Canning Beef Broth
Making your own beef broth is much like making Chicken Stock. When making beef broth you are going to want a bit of meat in the pot to help make the broth flavorful, and I have been told that you want to actually cook the bones first for a good flavor, so that is what I do.
- Prep Time : 15 minutes
- Cook Time : 3h 20 min
Ingredients
Instructions
- When making broth I usually cook a roast and some "soup bones" in my crock pot then once that was finished and we have enjoyed our roast, I Put the bones, and a little of the meat back into the crock pot. Then add some onions, garlic, celery, and carrots, a splash of vinegar and fill with water.
- Cook on high for another 3 hours, then once it has cooled Freeze or can.
- We get our beef once a year and when I get it I ask for the bones and I make a LOT of broth from it . Since I am not cooking any meat first I roast the bones for a few minutes just until they start turning brown then I add them to the pot or slow cooker to make broth out of.
- Before you start the canning process you will want to drain the veggies and bones out then cool the broth down. Once it is cooled you can scoop off the fat on the top.
- If I don't want to make broth right when I cook a roast or a bony piece of beef, I simply put the "leftovers" and and bones back in the freezer until I am able to make the broth.
- While your jars heat up bring your broth to a boil in a large pot. Once everything is hot pour your broth into you hot jars, and place the lids and rings on the jars.
- Then process in the pressure canner at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
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