Easy Guide to Canning Homemade Turkey Bone Broth

Looking for a simple way to preserve your leftover turkey bones and make delicious, nutritious broth? Canning turkey bone broth at home is a wonderful method to save money, reduce waste, and ensure you always have a flavorful base for soups, stews, and more. In this friendly guide, we’ll walk you through the entire process—from simmering your broth to safely canning it for shelf-stable storage. Whether you’re new to canning or a seasoned pro, you’ll find helpful tips and clear steps to make the process easy and enjoyable.

Why Make and Can Turkey Bone Broth?

Turkey bone broth is packed with nutrients, including collagen, minerals, and amino acids. It’s not only delicious but also supports gut health and immunity. By canning your homemade broth, you can store it for up to a year without taking up precious freezer space. Plus, you control the ingredients—no preservatives or hidden additives.

What You’ll Need

• Turkey bones: Leftover carcass, wings, necks, or any other parts.
• Vegetables: Common choices are onions, carrots, celery. Optional for flavor.
• Herbs & spices: Bay leaves, peppercorns, garlic, parsley, thyme—use your favorites!
• Water
• Pressure canner: Do not use a water bath canner for bone broth!
• Canning jars & lids: Pint or quart jars work best.
• Fine mesh strainer or cheesecloth
• Ladle & jar funnel (optional)
• Tongs & clean towels

Step 1: Simmer Your Broth

1. Add bones to a large stockpot. Break up larger bones so they fit easily.
2. Add optional veggies and herbs. These add flavor but aren’t required.
3. Fill with water until the bones are just covered.
4. Bring to a gentle boil, then reduce to a simmer.
5. Skim off foam that rises during the first hour.
6. Simmer uncovered for 8–24 hours. The longer you simmer, the richer the broth. Add water as needed to keep bones covered.

Tips for a Richer Broth

• Roast bones in the oven at 400°F for 30 minutes before simmering for extra flavor and color.
• Add a splash of apple cider vinegar to help extract minerals from the bones.

Step 2: Strain and Cool the Broth

1. Remove large solids: Use tongs or a slotted spoon to take out bones and veggies.
2. Strain the broth: Pour through a fine mesh strainer or cheesecloth into another pot or large bowl. This removes small bits for a clearer broth.
3. Let it cool: Allow the broth to cool slightly so it’s easier to handle.
4. Optional: Chill in the fridge overnight. Skim off any solidified fat from the top if you prefer a leaner broth (save this “schmaltz” for cooking if desired).

Step 3: Prepare for Canning

1. Sterilize your jars: Wash jars and lids with hot soapy water. Rinse well. Keep jars hot until ready to fill (in a warm oven or pot of hot water).
2. Reheat the strained broth: Bring it back to a boil before filling jars. Hot liquid prevents jar breakage and helps create a vacuum seal.

Step 4: Fill and Seal Jars

1. Ladle hot broth into jars: Use a funnel for less mess. Leave 1-inch headspace at the top of each jar.
2. Wipe jar rims: Use a clean damp cloth to remove any residue. This ensures a good seal.
3. Add lids and screw on bands: Tighten until fingertip tight—not too hard!

Step 5: Pressure Can Your Broth

• Canning bone broth always requires a pressure canner due to low acidity.

1. Add water to your pressure canner as per manufacturer’s instructions (usually about 2–3 inches).
2. Place jars in canner: Use a rack so jars don’t touch the bottom.
3. Lock lid and vent steam for 10 minutes (follow your canner’s instructions).
4. Add weight or close valve: Bring canner up to pressure (usually 10 psi for weighted gauge, or as directed for your altitude).
5. Process jars:
   • Pints: Process for 20 minutes at pressure
   • Quarts: Process for 25 minutes at pressure
   • If you live above 1,000 feet elevation, increase pressure according to your canner’s guidelines.
6. Turn off heat and let pressure return to zero naturally.
7. Remove lid carefully—away from your face!

Step 6: Cool and Store Your Canned Broth

1. Lifting jars: Use tongs to place jars on a towel. Let cool undisturbed for at least 12 hours.
2. Check seals: The lids should be indented and not flex when pressed. If any didn’t seal, refrigerate and use within a week or freeze for longer storage.
3. Label jars with date and contents.
4. Store in a cool, dark place. Properly canned broth lasts up to one year.

Troubleshooting & Tips

• If your broth looks cloudy, don’t worry—it’s still safe if processed correctly. Cloudiness usually comes from boiling too hard or not straining enough.
• If fat remains on top after canning, it’s fine! Just skim before using if you prefer less fat in your recipes.
• If you want salt in your broth, add it after opening the jar. Salt isn’t necessary for safe canning and is best added to taste when cooking.

Clever Ways to Use Canned Turkey Bone Broth

• Sip it as a nourishing drink—just heat and enjoy!
• Add depth of flavor to soups, stews, gravies, risottos, and sauces.
• Cook rice or grains in broth instead of water for extra nutrition and taste.

Frequently Asked Questions (FAQ)

Can I use chicken or beef bones instead?
Yes! The same process applies—just swap in chicken or beef bones as desired.

Do I have to use vegetables?
Nope! They add flavor but aren’t required.

I don’t have a pressure canner. Can I use a water bath?
No. Bone broth is low acid and must be pressure canned for safety.

How long does home-canned turkey bone broth last?
If properly sealed and stored in a cool dark place, it will last up to one year.

The fat layer is thick—should I remove it?
That’s up to you! Some people like to skim it off after chilling; others enjoy the richness it adds.

The broth gelled when cooled—is that normal?
Yes! That’s a sign of lots of collagen—a good thing.

Final Thoughts

Canning turkey bone broth is easier than you might think—and so rewarding! With just a little effort, you’ll have jars of homemade goodness ready whenever you need them. Give it a try after your next holiday meal or roast turkey night—you’ll love having this healthy staple at your fingertips!