How to Can Beef Broth

Home canned beef broth frees up valuable freezer space by making it shelf stable and ready to use at a moment’s notice. Come into my kitchen with me and learn how to can beef broth.

how to can beef broth

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What You Will Need:

Homemade Beef Broth: I showed you how to make beef broth in an earlier post. Use that broth for this canning project. That recipe should produce about 1 gallon (or 4 quarts).

Pressure Canner: Because beef broth is a low acid food it needs to be pressure canned. I own a 16-quart Presto Pressure Canner but use what you have or can afford.

Canning Tools: If you don’t have a jar grabber or other canning tools you can buy a canning tool kit online.

Jars, Rings, and Lids: Use either pint or quart canning jars. I use regular mouth jars for broth, and Superb canning lids. They are my favorite lid! They are made here in Ohio, and they seal very well.

How To Can Beef Broth

Prepare the Jars and Canner

First, wash the canning jars with hot soapy water or run them through the dishwasher to sterilize them. Of course, only use glass jars that are specifically designed for canning.

Next, place your canner on the stove and fill it with the appropriate amount of water. I am using a Presto Pressure Canner which requires 3 quarts of water.

Turn on the heat to medium high but keep the lid off so that the water will not boil.

Fill the Jars

In the meantime, heat your broth in a stock pot on medium high heat until it begins to simmer.

Immediately, ladle the hot broth into the canning jars leaving 1 inch headspace.

Afterward, wipe the rim with a clean towel dipped in distilled vinegar. The vinegar cuts any beef fat that may be on the rim of the jars and may cause the seals to fail.

Finally, put on the lid and rings and place the jars into the canner.

Process the Beef Broth

Now that the jars are in the canner, lock the lid into place.

Once a steady stream of steam comes out of the air vent, turn the timer on for 10 minutes. This exhausts the air inside of the pressure canner to ensure that it can get up to the correct temperature and pressure necessary.

Following the 10 minutes, place the weight on the canner. When the weight begins to gently rock back and forth set the timer. Processing time for quarts 25 minutes and pints 20 minutes.

How Many Pounds of Pressure?

As the chart below shows, both the canner you use (weighted-gauge or dial-gauge) and the altitude at which you live play a role in how many pounds of pressure is required.

Feet Above Sea LevelWeighted-Gauge
(Pounds of Pressure)
Dial-Gauge
(Pounds of Pressure)
0-1,0001011
1,001-2,0001511
2,001-3,0001512
3,001-6,0001513
6,001-8,0001514
8,001-10,0001515
Altitude Adjustments for Home Canning (sdstate.edu)

Cool and Store the Beef Broth

At last, turn the heat off and let the pressure drop on its own. This process will take around 45 minutes.

Take the rings off and check for a good seal. Take the time to wash each jar to ensure that there are no food particles or beef fat on the outside.

Finally, use a sharpie to label each jar. Write on the lid what is inside the jar and what year it was processed. As a result, you will use the oldest jars first and nothing gets wasted.

How to Use the Broth

Beef Broth makes a delicious base for gluten free gravy, soup and stews such as chili, beef vegetable stew, or beef and gravy.

beef broth

Other Post You May Enjoy:

How to Can Chicken Stock

Spicy Beef and Lentil Soup

How to Can Beef Roast

beef broth

How to Can Beef Broth

www.mynaturallysweetenedlife.com
Rich delicious beef broth
Prep Time 30 mins
Cook Time 25 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4 quarts

Ingredients
  

  • 1 gallon beef broth (skimmed of fat)

Instructions
 

  • Place the pressure canner on the stove and fill it with the correct amount of water. Turn on the heat to medium high.
  • Sterilize the canning jars.
  • In a separate stock pot heat the beef broth until it comes to a simmer.
  • Ladle the beef broth into the canning jars. Wipe the rim with a clean cloth dipped in vinegar. Place the lids and rings on the jars. Place them in the canner.
  • Process under 10 pounds of pressure (check your elevation for correct pressure) for 25 minutes for quarts or 20 minutes for pints.
  • Once the time is up turn off the heat and allow the canner to drop in pressure.
  • Open the canner and use the jar grabbers to pull the jars out of the canner and onto a towel lined countertop.
  • Let the jars cool completely. Take the rings off, wipe down the jars, label them, and store in a cool dry place for up to a year.

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