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Bone Broth

With a few bones saved from roasts, steaks, or a whole chicken carcass, you can make your own bone broth with a few simple ingredients. Homemade broth adds unbeatable flavor and health benefits to many meals!
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Prep Time 10 mins
Cook Time 1 d
1 d
Total Time 3 d 1 hr 10 mins
Course Soup

Equipment

  • 1 Large Pot
  • 1 Pressure Canner
  • Canning Jars, Rings, and Lids

Ingredients
  

  • bones
  • water enough to cover the bones in the pot
  • 2 Tbsp apple cider vinegar
  • 1-2 bay leaves
  • 1 Tbsp peppercorn
  • 2 onions halved peel on if clean
  • 1-2 heads of garlic halved
  • 2-4 carrots washed and halved
  • 2-4 stocks of celery washed and halved

Instructions
 

  • In the evening fill a large stock pot with
    bones, 2 onions halved, 1-2 heads of garlic halved, 2-4 carrots, 2-4 stocks of celery
  • Then fill the pot with enought water to cover the bones.
  • Finally, add
    2 Tbsp apple cider vinegar, 1 Tbsp peppercorn, 1-2 bay leaves
  • Place the pot on the stove and bring it to a boil.
  • For the first 1-2 hours, check the broth occasionally and scoop off any skin that is on the top.
  • After the first two hours, reduce the temperature to low and put a lid on the pot. Allow it to simmer overnight for 12-24 hours.
  • Remove the pot from the burner and allow it to cool down.
  • Remove the large bones from the pot with tongs and then strain the broth thorugh a fine mesh strainer into a clean glass container with a lid.
  • Place a hand towel down in the fridge and place the containers of broth on top of the towel and allow them to cool overnight until the fat has solidified on top.
  • When you are ready to can the broth, skim the solidified fat off the top and dump the broth into a clean large pot.
  • Bring the pot of broth to a boil.
  • Meanwhile, prepare your pressure canner and jar per their instructions.
  • Ladle the hot broth in to the warm jars leaving a 1 inch head space.
  • Wipe the rims clean and then add the lids and rings. Tighten till they are finger tight.
  • Place the jars in the boiling pressure canner and can according to your elevation and jar size. For me, I can quart-sized jars at 11 psi for 25 minutes.
  • Allow the canner to depressurize and slowly remove the lid to prevent siphoning.
  • Transfer the jars to a towel on the counter and allow them to cool for 12-24 hours. Then, remove the rings, wipe down the jars, label them, and place them in your pantry.

Notes

-Use a combination of marrow and joint beef bones or use a whole chicken carcass.
-Refrigerating the broth to remove the solidified fat layer is very important to prevent the fat from going rancid in the broth after it is canned and in storage. 
-You can save clean vegetable peelings and ends to add to broth. 
-The National Center for Home Food Preservation should have pressure canning instructions for your area. 
 
Keyword Bone Broth, Broth, Stock