Canning Bone Broth Without A Pressure Canner – Is It Possible?

Last Updated on September 15, 2024 by Shari Mason

Want to know a unique way to **save your bone broth** without using a pressure canner?

With my own cooking adventure and what I’ve learned, let’s see if we can preserve bone broth using different tools. Read on.

Can You Can Bone Broth Without A Pressure Canner?

Yes, you can successfully can bone broth without needing a pressure canner.

While pressure canners are commonly recommended for low-acid foods, like bone broth, you can utilize a boiling-water canner to achieve safety and preserve your flavorful broth. 

“I always had a fantasy of being a chef because I like kitchen life.”

– Geoffrey Rush, American Actor

This method requires meticulous temperature control during the canning process to eliminate harmful bacteria, allowing you to enjoy the convenience of homemade bone broth on your terms.

Read:

• What Happens If You Forgot To Put Lemon Juice In Canned Tomatoes?
• How Much Water To Put In A Pressure Canner?
• Can You Cook In A Pressure Canner?
• Gourmet Trends Pressure Canner And Cooker Reviews
• Can I Sterilize Canning Jars In The Dishwasher?

What Equipment Do You Need?

1. Glass Canning Jars: Choose jars designed for canning [1], with proper sealing and sturdy construction.
2. New Lids: Use new, unused canning lids to ensure a reliable seal.
3. Screw Bands: These bands secure the lids onto the jars during canning.
4. Boiling-Water Canner: A large pot or canner with a rack holds the jars and maintains proper water circulation.
5. Jar Lifter: A tool to safely lift and lower hot jars in and out of the canner.
6. Food Thermometer: Essential for monitoring the temperature during the canning process.

Read: How To Wash Mason Jar Lids In Dishwasher?

Is It Safe To Can Bone Broth Without A Pressure Canner?

Canning bone broth without pressure can be safe, provided you follow proper guidelines and procedures. The critical factor is maintaining a consistent boiling temperature during the canning process. 

This ensures that any potentially harmful bacteria are destroyed, making your canned bone broth safe for consumption. 

Adhering to accurate processing times and temperature monitoring is essential to ensure both the safety and quality of your canned bone broth.

What Are The Steps To Canning Bone Broth?

1. Prepare Your Broth: Make a flavorful bone broth, ensuring it’s thoroughly cooked and strained. Leave some headspace in the jars to allow for expansion during canning.
2. Sterilize Jars, Lids, and Bands: Wash the glass canning jars, new lids, and screw bands in hot, soapy water. Rinse and place them in boiling water for around 10 minutes to sterilize.
3. Fill the Jars: Ladle the hot bone broth into the sterilized jars, leaving the recommended headspace (usually 1 inch) to allow for a proper seal. Use a non-metallic spatula to remove air bubbles by gently sliding it along the sides of the jar.
4. Place Lids and Bands: Wipe the jar rims to ensure they’re clean and dry. Place new lids on top and secure them with screw bands, but don’t overtighten.
5. Process the Jars: Place the filled and lidded jars on the rack inside a boiling-water canner or a large stockpot. Add enough hot water to cover the jars by about 1 to 2 inches.
6. Boil and Process: Cover the canner with a lid and bring the water to a rolling boil. Follow the recommended processing time for your altitude [2] and the size of the jars. This time may vary, but it’s usually around 20-25 minutes.
7. Cool and Check Seals: After processing, turn off the heat and let the jars sit in the canner for a few minutes. Carefully remove them using a jar lifter and cool them on a towel. As the jars cool, you’ll hear the satisfying “ping” of lids sealing. Check for proper sealing by pressing the center of each lid; if it doesn’t pop back, the jar is sealed.
8. Store Properly: Label the jars with the contents and date before storing them in a cool, dark, and dry place. Always inspect the jars before use for any signs of spoilage.

How Long Can Canned Bone Broth Last?

Canned bone broth can typically last 1 to 2 years when stored in a cool, dry place and kept away from direct sunlight. 

Once opened, the bone broth should be transferred to an airtight container and refrigerated, where it can remain safe for consumption for about 3 to 4 days. 

“Unlocking the flavors of nourishment, canning bone broth without a pressure canner reveals the art of preservation through careful temperature dance and culinary ingenuity.”

– Eat Pallet Restaurant & Food Advice

It’s essential to pay attention to any signs of spoilage, such as off odors, unusual textures, or mold, and to adhere to the “best by” or “use by” dates on the can for optimal quality and safety.

FAQs

Final Thoughts

While the idea of canning bone broth without a pressure canner might seem tempting, it’s essential to prioritize safety and the preservation of nutrients. 

Bone broth is a low-acid food, and using a water bath canning method could risk the growth of harmful bacteria and compromise the quality of the broth.

Investing in a pressure canner is recommended to maintain safety and nutritional value. 

This specialized equipment ensures that bone broth is processed at the appropriate temperatures and pressures, effectively destroying harmful bacteria while minimizing nutrient loss. 

While it requires more effort and investment upfront, using a pressure canner is the best way to enjoy the benefits of canned bone broth while keeping health and safety in mind.

References:

1. https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html
2. https://education.nationalgeographic.org/resource/altitude