I canned some bone broth today! Which is mostly just exciting because I’ve never done it before, and terrifying because I’ve never done it before and a pressure canner is capable of literally exploding all over everything.
I have wanted a pressure canner since I tasted a friend’s home made fig jam three years ago. My awesome husband got me one for Christmas this year! So I decided to test it out prior to fruit harvesting season.
First, I had to cook the chicken. I use bone in skin on thigh. I made about 2lbs in the slow cooker Sunday. Then I removed the chicken, bone, skin, and strained out the broth.
- I poured it into pint mason jars and then followed the canning instructions for my canner
- Heat till steady stream of steam emits from canner, let steam for 10 minutes.
- Cover steam vent with pressure regulator.
- Can for 20 minutes for pint jars (25 for quart) at 11lbs of pressure.
- Remove from heat, let canner cool and pressure drop naturally.
- Remove lid from canner and remove jars.
- Test seal, wipe clean, and label.
Remember it’s important to sterilize your jars, lids, and bands prior to using them to avoid spoilage and botulism poisoning.
The biggest reasons I love canning and food preservation are 1) it allows me to have control over my food- I know exactly what is in it, no additives, no preservatives, no extra sodium, no artificial anythings, just whole foods. And 2) it enables me to waste less by utilizing every aspect of the food I cook- meat, skin, bone, broth. Which I believe is just good stewardship of God’s blessings and my family’s resources. I look at it this way-
Two pints of canned organic chicken bone broth cost me about $9.88, so round up to $10 in store, that equates to about an hour of my husband’s time at work. I’m of the mind that his time and money can be better spent than on things like canned goods. The less money we spend on store bought canned goods, the more freedom we have in our finances to give to Church, family, and to the community.
All in all, canning is way easier than people think, it just requires time and careful attention to adjust the heat and maintain the correct pressure.