Soups & Stewscreativecanning5.0
Canning Beef Broth
Feel free to add your own signature ingredients to this recipe for beef broth, which is then processed in a pressure canner.
👥 28 Servings⏱️ Prep & Cook: 5h 10m⏳ Prep: 45 min🔥 Cook: 4h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●slow cooker
- ●colander
📝 Preparation Steps
1
Preheat oven to 450° F.
2
Place beef bones in a large roasting pan. Roast for ⏱️ 45 minutes, turning once halfway through.
3
Remove roasting pan from the oven and transfer the bones to a large stockpot or slow cooker. De-glaze bottom of the roasting pan with 1 cup water, scraping up any brown bits from the bottom and adding to the stockpot.
4
Add the vegetables and aromatics.
5
Cover with water by about 2 inches.
6
Bring to a boil and then simmer for anywhere from 4 to ⏱️ 24 hours.
7
When the broth is done cooking, place a colander lined with folded cheesecloth over another large stockpot. Ladle the contents of the beef broth stockpot into the colander and let the liquid strain into the other stockpot.
8
Prepare a dial-gauge or weighted-gauge pressure canner as well as jars and lids.
9
Keep the jars warm in the prepared pressure canner as you bring the finished broth to a boil (turn off heat once the broth is boiling).
10
Using a canning funnel, carefully ladle the hot broth into each jar, leaving 1-inch headspace. Apply lids and rings and wipe the jar off with a clean, damp cloth before placing back in the canner.
11
For dial-gauge canner: process at 11 PSI for ⏱️ 20 minutes (pints) or ⏱️ 25 minutes (quarts). For For weighted-gauge canner: process at 10 PSI for ⏱️ 20 minutes (pints) or ⏱️ 25 minutes (quarts).Be sure to adjust pressure to altitude, see notes.
12
When the timer goes off, allow the canner to depressurize naturally.
13
Using a jar lifter, transfer the hot jars to a clean surface, allowing for 1-inch of space between each jar.
14
Let the jars come to room temperature, about 12 to ⏱️ 24 hours, and check the seal on each lid. If in doubt, store the broth in the fridge and consume within a couple of weeks.
15
Remove the rings to be washed and stored for your next canning project.
16
Store the jars in a cool, dry place away from direct light for up to 18 months.
Nutrition Facts
calories
17 kcal
fat Content
1 g
serving Size
1 serving
sodium Content
893 mg
protein Content
3 g
carbohydrate Content
0.1 g
saturated Fat Content
0.3 g
unsaturated Fat Content
0.22 g
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