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Why Can Your Own Beef Broth?
If you love making homemade soups, stews, or sauces, canning beef broth at home is a smart way to keep rich, flavorful stock on hand all year round. Not only does it help you avoid preservatives and additives found in store-bought versions, but it also lets you use up leftover bones and veggies, reducing kitchen waste. Plus, there’s something satisfying about seeing jars of your own broth lined up in the pantry, ready for any recipe that calls for a savory boost.
What You Need to Get Started
- Pressure Canner: Essential for safely canning meat-based broths like beef. Water bath canners are not safe for this purpose.
- Canning Jars: Use pint or quart-sized jars designed for pressure canning.
- Lids and Bands: New lids are best for a secure seal; bands can be reused if they’re not rusty or bent.
- Jar Lifter and Canning Funnel: These tools make filling and moving hot jars much easier and safer.
- Beef Bones: Leftover bones from roasts, steaks, or shanks work well. Roasting them first deepens the flavor.
- Vegetables (optional): Carrots, onions, celery, and garlic add depth to your broth.
- Seasonings: Salt, peppercorns, bay leaves, or herbs (keep it simple; you can always season later).
Step-by-Step: Making and Canning Beef Broth
1. Prepare the Broth
- Roast the Bones (Optional but Recommended): Place beef bones on a baking sheet and roast at 400°F (200°C) for 30-45 minutes. This step creates a richer flavor and darker color.
- Add Vegetables: In a large stockpot, combine roasted bones with roughly chopped onions, carrots, celery, and garlic.
- Add Water & Seasonings: Cover everything with cold water (about 4-6 quarts). Add salt, peppercorns, bay leaves, or other herbs as desired.
- Simmer Gently: Bring to a boil, then reduce heat to low. Simmer uncovered for at least 8 hours (overnight is fine), occasionally skimming off any foam or fat that rises to the top.
- Strain the Broth: Remove large solids with a slotted spoon. Pour broth through a fine mesh strainer or cheesecloth into another pot or large bowl.
- Chill & Skim Fat: Let the broth cool. Refrigerate until fat solidifies on top; skim off with a spoon for a clearer broth.
2. Prepare Jars and Equipment
- Sterilize Jars: Wash jars with hot soapy water and rinse well. Keep them hot until ready to use (a dishwasher works great for this).
- Prepare Lids: Follow the manufacturer’s instructions—usually simmering lids (not boiling) for a few minutes to soften the sealing compound.
- Set Up Canner: Add a few inches of water to your pressure canner (check your canner’s instructions), and start heating it up.
3. Fill the Jars
- Ladle Hot Broth: Using a funnel, pour hot broth into each jar, leaving 1 inch of headspace at the top.
- Remove Air Bubbles: Slide a non-metallic spatula or bubble remover tool around the inside edge of the jar to release any trapped air.
- Wipe Rims: Use a clean damp cloth to wipe jar rims—this helps ensure a good seal.
- Add Lids & Bands: Place lids on jars and screw bands on until fingertip-tight (not overly tight).
4. Process in the Pressure Canner
- Load Jars: Place filled jars into the canner using a jar lifter.
- Seal Canner & Vent Steam: Lock the lid in place. Allow steam to vent steadily for 10 minutes before adding the pressure regulator/weight.
- Bring to Pressure: Process pint jars at 10 pounds pressure (PSI) for 20 minutes; quart jars for 25 minutes. Adjust pressure for altitude if needed (see your canner’s manual).
- Cool Down: When time is up, turn off heat and let pressure return to zero naturally before opening the canner.
5. Cool & Store Your Broth
- Remove Jars Carefully: Using a jar lifter, place hot jars on a towel-lined counter. Let them cool undisturbed for at least 12 hours.
- Check Seals: Once cool, press the center of each lid—if it doesn’t pop up and down, it’s sealed! Any unsealed jars should be refrigerated and used within a few days.
- Label & Store: Write the date on each jar and store in a cool, dark place. Properly canned broth will last up to one year.
Troubleshooting: Common Questions About Canning Beef Broth
Can I use a water bath canner instead?
No—beef broth is low-acid and must be processed in a pressure canner to prevent the risk of botulism and other foodborne illnesses. Never use a water bath canner for meat-based broths.
How long does canned beef broth last?
If properly processed and stored in a cool, dark place, home-canned beef broth can last up to one year. Always check seals before using. If you see any signs of spoilage (cloudiness, off smells, bulging lids), discard the contents immediately.
Can I add other ingredients?
You can add basic vegetables and mild herbs when making your broth. Avoid dairy products, thickening agents (like flour or cornstarch), or grains—they’re not safe for home canning and can affect both texture and safety.
I don’t have beef bones—can I use other meats?
This method works just as well with chicken or turkey bones! Simply follow the same steps but adjust seasonings as desired for poultry flavors.
Clever Tips for Best Results
- Roast Your Bones: Roasting adds deep flavor—don’t skip this step if you want restaurant-quality broth!
- Keep It Simple: Season lightly; you can always add more herbs or spices when you use the broth in recipes later.
- No Pressure Canner? You can freeze homemade broth instead. Just cool completely and store in freezer-safe containers for up to six months.
Canning Beef Broth: Worth the Effort!
Canning beef broth takes some time up front but pays off every time you want a quick soup or need to add flavor to rice, gravies, or casseroles. With these easy-to-follow steps and tips, you’ll soon have shelves stocked with delicious homemade broth—free from preservatives and full of real flavor. Happy canning!
Quick Reference: Safe Pressure Canning Times
| Jar Size | Canning Time | Pressure (PSI)* |
|---|---|---|
| Pint | 20 minutes | 10 PSI (adjust for altitude) |
| Quart | 25 minutes | 10 PSI (adjust for altitude) |
*Always check your pressure canner manual for altitude adjustments!
Your Turn!
If you’ve never tried home-canning before, beef broth is a great project to start with. It’s forgiving, practical, and incredibly rewarding. Give it a go—and enjoy homemade flavor whenever you need it!