For the last number of years I have been making bone broth and canning it to use as a base in various dishes as well as something to add to the dogs dry food. They love it and now won’t eat their food without it.
Bone broth is simple to make and chock full of “good-for-you” nutritious compounds and minerals. It is slightly different then making a vegetable broth or even straight stock but I have found it to be a happy medium between the two.
Usually I make bone broth for two reasons:
- My pantry is running low and it’s time to cook up another batch
- Thanksgiving has come and gone and I want to use all the turkey bones that are left from when we prepared our Thanksgiving Turkey.
This past year we had an impressive amount of bones since we made a record 4 turkeys for several different meals and gatherings. When it’s not Thanksgiving I usually have beef bones in the freezer from our yearly beef share that we purchase from a local farm.
Note that, while Bone broth is simple to make it does takes a fair amount of time to cook down. Bone broth is usually cooked on a low simmer for 24 hours or more. Personally I cook it all day on low, let cool, refrigerate it overnight and then cook it another full day at least.
To test the batch I check to see how soft the bones are getting. If they break easily then I know my bone broth is ready to strain and can.
Once the broth has cooked sufficiently then I start preparing the canner, jars and lids. The canner always takes time to heat up so make sure you give yourself enough time for it to heat properly.
I also start another small pot of water and add the canning lids so they can start heating. The goal is to soften the rubber gasket on the lid so that it will seal properly when heated in the canner.
While the canner is heating I skim off the foam that has risen to the top and then strain the bone broth into a clean pot. I use a fine colander that hangs on the pot to make pouring and straining easy. Once strained I put it back on the stove to stay heated until my canner is ready.
The bone & meat bits that are left once I have strained the broth, are stored in a Ziploc bag and kept in the fridge so that I can add it to the dogs bowls at feeding time. (Trust me, they love that stuff)
If this is your first time canning I would highly encourage you to pick up a canning book that will help you know what foods can be water bathed and which foods should be pressure canned. I personally use The Ball Canning Book to know how best to can all sorts of produce and meats. I use canning tools similar to these ones as you will want the right tools for getting hot jars in and out of the canner.
Once the canner has heated (I usually watch for a slight steam to be rising from the water) then I know it’s time to start ladling up the hot bone broth into the clean and ready jars.
Fill each jar, leaving just a bit of head space in each jar. Take a wet dishrag and wipe the lip of each jar for any excess liquid. This important step will keep the rings from sticking and becoming hard to remove later.
Add your lid (fishing one from the smaller heated pot) and ring and tighten slightly. Place in canner and follow the directions in your canning book for length of time and pressure for each batch.
Note – when your batch is done make sure to let the canner cool sufficiently before opening the lid and removing the cans as it will be very, very hot.
Once your broth is canned and cooled make sure to mark the top of the jar lids with a date and then store in your pantry.
And that is how you make Bone Broth. It’s simple but can be a lengthy process, so make sure you have some time available to walk through all the different stages.
Have any questions? Feel free to leave a comment or message me directly through the contact form on the menu bar.
Keeping it Simple ,