# Beef Bone Broth

A simple process for canning beef bone broth made from scraps that you would normally throw away.

- Total time: 25 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- beef bones
- 2 tbsp apple cider vinegar
- bay leaves
- herbs
- carrots
- celery
- onions
- garlic
- peppercorns
- 3 quarts water

## Instructions

1. Start 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.
2. Bake them for an hour, flipping halfway through. This will deepen the flavor of your broth.
3. Add your bones to a crock pot along with any other vegetables and seasonings you want.
4. Add a splash of apple cider vinegar because that helps draw out the nutrients from the bones even further.
5. Fill the crock pot with water.
6. Simmer for about 24 hours in the crock pot. Alternatively, you can use an instant pot on high pressure for 2 hours.
7. Once done, the broth should have a deep golden color.
8. Start straining your broth by pulling out the big chunks and putting them into a colander with a bowl underneath.
9. Scoop the broth with a measuring cup and then pour the rest into your bowls.
10. Place the broth in the fridge or leave it on the counter until the fat rises to the top.
11. Scrape the fat off the top, as it can affect seals when canning. This fat can be saved for cooking later.
12. Fill your jars with the cold broth.
13. Place the filled jars into your pressure canner.
14. Wipe your rims really well, add your lids and your rings, and then place them into your pressure canner.
15. Add 3 quarts of water to the pressure canner, or check your manual for the correct amount.
16. Process pints for 20 minutes and quarts for 25 minutes.
17. Once processing time is done, cut the heat and bring the pressure all the way down to zero.
18. Open your lid and pull your jars out.
19. Place the jars on your counter to seal.

## Equipment

- sheet pan
- oven
- crock pot
- colander
- bowl
- measuring cup
- mesh strainer
- cheese cloth
- jars
- pressure 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.

## Source

- Original video: https://www.tiktok.com/t/ZTMtyKKsN/
- Recipe page: https://www.cliprecipe.com/recipe/d2296a50-95d0-41c1-a032-2558d5ff6a8f
- Extracted: 2025-11-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt