I always have a few jars ready to go. There’s something so comforting about knowing I made it from scratch. Plus, it’s perfect for everything from soups to risotto.

I hope you enjoy it as much as I do!

Canning Bone Broth Tips

  • Roast the Bones: Roasting the chicken bones in the oven before adding them to the slow cooker can deepen the flavor of your broth.
  • Use Cold Water: Start with cold water when adding it to the slow cooker. It helps extract more collagen from the bones.
  • Don’t Rush the Strain: When straining the broth, let it sit for a few minutes to ensure all the liquid drains out, capturing every bit of goodness.
  • Save the Veggie Scraps: Keep a bag in the freezer for vegetable scraps like carrot peels and celery ends to add to your next broth batch.
  • Adjust Seasoning Later: You can always adjust the salt and seasoning when you use the broth in recipes, so don’t worry if it tastes a bit bland on its own.

Key Ingredients and Tools

Here are a few important tools and ingredients to help you make the best chicken bone broth possible:

  • Chicken Carcass. Using a mix of bones, especially those with connective tissue, adds depth and nutrients to your broth.
  • Apple Cider Vinegar. This helps break down the bones, releasing collagen and nutrients into the broth.
  • Poultry Herb Bundle. Fresh herbs like rosemary, sage, oregano, and thyme add a wonderful flavor that dried herbs can’t quite match.
  • Pressure Canner. Essential for safely preserving your broth, ensuring it’s shelf-stable and ready to use anytime.
  • Fine Mesh Strainer. This is key for getting a clear broth by removing all the small bits and pieces from the liquid.

Using these tools and ingredients will make your bone broth rich, nutritious, and full of flavor.

Serving Suggestions

Use as the base of chicken noodle soup, in slow cooker recipes, or even to cook potatoes.

Troubleshooting and Help

Can I use any type of chicken bones for this recipe?

Absolutely! You can use bones from a rotisserie chicken, leftover roasted chicken, or even raw chicken bones. Just make sure you have about 3 lbs of bones.

Do I need a pressure canner to make this broth?

If you want to store your broth long-term without refrigeration, a pressure canner is essential. However, you can always freeze the broth if you don’t have a pressure canner.

How long can I store the canned bone broth?

When properly canned, your chicken bone broth can last up to a year in a cool, dark place. Just make sure the jars are sealed correctly.

Can I add other vegetables or herbs to the broth?

Definitely! Feel free to customize the broth with your favorite vegetables and herbs. Just keep in mind that some strong flavors might change the overall taste.

What if I don’t have a slow cooker?

No worries! You can simmer the ingredients in a large pot on the stove. Just keep the heat low and add water as needed to keep the bones submerged.

How do I know if my broth is done cooking?

The broth is ready when it has a rich, golden color and the bones are soft and brittle. This usually takes between 12 to 24 hours in a slow cooker.

Can I reuse the bones for another batch?

While the first batch will have the most nutrients, you can reuse the bones for a second, lighter batch of broth. Just add fresh vegetables and herbs.

If you have any other questions, feel free to ask! I’m here to help you make the best chicken bone broth possible.

This is a rewarding process (really!) that brings rich flavor and nutrients to your kitchen. Whether you’re using it as a base for soups, or stews, or even sipping it on its own, homemade broth adds a special touch to your meals. Enjoy the satisfaction of knowing you’ve made something wholesome and delicious from scratch.

How to Pressure Can Bone Broth for a Frugal + Practical Pantry
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