Making and Canning Homemade Beef Bone Broth
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- Опубліковано 20 вер 2024
- #AcreHomestead #BoneBroth #PressureCanning #FoodPreservation
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I have been canning for years and years,, warms my heart to see the younger generation canning... keep up the good work
I am 56. I have canned a few times. But the older I get the more I want to can. My middle child who will be 16 on February 6th, is very interested in it as well.
I just turned 60 and bought my first canner! This adorable girl motivated me to give it a try. Love it😁
I was going to say the same. I love seeing our youngsters learning the trade. 🥰🥰
She is amazing whipper snapper. I love her spirit
Women like you are a hot commodity! I wish I had someone to teach me how to do these thing! I can learn on my own but a real person would be helpful.
I've canned my whole life...starting around age 6 with my grandma. So 60 years and way back we didn't call it bone broth. We just called it broth...or stock.
Might I suggest a technique for saving the fat you skim off of these sorts of broths. When you skim fat off cold or not...there always is a bit of broth that comes with it. And pouring it off after fat is solid leaves risk of souring. This is fine if your going to be using that fat relatively fast...but I learned long time ago that if you take that fat and boil it on stove top...till the residual broth/moisture has evaporated...the strained fat can then be put into container to solidify without risking the issue of souring from the small amts of broth. Done this way...you can even keep fat at room temp for a while (my grandma didn't use a refrigerator for her fats)...but I always put in frig or freezer since I'm not cooking for tons of men and kids. I always trim off fat from pork or chicken even in small amounts and boil it till fat is rendered then I boil till it starts to sizzle and looks like oil. Best seasoning other than bacon fat to get kids to eat home canned green beans and lambsquarter.
@Tanya Briggs: Thank you so much for taking the time to share your knowledge 🤗
Thank you for sharing this info. I didnt know what to do with it after I skimmed it. 🌈❤🌎✌
Thank you so much for sharing! 🤗🤗
Thank you so much for this! Perfect guidance for the questions in my mind
I do this for all meats/broths that I make myself. Fats that solidify (pork, beef, deer) can be canned and kept at room temperature for I believe 6 months to a year after rendering and sealing in a jar. Soft fats like chicken oil is better to keep in the fridge or cooler to ensure it stays solid. Be very careful when pouring in the jar as the oil will be very hot and you want your jar to be close to the same temperature so it doesn't shatter from the temp change.and be sure to pour the oil through a strainer with cheesecloth. Been doing this for a couple years now and it's always been totally fine and tasty in everything from biscuits to cooking oil for eggs or veggies. Hope this helps!
Something new I'm trying this year is to dehydrate the bones, after making the broth. Chicken bones dehydrate quickly; ham and beef bones take longer. Once dehydrated, smash/ break them up into small pieces and sprinkle that bone meal into your garden to fertilize. Some people use a mortar and pestle, or food processor, or just a hammer. Just break it up into small pieces.
Interesting...
Yes !
I am so going to do this!! That would make my bone broth process zero waste!
Awesome!! Really making maximum use of them and recycling back into the soil!
How do you dehydrate bones
Agreed! Canning is Year round! Love the simplicity of this recipe. It’s a great base for French onion soup, too!
So 👍 ❣
If u dont want to use an energy intensive oven then u can brown any meat on the top of the stove in your oil or butter of choice in a fry pan @Acre Homestead fans. The electric pans are best for bone broth because it doesnt require constant supervision like a stove. 10-12 hours is recommended to get the collagen out into the broth but I make broth in 2 hrs in a stock pot or lobster pot on the stove sometimes if I start later in the day. I make large quantities of broth every weekend because all my family, 4 dogs and cat get it daily
I wonder how it would work on her wood stove. Free energy since that's what they heat with.
I often used one of our pressure canners to pressure the bones and such with some water. Then I pulled bones and adjusted the strength of the broth. I do same with Turkey carcasses and ham bones. (NOT a fan of lamb bone broth however). Then I canned it in my other canners. Could only manage 2 on a stove at a time. I had no shortage of canners. Just a shortage of burners and time. I preferred to not add anything but salt...so it was somewhat interchangeable to recipes and could be used for sick children easily. One DIL told the other DIL at Christmas....watch...Nana will ask you for the ham and turkey bones. Not sure if it was joking or criticism. But I covet turkey and ham bones I admit. Can't stand to see them throw that stuff away.
@Tanya Briggs I ask for the bones too... and the mashed potatoes. My mom would always throw them away... my kids loved potato pancakes so I used them for that.
I keep the bones too. We have 4 dogs and they get puppy soup on their kibble, and I love a good bone broth too.
I just made 15 qts of chicken broth. I bought a pressure canner and it was great! Took my time and read the directions very carefully and over and over! I bought a TFal 22 qt for $99 thru Amazon. Worth every penny. Watch you everyday, Becky!
How long did you pressure cook it
The left over beef scraps would make excellent dog food. I do huge batches where I cook the beef until soft then mix it with veg and rice, form it into balls and freeze it. Every day I just take out a ball and my dog has homemade food that I control the ingredients.
That’s a great idea!
Good idea. I pressure can the left over meat and carrots and it becomes dog food. I don't keep the celery or the onions. I pressure can it just like I can any other meat for 75 minutes in pints. That way I don't fill my freezer up with it.
I was gifted a 23 qt pressure canner at Christmas and I've been making everything I can. Today is Mongolian beef. Love your videos.
Oh yes I'm using the tested ones. Made Mongolian beef and its wonderful.
Recipe please!!
Carolyn Mills
2 c. Beef broth
17.6 oz of soy sauce low sodium
1/4 c line juice
2 c. Brown sugar, packed
2 Tbsp garlic powder
1 tsp. Ginger
1 tsp. Chili sauce
1 onion thinly sliced
4 lbs of carne meat
Lightly brown the beef in the oven 350°, just till the meat has color not fully cooked. Add the drippings to your sauce. Heat your sauce till it comes to slight boil simmer for 20 min. Fill your jars with the meat to 1" head space add your sauce to 1" head space clean jars place lids finger tip tight. PC for 75. It turned out amazing over rice. I got 7 pints. Enjoy!
Sandra Hankins thank you, this sounds delicious
Caroline Mills it is especially with rice
It blows my mind to see a young lady canning and cooking and making her own ingredients, this is a dying art which we cannot survive without.
You can also smoke your beef bones in a smoker. Gives it another wonderful level of flavor. That's the only way I'll do it now! I always use my roaster for broth as I always make large batches! It's a game changer!
Definitely trying this!
That sounds yummy!
Just wanted to say I think you have the best beef bone broth video out although I appreciate everybody else's time and energy put into their videos yours is the most flavorful thank you so much!
If one doesn't have a pressure canner, they can still make bone or chicken broth etc and put it in the freezer until they can afford a canner. Even though I have a pressure canner, I still like to keep a few ball/mason jars or freezer tupperwares of broth in the freezer. Same for Italian sauces or salsas, enchilada sauce etc.
You can go a step further...and condense till it will congeal when cool and then freeze this in cubes of goodness. Then pull out a cube and you have basically a demi-glace (without wine) that you can then add to all sorts of things. Think those new Knorr shelf stable cups of seasoning jell...but you made it with your ingredients for pennies compared to a product some global company charges a lot for. Easy to just add to more water and then you have a broth in a hurry. Takes a lot less space than QT sized broth in the freezer.
Sometimes when I feel the blues drinking homemade broth makes me feel better. Takes me back to my mom and my grandma true comfort!! 🌸🌼🌸
Becky you are absolutely the best and I’m 70 years old looooove every video of yours ♥️♥️♥️
I began yesterday and prepared two batches of beef bone broth to pressure can tomorrow. When I turned the bones, I added the halved onions to brown, too. I used a mixture of marrow and cartilage bones. The meatless marrow bones weren’t placed in the oven as my recipe called for soaking the marrow bones in water with added ac vinegar whilst the other bones were browning. That water was then used in the second stage of simmering over both types of the bones. I remembered the last time I prepared bone broth (and the drips down cabinets and onto the floor) so used clean dish cloths under everything I was pouring into. 😁
When removing the bones this afternoon, they looked like they still had some life left so dumped half into the instant pot (twice) with new aromatics/seasoning for 2 hours each on low pressure. Got an extra six quarts of delicious beef stock! The broth has gelled nicely in the fridge and the stock is a gorgeous dark brown and yummy.
I’m Presto pressure canning it all tomorrow. Stock in quarts. Broth in pints. Selection of both in jelly jars.
House smells soooooo good. And isn’t it lovely having ready-to-go canned broth and stock on hand!
My family is psychologically averse to chicken/beef broth as a health drink, but luuuuv my quick gravy, savory rice and chillies. 🤫😆.
This sounds lovely. I've never considered using the cartilage bones before. If convenient, would you mind sharing your recipe?
The color looks so dark and rich! French Onion soup would be amazing with that broth and your garden onions.
Becky You have no idea how much joy and comfort your videos are giving me! I’m so excited for this video I really want to start pressure canning
Tks for the cool tutorial, and I love the fact that your dogs stands right behind waiting for you mess up!
I make bone broth every week, I've never canned it because I'm terrified of pressure canning and I haven't had the headspace to get over that and learn how. But I have my routine, I cook my whole chicken on Wednesday or Thursday and after shredding the chicken I add the bones and skin straight to my slow cooker and let them cook on low for 24-48 hours. We have a brothy soup for lunch every Sunday and eat the leftovers for several days.
I am right there with you. I make the broth but have been intimated on the canning part.
I use my Turkey stock in my stuffing and always get compliments and I know it’s the stock that makes the difference.
So true, you can't use anything better than your own homemade stock❣🙋♀️
I just cooked up two turkeys that I had in my freezer that we had raised to make room for new meat I picked it all off the bones after cooking it in my big roaster and then proceeded to put all of the bones back into the roaster with the juice on the bottom from the turkeys added more water and all the herbs spices and carrots and onions and celery and cooked it for like 12 hours it turned out very very good and I canned The turkey meat and the broth and I also did maple syrup my husband had been cooking down sap and I had to finish it and get it into jars We like our maple syrup pretty darn dark it’s so yummy
If you're a new canner or just unsure, I highly recommend Rose Red Homestead here on YT, as well.
Yes, she is very detailed and informative.
Thank you for sharing the Maillard reaction and umami flavor that was so very interesting!
Hi Becky! Great video! You're teaching this 68 yr old lady a thing or two!! 🙂 I love all your videos and learn something almost every time I watch! Thank you for sharing your knowledge with us sweet girl!! 🥰
When I put herbs and spices in with my bone broth to cook I use a big tea ball to keep the spices in because sometimes I like to keep the onions and carrots and turning into a soup right quick rather than discard them
I so love your channel. I love your energy, honesty, explainations and tips. I also love how you jump right in and there's no music and nonsense I'm not interested in. 🤣🙌❤️This broth looks amazing😍
Yeah me too. Some channels go on and on about nothing and who cares type a deal, it's like get to the recipe please. With Becky it's all learning from start to finish. I love that too. And no music. That inoys me because it's bothersome to my ears.
There is 0 chance that I will ever be cooking freezer meals or making my own broths. It's just not something my family would eat/use. But I just love watching this channel and Becky! I'm in awe of her and her entire family really.
I was thinking the same thing about the intros. She dives right in. I’ve noticed the only UA-cam channels I religiously follow are like that. Others just go on and on and their intro ends up being 7 minutes of nothing useful 🤯
I always stop watching when they have music playing in the background. I love that the entire video here is 100 percent teaching and no music!
Here is a tip Becky…when straining your broth use your metal strainer to scoop into another strainer over a bowl. ☺️
I think I want to start saving my vegetable scraps and do something like this. I live in a small apartment with not much counter space, but I think I can do a crock pot overnight and I can definitely fit a pressure canner on my stove. Thank you for the education :)
I save veggie scraps and bones (usually chicken) in baggies in the freezer. When I need broth, I pop the contents into the crock pot or instant pot and make broth. It's such a cool feeling to make good food out of scraps. And so easy.
Unfortunately I discovered that some of my store bought stock outdated, because I forgot I had it. You will have a much longer shelf life with the canned broth. Great job!
You can also dehydrate the broth in the oven to make a dried bullion if space is an issue. Apartment living and space is hard.
I, too live in a small apt with a small kitchen & very limited space to work. So…l use my crockpot a lot before doing canning. I do small batch canning, b/c it gets overwhelming for me lol.
@@peggymcguire6042I’ve been wondering how to do this in an apartment without huge pots that are hard to store
Just started making my way through your videos, so inspiring! Truly like getting advice from a friend. You make things easy to understand, and you break your reasoning down for your home. I really appreciate it! Love that you gave the fire alarm shout out, LOL
I just made beef bone broth and canned it. I have made and canned broth before, just never bone broth. I had it on for almost 48hrs, and it was so cool to see the bones become kind of brittle. Now I have some turkey bones on to do the same thing. A friend saved hers from christmas and gave them to me.
I scored 5 canning books at a local thrift store for total $2.00. Hoping to start using my new electric canner a lot. I agree about bone broth. So far I've done a poultry bone broth and beef bone broth. I cooked in crockpot or roaster overnight. Canning does save us in many ways, time & money. Thank you.
Ha! I came to UA-cam to search homemade bone broth but didn't even have to search it, there you were making bone broth! Thank you Becky!
My Presto Precise Digital Pressure Canner came today and I'm here re-watching all of your canning videos so that I can get started. You have certainly inspired my friend and me to work just a little harder to have less food waste! She does the water bath, so I'll be the pressure!
Yay! Seeing your notifications make me so happy!!
Same
I love your old videos with titles I can search for particular things. I hope you go back to this format!
I also add washed egg shells for the minerals in the shells plus 1/8th teaspoon vinegar to leach the calcium from the bones and veges.
Thanks, Becky! Great info and editing - So informative! And also - another benefit of the home-canned broth is NOT having to deal with the evil triple-layer NON-recyclable box that most of the store-bought broth comes in.
Sue, the boxed ones I have been using are recyclable now! I hated throwing them away, now I don't have to. Have a great day!
You can add ice cubes to the broth and the fat will harden and stick to the ice so you can spoon it out.
Congratulations, Becky! Acre Homestead is my new happy place!
Thank you!
I just purchased a fat separator from Amazon and I love it. The broth comes out the bottom and the fat stays on top. It is so much easier than using the one with the spout! It looks like an extra-large measuring cup. The top has a separator that catches any food so it doesn't get in the broth. I just put my cheese cloth ove rmy funnel, squeeze the release and the broth goes in the jars with no mess. I can fill several jars with the amount of broth it holds. Thanks so much for your great tutorial. I used to can and have now retired so back to canning and baking, so I am watching videos to update my knowledge.
Most beautiful bone broth I have ever seen. You just made approximately $170 worth of rich organic bone broth for practically no money. Plus the delicious grass fed beef that was on the bones for other meals. Thank you for showing how I can make fabulous food without breaking the bank. Take care👏👏
The first time I made bone broth I skipped this step and went directly into the water. I wish I had done this first and I will next time. Thanks for sharing Becky. I learn from watching your channel.
Oh Becky THANK YOU for being such a great teacher and explaining very well and simple for beginners to understand and not be scared of trying it!! THANK YOU THANK YOU THANK YOU!! Ps your doing such a great job with your channel! Keep up the beautiful work!!
I thought you should know I have the All American Canner and have been canning on my glass stove for 5 years and have no issues - just in case you want to switch to an All American Canner. I love your videos and have learned so much. Thank you!
I’ll have to watch this 10x before I make my Roth! It’s ok, I’m so excited! My hubs thinks I’m silly-so excited for my pressure canner! Broth and meals in a jar is my first goal! We also just bought a vintage trailer and we want to have most our meals prepped for easy cooking. I’m dreaming of a lovely stew and fresh sourdough loaf!
When using the fat separator, leave the plug in the spout before you add the broth. It will trap air in the spout and when you add the broth the fat won't go up into the spout (and into your jars).
I’ve canned chicken broth for years…I’ve done ham broth and even Turkey….I’ve never done beef bone broth I order me some bones from imperfect foods, and just put them in the oven. I plan on letting this cook in my roaster for 24 hours or so before canning. Thanks for the encouragement
I'm still a student and very transient, so I can't do much gardening or food preservation yet, but I've been learning a lot and started fermenting (vegetables, yogurt, and sometimes kombucha), making bone broth (with frozen veggie scraps!), and making sourdough over the past year and some change. Channels like yours are a HUGE encouragement!
I get happy when Becky shows us how to do something SO beneficial. Stuff like this makes me so so happy.
My lady you are just priceless, I hope your significant other appreciates what he has.
I also can year 'round. Every sale I find on any meat, I stock up. I will roast 2-3 meats and assorted veggies at one time to optimize oven usage. Always make bone broth...use it to pressure can the meat itself, then some of the veg...and some broth on its own.
The broths are so good, not only for soups, stews, cooking beans, but also for cooking rice, pasta and mashed potatoes.
25 years ago my oldest sister gave me a recipe that used chicken broth. She told me what brand of chicken stock she bought at the grocery insisting I buy that brand. Silence was my reply. When I did speak I told her I didn't buy stock of any kind. "Why not?" she asked. "Because I make stock. I've been making stock since I married in 1977." My sister said, "OOOO Ruthie, you're good. You're really good." I just made stock two days ago. On average I make stock every month. It's not difficult. Prep and put in slow cooker overnight. Presto! Home made delicious stock!
I have been LIVING for this consistency you stay workin it's very much appreciated 👏🏽👏🏽
Becky love the videos, how about make a video on making saltine crackers. For some reason in my area can't find a decent box of crackers. I sure would love to see a video on making crackers.
Great Idea!
You can divide the recipe and add other seasonings like the everything seasoning mixture or whatever spice flavors you want to try out❣
You can also use the same recipe to make the small crackers for soup & get more use out of that pricy little fish cutter too😊❣🙋♀️
It literally just makes my day when I see a new video from Acre Homestead!! Lol 👍🙏🏼💗
I never thought to cook my broth in an electric roasting pan!! This is great because I can put everything in and walk away (like a crockpot) and come back a day later. Which saves me time and I don't have to stay close to my stove to monitor the broth!! Thanks for the tip! Love your channel 😁
I use the roaster pan fill it full of tomatoes- add onions carrots zucchini fresh basil garlic- cook down use stick blender-- jar up I pressure canned because of added vegetables - ( salt lemon juice a little sugar -- the best spaghetti sauce I’ve ever made ( very low heat )
Me either until I saw becky use for her apples and I thought I can, can plum sauce like that before the canner. Thank you becky😊
Becky you are absolutely wonderful. A woman of all trades. You are absolutely priceless ❤
Thank you for sharing your knowledge with us.
We seriously are privileged to be able to learn from you. God bless 🙏
Canning cranberry sauce and apple pie filling today
Becky, will you be freeze drying some of your beef bone broth? That would free up your canning jars & shelf space too 😊👍❣🙋♀️
this is the most complete video on how to make and can bone broth, I'm ready now to pull out all my bones from the freezer and get them done Thank you
Your energy has inspired me to get moving and cleaning and decluttering my house as well as lots of inspiration for gardening reason. Thank you thank you thank you!!
I have my grandmother’s canning books that I always use. Love the video.
Well done! I pressure canned beef bone broth for the first time, yesterday 😊 Am really excited for how well it turned out. I’m fairly new to pressure canning, and this was an excellent project to do. Not complicated, or hours of processing time. Highly recommend. Thank you for all that you do and share with us, Becky! You are a gem 💎
I also like to do large batches rather than smaller ones it’s a big time saver
Love the video. I picked up some beef fat to make tallow as a healthy fat. The butcher keeps the fat scraps for me and I get a great price. Beef = tallow, Pork = lard. Put into slow cooker on low and let render completely down, strain, and pour into jars. Very shelf stable and actually better for you than most “vegetable “ oils. Ghee from butter is another great easy pure fat to do, very easy in Instant Pot. Wonderful recipes on UA-cam for that method. Now, off to butcher for bones, lol. I knew I should have picked up those ham hocks today for ham stock!
A carrot pickling video would be super fun!!!!! 😁
I'm going to be making ham bone broth later today and then canning it Monday. I always let my broth go for 48 hours. Absolutely LOVE your channel Becky ❤️❤️🙏🙏 Kendra
I put off pressure canning for years too. I finally did it and my first project was chicken broth. I was so scared lol. I was afraid that the pressure would go to low and I'd have to start the timing over so me and my husband took turns babysitting it because I made a mistake and processed for 90 minutes! Now it's much better
Does anyone else get palpitations when Beckys video is nearly over 🤔.... how long will I wait for the next one?? 🤪 # best medicine ever
Great job Becky!!! Thank you for sharing "safe canning practices". Blessings
Did I miss it? I’m looking for the actual written recipe. Your channel has quickly become my favorite. Thank you for all of your videos.
One of these days I'm going to bite the bullet and get myself the pressure Cannner to try
I have been watching since you started but have only water bath canned. Watched the seed video last night and ordered my Presto 23 quart afterwards. Excited for it to come in.
Thanks. First bone broth with the leftover turkey bones this week. Video search help then after done made soup tonight 11/27/23... Then your video appears and I saw the red onions ,lol. Got to do that, adding more to the couple beef bones I "think" I have in the freezer .
I just want to say that I love your channel and videos. I have been watching more homesteading/preserving/etc. type of videos and so many of them are for large families - but your family unit is the same as mine (me and the hubs) and so your channel has really inspired me to work to become more self sufficient. Our living situation doesn't allow us to have a garden right now, but we are looking to buy a house in the next year or so and my first requirement is some space for a garden and a chicken coup. And you amaze me, as I watch you filming and you're doing like 3-4 final videos at a time. Thank you!!!
You can use a 4 cup glass measuring cup Pyrex) to dip into your pot to then pour into your strainer.
I love seeing all the different ways we can make bone broth !💕
I always roast my bones, first, too…then when I put them in a pot of boiling water I drain and rinse the pot of bones after 30 minutes then fill pot again and leave for 48 hours, refilling the pot once it reduces, only one time.
The result is a clean thicker DARK broth that I don’t have to skim, that is packed with collagen and flavor.
I pull out the marrow from the beef marrow bones and salt and pepper it, lathering it on toast as a treat. The meat left behind is saved for many delicious meals or wonderful for making homemade dog food.
Since I use the broths for different things, I don’t really season them while making, other than celery, onion and carrots.
I’ll season the jar of broth when I use it, according to what I prepare.
If I’m drinking it, I’ll add cayenne, salt and pepper while heating. Or season like a pho.
When simmering I use basically water and vinegar (acv) or water and wine.
Chicken (whole chicken, neck bones and feet) 48 hrs.
Ham (ham bones, ham hock) 48 hrs
Beef (bone marrow, shank, oxtail, beef ribs) 48 hrs
Fish (assorted fish bones and fish heads, sake and acv, ginger and whatever else) fish bone broth needs only 2 hours
.
The benefit of simmering for 48 hours is that the bones get so soft, it is safe for my dogs to eat. Use your better judgement, on this step. If my bones look like they are hard or would splinter, I definitely would not give but I’ve always had them crumble.
Tallow is Gold!
I actually use my bones for broth TWICE, before discarding.
If we are going to make a broth, I agree, you get a PREMIUM broth product, making it yourself… and we have many other uses.
Broth, tallow, meat for meals, using bones twice for broth, and possibly treating your dogs to some soft delicious bones!
Do you mind me asking- how do you use the bones twice before discarding? After 48 hours on low you do the whole process again but with the same bones? ❤
I have been cooking and baking since I was 9 years old. That's 59 years and I love learning new ways of cooking and baking. Thank you Becky. Happy cooking, baking and preserving, Debbie
You are delightful! I’m heading to the store now to buy another 22 quart roaster-because more is better! I get a little nervous making triple batches in pots and leaving them on the stove all night. The 22 quart roasters are great and fairly inexpensive-$59 at Walmart this week. I feel fine leaving them turned on for a couple days. The cost of beef bone broth is outrageous so I’m going to fork over a little money and some time to make my own. The bones are roasting now. Thanks for your wonderful, clear instructions.
Congratulations on a very clear explanation of the use of the dial gauge and jiggler combo. I've watched many UTube videos trying to figure out how they work together and your explanation finally made sense to me. Have had the canner for a year and a half but was not understanding how they worked together. I helped my mother canning in the late 1970's but did not have this canner and was so hesitant to try since I didn't understand how to do it. This is my favorite of your many videos. Thanks!
Becky, I didn’t read all the comments but the time to can quarts of broth is 25 mins!!!
You are my new favorite UA-camr! Truly inspiring and so knowledgeable
I just did this yesterday with chicken! I haven't done beef yet. But yes, use those cold days to can. Keeps house warm (smells good too), chill outside to solidify the fat, and you have the base of some amazing meals. Thanks for sharing!
Beautiful broth. I love to watch and listen.
I LOVE bone broth. Yesterday I made a 16 quart pot of Chicken and Dumpling soup. I make a recipe for egg noodles but they are more like dumplings, so I add peas, carrots, celery, corn, green beans. I make my bone broth the day before. Another great video Becky 😊
We have the same pressure canner! I haven't ever used it because I was nervous and couldn't find anyone with the same one to learn from. SO GLAD you made this video!
I’ve been canning for 18 years. You are an excellent teacher and I enjoy your videos so much! I learn something new every video.
you are a great trainer using the Pressure Cooker. I have one and it's still sitting in the box because I couldn't figure it out. so thank you so very much. Love your channel.
I almost gave up on bone broth. Tomorrow I will be doing this thank you! 0:14
Yummo. I made chicken bone broth yesterday and canned it up today. Love having homemade broth on the shelf. Fabulous video 😃
I love watching your videos. I’ve been doing more canning this year, especially tomatoes. I got the broth going in my Nesco yesterday and my kitchen smells so good. I usually buy 2-3 boxes of beef and chicken broth when I go grocery shopping and that is getting quite costly. When making the beef broth, it is healthier than store bought because there aren’t additives or chemicals in it. The taste is different as well, but that is quite alright by me.
Great video. You are such a good teacher! Thank you 😊. Pam in South Carolina
Perfect timing...I had gone back and was watching your bone broth video from way way back and got the notification that you uploaded a video. Imagine my surprise when it was about bone broth!! Teeheehee!!! Now back to the video!
I just canned chicken broth for the first time last weekend and that was my first time using a pressure canner. Kind of nervous but made it through it!! We bought half a cow last summer and I’m kicking myself for not asking for the bones now! Love your videos, you remind me of myself in so many ways. Especially the reading on camera or in front of people that’s me to a T thanks for all your great videos!!
Bravo! There is no comparison:!Homemade vs store bought. Some retailers or butchers charge $10-$20 per Qt!! Plus the amount of love and attention to detail that goes into each batch…
I absolutely love this video...thanks Becky..I have watched most of yr videos n it gives me soo much pleasure..it feels like I m with you as a friend hanging out with you..
Your beautiful smile and engaging personality is soo sweet..I don't cook much anymore..my fav thing is gardening but your batched cooking is surreal..your energy levels mystified and amazed me...love from California
Perfect timing. I just started my first batch of bone broth earlier today. You have reassured me that I am going in the right direction. And I am always in awe of your energy in your videos. I can muster up about 10% of what you have on one of my busier days.
I’ve never made beef bone broth. I am loving Canuary!
Beckie you are a great Teacher...
You can also use your new presto electric canned to cook your bone broth in two hours. Great time saver. Love your channel . your energy amazes me.
You are mezmerizing because you work so hard, but make everything look so easy. Bravo, sweet girl. God Bless. Love you! xxoo