How to Can Beef Broth for Delicious Homemade Stock Year-Round
Canning homemade beef broth allows you to enjoy the rich, hearty flavor of meat stock all year long. While freezing small batches of broth is one storage option, processing it in a pressure canner extends the shelf life for up to 2 years!
Canned beef broth is infinitely better than store-bought boxes. You control the ingredients quality of beef and cooking time. Follow these simple steps for safely pressure canning beef broth at home.
Benefits of Canning Beef Broth
Canning homemade stock offers many advantages
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Long shelf life – Properly canned broth lasts 18+ months. No need to worry about freezer burn.
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Saves money – Much cheaper than store-bought broth. Make your own from scratch.
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Flavor control – Craft your perfect broth with bones, veg and seasonings.
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Convenience – Pantry-stable broth ready anytime for cooking or soups.
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Storage space – Canning takes up less room than storing freezer containers.
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Nutritious – Full of collagen, minerals and nutrients from real bones and meat
Tips for Making Beef Broth for Canning
Start with good ingredients for the most flavorful canned broth:
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Bones – Use meaty soup and marrow bones. Roast in the oven first for deeper flavor.
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Meat – Brown off beef shanks, oxtails or other stew meat to add to the broth.
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Veggies – Onion, celery, carrots, garlic all add great flavor and nutrients.
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Herbs & spices – Bay leaves, thyme, parsley and peppercorns enhance the broth.
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Simmer time – Gently simmer stock for at least 2-4 hours, up to 24 for maximum extraction.
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Acids – Avoid adding vinegar or wine, as acids can interfere with canning safety.
How to Can Beef Broth in a Pressure Canner
Pressure canning is the only safe method for low-acid foods like meat broth. Follow these steps:
- Prepare the Broth
Start with about 6 quarts freshly made beef broth. Remove bones and strain out solids. Skim off any fat that rises to the top.
- Preheat Pressure Canner
Place rack and 2 inches of water in canner. Heat on medium until steaming.
- Fill Jars
Ladle hot broth into clean pint or quart jars, leaving 1 inch headspace. Wipe rims. Apply lids and rings.
- Load Canner
Place sealed jars on rack using a jar lifter, without touching sides. Lock canner lid.
- Vent and Pressurize Canner
Once steam releases from vent pipe, close it. Allow canner to reach required pressure.
- Process Jars
Process pint jars for 20 minutes, quart jars for 25 minutes at designated pressure based on your altitude.
- Allow Canner to Cool
When processing time ends, let canner depressurize naturally on its own for 10-15 minutes.
- Remove Jars
Once canner is fully depressurized, use a jar lifter to transfer jars to a towel to cool completely undisturbed.
- Check Seals
After 12-24 hours, check lids for an airtight seal. Press center of each lid – it should not pop up and down if properly sealed.
- Store Sealed Jars
Wipe jars clean. Label and date lids. Store in a cool, dark place up to 2 years. Use within 1-2 days once opened.
Step-by-Step Instructions for Canning Beef Broth
Follow this complete walkthrough for safely pressure canning beef broth at home:
Ingredients
- 4 quarts beef broth
- 4 pint jars or 2 quart jars
- Jar lids and rings
- Pressure canner
- Jar lifter
- Canning funnel
Process
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Make a rich beef broth using soup bones, roast beef bones, vegetables and seasonings. Simmer for at least 2 hours.
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Strain the broth through a mesh strainer into a large pot. Discard solids. Skim off any fat from the top.
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Fill the pressure canner pot halfway with water. Place canner rack inside. Heat on medium-high until steaming.
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While canner comes to a boil, prep jars. Wash in hot, soapy water and rinse well. Let air dry.
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Fill a canning funnel halfway with strained broth. Ladle hot broth into jars, leaving 1 inch headspace.
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Wipe jar rims with a clean, damp paper towel. Center lids and screw rings on just fingertip tight.
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Use a jar lifter to transfer full, sealed jars to canner rack, gently lowering them onto rack.
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Lock canner lid in place. Turn heat to high. Exhaust steam 10 minutes then close vent.
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Once correct pressure is reached, start timer for 20 minutes (pints) or 25 minutes (quarts).
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When time is up, turn off heat. Allow canner to depressurize 10-15 minutes before opening lid.
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Use jar lifter to transfer jars to a towel. Leave undisturbed for 12-24 hours. Do not retighten rings.
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After jars fully cool, test seals by pressing on centers of lids. Lid should not pop up and down if properly sealed.
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Label sealed jars with contents and canning date. Store in a cool, dark place up to 2 years. Refrigerate after opening.
Troubleshooting Canning Beef Broth
Having issues with your canned broth? Here are some common problems and solutions:
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Cloudy broth – Strain thoroughly through cheesecloth before canning. Skim fat before and after canning. Use a gentle simmer when cooking.
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Floating food – Remove any bones, veggies or herbs before canning. Leave proper 1 inch headspace. Release pressure naturally.
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Not sealing – Check jar rims for chips. Use new lids. Adjust for altitude. Process full indicated time in pressurized canner.
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Losing liquid – Clean jar rims thoroughly before applying lids. Tighten rings just finger-tip tight before processing. Allow canner to depressurize naturally.
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Discolored broth – Use stainless steel pots and avoid cast iron or aluminum pots when making broth to prevent discoloration.
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Off smells or taste – Never can meat broth using a water bath canner, always use a pressure canner. Check seals before storing. Discard any jars with poor seals or rust.
Tips for Using Canned Beef Broth
Canned beef broth is ready to use in all your favorite recipes! Follow these tips:
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Check seals before opening jars – lids should not flex up and down when center is pressed.
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Refrigerate jars immediately after opening and use within 2 days for best quality.
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Shake or stir well before using, as some sediment may form during canning.
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Simmer open broth for 5 minutes before consuming or using in cooked recipes as an added precaution.
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If reheating a full jar, microwave in 30 second intervals, stopping to stir and check temperature.
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Add canned broth straight to soups, stews, gravies, risottos and pot roasts as you would commercial broth.
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Substitute equal amounts of canned or boxed broth in any recipe – use 1 cup canned for 1 cup fresh or commercial.
With the step-by-step guide and tips above, you’ll be ready to make and can your own delicious homemade beef broth. The investment of time pays off in big flavor dividends!
Is it recommended to blanch vegetables before freezing?
Yes. Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching also wilts or softens vegetables and makes them easier to pack.
Can meat and poultry be thawed in the conventional oven?
No, meat and poultry should never be thawed in the conventional oven or at room temperature. There is greater danger of bacterial growth and food spoilage for food thawed at room temperature. Thaw meat and poultry in the refrigerator in the original wrappings. To speed thawing, loosen the wrapping. To keep other foods safe, put the thawing meat and poultry in a pan on the bottom shelf. For a quicker method, immerse meat or poultry in a watertight bag into cold water. Thaw until it is pliable. Meat and poultry can also be thawed quickly and safely in the microwave oven, followed by immediate cooking, either in the microwave oven or by some other method. Because microwave ovens vary, check your manufacturers instructions for information on how to safely thaw in your microwave oven. Frozen meat and poultry can also be cooked without thawing.
Heating or scalding the vegetables in boiling water or steam for a short period of time.
How to Can Broth Safely (EASY Homemade Bone Broth)
FAQ
Can beef broth be canned?
Your Beef Bone Broth is a low acid food, and when you can it, it must be pressure canned. Follow all of the standard directions for pressure canning safely.
Can you can broth without a pressure cooker?
A normal large stock pot and lid from your kitchen can totally work for canning purposes.
How do you preserve beef bone broth?
To preserve stock/broth safely you will need to use a pressure canner. This method of food preservation is used because the food item is meat-based and low in acidity. We could also package the broth in food-safe freezer containers.
What is the shelf life of canned beef broth?
Shelf Life of Unopened Beef Broth: Unopened cans of beef broth can generally last for about 3 to 5 years when stored in a cool, dry area. The “expiration” date on the can or package is not a safety date but rather an estimate of how long the broth will remain at peak quality (2).