Something I do every year regardless of any other issues my broth collections is a must. I do Chicken Broth, Beef Stock and the latest is Bone Broth. I have been a foodie girl for as long as I can remember. Bone Broth well it seems that in the last few year it has become quite a thing. For gosh sakes I remember my Grandma use to give that to us it was the cure all for many things.
There are a few steps you should take prior to getting the stock pot going. You want as much flavor as possible out of those bones. After you have boiled them remove the bones and place the bones and your veggies on a baking sheet. I use two sheets to make sure they are evenly distributed.
Once you take your bones and veggies out of the oven you can put them into the stock pot make sure the broth covers the ingredients add water if you need to they all should be well covered. Add all the remainder of your ingredient's and let this simmer for up to 12 hours and up to 24. If you start this process in the morning you can put the pot in the refrigerator overnight. Once you are awaken you can skim the fat off and continue with the process. This brew can not be over cooked. The simmer makes the flavor. The longer you cook this the better and deeper the flavor.
Now you need to prepare to Pressure Can your Broth. One thing you need to do first is strain your broth. Take a large stock pot with a strainer on top and strain your mixture. First take your bones out of the pot. Clean your bones and freeze them for the next batch. You can use your bones for a long time honestly until they dissipate. Next remove all the vegetables herbs and large pieces of ingredient's.
Time to pressure can is 60 minutes for pint jars and 75 minutes for quart jars. At 10 to 11 pounds pressure. Once they are done make sure the pressure has gone down. Plus the rest time is better for your seal on the jars.
Alrighty then take your jars out remove the twist, label with content and date made then store.
I do save the beef from the broth for soup. I will make a couple of pint jars to hold the beef and pressure can it at the same time.