Lol I am doing a turkey broth as replying to this one, Christmas turkey was a day late here, then a couple days for the slow cooker to work it’s magic.
l'm not sure if you knew this but last month l was supposed to have surgery, but did not have the surgery l was supposed to get, l had galbladder surgery instead. Now this wednesday, June 29th l'm having the surgery l was supposed to have last month. Afterwards l'm going to be on a liquid diet for about a week or two. l've been saving all my bones for the last 3 months so this video came at exactly the right time, l can get a batch done before wednesday! Thank you Darren❣️❣️
You just saved me. I've had 4 chicken carcasses in thr freezer along with several bags of veggies scraps. Today is thr day but I didn't want to buy more for canning and the tea towel, marvelous trick, thank you. Can't wait to try it later.
Our small local slaughter/processing place sells ‘dog bones’ from beef for about $2 for 5lbs of mostly sliced bones. Occasionally there’ll be an uncut joint - I save those for bone broth. So blessed to have a local ‘butcher’! And plenty of ranchers with quality cows! I have been freezing the broth, but thought I’d try water bath canning to save freezer space. And .. ‘just in case’ electricity is down for a prolonged time. Thought water bath canning would be a good skill to know.
Sounds like a great source for the raw product always handy to have small businesses that can help you out, becoming so much rarer nowadays. Waterbath is a great method for things like stock as it can easily get to temperature throughout
Honestly it is not required, if you cook for long enough it will extract by itself. I have done a video on the extraction of calcium from egg shell using vinegar, that is chemical reaction making Calcium acetate and that is the same effect that the vinegar has on the bones. The thermal breakdown using a slow cooker will still liberate the calcium from the bones as shown by how soft the bones are at the end of the cook time.
Thank you for this video. I’m new to canning. I bought a water bath canner thinking it would do everything for me. When I looked online I was shocked to see it says to pressure cook bone broth. So happy to see I can use a water bath process!! Will that work for vegetables too?
Glad it was helpful! Yes it will certainly work for Vegetables, the whole idea behind the processing and why Pressure canning is favoured is getting the heat to the centre of the food, with something as thin as a Both or Stock you have no issues with the heat getting to the centre. You can water bath meats at 3 hours rolling boil again getting that safe temperature to the centre, but honestly I much prefer other methods of preserving meats, jerky, biltong, bacon,, ham and salami to name a few. Try the "Rebel Canners" Facebook group as a great way to talk to others about canning without the judgement of what the books say, I am actually a moderator in the group.
From what I understand the term rebel canners is a recent term because it goes against what USDA instructions are for water bath versus pressure canning. Many call rebel canning original canning or traditional canning. Using a water bath method for all types of canning has been going on for centuries. Pressure canning is a recent method and I believe it originated in the United States. I have seen and read from many many sources they use water canning for beef, pork, chicken, and fish as well as everything else they can without any mishap. It is my understanding that low acidic foods need the longer heating time which can also be accomplished with water canning.
Is there a specific amount of salt i should add per however many cups of water? I love anything that can be hot water bathed.... My father is always on me about only pressure cooking anything that has to do with meat.. or adding a ton of salt to each jar so i never can meats or real meat broths... So just wondering if there is a minimum amount of salt for like 8 quarts of water? Thanks for an awesome water bath recipe!
From memory without re watching the video, there was no salt added to this or at least a minimal amount for flavour only. I did not want a salty broth that would overpower anything that it was used to make later, and honestly enough salt to be a preservative would be ridiculously salty. This is a clear product so had no issues with waterbathing it at all, stayed sealed and in good condition for over 2 years for me. Always check to make sure that the seal has stayed good, check the smell and bring it up to a safe temperature before serving and you are golden.
For the Water bath? I came out with no siphoning with the cooking time, I ways really happy with it being the first time using the new lids, I was Worried
I think so 100% and honestly there is not that much time that I put into it the cooking happens without me watching a pot, big reason for using a slow cooker.
Head space does not vary for where you are, only pressure for pressure canners varies by altitude. At the end you want enough headspace that the liquid does not siphon when you are boiling the jars, but not so much that there is a big air gap when done. These ones worked great for me, sometimes you need to experiment a little and see what works for you
lol mate, being in the kitchen is never work for me. Having this as a base for other things makes it well worth it too. I used the skimmings to start some pork ribs in the slow cooker, Dang that was good.
No real Marrow bones in this lot Patty, Mainly the femur for pork for marrow and that is in the middle of a ham I smoked last night. Most of the rest of the bones have the fine honeycomb type structure the marrow flows through and the long cook I done will pull the marrow out into the both.
Mate, there was a tub of bones left from the course, Got Bobby some non load bearing ones as snacks, picked up an extra set of rib bones and enough bones for 2 batches of broth. Yes I am that frugal!!!
I have watched the videos you are talking about and the Amish canning one is not 100 percent. Amish people do use waterbath but some also use pressure canning, it depends on the congregation
You have to water bath that broth for three hours from the time it is fully boiling not one hour like he did it is not safe. THREE HOURS when doing WOTHER BATH
There is no recognized time for a clear broth when waterbathing, but as with anything canning it is off your own discretion as to what you follow if there are no tests conducted on what is safe. Mine are 2 years old, no failed seals always smells fine when opened and gets bought up to a safe temperature for at least 10 minutes when I use it. Food safety is not just know the rules that someone tells you over the internet but also knowing when something would be unsafe, why it would be unsafe and also how to make it safe if possible. The timing for waterbath comes from depth of heat penetration across the time and the amount of pressure induced into the jar during the heating time. Clear broth has no solids to resist the penetration of heat and the fact that they all come out and seal means that more than 1 atmosphere of pressure was introduced to the jar during the canning process meaning an effective greater than 100C temperature was achieved (the lid resists releasing all the pressure at one time increasing the pressure within the jar.)
Not too much mate, most of it is just cooking time where I am doing something else, well worth the work there is to have this instead of commercial stock
Just canned my first turkey stock thanks to this, thank you for sharing how to do without a pressure canner :)
Lol I am doing a turkey broth as replying to this one, Christmas turkey was a day late here, then a couple days for the slow cooker to work it’s magic.
l'm not sure if you knew this but last month l was supposed to have surgery, but did not have the surgery l was supposed to get, l had galbladder surgery instead. Now this wednesday, June 29th l'm having the surgery l was supposed to have last month. Afterwards l'm going to be on a liquid diet for about a week or two. l've been saving all my bones for the last 3 months so this video came at exactly the right time, l can get a batch done before wednesday! Thank you Darren❣️❣️
Always happy to be of help, will be praying for good results for you, And yup knew it was coming.
You just saved me. I've had 4 chicken carcasses in thr freezer along with several bags of veggies scraps. Today is thr day but I didn't want to buy more for canning and the tea towel, marvelous trick, thank you. Can't wait to try it later.
Glad I could help
I could listen to this guy talk all day 😂
Lol thank you
Our small local slaughter/processing place sells ‘dog bones’ from beef for about $2 for 5lbs of mostly sliced bones. Occasionally there’ll be an uncut joint - I save those for bone broth. So blessed to have a local ‘butcher’! And plenty of ranchers with quality cows!
I have been freezing the broth, but thought I’d try water bath canning to save freezer space. And .. ‘just in case’ electricity is down for a prolonged time. Thought water bath canning would be a good skill to know.
Sounds like a great source for the raw product always handy to have small businesses that can help you out, becoming so much rarer nowadays.
Waterbath is a great method for things like stock as it can easily get to temperature throughout
Have you anymore water bath items and recipes.
Yes I have, there is a turkey bone broth, canning tomatoes as well as a couple of pickles videos on the channel.
What happened to putting in a few tsp.of vinegar to pull out the calcium from the bones?
Honestly it is not required, if you cook for long enough it will extract by itself. I have done a video on the extraction of calcium from egg shell using vinegar, that is chemical reaction making Calcium acetate and that is the same effect that the vinegar has on the bones. The thermal breakdown using a slow cooker will still liberate the calcium from the bones as shown by how soft the bones are at the end of the cook time.
Oh thank you. I think I will only do 1 hr instead of the 3. Makes sense to me. ☮️🙏
You’re welcome 😊glad I could be of help
Thank you for this video. I’m new to canning. I bought a water bath canner thinking it would do everything for me. When I looked online I was shocked to see it says to pressure cook bone broth. So happy to see I can use a water bath process!! Will that work for vegetables too?
Glad it was helpful! Yes it will certainly work for Vegetables, the whole idea behind the processing and why Pressure canning is favoured is getting the heat to the centre of the food, with something as thin as a Both or Stock you have no issues with the heat getting to the centre. You can water bath meats at 3 hours rolling boil again getting that safe temperature to the centre, but honestly I much prefer other methods of preserving meats, jerky, biltong, bacon,, ham and salami to name a few. Try the "Rebel Canners" Facebook group as a great way to talk to others about canning without the judgement of what the books say, I am actually a moderator in the group.
Me too I'm just going to follow his method and do it for turkey broths too
I water bath everything. It just takes a little longer.
@@saunyaday980have you ever recanned anything!! From big cans
From what I understand the term rebel canners is a recent term because it goes against what USDA instructions are for water bath versus pressure canning. Many call rebel canning original canning or traditional canning. Using a water bath method for all types of canning has been going on for centuries. Pressure canning is a recent method and I believe it originated in the United States. I have seen and read from many many sources they use water canning for beef, pork, chicken, and fish as well as everything else they can without any mishap. It is my understanding that low acidic foods need the longer heating time which can also be accomplished with water canning.
just found your site. thanks for sharing your skills. I will be a subscriber from now on. thank you
Awesome thank you so much, sorry for the late reply, it has been busy this holiday season
Is there a specific amount of salt i should add per however many cups of water? I love anything that can be hot water bathed.... My father is always on me about only pressure cooking anything that has to do with meat.. or adding a ton of salt to each jar so i never can meats or real meat broths... So just wondering if there is a minimum amount of salt for like 8 quarts of water? Thanks for an awesome water bath recipe!
From memory without re watching the video, there was no salt added to this or at least a minimal amount for flavour only. I did not want a salty broth that would overpower anything that it was used to make later, and honestly enough salt to be a preservative would be ridiculously salty. This is a clear product so had no issues with waterbathing it at all, stayed sealed and in good condition for over 2 years for me.
Always check to make sure that the seal has stayed good, check the smell and bring it up to a safe temperature before serving and you are golden.
Was this for any kind of bone broth ?
Yes same methods across the board.
Thanks for sharing! I'm so excited to start canning and bone broth is definitely my first project to do!
Awesome, makes a great base for cooking
I do about 40 mins I find any more than that and I get stock loss. Been doing it like this for a long time now
For the Water bath? I came out with no siphoning with the cooking time, I ways really happy with it being the first time using the new lids, I was Worried
Thank you for sharing! Blessings to you and your family!🕊✝🙏🏼💖
Thank you for watching Cynthia, God Bless you and yours too
Where did you get those rubber seals??? I don't know anything about canning but all I've ever seen was the metal ones, I like this better.
These ones are greenharvest from the USA
Thank you for all the great info.
Always happy to share
Thanks for the info
No problem 👍
Well worth the time and effort!
I think so 100% and honestly there is not that much time that I put into it the cooking happens without me watching a pot, big reason for using a slow cooker.
Should my head space be different in Saskatchewan, Canada
Head space does not vary for where you are, only pressure for pressure canners varies by altitude. At the end you want enough headspace that the liquid does not siphon when you are boiling the jars, but not so much that there is a big air gap when done. These ones worked great for me, sometimes you need to experiment a little and see what works for you
Nice work mate it's a little bit of work but hey I bet the results are awesome
lol mate, being in the kitchen is never work for me. Having this as a base for other things makes it well worth it too. I used the skimmings to start some pork ribs in the slow cooker, Dang that was good.
can I water bath turkey borth?and how long
Any broth is about the same, mine are are still holding great.
Why do you have to remove the fat before canning?
To keep the cleanest possible broth, ideally I do not want to add more fat to a dish down the road unless I choose to.
Thank you for such a quick reply! I am going about this for the first time today and your video is super helpful. Much love from Texas my friend!
@@mamabear4576 lol got me just before sleep perfect timing, have fun, that is the important part
Can the fat that you remove be used for other purposes or does it need to be discarded?
Do you ever keep the bone marrow
No real Marrow bones in this lot Patty, Mainly the femur for pork for marrow and that is in the middle of a ham I smoked last night. Most of the rest of the bones have the fine honeycomb type structure the marrow flows through and the long cook I done will pull the marrow out into the both.
Nice job buddy
Thanks Bibby
13:34 .....I bet that stuff is gooooooood!
So very good, I used the part that I skimmed the next day as a base for cooking the ribs, best ribs ever
Ohhhh we just canned some too!
Mate, there was a tub of bones left from the course, Got Bobby some non load bearing ones as snacks, picked up an extra set of rib bones and enough bones for 2 batches of broth. Yes I am that frugal!!!
Look for Amish canning videos. Watch several water bathing everything
I have watched the videos you are talking about and the Amish canning one is not 100 percent. Amish people do use waterbath but some also use pressure canning, it depends on the congregation
You have to water bath that broth for three hours from the time it is fully boiling not one hour like he did it is not safe. THREE HOURS when doing WOTHER BATH
There is no recognized time for a clear broth when waterbathing, but as with anything canning it is off your own discretion as to what you follow if there are no tests conducted on what is safe. Mine are 2 years old, no failed seals always smells fine when opened and gets bought up to a safe temperature for at least 10 minutes when I use it. Food safety is not just know the rules that someone tells you over the internet but also knowing when something would be unsafe, why it would be unsafe and also how to make it safe if possible. The timing for waterbath comes from depth of heat penetration across the time and the amount of pressure induced into the jar during the heating time. Clear broth has no solids to resist the penetration of heat and the fact that they all come out and seal means that more than 1 atmosphere of pressure was introduced to the jar during the canning process meaning an effective greater than 100C temperature was achieved (the lid resists releasing all the pressure at one time increasing the pressure within the jar.)
When using any bones with meat on it , I was told hot water bath for 3 hours.
@@dianehughes2469 the meat does not go into the broth so does not effect the processing time.
A lot of work involved.
Not too much mate, most of it is just cooking time where I am doing something else, well worth the work there is to have this instead of commercial stock