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Pressure Canning Bone Broth

Pre-Requisites:

  1. Jar Lifter, Debubbler, funnel, and lid lifter.
  2. Pressure Canner (This is a Presto)
  3. Link to instructions from the National Center for Home Food Preservation!

    4. None of these links are affiliated.

Fill your jars with your broth-y goodness!

Ensure you have 1 inch headspace. Wipe your rims with a rag dipped in white vinegar. Put on the lid, ring, and process in your canner.

After the pressure canner has released pressure naturally, and the temperature has reasonably cooled, remove the jars from the canner. Let them sit, undisturbed, for 24 hours.

The next day, check your seals. Wash and dry your jars if the seals are intact.

Wash, label, and store your jars. Enjoy!

-Regards,
A Caffeinated Engineer
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