If you want to know how to preserve bone broth you’re in the right place! Learn all about preserving bone broth by freezing, pressure canning or freeze-drying.
What is bone broth?
Bone broth is a tasty liquid made from bone, meat, skin and connective tissue of an animal. Pork, beef, fish, lamb and chicken broth are all common. Broth is made my simmering animal parts in water for a period of time and then straining.
What is bone broth used for?
Broth can be used in so many recipes. The most obvious would be soups, but I also use broth for chili, stew, gravy, sauces, cooking grains and even just sipping in the morning in place of coffee.
Is broth good for you?
I think so, but I’m not doctor or scientist. Phew! I find broth to be warming and healing. I drink bone broth almost every morning.
Historically may cultures have used broth to comfort the sick. Did your grandma make you chicken noodle soup? The intention may be good, but depending on if it was homemade or not would show a big difference. What comes in a can or carton from the store is not the same as homemade broth. Learning to make good broth is a very useful skill.
Depending on your own personal constitution, broth may be a great addition to your diet. On the other hand, it might not be a great fit. In my opinion it’s important to start slow when introducing any new food and pay attention to how it makes you feel.
How to make good broth?
There are many ways to make good bone broth. Chicken broth, beef broth or even pork stock are all good broths that can be used for drinking or in many recipes. In my Bone Broth Workshop I explain my simple broth formula.
Meaty Bones/Connective Tissue/Skin/Marrow Bones + Enough Water to Cover + Bring to a Boil, Lower to a Gentle Simmer + 6 to 48 Hours = Nourishing Bone Broth
I use that formala to make good broth every time. My preferred cooking method is the Instant Pot pressure cooker, or my large crock pot (I have this one).
Now, that’s not the only way to make broth. Take meat stock for instance, as recommended by the GAPS diet. This is meat and bones simmered for a short time, usually 1 to 2 hours. As always, there are many ways of doing things.
How to preserve bone broth?
There are 3 main ways that I have personally preserved my homemade bone broth.
- Freezing
- Pressure Canning
- Freeze-Drying
How to preserve bone broth by freezing
Freezing bone broth is just as easy as making ice cubes. You make broth, cool it, skim off the fat (optional) and ladle it into ice cube trays, Souper Cube silicone moulds or freezer safe containers.
I freeze my broth in Souper Cubes because they are portioned and store well, saving space in the freezer.
Pros and Cons to preserving bone broth by freezing
Pros to Freezing to Preserve Broth: Easy, quick, no skill required
Cons to Freezing to Preserve Broth: Takes up a lot of freezer space. Uses electricity.
How to preserve bone broth by freeze-drying
Freeze drying broth is so easy. Finish your broth, place it in the fridge, skim the fat off, pour the broth into your freeze dryer trays, pre-freeze (optional), freeze dry until completely dry. After it’s done I use a blender or food processor to pulse the broth into a powder.
Store the powder in vacuum sealed canning jars or in Mylar bags with oxygen absorbers for long term storage. Rehydrate by adding water when you’re ready to use.
Pros and Cons to Preserving Bone Broth by Freeze-Drying
Pros to Freeze-Drying to Preserve Broth: Simple, shelf stable, light weight, takes up very little space, can store for a very long time.
Cons to Freeze-Drying to Preserve Broth: Freeze-dryers are expensive! They take up a lot of space, they’re loud and they use a lot of electricity.
How to preserve bone broth by pressure canning
First, you need to get to know your pressure canner. Read your manufacturers instructions and get used to how your equipment functions.
I make broth, cool it and skim the fat off, prepare my canner and jars, place broth in a large pot and bring to a boil. Ladle hot broth into jars. Process in pressure canner per manufacturers instructions for 20 minutes or pints at 10 psi or 25 minutes at 10 psi for quarts.
Canned broth will be shelf stable and last at least 18 months, or as long as the seal keeps the jar sealed tight.
Pros and Cons to Preserving Bone Broth by Pressure Canning
Pros to Pressure Canning to Preserve Broth: Shelf stable, ready to use like store bought broth, keeps for a long time, can reuse the jars.
Cons to Pressure Canning to Preserve Broth: Takes up some room on the pantry shelf.
Watch this video where I show you how I preserve bone broth by pressure canning:
My favorite way to preserve bone broth
I used to only preserve bone broth by freezing. As time has gone by I realize I can make much better use of my freezer space without tons of broth in there. Pressure canning is now my preferred method. As I write this, I have about 30 jars of canned broth, beef and chicken, on my pantry shelf.
Is pressure canning hard?
Pressure canning broth is the simplest pressure canning project you can do. If you already know how to use a pressure canner then it’s super simple. If you’re just getting started with pressure canning it can seem overwhelming. While you’re getting to know your pressure canner, practicing often is a really great way to become comfortable with the process. Using broth to practice is excellent because there isn’t much prep to do to fill the jars before canning.
Does pressure canning broth ruin the gelatin?
I don’t think so! Some other very smart people have said it does, so I had to do an experiment and find out for myself. Check out this quick YouTube video and see what I found out:
What type of pressure canner do you need?
I use a really basic weighted gauge pressure canner. The one I bought was the cheapest available in 2019 when I bought it. Since then, the price has gone up, but it is still a ton cheaper than other pressure canners.
Other people will promote the very expensive All American Canner. This is a top of the line pressure canner. They are beautiful as well. I hope to some day be fortunate enough to get to know an All American canner, until then I cannot speak to their ease of use or quality.
You can definitely get it the job done just find with a cheap weighted gauge pressure canner. I have this 22 quart Mirro pressure canner. It holds up to 7 quarts at a time, or 16 pints.
Can you pressure can in an instant pot?
The consciences is no, and I have never tried. Many people have big opinions on safe and approved home canning practices. However, I know people in other countries don’t follow those same guidelines. I plan it on the safe side and use the pressure canner on the stove to preserve my broth. To make broth, I use my instant pot all the time and I love it!
What equipment do you need to preserve bone broth?
Pressure canning
- Pressure canner, I have this one.
- Canning jars
- Canning lids and bands
- Canning funnel
- Jar lifters
Freezing Equipment
- Souper Cubes or some type of freezer safe container like these.
Freeze-drying Equipment
- Freeze Dryer, I used this Harvest Right on loan from a friend.
- Blender or food processor. (Have have a vitamix blender and a cuisinart food processor)
- Mylar Bags and Oxygen Absorbers or
- Glass canning jars and a vacuum sealer with jar sealing attachment.
How do you preserve your bone broth?
What’s your favorite way to preserve bone broth? Let me know in the comments!
Wondering what you can use all this broth for?
Check out my Potato Leek Soup recipe!
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