Saturday, February 27, 2010

Q&A - Canning Broth

Question: Do you know how to can broth? If I want to can turkey broth, for example, do I pressure can it like I would chicken meat? I know you can buy canned broth, and thought it would be an alternative to freezing it. - Lisa

I asked my Mom to answer Lisa's question since she has lots more experience then me in canning broth. And in lots of other things!

Her answer: I can broth with a pressure canner at 10 lb pressure for 25 minutes for quarts. Check your pressure canner manual for more information.

If you have access to meaty beef bones, you can make some great broth. I fill an electric roaster with bones. I pour 4 quart of tomato juice and 3 quart of water over the bones. An acid ingredient like tomato juice is important to cook out the nutrients from the bones. Cook on low heat (200 degrees or less) for 8 hours or overnight. If you don't have an electric roaster, a large roasting pan in a low oven will work just as well. Remove the bones and strain the broth. Freeze or can the wonderful rich broth for great soups!


  1. I had never heard about the tomato before. Does it leave the broth tasting like tomato/beef broth or does it's flavor fade into the background?

  2. Pam -
    Thanks for asking! The broth does not have a tomato flavor at all! Really would not know that it is there.

    I know some cooks add a small amount of vinegar for an acid when making bone broths. Maybe that would work better for you.

  3. Thanks so much for the answer! I will have to give this a try. Your doughnuts have my stomach rumbling they look so yummy! Thank you for dropping by my blog - it's an honor.



I love to hear from you.


Related Posts with Thumbnails