Step 1: Making the broth
Put bones in a large stock pot. Add water and salt to stock pot. Put on low and allow to simmer for one or two days. You can add water after the first day. But leave your lid off so water can evaporate leaving the rich broth!
Step 2: Prep
Clean mason jars in hot soapy water.
Take the bones out and strain the broth into a container using a colander. I would strain it one more time this time through a cheesecloth back into your stockpot. Allow to come to a simmer again.
Step 3: Get your pressure canner ready
Put about 2-3 quarts of water in your pressure canner and 1 Tablespoon distilled vinegar ( this will prevent your jars from coming out all cloudy looking) then put your clean empty jars in the canner with the lid off bring the water to a boil.
Step 4: Fill your jars
Fill jars with hot broth from stock pot.
Leave 1-inch headspace, and seal with lid/ rings.
Step 5: Can your broth / Quarts 25mins. Pints 20mins. @ 10 PSI
Put your jars in the pressure canner and lock the lid on. Turn up the heat. Let steam vent for 10 minutes. Then put weight on. Let gauge reach 10 PSI turn down heat so gauge stays at 10 or 11 PSI don’t let it go below. Process quarts for 25 minutes and pints for 20 minutes. After the time has passed turn off heat and let gauge get down to 0 PSI before removing lid. And there you have it your own canned bone broth!
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