Use a pressure canner, not a boiling-water bath
Prepare broth from meat, poultry, or bones
Strain the broth thoroughly
Remove excess fat
Reheat broth to a boil
Sterilize jars if required by your process
Fill hot jars, leaving 1 inch headspace
Remove air bubbles
Wipe jar rims clean
Apply lids and bands fingertip-tight
Load jars into the pressure canner
Add the required amount of water to the canner
Vent the canner for 10 minutes
Process at the correct pressure for your altitude
Use the proper time for jar size and broth type
Let the canner depressurize naturally
Remove jars and place them on a towel or rack
Do not retighten bands after processing
Let jars cool undisturbed for 12 to 24 hours
Check seals after cooling
Label and store sealed jars in a cool, dark place
Refrigerate any unsealed jars and use promptly