Canned Beef Bone Broth

Ingredients

Instructions

1. 1Understand before you begin that beef bone broth is a low-acid liquid and must be processed in a pressure canner; a boiling-water bath is not safe, and the long simmering time used to make the broth does not make it safe either.
2. 2Wash 7 quart jars in hot soapy water or a dishwasher and keep them hot; wash new lids and prepare them according to the manufacturer's instructions.
3. 3Roast the beef bones in a 400 degree Fahrenheit oven for about 30 to 40 minutes until well browned, which deepens the flavor of the finished broth, then transfer the bones to a large stockpot.
4. 4Cover the bones with water, add any optional vegetables, bay leaf, and peppercorns, bring to a boil, then reduce the heat and simmer gently, partially covered, for 8 hours (or longer, up to 24 hours) to fully extract collagen and minerals from the bones.
5. 5Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids, and skim off and discard the fat that rises to the surface.
6. 6Bring the strained broth back to a full boil so it is hot when it goes into the jars.
7. 7Ladle the boiling broth into the hot jars, leaving 1 inch of headspace, and add salt only if desired for flavor, never for safety.
8. 8Run a bubble tool around the inside of the jar to release any trapped air pockets, then recheck and adjust headspace back to 1 inch if necessary.
9. 9Wipe the jar rims clean of any fat or broth residue, center a lid on each jar, and screw the band on fingertip tight.
10. 10Load the jars into the pressure canner, add water as the manufacturer directs, lock the lid, and vent steam steadily for 10 minutes before pressurizing.
11. 11Process pint jars for 20 minutes and quart jars for 25 minutes at 10 pounds pressure in a weighted-gauge canner up to 1,000 feet (15 pounds above 1,000 feet), or 11 pounds in a dial-gauge canner up to 2,000 feet (12 pounds from 2,001 to 4,000 feet, 13 pounds from 4,001 to 6,000 feet, 14 pounds from 6,001 to 8,000 feet).
12. 12Turn off the heat and let the canner depressurize naturally on its own once processing finishes; never quick-release broth.
13. 13Wait until the gauge reads zero, then wait 2 more minutes, slowly vent any remaining pressure, wait 10 more minutes, then unlock and open the canner.
14. 14Set the jars on a towel-lined counter and let them cool completely undisturbed for 12 to 24 hours; the broth may gel firmly as it cools, which is a normal sign of good collagen content.
15. 15Confirm each lid has sealed, wipe the jars clean, label with contents and date, and store in a cool, dark place for up to about 1 year.
16. 16Before drinking or cooking with it, boil the broth hard for 10 minutes to destroy any possible botulinum toxin, and discard without tasting any jar with an off smell, spurting liquid, or a lid that never sealed or is bulging.