Welcome back .Today, I'm super excited and nervous as we pass another milestone. We're about to can beef bone broth in pints, a task that requires careful preparation and attention to detail. For those who reminded me to prep my canner, thank you! It's been over a year, and I needed to wash it and apply some Vaseline to prevent it from seizing up.
Essential Canning Tools and Preparation
Before we dive into the canning process, gather your essential tools: a funnel, scoop or ladle, jar lifter, and cheesecloth. I recently switched to a finer mesh cheesecloth from Amazon, which I highly recommend for its superior quality.
Step-by-Step Canning Process
Preparing the Bone Broth:
Start by skimming off the scum from the top of your bone broth with a metal spoon.
Use a fat separator to remove the fat from the broth. I found a fantastic four-cup fat separator on Amazon, which strains from the bottom and keeps the broth clear.
Setting Up for Canning:
Ensure your jars are clean. I wash mine in the dishwasher.
Place your funnel and cheesecloth (dampened with hot water) into the jars for straining the broth.
Slowly pour the broth into the fat separator, allowing the fat to rise to the top. Then, strain the broth through the cheesecloth into the jars, leaving a one-inch headspace.
Cleaning and Sealing the Jars:
Wipe the rims of the jars with white distilled vinegar to remove any grease or debris. Use clean paper towels, changing them frequently to maintain cleanliness.
Place the lids on the jars and screw on the rings until fingertip tight.
Processing the Jars:
Place the jars in your canner. Add water to the three-inch mark and a splash of vinegar to prevent hard water marks on the jars.
Process the jars for 20 minutes for pints (25 minutes for quarts) following the canning instructions from Bernardin (page 99 for beef stock).
Final Steps:
Once the canning session is complete, let the canner cool naturally before opening it away from you to avoid steam burns.
Carefully remove the jars and place them on a counter with enough space for airflow. Do not disturb the lids.
The Joy of Canning
As I pull out each beautiful, clear jar of beef bone broth, I'm filled with pride and joy. This process, though meticulous, is incredibly rewarding. I'll let the jars cool overnight and check the seals tomorrow. Any leftover broth will be stored in a half-gallon jar in the fridge for making beef stew.
Future Canning Plans
Next on my list is a roasted chicken broth using two whole chickens from my neighbor.
Happy canning
Welcome back .Today, I'm super excited and nervous as we pass another milestone. We're about to can beef bone broth in pints, a task that requires careful preparation and attention to detail. For those who reminded me to prep my canner, thank you! It's been over a year, and I needed to wash it and apply some Vaseline to prevent it from seizing up.
Essential Canning Tools and Preparation
Before we dive into the canning process, gather your essential tools: a funnel, scoop or ladle, jar lifter, and cheesecloth. I recently switched to a finer mesh cheesecloth from Amazon, which I highly recommend for its superior quality.
Step-by-Step Canning Process
Preparing the Bone Broth:
Start by skimming off the scum from the top of your bone broth with a metal spoon.
Use a fat separator to remove the fat from the broth. I found a fantastic four-cup fat separator on Amazon, which strains from the bottom and keeps the broth clear.
Setting Up for Canning:
Ensure your jars are clean. I wash mine in the dishwasher.
Place your funnel and cheesecloth (dampened with hot water) into the jars for straining the broth.
Slowly pour the broth into the fat separator, allowing the fat to rise to the top. Then, strain the broth through the cheesecloth into the jars, leaving a one-inch headspace.
Cleaning and Sealing the Jars:
Wipe the rims of the jars with white distilled vinegar to remove any grease or debris. Use clean paper towels, changing them frequently to maintain cleanliness.
Place the lids on the jars and screw on the rings until fingertip tight.
Processing the Jars:
Place the jars in your canner. Add water to the three-inch mark and a splash of vinegar to prevent hard water marks on the jars.
Process the jars for 20 minutes for pints (25 minutes for quarts) following the canning instructions from Bernardin (page 99 for beef stock).
Final Steps:
Once the canning session is complete, let the canner cool naturally before opening it away from you to avoid steam burns.
Carefully remove the jars and place them on a counter with enough space for airflow. Do not disturb the lids.
The Joy of Canning
As I pull out each beautiful, clear jar of beef bone broth, I'm filled with pride and joy. This process, though meticulous, is incredibly rewarding. I'll let the jars cool overnight and check the seals tomorrow. Any leftover broth will be stored in a half-gallon jar in the fridge for making beef stew.
Future Canning Plans
Next on my list is a roasted chicken broth using two whole chickens from my neighbor.
Happy canning
