“5 Secrets to Perfect Canning Beef Broth – Unlock Rich Flavor!”
Learn how to can beef broth safely at home. This method ensures you have flavorful, homemade broth ready for soups, stews, and other dishes.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 6 quarts 1x
- Category: Preserving
- Method: Pressure Canning
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 4 lbs beef bones
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp black peppercorns
- 1 tbsp salt
- 12 cups water
Instructions
- Roast beef bones at 400°F for 30 minutes.
- Place bones, vegetables, and seasonings in a large stockpot.
- Add water and bring to a boil.
- Reduce heat and simmer for 6-8 hours.
- Strain broth through a fine-mesh sieve.
- Skim off excess fat.
- Prepare canning jars and lids.
- Fill jars with hot broth, leaving 1-inch headspace.
- Process in a pressure canner at 10 psi for 20 minutes (pints) or 25 minutes (quarts).
- Remove jars and let cool for 24 hours before storing.
Notes
- Use only high-quality, fresh beef bones.
- Cool broth quickly if not canning immediately.
- Check seals before storing.
- Store in a cool, dark place.
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 1g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg