How to Can Homemade Broth or Stock
We cook the vast majority of our meals at home, from scratch, and one of the ingredients we use most is stock (or broth… We’ll discuss the difference in a minute).
I probably use a quart or two of chicken stock every week on average— sometimes more if I’m making a big pot of soup. Chicken stock is super versatile and can be turned into soups, stews, and sauces, used as a braising liquid for meats or as a base for gravy, or even as an extra flavourful cooking liquid for grains like pasta and rice. (Risotto is a prime example of a grain that wouldn’t be nearly as good without stock or broth!)
Likewise, I like to keep beef broth on hand for beef stew, French Onion soup and beef short ribs. (I’m salivating as I write this).
While I don’t use vegetable stock a lot, it’s also a great vegan alternative to chicken stock!
What’s the difference between stock and broth?
Before we go any further, let’s talk about the difference between stock and broth…
The terms “broth” and “stock” are often used interchangeably, and so are the ingredients themselves. For example, if a recipe calls for stock but you only have broth, go ahead and use broth. Same goes for the opposite: you can use stock instead of broth if that’s what you have on hand.
The real difference between stock and broth is that stock is typically made with the carcass or bones of an animal (ie. chicken or beef), that typically have little to no meat left on them. The bones are typically roasted to bring out more or the rich flavours of the bones and any bits of meat left on them.
Broth, however, can be made from bones or from meat, on or off the bone, and usually some veggies, herbs and seasonings for extra flavour. The meat/bones in broth are typically not roasted.
At the end of the day, they broth and stock are both very similar and can both be used interchangeably in most recipes.
* I use the terms “broth” and “stock” interchangeably throughout this articles as well.
I make my broth/stock with bones and carcasses with varying amounts of meat left on them, as well as veggie scraps, fresh and dried herbs, salt, and spices for lots of flavour.
Health benefits of broth and stock
Aside from flavour and versatility, broth and stock are both super healthy for you. There’s a reason why we’re told to eat chicken soup when we’re sick, and it’s all about the broth, baby!
Broth and stock are both loaded with the nutrients that are present in the ingredients used to make them, so if you add carrots, onions, garlic, herbs, etc. to your broth, you’ll benefit from all of the nutrients that are extracted from those ingredients.
Stock (aka. Bone Broth) is especially good for you, and has achieved superfood status in recent years due to its amazing health benefits. This is because stock/bone broth is made with bones, and animal bones contain all sorts of vitamins and minerals including calcium, magnesium, potassium and phosphorous (found in the bones themselves), glucosamine, chondroitin and collagen (found in the joints) and vitamins A and K2, zinc, iron, boron, manganese, selenium, omega-3 and omega-6 fatty acids (found in the marrow). [Source]
While all of these vitamins and minerals are important for our overall health, collagen in particular has been touted for its health benefits, and is the main nutrient responsible for the rise in popularity of bone broth.
Collagen is the most abundant protein in the body, and is essential for maintaining healthy skin, hair, nails, muscles, bones and joints.
Collagen supplements have been popping up in health food stores everywhere, but you can get collagen in its most natural (and delicious) form by enjoying it in some bone broth. Plus, you’ll get all of the nutrients from the addition of vegetables and herbs.
You can see the gel on this homemade beef broth. This is what it typically looks like after being refrigerated and is a sign of high levels of collagen.
Why make and can your own homemade stock?
While you can easily buy broth or stock at the store, there are a few reasons why you should make your own (and can it too!)
First of all, by making your own broth, you know exactly what’s in it and how much of each ingredient there is. Some popular commercial brands of broth contain additional ingredients like inflammatory canola and/or soybean oil, artificial flavours and flavour “enhancers,” and excessive amounts of sodium. By making your own, you can use healthier, all-natural ingredients and keep the salt to a healthy minimum.
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Second, making your own broth or stock at home is much cheaper than buying it from the store. This is especially true if you’re buying the good stuff (ya know, the organic brands without all of the added junk I listed above).
Good quality store-bought bone broth can be pretty pricey. Making your own is not only cheaper, it also makes use of animals parts that would otherwise be discarded.
I try to always buy whole or bone-in chicken, so we get a meal out of the meat and then I just toss the bones/carcass into the freezer until I’m ready to make a batch of broth. I also use veggie scraps instead of whole vegetables (which I’ll talk about in a minute), so my homemade chicken broth is practically free.
While I do purchase beef bones specifically for making broth, they’re still cheaper than it would cost to buy beef broth from the store.
And of course, if you raise your own meat animals, you’d be crazy NOT to make your own stock!
Finally, while you can make your own broth/stock and preserve any excess in the freezer, I prefer to can it so that I have it ready to go in liquid form whenever I need it. I’m just not great with planning ahead and remembering to take things out of the freezer well before I need them, so having canned stock ready to go is a huge help for me in the kitchen.
Just be aware that broth and stock are low acid and therefore MUST be pressure canned for safety reasons. Instructions on how to do this can be found in the recipe below.
* For more information on pressure canning, click here to learn how to use a pressure canner safely.
How to make broth or stock at home
Now that you know WHY you should be making your own bone broth/stock at home, here’s how to actually do it…
First of all, you’ll need to gather your ingredients. The recipe I use is very flexible and doesn’t use set amounts of anything. You can add as much or as little of the listed ingredients as you like.
The first thing you’ll need is bones or meat.
If you’re making chicken stock, either start with one whole chicken carcass or a couple handfuls of bones. If using beef bones, I usually get two batches of stock out of roughly 5 lbs. of beef bones.
You can use “fresh” bones (ie. bones that you’ve just picked clean from a meal) or frozen bones. I like to toss all my chicken bones into the freezer in Ziplock bags until I’m ready to use them.
Next, roast the bones. This is a super important step that is crucial for beef broth and will improve the flavour of chicken broth too.
(One time I tried making beef broth without roasting the bones first and it was flavourless and gritty. I ended up tossing the whole batch. While roasting isn’t necessary for chicken stock, it improves the flavour and richness of your broth).
Preheat oven to 450ºF. Place bones on a baking tray (no need to thaw, you can do this while they’re still frozen), drizzle with a little olive oil and roast for about 30-40 minutes, until bones and any meat left on them have browned.
Transfer roasted bones to a large stockpot, slow cooker or Instant Pot (cooking instructions for each method follow).
Then, add a handful of chopped vegetables, herbs and spices for flavour. Onions, garlic, leeks, celery, carrots, rosemary, thyme, sage and bay leaves are all popular choices for adding flavour to stock, as well as some peppercorns and a generous pinch of salt.
You can use either fresh or dried herbs for flavour, just remember that dried herbs are more concentrated in flavour than fresh herbs, so use a bit less.
Add a splash of apple cider vinegar if you have some on hand. The ACV helps draw out more nutrients from the bones!
* Take caution if using sage as too much can make your stock taste bitter once canned.
** This recipe also works for vegetable stock too — just omit the bones/meat. **
Frugal kitchen tip…
I save a bunch of my veggie scraps in freezer bags for making stock, which makes this recipe extra frugal! I toss onion and garlic ends and peels, as well as (washed) carrot peels and celery ends in the freezer and then toss in a couple good handfuls with my bones when I’m ready to make stock!
Stovetop/slow cooker method
Cover bones, vegetables, herbs and seasonings with water, cover and bring to a simmer on the stovetop over medium heat, or set your slow cooker to low.
If cooking on the stovetop, reduce heat to low once simmering.
Cook on low for 8 to 12 hours (up to 24 hours).
Strain out the bones, veggies and other solid, reserving the liquid. You may need to strain the liquid twice and/or use a fine mesh sieve or cheesecloth to filter out any little bits.
Refrigerate bone broth before canning
Instant Pot method
If using an Instant Pot, cover bones, vegetables, herbs and seasonings with water (make sure not to fill past the max. fill line). Place the lid on and make sure the vent knob is closed. Set Instant Pot to high pressure and cook for two hours.
Once time is up, allow Instant Pot to depressurize naturally. Remove lid after about 30 minutes and strain, reserving the liquid.
Refrigerate bone broth before canning
Allow bone broth to cool in the pot or transfer to a container or divide between quart-sized Mason jars. Once cooled, place in the fridge and refrigerate overnight.
It’s important to refrigerate for at least 8-12 hours before canning as any fat will float to the top and harden so you can easily skim it off.
This is especially true for beef stock as this produces a thick layer of beef fat (tallow). For safety reasons, you shouldn’t can fat. Although it’s okay if there are a few tiny pieces of fat floating around still, so long as you remove the majority.
Once cooled in the fridge, remove stock and skim off the fat. At this point you will likely notice that the stock is thick and more like gelatine than liquid. This is a GOOD sign!! The thicker your stock, the more collagen it has. And don’t worry: once you heat it again or can it, it will turn back to liquid form.
You can clearly see the hardened fat on top of this refrigerated beef stock. This must be skimmed off before canning. Chicken stock typically has a much thinner layer of fat on top after refrigerating.
How to can homemade broth or stock
Prepare your pressure canner, jars and lids. For more information on how to do this, click here.
Transfer stock to a large, stainless steel pot and bring to a boil. Ladle boiling hot stock into prepared jars, leaving one inch headspace at the top.
Wipe jar rims to make sure there is no residue from the stock on the rims as this can prevent a good seal. I recommend using a paper towel or rag dipped in white vinegar as the vinegar will cut through the fat/oiliness of the stock and will ensure there’s no reside left behind.
Place new lids on jars and screw bands down to fingertip tight.
Process pint jars for 30 minutes and quart jars for 35 minutes at 10 lbs. of pressure (increase to 15 pounds of pressure if canning at over 1,000 feet above sea level).
- You may come across other bone broth/stock canning recipes that say to process for 20 minutes for pint jars or 25 minutes for quart jars, however this is only safe if you’re using exact amounts of ingredients according to a safe and tested recipe. Since this recipe calls for a handful of this and a handful of that, increase your processing time to 30 minutes for pint jars and 35 minutes for quart jars. This is because the vegetables in this recipe require a longer processing time than meat, so I go by the processing time for vegetable stock rather than meat stock.
Once processing time is up, allow canner to depressurize completely, then remove lid and let jars rest in the canner for another 10 minutes before removing.
Remove jars from canner and let cool completely on a towel on your countertop before storing.
Canned stock should be stored in your pantry out of direct sunlight and should be used within a year (this is an overly cautious precaution for all home-canned foods, however I’ve used home-canned stock that was up to two years old and it’s been fine).
How to store homemade bone broth/stock in the fridge or freezer
If you don’t want to can your stock, it will last in the fridge up to one week.
Alternatively, you can freeze your homemade stock for up to a year (for best quality). If freezing, remember to leave ample headspace at the top of your jar(s) or container to allow for expansion. I like to leave at least two inches of headspace when freezing.
How to use homemade broth/stock
There are so many ways to use your homemade broth or stock. Use it as a base for soups and stews, sauces and gravies, as a basting liquid for braised meats or use in place of water when cooking grains like rice and pasta for added flavour.
You can also heat up a mug or a bowl and sip your homemade broth on its own to benefit from all of the nutrients. This is especially recommended when you’re feeling sick or like you’re coming down with something.
How do you use broth/stock at home?
As always, I’d love to know your favourite ways to use broth or stock at home. Do you have any favourite recipes or ways to use broth/stock that weren’t listed above? If so, let me know in the comments below!
How to Can Homemade Broth or Stock
Ingredients
- Beef or poultry bones
- Veggies/veggie scraps (onions, garlic, celery, carrots)
- Fresh or dried herbs (rosemary, thyme, sage, bay leaves, peppercorns etc.)
- Salt (a generous pinch)
Instructions
- Roast the bones/carcass in a 450 degree oven for 30-45 minutes for a richer, more flavourful broth.
- Add roasted bones to a stockpot, slow cooker or Instant Pot. Toss in whatever veggies or veggie peels you happen to have on hand. Onions, garlic, celery and carrots work well.
- Add a handful of fresh herbs or a spoonful of dried herbs such as rosemary, thyme, bay leaves and sage. * Take caution when using sage as too much can make your stock taste bitter.
- Add a generous pinch of salt and cover with water. Slow cook stock/broth on the stovetop or in a slow cooker for 8-12 hours (up to 24 hours(, or in the Instant Pot on high pressure for 2 hours.
- Strain out the solids and discard, reserving liquid. Once stock has cooled sufficiently, transfer it to the fridge and let cool until the fat on the top solidifies.
Pressure Canning Instructions
- Prepare canner, jars and lids.
- Remove stock from the fridge and use a spoon to scrape the fat off the top and discard. Add liquid stock to a stockpot and bring to a boil.
- Ladle hot stock into jars, leaving 1” headspace at the top. Wipe rim with a towel dipped in vinegar (the vinegar will help remove any fat that may prevent a seal on the top of the jar). Place lids on and screw bands on to fingertip tight.
- Place jars in pressure canner and process pint jars for 30 minutes and quart jars for 35 minutes at 10 lbs. of pressure (increase to 15 pounds of pressure if canning at over 1,000 feet above sea level).
- Once processing time is finished, turn off the heat and allow the pressure canner to depressurize completely, then remove weighted gauge and wait another 2 minutes. Remove lid and wait another 10 minutes before removing jars from canner. Let jars sit on a towel on your counter top for at least 12 hours before moving them to your pantry.
Notes
This is a very flexible recipe with no set amounts. As long as you pressure can it for 30 minutes (pints) or 35 minutes (quarts), you don't have to measure your vegetables out.
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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!
One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?
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Automating our homesteading tasks as much as possible allows us to worry about other things and saves us a ton of time. Plus, it makes sure that things get taken care of, whether we remember or not.
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Yes, you read that right…
Modern Homesteading Magazine is coming to an end.
This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.
And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!
And it’s the first issue I’ve ever offered in PRINT!
But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.
If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.
Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.
Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.
I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!
When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)
Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!
Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)
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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
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There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
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🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
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If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
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Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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#houseandhomestead
#homesteadmom
#homesteadmoments
#homesteadingskills
#homesteady
#thehomestead
#thehomesteadlife
#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
#modernhomesteader
#countrygal
#country_living
#urbanhomesteading
#selfsustainableliving
#homesteaderslife
#garlic
#garlicscapes
#garlicscapespesto
#granolamom
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#homesteadlifestyle
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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#houseandhomestead
#herbalgarden
#gardenherbs
#herbsfromthegarden
#freshherbsfromthegarden
#gardenfreshherbs
#chiveblossoms
#homesteadmom
#homesteadmoments
#homesteadingskills
#homesteady
#thehomestead
#thehomesteadlife
#summeronthehomestead
#suburbanhomesteading
#lovemyfarm
#modernhomesteader
#countrygal
#country_living
#urbanhomesteading
#selfsustainableliving
#homesteaderslife
#seasonalrecipes
#eatinseason
#liveseasonally
#eattheseasons
#seasonaleats
#summersbounty
#eatseasonal
Hi, I’m new to canning and I have a question.
I made chicken broth and pressure canned it in my instant pot max, but I just realized I did not add any pepper or salt at all while making the broth. That was a month ago when I made it.
Is that a big mistake? Did I need the salt to help preserve the broth as it is stored?
Thanks for your help!
Just something I ran across on The Woks of Life website/blog. There is a fairly quick way to get rid of impurities in meat/poultry: parcook it. Basicly you put the meat/bones/ect. AND ONLY THAT. Barely cover with clear COLD water, then bring to a boil, boiling no longer than five minutes. Take off heat and immediately dump bones/meat/ect. into a colander, giving it a quick rinse in warm water to remove surface impurities. Place bones, meat, ect. in clean stock pot and proceed as the recipe dictates. Seems simple and a quick way to get rid of that foamy ‘smaltz’ that forms on top of most of my broth/stock efforts. (The cooks flat out say they use a coarse colander for this reason. They mainly do it to get clearer sauces in their stir fried dishes and clearer soup stock.) Dad did it too for his scrapple recipe. Which was almost three quarters venison so a lot of that gunk was trapped blood. (I hated his scrapple recipe; he used slow cook oats instead of cornmeal so it always tasted like oatmeal to me.) We’d’ve had more each year but Dad liked venison ribs so they always went in the freezer for summer grilling. Venison ribs soaked in a vingar based sauce overnight, then slow roasted over a wood fire… with pickled cabbage salad, fresh corn on the cob, dilled cukes and fresh sliced tomatoes, now that’s a meal! And entirely havested/grown ourselves.
I am about to pressure can beef and chicken broth-stock that slow cooked for 24 plus hours. I used carrots, celery, corn cobs, onions, parsley and garlic. This has been all strained and the fat removed. How long do I pressure can it at 10 pounds?
This is separate batches of beef and chicken not combined.
Hi Jimid,
As per the recipe, “process pint jars for 30 minutes and quart jars for 35 minutes at 10 lbs. of pressure.”
Hi. Love your tutorial! I canned chicken broth. I guess instead of stock as the carcass still had some meat on it as did the wings etc. I strained the broth thru a colander but after canning noticed itty bitty bits of maybe meat at bottom of jar. I pressure canned my pints 25 mins at 11 pounds. No one has addressed this yet. Is this now unsafe to eat. I canned 15 pints. Yikes. Thanks
Hi Terri,
It’s totally okay if there are some bits of meat still in your broth. The only caveat would be if you added veggies to the broth, as veggies need 30 to 35 minutes of pressure canning in broth (30 minutes for pints and 35 minutes for quarts). But if it was straight chicken broth/stock, 25 minutes is just fine:)
Whew what a relief. Thanks. I was worried with the bits of meat it needed 75 mins of canning time. Thanks so much!
I love to make bone broth too. In the summer I put together many herb bouquets with the herbs in my garden and I tie them with kitchen string. Freeze in a double zip lock bag. In winter I can just grab one to throw in stock, stews and anything I want the flavor of herbs. By tying it up the herbs stay together in cooking and when done simmering the meal you can grab the whole bouquet for your compost container.
That is an awesome idea, Lorraine! I love it!
I will have to try that next year as I have already dried or frozen my herbs separately by now.
Hi do I have to take off all of the fat? I like having a bit of fat in my broth. But I’ve never tried canning it before
Hi Jennifer,
If you’re canning it you should take off as much of the fat as possible. It’s not safe to can fat. That being said, if there are tiny bits of fat left and you’ve followed all of the other canning directions it will still be safe to eat. If you like having more fat than that I’d recommend freezing it rather than canning.
This was the answer to my question. I made beef broth and when I checked on canning times I saw that the recipe only used a small amount of veggies so I wasn’t sure if I should increase my processing time to equal a veggie broth. Glad to know how to can it safely so I don’t have to just freeze it all. Thanks!
I read somewhere that adding salt to the bones can cause toxins to leak from the bones. So as a pre auction I add salt after I have strained the broth.
I have not heard that salt will do that when cooking bones. The only thing I have heard is to use caution when adding salt to anything you will be canning as it becomes more concentrated and can ruin your food, making it too salty.
I personally, don’t add salt at all in most of my canning recipes so I have more control of the final product when cooking. I can always add salt when reheating or cooking while making the meal.
I like reading your emails and clicking onto some of the links which interest me. One thing that really bothers me is all of the pop ups which disrupts my reading. I know you need ads, but please minimize the pop ups which overtake the reading. It makes me bypass your blog when it gets too annoying (and I refuse to buy those products)
Hi Karen,
I understand the frustration as I too get really annoyed when there are too many pop-ups on websites. I do have a couple pop-up options to sign up for my resource library or to follow me on social media, but otherwise I try to keep it to a minimum (I hate those pop-up video ads, for example). Thank you for understanding why they are necessary for me to run my business. And once you’ve visited my site once or twice, so long as you haven’t cleared your history on your computer, you shouldn’t see those pop-ups every time.