Description

Canning Beef Broth is the process of preserving the savory liquid created by simmering beef bones, meat, and vegetables. The resulting broth is packed with flavor, collagen, and nutrients, making it far superior to store-bought alternatives. Canning allows you to safely store this homemade broth at room temperature for extended periods, ensuring you always have a high-quality stock on hand to enhance your culinary creations.

Ingredients

Scale

4–5 lbs beef bones (marrow and knuckle bones preferred)
2 lbs beef meat (shank, chuck, or short ribs)
2 large onions, quartered
4 carrots, roughly chopped
4 celery stalks, roughly chopped
4 garlic cloves, crushed
1 tbsp black peppercorns
2 bay leaves
1 tbsp apple cider vinegar (optional)
12–16 cups water
Salt to taste

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Instructions

Preheat oven to 400°F (200°C). Roast beef bones and meat for 30-45 minutes until browned (optional but recommended).
Transfer bones and meat to a large stockpot or Dutch oven. Add onions, carrots, celery, garlic, peppercorns, bay leaves, and vinegar if using.
Pour in 12-16 cups of water to cover the ingredients.
Bring to a boil, then reduce heat and simmer for 4-8 hours. Skim foam during the first hour.
Strain broth through a fine-mesh sieve lined with cheesecloth. Discard solids.
Optional: Refrigerate overnight to remove solidified fat.
Sterilize canning jars, lids, and rings.
Bring strained broth to a rolling boil.
Ladle broth into jars, leaving 1 inch headspace.
Remove air bubbles, wipe rims, and apply lids and rings.
Process jars in a pressure canner: 20 minutes for pints, 25 minutes for quarts, at 10 PSI (adjust for altitude).
Allow pressure to release naturally, then cool jars on a towel-lined surface.
Check seals after 12-24 hours. Properly sealed jars are shelf-stable up to a year.
Label jars with date and contents before storing.

Notes

Roasting bones adds deeper flavor, but the recipe works without it. Always adjust pressure canner settings for altitude to ensure safe preservation.

Prep Time: 30 minutes
Cook Time: 4 hours
Category: Preserving & Canning
Method: Pressure Canning
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 40
Sugar: 1g
Sodium: 150mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 6g
Cholesterol: 5mg