Homemade Bone Broth

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.

A interesting thing about Bones and Bone Broth. You can use your bones (BEEF) over and over. Actually until they dissipate. That is amazing. So after I make my broth using beef marrow bones I will freeze them for there next adventure. Some people may think that why are there veggies in this broth this will add extra flavor. Make it your own. 

Ingredients

2-3 pounds of bones (Use either beef marrow, chicken ,pork)

2-4 carrots, sliced and quartered

2/3 celery stalks sliced

1 white onion

4-6 garlic coves - Smashed 

2 bay leaves

1 tablespoon of apple cider vinegar (breaks down the proteins and tissue)

salt and pepper to taste

Water to cover 

How to:

First step is to boil the bones this will take out any yucky stuff like coagulated proteins, blood and impurities. this give you a clean and better tasting broth.

Here  is  a picture of the stuff that came out of those bones. Eu

You can see why this is important. Your bone broth should be a clean broth. Now strain the broth and return it to your stockpot.

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. 

Roast them in the oven at 400 degrees for 20 to 30 minute's. I season them and turn after the first 10 minutes. Do not wait to turn you do not want your  seasonings to burn. We are looking for Flavor !  

 

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.