Directions
- 1Start by placing your bones on a sheet pan in the oven at 450 degrees along with any vegetables that you are including in your broth.
- 2Bake them for an hour, flipping halfway through. This will deepen the flavor of your broth.
- 3Add your bones to a crock pot along with any other vegetables and seasonings you want.
- 4Add a splash of apple cider vinegar because that helps draw out the nutrients from the bones even further.
- 5Fill the crock pot with water.
- 6Simmer for about 24 hours in the crock pot. Alternatively, you can use an instant pot on high pressure for 2 hours.
- 7Once done, the broth should have a deep golden color.
- 8Start straining your broth by pulling out the big chunks and putting them into a colander with a bowl underneath.
- 9Scoop the broth with a measuring cup and then pour the rest into your bowls.
- 10Place the broth in the fridge or leave it on the counter until the fat rises to the top.
- 11Scrape the fat off the top, as it can affect seals when canning. This fat can be saved for cooking later.
- 12Fill your jars with the cold broth.
- 13Place the filled jars into your pressure canner.
- 14Wipe your rims really well, add your lids and your rings, and then place them into your pressure canner.
- 15Add 3 quarts of water to the pressure canner, or check your manual for the correct amount.
- 16Process pints for 20 minutes and quarts for 25 minutes.
- 17Once processing time is done, cut the heat and bring the pressure all the way down to zero.
- 18Open your lid and pull your jars out.
- 19Place the jars on your counter to seal.
Ingredients
- beef bones
- 2 tbsp apple cider vinegar
- bay leaves
- herbs
- carrots
- celery
- onions
- garlic
- peppercorns
- 3 quarts water
Equipment
sheet panovencrock potcolanderbowlmeasuring cupmesh strainercheese clothjarspressure canner
Tips
- Using apple cider vinegar helps draw out the nutrients from the bones even further.
- For a really clear broth, use a cheese cloth in addition to a mesh strainer.
- Save the scraped-off tallow for cooking later.
- The approved canning method is heating your broth back up before filling your jars.
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