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.

How to Pressure Can any Soup

I love to Pressure Can Soup. This is something that you need to know the right and wrong of. If you are not safe and do not use a pressure canner to make your soup to store long term it can make you very sick. Safety is the number one thing to keep in mind.

Here is an example lets talk Potato Soup. You must peel your potatoes. Why? The spores on potatoes hold the germs from the ground they were grown in and left on they are deadly.

A Few Facts:

• Soups must be Pressure Canned
• Do not add milk, cream, flour, rice, noodles or any type of thickeners. You can add anything you want once you open your pressure canned soup and warm it up.
• Partially cook your ingredients prior to pressure canning. This is an ongoing debate with pressure canning. I cook my potatoes, beans, peas, carrots etc. The reason for that is that when pressure canning something like potatoes raw when pressure canned they make cook uneven when in the pressure canner. 
• Make sure you check the time and pressure for the soup and size of jars you are caning.
• Put a tablespoon of vinegar into the pressure canner it will keep the hard water stain off the jars. 
• Here is the link to the NCHF National Center for Home Food Preservation

Here is a list of the soups I have made and pressure canned. It is easy and who does not want soup on a cool winter day.

Beef Stock 

Cabbage Soup 
Chicken Stock
Chicken in Chicken Stock  

Potato Soup 
Vegetable Soup
Split Pea Soup

Don't be scared be safe. If you follow all the rules you will make some delicious soup for your Winter pantry. It took me a few years to get the butterflies out of me and to feel secure with the pressure canning process. Once i got over my fears it was and has been a great trip. 

There are many websites and plenty of book that give you recipes and tips and tricks on the how to of pressure cooking. 

Cabbage Soup Recipe for Pressure Canning

Cabbage Soup another soup you can pressure can and it is a great way to have fresh soup on hand all year round. Here is the link for the Cabbage Soup  recipe it is one of my favorites. It has vegetables, nice broth from the simmered meat and a sweet yet sturdy flavor. If you are a non meat eater just do not add the beef shanks and follow the same recipe using a chicken or vegetable broth base.




The original recipe is on Heavy Metal Spatula so for a step by step on making the soup go there. I know I know but I have tried to keep just the facts here for canning the soup. 


 
Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch head space. Remove air bubbles, wipe jar rims, and adjust lids. 






Process filled jars in a pressure canner at 10  pounds pressure for weighted canners or 11 pounds for dial-gauge canners.

The time should be 75 minutes for quarts - 60 minutes for pint's. 

 
Allow the pressure to come down naturally. Remove jars from canner. Cool overnight. 

Makes 6 quarts (24 one-cup servings).  

Wash and wipe you jars once cooled and store with the twist off. 

Return the twist lid after you have opened.

 
 
Your veggies will not be hot if you put them fresh but make sure they are room temperature you do not want cold with hot. It will break the jar.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 

Pressure Canning Lentil Soup

Lentil Soup who does not love this creamy delight.
Making Lentil Soup and Pressure Canning Lentil Soup it is easier than you think.

Making Lentil soup is a pretty simple option as lentils do not pressure can and stay firm. Lentil beans are so good for you it is a must in any pantry. Lentil's are full of protein and high in fiber and we all need that. So lentil soup is grand. I experimented with lentils for months and soup is the only option. This lentil soup option is magnificent. This lentil soup is so tasty and filling on a cold night. Just darn right delicious.

Enjoy it all season long. I do mine in Quart jar's because there always seems to be more people at the house when I open one. Plus the next day and all week long you can enjoy this soup with any meal. The beauty of pressure canning your soup is that you always have a jar of delicious soup any time you want. No can - no preservatives and you will like that.

Ingredients

3 lbs of dried lentils - each pound of dried beans makes 5 cups cooked beans
8 garlic cloves, finely chopped
2 celery sticks, finely chopped
2 red  onions, finely chopped
Chicken Broth enough to cover beans.
* Have additional ready in case you need more broth to fill the jars.
black pepper to taste
salt to taste
1/2 tsp dried oregano

With regards to seasoning your soup. Keep in mind that you can always add more when you eat it. You can add more seasoning's but you can not take it out!







Chop up all your ingredients and have them ready.







Prior to starting this project you need to prepare your beans. You can get complete instructions on this post. It is very, very important.  

Here is the post for instructions on cleaning your beanies. 

Many sites say lentils and split peas do not require soaking because of the speed of the cooking and how soft they become. But I disagree who want's dirty soup? The purpose of this recipe is to make a lentil soup and personally lentil's are far to small and mushy to can like regular bean's. But in all other blog's defense it can be done just not here. If you do anything at least clean them! I only soak my lentils for two hours.





 Alright your beans should be cleaned and we are now ready to start this project. Take your clean beans and put them into your stock pot.

Cover your beans with the chicken broth and add the remaining ingredients to your pot. That is your garlic, celery and onion. You can add your seasoning now or add to each jar the spices you wish. About a 1/4 teaspoon each depending on the spice.









 Add additional chicken broth to cover completely. Warm the mixture for 15 minutes.
















 Once warm take your prepared jar's and fill with beans using a slotted spoon until the jars are about 3/4 of the way full.










Fill remaining space in jar with liquid until you have a little more than one inch of head space. Wipe the rim's of your jar's, Place your seals and twist band's. Tighten the bands taunt. Place in your pressure cooker and cook until done. Pressure can pint's at 11 pounds for 75 minutes and Quart's for 90 minutes.

This recipe will make you approximately 8 quarts 

Almost there this is my gauge thought you might like to see it

Enjoy this Winter delight all year when you pressure can!

Also Presto has a great site for information and recipes. 









Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.   

Pressure Canning Garbanzo Beans

I love garbanzo beans.

Pressure canning garbanzo made perfect sense to me. This was a really easy project. The way's to use them after you have canned them is endless. If you just happen to be the one person who does not care for this little beans I am going to convert you today.


I am really glad to have learned how to pressure can. It was a big fear at first now I look for foods to preserve and know what is in the jars. It sure saves a trip to the store when I am in need ingredients for a food project. 




 

Ingredients

5 pounds of soaked beans this started as 3 pounds of dry
1 quart + chicken broth
1/4  teaspoon of lemon pepper per pint (or any seasoning you prefer)
Garlic clove 1 per pint or to taste

This will provide you about 8 pint jars


 Clean and Soak your beans overnight. This is in my opinion one of the most important things to do when processing beans. Unlike the other beans we have done these guys are pretty clean. I changed the water only once. They did not expand as much as the other beans either.













Once the beans have soaked clean them and put them into a large stainless steel stock pot. Cover the beans with water so they are cover by one inch.

I also added a quart of chicken stock to this mixture.  I use chicken broth because it give a great taste with any dish you may be creating. You can use just plain water should you not desire the broth.



Once the beans are cover let them come to a low boil for 7 to 10 minutes. Never bring any beans to a rapid boil all beans can split or loose there skins. Makes the final product mushy. But if you are going for soup what the heck! Now after 7 to 10 minutes turn the burner to low and let them sit for an additional 10 minutes. This give you the time to get all your stuff ready to pack the jars.

 



The beans will create a foam on the top once simmered. It is familiar to the foam you get from preserving jams. Just scrap the foam off when you are ready to jar your beans.

I have decided to use pint jars for this project.
Here is the beans in the stock after scraping off the foam.






 


Fill your jars with beans. Use a slotted spoon it makes it easier. Only fill until your jars are approximately 3/4 of the way full. They will expand and need room.









Now add you seasoning just prior to adding the liquid. Be creative and use the seasoning that appeal to you. Use only a 1/2 teaspoon until you know how they will taste after.








Keep the liquid at least one inch to one and a half inch's from the top of the jar.  Wipe the rims of your jars. Add the metal lids, and tighten the rings. Make sure you pressure cooker is hot and the seals of your jars are secure.





If you add 2 tablespoons of white distilled vinegar to the water it will prevent a white film that comes from the process on to the jars. No harm no foul.

Add the jars one by one making sure they do not touch.



Process your jars at 11 pounds of pressure. Pint's for 75 minutes and quarts for 90 minutes. Once this time is done let your pressure canner cool completely by letting the dial gauge drop to zero. Carefully take the gauge off and take the top of the pressure canner off. Please make sure you take it off facing away from your face so the steam does not give you a super spa facial.




Let the jars cool for 15 more minutes prior to taking them out. Let them cool overnight or until they are completely cool. Once cooled remove the twist portion of the top and clean the jars. Label with contents and date and store in a cool dry area. Once opened refrigerate.

 * Pressure Canning Website I use is the Presto.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes.  

BBQ Baked Beans

Now who does not love baked beans. The best thing I like is the fact that I am getting closer and closer to being non-processed food-ish.

I have spent the last three day's doing Beans, Bush Beans, Black Beans, BBQ Beans, Spicy Beans, Yup, beany weenie girl.

Hey did you know that fresh beans you make yourself are less gassy. Yes in plain English you will fart less.  Really it is a proven fact!

But that is another bean post  But this is a great post it tells you how to clean and prep your beans.

BBQ Beans

Makes 7 quarts

Ingredients

5 pounds of dried beans cleaned and soaked
One finely chopped onion
2 cups of cooked and pan fried chopped ham

Liquid

4 cups of liquid from beans cooking

½ cup brown sugar  or a ¼ cup dark molasses
¼ cup apple cider vinegar
¼ cup of liquid smoke
1 tablespoon of Worcestershire sauce
1 teaspoon garlic powder
1 cup ketchup
1 teaspoon kosher salt
1 teaspoon ground fresh pepper
1 tablespoon dry mustard

Take 8 cups of your soaking beans and put them into a large stock pot covered in fresh water and simmer until you get a foam on top. I skim the foam like when you are making jam. Also take out any floating beans or shells.  Also look for icky ones and remove them. Once the beans have been simmered turn off the heat , drain the beans and set them aside.

Prepare your liquid you may end up with extra but you should not come up short. Combine all your liquid ingredients and bring them up to a soft boil. Taste it after about 10 minutes of simmering to make sure you have the taste you like. You can add more of any ingredient but keep in mind you cannot take ingredients out once added.  You want just keep the liquid even so you have enough to fill the jars.

Have your chopped onion and ham in a small bowl ready to add to the jars. I add these to the top of the  jars once I have added the beans prior to adding the liquid. Do not worry it is raw onion and cooked ham the onion will soften and add flavor in the pressure canner.

Fill you clean warm jars with less than 3/4 of the beans because you will top each jar off with a bit of onion and ham. Make sure the ingredients fill the jar to 3/4 full you will need the extra room during the pressure cooking process. If you fill more than it will not seal. All the ingredients will expand during the pressure canning process. Fill the jars to a littel more than one inch from the rim with the liquid. Wipe the rim of the jar with a clean cloth. Now put your two piece top and screw band on and place carefully into you pressure canner. Seal and go!

Bring the Pressure canner to a steady steam flow for 10 minutes it clears the air out of the canner. Once 10 minutes has passed pop on the pressure cap and pressure for 75 minutes at 11 to 13 pounds of pressure for quarts and 65 minutes same pressure for pints.  Once the time has passed let your canner cool until the pressure is down to ZERO and the steam cap has fallen. Turn and take your top off tipped away from you and let the jars sit in the cooker for about 15 minutes then remove and place on a heat safe counter and let them cool for 24 hours.






Once cooled room remove the twist part of the top wipe clean and store in a cool place for up to 9 months.

Why do you store them with the twist off? Here is the twist post 







 Disclaimer: This is not an all inclusive recipe for making BBQ beans. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation 

Pressure Canning Black Beans

Black Beans being Pressure cooked you would think "Relatively Easy!" Sometimes I think there is way to much information on the Internet how do you say "To many Chief's and not enough Indians"  But then again who is the dummy after all I am searching right!

So I set out to pressure cook some black beans. About three months ago I got all excited when I saw a post on FB about someone who was just putting a cup of dry beans in a jar adding water and wala beans! Now I know that yes you can do this but there is just a teenie weenie bit more to it. So being the A-D-D-ish person I went on yes a Google fest. I looked up Pressure Canning Dry Beans.

A month later no shit a month I went to Sprout's one of local good market. Yes, there are good market and there are bad markets. Kinda like the Wizard of OZ. I bought myself 6 pounds of black beans because I was going to pressure can them suckers !

So I soaked my beans and had three sites that I was going back and forth to get the idea's and general rules of the beany thing. I had this site good site but I hate hate hate having to scroll through advertising and pop ups to get to what I need. Also, it got to the point where it showed me exactly how much beans go in the jar and the space I needed to leave and then it said " I still have not gone back and filled with liquids"  Ok that is ok but when you say one inch to the top please please please clarify liquid - beans - both. So I ran over to the other site again has the ad's and the only problem is I think her process is good but Not to soak your beans EEUU ! BEANS ARE DIRTY .

I did tons of research on what beans are grown in and what they have on them besides dirt, sand and other ground grub. Rinsing is essential I would be mortified if some one bit into my beans and got a bit of dirt or that delicious sandy taste. So that site is for me a great one for information. 

Beef Broth simmers with onions and garlic

This is my broth simmering with chopped onions and garlic.

Just below is the beans simmering in the beef broth. After I cleaned the dirty beans. And yes that is a little butter because in one of the sites said "If you add some butter that makes less foam when pressure canning" but again to the jar or to the pan????  I just put some in the simmering broth. no harm done. BUT Next time I am not adding any butter! Waste of good butter!

Here are my jars filled with what I later think was to many beans. I will add less beans next time and more broth !

Black Beans with Garlic

Bean Level

Beans with 1/2 tsp salt you do not need to add salt !!

I added 1 garlic clove and two dried los arboles chiles later I will blend this into a spicy bean dip. Oh Yum!

I searched and search and searched and finally came to the site that had a detailed description of what and how and why for me. It reassured me that time and care and headache I got was worth it because as long as I did not lose more that half the liquid per jar I am ok! Thank you phew Ok here is the information on Ready

This was beans with 1" head space with liquid so I say less beans more liquid

See the pictures of the liquid before I pressure canned and the end result they say as long as there is not less than half full of liquid it is safe. So I am calling this safe!  BUT I will add more liquid less beans next time.

  

• Take 5 to 8 pounds of uncooked dry black beans (Or as many as you want to can more or less they almost double in size after soaking example is a half bowl of soaking beans is a almost a whole bowl after they soak)
• Rinse and then soak the beans overnight in a large bowl or two if you only have small ones please remember beans are dirty
• The night before you can your beans get everything ready it makes it easier when you get up all refreshed and sipping hot delicious coffee or tea. I put my clean jars into a clean empty dish washer the night before and when I wake up I run a short load by the time I am ready they are hot and clean-er. If you do not have a dish washer just dip them in a large stock pot of boiling water.
• You need your pressure canner, clean jars pint or quart , lids and seals, jar gripper, oven mitt's, measuring cups or something to pour the beans into the jars, large pot for your broth and large enough to add your beans, get your things you want to add chopped and in bowls (I do carrot's chopped three cups, garlic cloves two per jar and dried los arboles chilies two per jar, beef (chicken)broth 8 cups +, kosher salt 1/2 tsp per pint 1 tsp per quart this salt is a personal choice not necessary, measuring spoons, towels , clean sponge or small rag to wipe jars. I think that is it? 
• Good Morning it is the next day did you dream beans? 
• Rinse and clean your beans - pick out the creepy looking ones and rinse well. I rinse them take a layer at a time and put the beans in the broth. Rinse a layer off at a time until they are all ready to simmer in the pot.
•  Put your broth 8 + cups is good add water if you need more liquid in your pot and let it simmer on low. The broth should just cover the beans by about 2 inches this gives you plenty of broth for the jars.
• You can only do 6-7 jars at a time in a standard pressure canner so the jars and half fill them 1/2 fill the jar with beans if you are adding other ingredients. I add raw chopped carrot's then add more beans. I say fill them till you have a the jar 3/4 full.  Now fill the remaining space with your liquid. . Look at my pictures I should have put a little less beans in my jars and more liquid. Add enough liquid to cover your ingredients and make sure it is a least an inch and a half or so from the top of the jar. Everything will expand more when pressure canned. 
• Ok once filled wipe the jar rims clean and put on the lid and rim and tighten. Put the jars in your pressure canner. Make sure there is space between each jar they need room to jiggle around a bit. I never have more than 7 well actually I could not fit more than 7 in mine. That was a duh moment.



Beans/Carrot/Beans again to much beans and I will fill with more liquid

•  
• Pressure can at 10-11 pounds of pressure for 75 minutes for pint and 90 for quart. 
•  

Hey good luck nothing is set in stone ( dirty beans have stones) my friends. Just make sure you are using clean sterile stuff and wash those hands. Good Luck and Happy Beans. Hey pressure canned beans means less farts ! WOOT WOOT


Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.

Pressure Canning Pinto Beans

Pressure Canning Pinto Beans is not so hard. I semi-followed the recipe I grabbed on two different sites.

First the measuring you want to measure your beans dry. Most recipes will call out by the pound and most bagged dry beans come in bags. 

I did:

3 lbs of beans to get you 8 pint jars 

Or you can do :

5 lbs of beans for 7 quarts

I have started to do all my beans in quart because we always want more. 

Rinsed beans

 Put dried beans in a large mixing bowl add water to cover beans by 2 inches. Rinse them until the water runs clean. Remove any debris or floating beans. Take your beans and put them into a large pot and boil for 2 minutes. Remove them from the heat and allow your beans to soak overnight. Adding water when needed. You are re-hydrating your beans.

 
The beans have plumped up now, discard the water they have been sitting in. Put the beans into a large pot and cover them with liquid plain water or a broth is fine. Keep them on simmer for at least 30 minutes, stirring frequently. (Hard boil tends to split beans.)




 
Fill your jars with the beans to 3/4 full then add the liquid the beans simmered in to leave one inch of head-space.  You can add 1/4 teaspoon of salt per pint and a teaspoon per quart. This is an option not mandatory. I do not add salt. But what I do do depending on the beans is on the final simmer I add equal parts water with chicken or beef broth I have made. It gives the beans great taste. 
You leave the one inch of head space because the beans have a tendency to grow even more! Little devils. 





Your water in the pressure canner should be hot and at least 3 inch's deep.Using your tongs carefully place your jar's into the pressure canner.  Bring the pressure canner to a steady steam flow for 10 minutes it clears the air out of the canner.
Once 10 minutes has passed pop on the pressure cap and pressure for 75 minutes at 11 to 13 pounds of pressure for pint jars and 90 minutes for quarts. 






Once the time has passed let your canner cool until the presume is down to ZERO and the steam cap has fallen. Remove the steam cap and then carefully turn and take your top off tipped away from you. Let the jars sit in the cooker for about 15 minutes then remove and place on a heat safe counter and let them cool for 24 hours. Once cooled room let the twist part of the top wipe clean and store in a cool place for up to 9 months. 

 

I added some of my dried jalapenos to half the jars yummmm

Optional add-on:

Garlic, onions, jalapenos or red crushed peppers the kind you use on pizza. I used a vegetable broth that I had in the freezer to give them a little more taste. Get creative please. Enjoy 





The sites I went to to research the recipes are Pick your own my "go to site" and SB Canning. I think Pick your own was just a bit more detailed. 

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.