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Posts Tagged ‘canning beef broth’

A couple of weeks ago when I canned chicken, chicken stock and chicken soup I saved all the chicken bones to make chicken broth. I used the bones, onion, carrot and celery scraps, along with 3-4 bay leaves, some roasted garlic and salt and pepper. I let this simmer around 24 hours in the crock pot.

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I strained it and let it sit in the fridge for a day or two to let the fat solidify so I could get it off. Since this would only make a few pints, I froze the broth until I had time to make beef broth.

This week I made beef broth exactly the same way I made the chicken, except using beef bones. Oh, and I added a couple of tablespoons of vinegar to help extract the marrow from the bones.

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After about 24 hours I strained it

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Then let sit to solidify the fat.

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Yesterday I heated the beef broth in one pot and the chicken broth in another, filled pint jars, and since all meat broth cans at the same amount of time, I canned them at the same time, 20 minutes @ 11lb pressure.

Beautiful!

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