Pressure Can the Broth for Storage

What happens here

Place the filled and sealed jars back into the pressure canner. Secure the canner lid. Set the pressure canner to 10 pounds of pressure (adjust for altitude if necessary) and process for 25 minutes of 'jiggling' time. After the processing time, turn off the heat and allow the pressure canner to naturally cool down. Once cooled and depressurized, carefully remove the jars. After 24 to 48 hours, remove the canning rings from the jars. Check each lid for a proper seal by tapping the center – it should have a 'crisp' sound, and the lid should be slightly indented. Properly sealed jars can be stored in a cool, dark place. If a jar doesn't seal, either re-process it with a new lid or store it in the refrigerator for immediate use.

Goal: Sterilize and seal the bone broth for long-term storage.