It’s early. But I’m up and planning my day.

The kids and I processed more roosters and old laying hens the other day and I want to can some of the meat for quick homemade meals. I also want to make bone broth from the bones.

Meanwhile, I promised that the next post would be on how to make bone broth in a pressure canner, and this is it! 

This is my first time making my bone broth in a canner also, so bear with me!

How to Make Bone Broth in a Pressure Canner


Bones – about a whole gallon Ziploc bag full
Water – enough to cover your bones
1 tsp of vinegar for every 8 cups of water

Optional: celery, onion and carrots cut into large chunks

Optional: for Asian flavored stock, add about an inch peeled fresh ginger and a bunch of whole green onions.

Optional: add fresh garlic gloves


First, you may be wondering why there is vinegar in bone broth? The reason is that it helps to draw out calcium and other minerals.

If you are using the vegetables place them in the pot. The vegetables are NOT necessary! I generally make mine without the veggies. Though I am going to try the Asian flavored broth – Zach LOVES to cook anything Asian…

Put your bones on top of the veggies if you are using them.

You want to cook your bones until they are crumbly! This means cooking under pressure for 2-4 hours.

I cooked mine for 3 hours under 10 pounds of pressure.

Make sure to let the pressure release before you open your pressure cooker. Depending on your pressure cooker this could be 15 minutes or more.

I poured my stock through a sieve. This removes any small pieces of bone and any other unattractive chunks!

You can pick any meat left off of the bones – add this meat back to soup, use it for a pot pie, or even make a chicken salad with it.

You are ready to make a batch of soup, freeze your stock, can your stock, or just drink it straight for a nutritious meal or snack.

My own observations on the process go like this: 

Go for the longer time in the pressure cooker.  I went with three hours.  Maybe the larger quantity of bones in my pot affected it, but I thought it could have cooked longer.  It did not gel when chilled like it usually does (usually I do this in the crockpot for 24 hours).  I was disappointed with this. 

Also – I forgot the vinegar.  I already had the pot pressurized and the timer running when I remembered.  I’m not certain how much this would have affected it, as I don’t usually use vinegar in my bone broth when I use the crock pot method.

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