Beef Stock - Pressure Canning

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Preserving Method: Pressure Canning

  1. COMBINE beef bones and water in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat to medium-low and skim foam. Add onion, carrot, celery, bay leaf and salt to taste. Cover and boil gently for 2 to 3 hours or until desired flavor is reached. (For straonger flavor, boil longer and add beef bouillon cubes.)
  2. REMOVE beef bones and discard. Strain stock through a fine sieve or cheesecloth-lined strainer. Discard vegetables and bay leaf. Allow stock to cool until fat solidifies. Skim off fat.
  3. PREPARE weighted-gauge pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  4. HEAT stock to a boil.
  5. LADLE the hot beef stock into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. PROCESS the beef stock in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Beef Stock Recipe | How To Make Beef Stock - Ball® Fresh Preserving is rated 5.0 out of 5 by 6.
Rated 5 out of 5 by from For a Clearer Broth If you want to have a clearer broth, boil the beef bones for 10 minutes first, without any vegetables. Rinse the bones and empty the used water from the pot. This will get rid of most of the impurities from the bones and help you get a much clearer broth!! The same works for other meat bones as well, except chicken.
Date published: 2017-09-19
Rated 5 out of 5 by from Outstanding Save the veggies for mix in soups, noodles and such.
Date published: 2017-08-06
Rated 5 out of 5 by from great recipe, did follow the review cook down longer as I wanted a really rich flavor, well worth the effort. flavor was amazing something you can not get with boxed broth.
Date published: 2017-05-06
Rated 5 out of 5 by from Lamb stock I love to make all my own stocks. So much more flavour than shop bought. Lamb stock is next to impossible to buy so must be home made. The beef stock recipe can be used for lamb and pork. By boiling it down before canning it becomes a super rich and dark flavoured delicious treat ready for using in soups,stews and gravies.
Date published: 2017-04-15
Rated 5 out of 5 by from Beef Stock I am just thrilled that my beef stock turned out so good. I roasted my meaty beef soup bones in the oven at 450 degrees for about 40 minutes. Then I placed them in the crockpot and proceeded with recipe directions. My beef stock is so rich and delicious. Thank you for another wonderful canning recipe.
Date published: 2016-03-15
Rated 5 out of 5 by from Worth the effort This stock (and chicken stock) are well worth the effort. I save up beef scraps (steak bones, etc.), vegetable scraps, and watch for cheap cuts at the store (short ribs, soup bones) and store them in the freezer until I have enough. Then I simmer it, covered, for 36-48 hours, and then strain and can it as described in this recipe. The extra time simmering is worth it!
Date published: 2015-09-11
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