There’s just something about a simmering pot of broth that makes a home feel… alive.

It’s the clink of the ladle against the pot, the steam curling up into your face, and that first deep inhale where you swear your bones feel warmer already.

In my kitchen witch world, bone broth isn’t just “soup starter.” It’s comfort medicine, a pantry staple, and a love letter to whoever sits at my table. But—here’s the truth—if you want to store it long-term without worrying, you’ve got to make it and preserve it safely.

That’s where this guide comes in. Whether you’ve got a stovetop, crockpot, Instant Pot, or a woodstove bubbling away in the corner, I’ll walk you through making the broth and safely canning (or freezing) it so you can have jars of magic ready anytime.

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Bone Broth Basics – What You Need

Bones – chicken, turkey, beef, pork, or a mix (raw, roasted, or both)

Optional veg scraps – onion ends, carrot tops, celery leaves

Optional herbs – bay leaf, thyme, parsley stems, garlic, peppercorns

Water – enough to cover everything by about 2 inches

How to Make Bone Broth – Four Ways

1. Conventional Stovetop

1. Add bones, scraps, herbs, and water to a large stockpot.

2. Bring to a gentle boil, then reduce to a low simmer.

3. Simmer uncovered 8–24 hours, adding water as needed.

4. Strain and cool. Skim fat if desired.

2. Crockpot / Slow Cooker

1. Load everything into the slow cooker.

2. Cover with water.

3. Set to low for 12–24 hours.

4. Strain and cool.

3. Instant Pot / Electric Pressure Cooker

1. Add bones, scraps, herbs, and water (do not exceed fill line).

2. Cook on Manual / High Pressure for 2 hours.

3. Natural release, strain, and cool.

4. Woodstove

1. Place a heavy stockpot on the stove’s hottest spot.

2. Keep at a gentle simmer, moving pot to cooler area if boiling too hard.

3. Cook 12–24 hours, adding water as needed.

4. Strain and cool.

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Pressure Canning Instructions

1. Strain broth (decide if it’s bone-only or mixed meat stock).

2. Bring to a boil before ladling into hot jars, leaving 1-inch headspace.

3. Wipe rims with vinegar, apply lids and bands.

4. Process in a pressure canner at:

Bone-Only Broth (clear, strained, no solids): Processing times: 20 min pints / 25 min quarts

Mixed Meat Stock (broth with bits of meat or veggies): Processing times: 75 min pints / 90 min quarts

Both require a pressure canner, not a water bath.

Adjustments for Altitude:

0–2,000 ft: 11 lbs pressure with Dial Gauge Canner; Weighted Gauge Canner at 10 lbs pressure

2,001–4,000 ft: 12 lbs pressure with Dial Gauge Canner; Weighted Gauge Canner at 15 lbs pressure

4,001–6,000 ft: 13 lbs pressure with Dial Gauge Canner; Weighted Gauge Canner at 15 lbs pressure

6,001–8,000 ft: 14 lbs pressure with Dial Gauge Canner; Weighted Gauge Canner at 15 lbs pressure

Safety Note:

Mixed bone broths with veggie scraps must be processed for the full 75/90 minutes to ensure all spores are destroyed, even if it looks or smells perfectly safe. Always adjust pressure for your altitude.

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Freezing Instructions (for non-canners)

Cool completely.

Store in freezer-safe jars (leave 2" headspace), silicone soup cubes, or freezer bags.

Keeps 6–12 months in freezer.

And there you have it - a pot of rich, golden broth ready to turn any meal into comfort food magic. Whether it's bubbling away on your woodstove or humming quietly in the pressure canner, you're stocking your pantry with more than just soup starter - you're bottling up a little homemade warmth for the days ahead.

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