Pressure Canning Bone Broth

[shoshwh]

Does anyone know if it works to pressure can bone broth? From a food saftey perspective I know it is fine, but the question is will the broth lose its healing properties if it is cooked at 240 for up to 90 minutes. Specifically, I am wondering if the gelatin will degrade enough to no longer be beneficial and if the broth will end up tasting thin,

Thanks!

[missmary]

I don't know of any issues with pressure canning bone broth. -nothing there that would be damaged by the amount of heat required to do so*, so I think it would be idea, actually.

 

 

*ferments on the other hand, would be damaged, so no pressure canning for sauerkraut, etc. if you want to maintain probiotic benefits.

[ladyshanny]

I find if I cook mine too high or too long (or both) that yes, something in it breaks down and it does not gel and doesn't have the richness that it's supposed to have.

 

Must you pressure can it? Bone broth in a jar lasts in the freezer for quite a long time.

[Munkers]

Even if your broth doesn't gel, all of the good stuff is still in there--amino acids, etc. I don't think you're going to be able to degrade those by pressure canning.

[ladyshanny]

Totally agree.  Mouthfeel isn't the same but the nutrients certainly are.  That's the only thing I was thinking....if a person is wanting to drink it straight, the richness drops out after high heat processing.  But the health benefits are definitely still there.

[shoshwh]

Thanks so much for the responses. Are the benefits of gelatin still there even without the richness? my problem is one of freezer space and I usually make a huge pot of bone broth at a time so it would be nice to not have it taking up more than half my freezer.

[Jim A.]

I also make huge batches of broth. I put it in freezer zip bags 1 quart at a time and freeze them flat. I find that they don't take up much space that way, and thaw out quicker.

[Rebe_J]

I use my pressure cooker for making the broth--in a fraction of the time as stove top or slow cooker. I can do it more often, which is nice since I don't have much freezer space, either.

 

I freeze mine in various sizes. Muffin tins work great for 1/4-cup portions. I fill a large zip-lock bag with broth "discs" that thaw quickly. I have 1- and 2-cup storage containers that stack neatly in the freezer. I rarely need larger sizes.