{"id":106456,"date":"2025-08-13T06:48:19","date_gmt":"2025-08-13T10:48:19","guid":{"rendered":"https:\/\/www.ahealthysliceoflife.com\/?p=106456"},"modified":"2025-08-14T22:01:19","modified_gmt":"2025-08-15T02:01:19","slug":"canning-beef-broth","status":"publish","type":"post","link":"https:\/\/www.ahealthysliceoflife.com\/canning-beef-broth\/","title":{"rendered":"Canning Beef Broth: A Step-by-Step Guide"},"content":{"rendered":"\n<p>You\u2019re making <a href=\"https:\/\/www.ahealthysliceoflife.com\/beef-and-vegetable-soup-recipe\/\" target=\"_blank\" rel=\"noreferrer noopener\">your favorite cozy soup<\/a> on a rainy day (arguably <em>the <\/em>best kind of soup day, right?), and the recipe calls for beef broth. What if, instead of reaching for a pricey store-bought carton, you grabbed a jar of your own homemade beef broth from the pantry? That&#8217;s pretty much been my dream since I got my canner.<\/p>\n\n\n\n<p>Not only will it save you a ton of money over time, but you\u2019ll also skip the preservatives and additives so often included in store bought options, and extra packaging that come with so many store-bought versions (I&#8217;m looking at you caramel color- you&#8217;d be surprised how many broths it is included in). Plus, there\u2019s just something satisfying about popping open a glass mason jar filled with broth you made yourself.&nbsp;<\/p>\n\n\n\n<p>Now, I know what you might be thinking\u2014canning beef broth sounds like a whole thing. Is it <em>really <\/em>worth the effort?<\/p>\n\n\n\n<p>The short answer: yes, absolutely! Whether you\u2019re trying to <a href=\"https:\/\/www.ahealthysliceoflife.com\/how-to-start-a-health-journey\/\" target=\"_blank\" rel=\"noreferrer noopener\">make more health-conscious food choices<\/a> or just looking to stretch your grocery budget a little further, learning to can your own beef broth is a total win.&nbsp;<\/p>\n\n\n\n<p>Canning might feel a little intimidating at first, I know it was to me, but it really just comes down to following a simple process. So I\u2019m walking you through it step-by-step\u2014starting with my go-to homemade beef broth recipe\u2014so you\u2019ll be ready when soup season rolls around again (or, you know, any random rainy Tuesday).&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"h-what-is-canning-beef-broth\">What is Canning Beef Broth?<\/h2>\n\n\n\n<p>Canning beef broth is really just a fancy way of saying you\u2019re making your own broth at home, usually by simmering beef bones with veggies and water, and then preserving it in glass jars so it stays fresh without needing fridge or freezer space.&nbsp;<\/p>\n\n\n\n<p>To keep it safe and shelf-stable, you\u2019ll use a pressure canner. (I recommend the <a href=\"https:\/\/jo.my\/pressure-canner\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">All-American Pressure Canner<\/a>) It gets hot enough to kill off any bacteria and make sure your broth is safe to store long-term.&nbsp;<\/p>\n\n\n\n<p>It\u2019s such a smart way to always have rich, homemade broth on hand for soups, stews, and cozy meals, especially when you want something nourishing <em>and <\/em>budget-friendly.<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\" id=\"h-can-you-can-beef-broth\">Can You Can Beef Broth?<\/h3>\n\n\n\n<p>Yes, you <em>can <\/em>absolutely can beef broth, but it\u2019s super important to do it the right way. Because beef broth is a low-acid food, it can be more likely to grow harmful bacteria (like <a href=\"https:\/\/www.who.int\/news-room\/fact-sheets\/detail\/botulism\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Clostridium botulinum<\/em><\/a>\u2014yikes!), which is why using a proper pressure canner is non-negotiable. It\u2019s what makes the broth shelf-stable and totally safe to store.&nbsp;<\/p>\n\n\n\n<p>And the best part? You can make a big ol\u2019 batch in one go and stock your pantry with jars of rich, homemade broth that\u2019ll last you the whole year. Perfect for soups, stews, sauces\u2014you name it. Once you start doing it yourself, you\u2019ll wonder why you didn\u2019t start sooner!<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\" id=\"h-does-canned-beef-broth-go-bad\">Does Canned Beef Broth Go Bad?<\/h3>\n\n\n\n<p>When canned and sealed properly, homemade canned beef broth can stay good for 12 to 18 months\u2014pretty amazing, right? Just be sure to store your jars in a cool, dark, and dry spot like a pantry or basement shelf.&nbsp;<\/p>\n\n\n\n<p>After that time, if the seal is still intact, it might still be safe to use, but just know the flavor and nutritional punch may start to fade a bit.&nbsp;<\/p>\n\n\n\n<p>Now, if you ever notice a jar with a popped lid, bulging top, odd smell, or cloudy broth, it\u2019s best to skip it. When it comes to home-canned goods, the rule of thumb is simple: when in doubt, toss it out. Better safe than sorry!&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\" id=\"h-how-to-can-beef-broth\">How to Can Beef Broth<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-ingredients\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6-8 lbs of beef bones (marrow bones, knuckle bones, oxtails, short ribs)<\/li>\n\n\n\n<li>2-3 carrots, chopped<\/li>\n\n\n\n<li>2-3 celery stalks, chopped<\/li>\n\n\n\n<li>2 onions, quartered (leave skins on for rich color)<\/li>\n\n\n\n<li>1-2 bay leaves<\/li>\n\n\n\n<li>6-8 peppercorns<\/li>\n\n\n\n<li>1-2 tbsp apple cider vinegar (helps extract minerals from bones)<\/li>\n\n\n\n<li>Water to cover (around 8-10 quarts)<\/li>\n\n\n\n<li>Optional: garlic cloves, fresh thyme, parsley stems<\/li>\n<\/ul>\n\n\n\n<p><strong>Equipment<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pressure Canner (not a pressure cooker!)<\/li>\n\n\n\n<li>Canning jars (pint or quart jars), lids, and rings<\/li>\n\n\n\n<li>Jar lifter<\/li>\n\n\n\n<li>Funnel<\/li>\n\n\n\n<li>Ladle<\/li>\n\n\n\n<li>Clean cloths or paper towels<\/li>\n\n\n\n<li>Vinegar (to wipe rims and reduce mineral spots)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"h-instructions\">Instructions<\/h4>\n\n\n\n<p><strong>Step 1: Prepare the broth.<\/strong><\/p>\n\n\n\n<p>Start by preheating your oven to 425\u00b0F. Place your beef bones in a single layer on a baking sheet and roast them for about 45 to 60 minutes, until they\u2019re nice and browned (that\u2019s where all the deep, delicious flavor comes from!). Toss in your chopped veggies during the last 20 minutes to get them roasty and golden, too.&nbsp;<\/p>\n\n\n\n<p>Next, transfer the bones and veggies to a <a href=\"https:\/\/jo.my\/large-stock-pot\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">large stockpot<\/a> or slow cooker. Cover with water (I use water from our <a href=\"https:\/\/www.ahealthysliceoflife.com\/cloud-ro-water-filtration-system\/\" target=\"_blank\" rel=\"noreferrer noopener\">Cloud RO Water Filtration Unit<\/a>), leaving 2-3 inches at the top, and add a splash of apple cider vinegar along with your favorite herbs and spices. Bring it all to a gentle boil, then lower the heat to a bare simmer.&nbsp;<\/p>\n\n\n\n<p>Now, here\u2019s the part that takes a little patience\u2014let it simmer uncovered (or partially covered) for 12 to 24 hours. The longer it goes, the richer your broth will be. I like to give it a little skim every so often (every 40 to 60 minutes or so) to remove any foam or gunk that floats to the top. And if the water level drops too low, just top it off to keep those bones fully covered.&nbsp;<\/p>\n\n\n\n<p>When you\u2019re done, pour the broth through a fine mesh strainer into a clean pot or large bowl. Toss the bones and veggies (or compost them if you\u2019re into that!), and let the broth cool a bit before moving on to canning and storing.&nbsp;<\/p>\n\n\n\n<p><strong>Step 2: Sterilize jars and prep the lids.&nbsp;<\/strong><\/p>\n\n\n\n<p>You\u2019ll want to make sure your jars and lids are nice and clean and ready to go. Start by washing the jars, lids, and rings in hot, soapy water, then give them a good rinse.&nbsp;<\/p>\n\n\n\n<p>Next, place the jars upside down on a baking sheet and pop them into a 200\u00b0F oven for about 15-20 minutes. This helps warm them up so they don\u2019t crack when the hot broth goes in (because nobody wants that kind of mess).&nbsp;<\/p>\n\n\n\n<p>While the jars are heating, simmer your lids in a small pot of water\u2014<em>not boiling<\/em>, just a gentle simmer. This softens the seals and helps ensure a nice, tight fit when it\u2019s time to close things up.<\/p>\n\n\n\n<p><strong>Step 3: Reheat your broth.&nbsp;<\/strong><\/p>\n\n\n\n<p>Go ahead and pour your cooled broth into a large pot and bring it to a boil on the stove. You\u2019ll want it nice and hot when you\u2019re filling your jars, so keep it simmering while you work.&nbsp;<\/p>\n\n\n\n<p>A little tip? Start reheating the broth while your jars are warming in the oven\u2014that way, everything&#8217;s ready at the same time and you\u2019re not waiting around. Multitasking for the win!&nbsp;<\/p>\n\n\n\n<p><strong>Step 4: Fill the jars.&nbsp;<\/strong><\/p>\n\n\n\n<p>Using a funnel (it makes life so much easier), carefully ladle the hot broth into your hot jars, leaving about an inch of space at the top\u2014that\u2019s your \u201cheadspace.\u201d<\/p>\n\n\n\n<p>Next, gently run a bubble remover or a clean spatula around the inside edge to release any trapped air bubbles. Then grab a cloth dampened with a little vinegar and wipe the rims clean\u2014this helps make sure you get a solid, clean seal when you add the lids.&nbsp;<\/p>\n\n\n\n<p>Add the center lids on the jar and screw the bands on the jars. Make sure they\u2019re just fingertip-tight, not too tight.&nbsp;<\/p>\n\n\n\n<p><strong>Step 5: Load jars into the pressure canner.&nbsp;<\/strong><\/p>\n\n\n\n<p>Carefully place your filled jars on the rack inside your pressure canner, then pour about 2-3 inches of water (just enough to create steam, not cover the jars).&nbsp;<\/p>\n\n\n\n<p>Secure the lid, but keep the vent open for now. Crank up the heat to high and let it do its thing until you see a steady stream of steam coming out for at least 10 minutes. You\u2019re almost there!<\/p>\n\n\n\n<p><strong>Step 6: Pressurize the jars.&nbsp;<\/strong><\/p>\n\n\n\n<p>Once that steady steam has been going for about 10 minutes, go ahead and close the vent and add the weight\u2014just follow the directions for your type of pressure canner.&nbsp;<\/p>\n\n\n\n<p>If you\u2019re using a weighted gauge pressure canner, you\u2019ll want 10 pounds of pressure. If you\u2019ve got a dial gauge, aim for 11 pounds.&nbsp;<\/p>\n\n\n\n<p>Now for the processing time:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amazon.com\/PINIWON-Airtight-Pickling-Projects-Included\/dp\/B0CN3CXBRB\/ref=sr_1_1_sspa?dib=eyJ2IjoiMSJ9.neEFAG4b-HL-PrTFdg8OptrkLv9DBJlWr3i48lQ1uEt5TggtRJsWvwH_PDCgI7WJgeGqVy20wTgJfom2ExszJcW--JOP5NGGlET1FZTCTXBFa_awORjzUCrigHcRLfX-I6VljQywutpgzEJ_AWj5r8KY21200xiAWrOC62CaTeehEQ18LGCLFjrSIMFHS34xk5vFRgKXn9TsTPntbAeoBLlJ3PElsirVLCK7_nvikvYhy-1Nh5BIaR-389Mt4kKsAa7j8uq6gtkDgMqRP3OA7m5MgNeIXGArRp50alWq2DQ.rdNo6lQs1SI_7whKgtFGSCKZ0kB-AzfQpe9vkyDaBKM&amp;dib_tag=se&amp;keywords=pint+jars+for+canning&amp;qid=1749651366&amp;sr=8-1-spons&amp;sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&amp;psc=1\" target=\"_blank\" rel=\"noreferrer noopener\">Pint Jars<\/a> &#8211; 20 minutes<\/li>\n\n\n\n<li><a href=\"https:\/\/www.amazon.com\/HWASHIN-Airtight-Canning-Preserving-Pickling\/dp\/B0DP3WR5YV\/ref=sr_1_2_sspa?crid=1N1FJF1WUD2V3&amp;dib=eyJ2IjoiMSJ9.fDxLl6y7JAZNFLNUzscKrjLU2pTPOAo3ZhaQqKqMdXB5x32z44ClaU4V2JTR5QSXxA_QvBysYZ24u9cQo5v8mg5QchlGYtEFukngf-72XMTbdxrEVnDkN3sc18qabHY3sZ-T2DU-niaxlB9qSdlTKBP_WBFv3Y3NNt1WYCZcz9Jh5EXXwluAVr4oyPdDUDT1DRVKRsEVq096QV5kuQL7ucObusklnT0c0n237CnzPcmVOJxf_bZ1bkIbFldCQYw2gcJlOiPrfScaLEdJPx9RdDDWDOhZ1Df47SbQ7l9hbpE.IxB7AsHd-np47KQxHkS7jQ0vQ49sjRc-a0bBnl4OelA&amp;dib_tag=se&amp;keywords=quart+size+canning+jars&amp;qid=1749650004&amp;sprefix=quart+size+canning+jar%2Caps%2C177&amp;sr=8-2-spons&amp;sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&amp;psc=1\" target=\"_blank\" rel=\"noreferrer noopener\">Quart Jars<\/a> &#8211; 25 minutes<\/li>\n<\/ul>\n\n\n\n<p>Then let the canner work its magic while you check \u201chomemade beef bone broth\u201d off your to-do list!<\/p>\n\n\n\n<p><strong>Step 7: Cool the pressure canner.&nbsp;<\/strong><\/p>\n\n\n\n<p>Once your timer\u2019s up, turn off the heat and let the pressure in the canner come down <em>naturally <\/em>to zero\u2014don\u2019t rush it! This part is important for safety (and for keeping those jars sealed tightly).&nbsp;<\/p>\n\n\n\n<p>When the pressure has fully dropped, wait another 10-15 minutes just to be extra safe. Then, carefully remove the lid\u2014<em>always <\/em>opening it away from your face. That steam is no joke!&nbsp;<\/p>\n\n\n\n<p><strong>Step 8: Remove the jars and cool them.&nbsp;<\/strong><\/p>\n\n\n\n<p>Using a jar lifter (or very carefully with oven mitts), transfer your hot jars to a towel-lined counter. Be sure to leave a little space between them so they can cool properly.&nbsp;<\/p>\n\n\n\n<p>Now the hard part: don\u2019t touch! Let them sit undisturbed for 12 to 24 hours while they cool and seal. It\u2019s the perfect time to clean up the kitchen\u2014or just put your feet up and enjoy that satisfying <em>ping <\/em>sound as the lids seal.&nbsp;<\/p>\n\n\n\n<p><strong>Step 9: Check the seals.&nbsp;<\/strong><\/p>\n\n\n\n<p>Once your jars have cooled completely, give the lids a light press in the center. If they don\u2019t pop up or down, you\u2019ve got a good seal\u2014yay!&nbsp;<\/p>\n\n\n\n<p>Next, remove the rings, wipe down the jars to clean up any residue, and <a href=\"https:\/\/www.amazon.com\/LIKED-White-Dissolvable-Label-Canning\/dp\/B08DQX19FK\/ref=sxin_16_pa_sp_search_thematic_sspa\" target=\"_blank\" rel=\"noreferrer noopener\">don\u2019t forget to label them<\/a> with the contents and the date. Trust me, your future self will thank you when you\u2019re digging through the pantry later!&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-center\" id=\"h-how-long-can-you-store-canned-beef-broth-in-the-fridge\">How Long Can You Store Canned Beef Broth in the Fridge?<\/h3>\n\n\n\n<p>Once you pop open a jar of your home-canned beef broth, go ahead and stash it in the fridge, and try to use it within 4 to 5 days.&nbsp;<\/p>\n\n\n\n<p>Not planning to use the rest right away? No problem! Just pour it into ice cube trays, <a href=\"https:\/\/t.jo.my\/1c-souper-cubes\" target=\"_blank\" rel=\"noreferrer noopener\">silicone molds<\/a>, or a freezer-safe container and tuck it into the freezer. It\u2019ll keep beautifully for up to six months\u2014and you\u2019ll love having those flavor-packed cubes on hand next time soup season rolls around!&nbsp;<\/p>\n\n\n\n<h5 class=\"wp-block-heading has-text-align-center\" id=\"h-is-it-intimidating-at-first-yes-but-let-this-be-your-sign-to-give-it-a-try-and-start-making-canned-beef-bone-broth-at-home-and-stock-up-all-year-long\">Is it intimidating at first? Yes. But let this be your sign to give it a try and start making canned beef bone broth at home and stock up all year long!<\/h5>\n\n\n\n<p>Canning your own homemade beef broth is seriously one of the best kitchen moves you can make. Not only does it stretch your grocery budget, but you also get a rich, flavorful broth\u2014without any of the mystery ingredients. And the best part? It\u2019ll keep for up to 18 months on the shelf. Total win.&nbsp;<\/p>\n\n\n\n<p>If you\u2019re on a broth-making roll (I get it, it\u2019s addictive in the best way), be sure to check out my other broth recipes too. And don\u2019t forget, you can always circle back to this post when you\u2019re ready to can your next batch!<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.ahealthysliceoflife.com\/roasted-beef-bone-broth\/\" target=\"_blank\" rel=\"noreferrer noopener\">Roasted Beef Bone Broth<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.ahealthysliceoflife.com\/homemade-chicken-broth\/\" target=\"_blank\" rel=\"noreferrer noopener\">Healthy Chicken Broth Recipe<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.ahealthysliceoflife.com\/bone-broth-a-how-to-for-health\/\" target=\"_blank\" rel=\"noreferrer noopener\">How to Make Bone Broth<\/a><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You\u2019re making your favorite cozy soup on a rainy day (arguably the best kind of soup day, right?), and the recipe calls&#8230;<\/p>\n","protected":false},"author":88,"featured_media":74947,"comment_status":"open","ping_status":"0","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[2244,2156],"tags":[],"class_list":{"0":"post-106456","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-how-to-tips","8":"category-soups","9":"entry"},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/posts\/106456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/users\/88"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/comments?post=106456"}],"version-history":[{"count":7,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/posts\/106456\/revisions"}],"predecessor-version":[{"id":122834,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/posts\/106456\/revisions\/122834"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/media\/74947"}],"wp:attachment":[{"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/media?parent=106456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/categories?post=106456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ahealthysliceoflife.com\/wp-json\/wp\/v2\/tags?post=106456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}