Beef Bone Broth | Making It and Canning It with Forjars Bands and Lids
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- Опубліковано 8 лют 2025
- I am so happy to have homemade and home canned beef bone broth for my pantry. Here’s what I added to it- please keep in mind that I didn’t measure- just eyeballed it.
4 pounds of roasted bones
3 gallons of filtered water
1/4 c raw ACV
3 carrots
3 celery stalks
2 onions, quartered, skin on
4 bay leaves
2 tsp dried parsley
15-20 pepper corns
2 TBSP sea salt
1 tbsp garlic powder
6 sprigs thyme
Cook for 24 hours, strain and can. Quarts for 25 minutes, pints for 20 minutes.
This was the most gelatinous broth I have ever made!
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To purchase Forjars Lids and Bands, visit their website forjars.shop and use discount code FREEDOM10
I love to sing and with your cow! Four jars are the best!
It is so good to see you roast the bones in the oven first. It is an important step that many skip. But I adds so much depth of flavour.
Great explanation on how to make and can your own broth! I don't think people realize how easy it can be! I know I didn't and spent way too much money on organic bone broth in the store! Love your content!
Thank you!
I bought the Forjars lids but haven't used them yet. That broth looks SO rich and delicious!
The broth looks so good and hearty! I am collecting bones in my area. They are not so easy to come by.
Thanks!
Thanks
Great demo Tangi! Thank you!
I love making bone broth♥️🙏🏼
Thank you for sharing ❤
Canned my ground beef and love the for jars
This is next on my list to try. Thank you for sharing!
Yes, per USDA restaurant managers standards ready to eat food can be in the fridge for 7 days (if held below 41°)
I can see I'll be binge watching. LOL I live in city limits but I have a huge back yard. Started trying to garden about 3 years ago. Still experimenting with what to grow based on what I eat. It's just me so sometimes I have to ask male friends to come help me get some things done. I'm enlarging but I currently hand water. Hopefully this year I can get a drip system in. Then of course lots of research on how to preserve for long term storage. I think this year I will learn to can.
I LOVE THAT!! We started our journey in a subdivision. Didn’t have animals but I did have a huge garden and learned to can. I was living my best farm life out there. Lol! So glad you are here!
Amazing broth. I have to try it. Thank you for sharing this with all of us. God bless you and your family!
I got some forjar lids also..I love them...
Bone broth looks beautiful . Great video thanks
Liquid GOLD! Beautiful. Gonna head over and try the lids :-)
That looks great!!
Got some bones from the butcher, will be doing this. Thank you.
Beautiful
I messed up and didn't roast them first....did everything else ok. Tasted great, just a little lighter in color!
Hi Tanji. Are the Forjar rings also of stronger metal? Do you know if Forjars’ lids work well with Ball rings? I can’t see these questions addressed on their website. Many thanks 🙏🏻
I checked, it works on my jars! I used jars and rings from Ball!
They are slightly thicker, but they do work with the Ball rings. :)
Would you address how the oven roasting helps bring out flavor before putting the bones in water? I’ve seen the broth done without the roasting, and I’m wondering what’s the benefit.
Caramelizing. So you get the Umami reaction.
Its effect is similar to searing a steak to get grill marks for extra flavor.
What they said. :) It gives the broth a better depth of flavor.
When you put your jars in the canner how big a temperature is your flame if you have numbers on your stove what is it?
I start heating the water around 7 and then after it has vented for 10 minutes and I put the weight on the canner, I start backing it down to 5. That’s where the weight will hold on my stove. I’m sure everyone’s will be different.
@@freedomhomesteadky thank you so much I was so frustrated with it .😉
Every video I have seen making broth, the Bones have some meat on them. I bought some bones from a local rancher, and the bones are picked completely clean. Do I need to get some meat in there as well? Or will the clean bones work?
Clean will work as well. Make sure you put a splash of vinegar in to help get the goodness from the marrow
Nikki is right! You don’t need any meat to get the flavor or the benefits. You will still roast them to get more flavor and richness.
Is the taste better if there is meat on the bones? Or does it not really matter as far as taste and richness?
I didnt think you were suppose to put that much water in your canner? Most only have 2-3 inches of water. Im new to this, now that ive seen the amount of water in your canner im all confused :(
Does anyone know if it is still safe to can broth that has cooled in cold jars & canner? I'm asking because we processed a bunch of pork butt & then I processed the bones for broth. At night we put it outside for 2 nights (30 is degree F) and then canned it up. The broth was brought back into the house & heated up again to cook down longer. The pot was huge so it didn't completely cool. Then I canned it for 40 minutes. Each time it cooled inside for a few hours before it went outside.
I think it's okay.
🤗❤👍
Have you ever eaten beef neck bones and meat? They are pretty good.
YES!! Oh my goodness. I picked the meat off the bones after they cooked. So tender and delicious!
Question.. is that jack singing that tater bug song?
No, it is a friend that he works with.
@@freedomhomesteadky Wow it sounds like it could have been him singing!
Why do you bake? Is it to crack the bones? To cook the marrow? Caramelize the flavors and darken the broth? Do you remember what the old wives tale/ adage is about making sure the marrow is cooked against "marrow fever"? I don't remember what it is, what it's suppose to protect from, and it may be more of an old country adage.
I have not heard of marrow fever, but roasting the bones gives it much richer flavor.