Canning Pork Broth

Canning pork bone broth gives you a rich, flavorful meal base for your pantry shelf. Pork broth is lighter in color than beef but just as rich in flavor, and it works in everything from ramen and braised greens to soups, rice dishes, and any recipe that calls for chicken broth.

Home grown pork has been a staple on our Vermont homestead for more than 15 years now, and we’ve always tried to use the whole animal, nose to tail, after every harvest. That includes turning the bones into pork bone broth.

The first few years, we just chilled the broth and packaged it for the freezer. But, honestly, we ended up with whole freezers full of pork broth and realized there had to be another way.

When I started pressure canning pork at home, I realized canning pork broth was a natural next step. It allows us to use up every last bit, without filling a whole freezer. And, living on a solar powered homestead, non electric storage is more important than ever.

These canning instructions follow the NCHFP guidelines for meat stock, and uses the same processing times as other broth and stock canning recipes such as beef broth, venison broth and chicken broth.

Keep in mind, this is a pressure canning recipe, as there is no safe water bath canning method for any meat-based stock.

Ingredients for Pork Bone Broth

The ingredient proportions here are a starting point, not a strict formula. As long as you use bones, vegetables, and aromatics and strain everything out before canning, the specific amounts are flexible. Taste the broth toward the end of the simmer and adjust seasoning as needed before canning.

• Pork bones: 3 to 5 pounds of raw pork bones. Neck bones, spine bones, and knuckles are ideal for a rich, gelatinous broth. Rib bones, shoulder bones, and leg bones all work well. Bones saved from roasts and chops are perfectly fine. Keep a bag in the freezer and start a batch once you have enough. Collagen-rich bones produce the best texture in the finished broth.
• Onion: One large yellow onion, quartered. Leave the skins on if you like. They add color and a little extra depth to the broth.
• Celery: Two ribs of celery, roughly chopped. Adds the classic savory base note that anchors most broths.
• Leek: One medium leek, halved and thoroughly washed. Leeks have a milder, sweeter flavor than onion and add a nice complexity to pork broth specifically. Wash carefully between the layers since they trap a lot of grit.
• Garlic: Four cloves, peeled. Or cut an entire head in half horizontally and add the whole thing if you want a stronger garlic presence in the finished broth.
• Peppercorns: Added to the pot during the simmer, not ground. They contribute a gentle heat without making the broth spicy.
• Water: Enough to cover the bones by at least 2 inches, typically 5 to 6 quarts for a full batch. Top up as needed during the simmer to keep the bones submerged.

A note on fat: skim excess fat from the surface of the broth before canning. Some fat is fine, but too much can bubble up during pressure canning and interfere with the sealing process. The easiest way to remove fat is to refrigerate the strained broth overnight and lift off the solidified fat layer before reheating and canning. If you’re canning the same day, skim the surface with a wide spoon or ladle while the broth is still hot.

How to Make Pork Bone Broth

The bones need to be pre-cooked before they go into the pot or you’ll have a cloudy broth without much flavor. Make sure you roast the bones, then slow simmer the broth (not boil) for best results.

Roast the Bones

Preheat the oven to 400 to 450 degrees F. Arrange the pork bones in a single layer in a large roasting pan. Roast for 30 to 45 minutes, turning once halfway through, until the bones are a deep golden brown and very fragrant.

This step is the single most important thing you can do for flavor. Roasted bones produce a broth that is noticeably richer and more complex than unroasted bones. Don’t skip it if you have the time.

Build the Broth

Transfer the roasted bones to a large stockpot. Deglaze the roasting pan with a cup or two of water, scraping up all the browned bits from the bottom, and add that liquid to the pot. Add the remaining ingredients and cover with cold water by at least 2 inches, typically 5 to 6 quarts.

Bring to a boil, skimming any foam that rises to the surface in the first 20 to 30 minutes. Reduce heat to a gentle simmer and set a slightly askew lid on top.

Simmer

Simmer for 3 to 4 hours at minimum, or as long as 10 to 18 hours for a richer, more gelatinous result. Keep the heat low enough that the broth barely bubbles. A hard boil will make the finished broth cloudy. Add water as needed to keep the bones submerged.

A slow cooker works well for long overnight simmers if you want to set it and leave it.

Strain and Skim

When the broth has finished simmering, remove the large bones with tongs and then strain the remaining liquid through a colander lined with several layers of cheesecloth into a clean stockpot. Let it drain without pressing or squeezing. The solids will have softened considerably and you don’t want any particles making it into the finished broth.

Skim excess fat from the surface. For the clearest result, refrigerate the broth overnight and remove the solidified fat layer before proceeding to canning.

If adding salt, taste and add salt to taste at this point. I don’t add salt before canning, but that’s a matter of personal preference. If you do add salt, it doesn’t take much, round 1/2 tsp should do, but adjust to taste.

Can the Broth

Prepare your pressure canner, jars, lids, and bands. Reheat the strained broth to a full boil. Ladle the hot broth into hot jars, leaving 1 inch headspace. Wipe rims with a clean damp cloth, apply lids and bands to fingertip tight, and load into the preheated pressure canner. Vent for 10 minutes, bring to pressure, and process pints for 20 minutes and quarts for 25 minutes, adjusting pressure for altitude.

Allow the canner to depressurize naturally. Remove jars and cool undisturbed for 12 to 24 hours. Check seals, label, and store in a cool dark place.

Canning Pork Bone Broth

Pork bone broth is a low-acid product and must be pressure canned. Water bath canning is not safe for any meat-based stock, regardless of how long you process it. The NCHFP processing times for meat stock apply: 20 minutes for pints and 25 minutes for quarts.

The broth must be strained thoroughly before canning. Any solid particles in the jar can affect heat penetration and seal quality. Strain through cheesecloth for the cleanest result. Skim fat carefully before canning. Excess fat can bubble up during processing and prevent proper sealing.

Process pints for 20 minutes and quarts for 25 minutes at 10 pounds in a weighted gauge canner or 11 pounds in a dial gauge canner, adjusting for altitude.

Serving Ideas

Pork broth is one of the most flexible pantry staples you can have on the shelf. The most obvious use is as a base for ramen: heat a quart jar, season with a splash of soy sauce and a little mirin, and you have a broth that already tastes like it came from a serious ramen shop. Add noodles, a soft-boiled egg, and whatever toppings you have on hand.

It also substitutes directly for chicken broth in any recipe. Soups, risotto, braised greens, bean dishes, and pan sauces all benefit from the extra depth pork broth brings. Braised cabbage or collard greens cooked in pork broth with a little garlic is a simple side dish that comes together in 20 minutes and tastes like much more work than it is.

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