Step 1

Place the bones or carcasses of the animal(s) you wish to use in the bottom of a large slow cooker, and fill it the rest of the way to the top with water.

Step 2

Place in any herbs, vegetables, or other seasonings you wish to use. For this recipe, we use two cut onions, a few sprigs of parsley, oregano, and rosemary, some cloves of minced garlic as well as salt and pepper. You may want to add celery and carrots, as well as other seasonings.

Step 3

Cover the slow cooker, and cook on low for 12-24 hours.

Step 4

After the bone broth has slow-cooked, remove it from the heat, let cool, and then strain it well.

Step 5

Place the strained bone broth into a bowl, cover it, and place it in the fridge overnight.

Step 6

In the morning, scrape off any fat that has risen to the top. This will add unpleasant flavors to your bone broth when canned, so you will need to remove it.

Step 7

Place the bone broth into a pot, and bring it just to a boil.

Step 8

Remove from the heat, and fill clean and sterilized pint or quart jars with the bone broth. Leave an inch of headspace at the top.

Step 9

Place clean and sterilized lids and rings on the jars, and place them into a pressure canner. Bone broth cannot be water bath canned, it must be pressure canned.

Step 10

Put the lid on the pressure canner, and bring it to temperature.

Step 11

Process the bone broth at 10 pounds of pressure for 20 minutes if using pint jars, and 25 minutes if using quart jars.

Step 12

Wait up to 24 hours, and check the jars for sealing. A jar is properly sealed if the button on the center of the top of the lid has popped down. You can press down on the button, and if it remains down, it is sealed as well. Let the bone broth rest for 12 hours, then remove the rings, and store them in the pantry. If any jars do not seal, you can place them in the fridge, and use them within 7 days.