Back to Basics | CANUARY Canning - Beef Bone Broth

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That 1870's Homestead

That 1870's Homestead

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We bought 1/4 of a cow this fall, and it came with about 20# of beef bones. We've been wanting to have some beef broth / stock on hand for a while now. So this seemed like the perfect opportunity. We started by roasting the bones in our oven @ 450F for about 1 hour, along with a large clove of garlic. Once they were done, we transferred to our roasting pan, and added mirepoix (about 8 cups onions, 4 cups carrots, 4 cups celery). Several herbs and seasoning were added and then we topped up the pan with water, and let it roast on about 300F for just about 24 hours. We removed most of the solids and allowed the broth to chill for a while to bring the fats into a solid form for easy removal. Strained one more time and all the awesome goodness went into the pressure canner for long term food storage. If you don't have a pressure canner, you could always just freeze the jars.
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