Beef StockMakes about 4 (16 oz) pint or 2 (32 oz) quarts jars
Use your pressure canner to make this simple homemade beef stock for your favorite soups, stews and gravies.
NOTE: You must process 2 quarts or 4 pints in the same pressure canner at one time to ensure proper pressure and temperatures are reached for safe preserving.
Level of Ease:Advanced
Preserving Method:Pressure Canning
You Will Need:
- 4 lbs meaty beef bones
- 8 cups water
- 1 medium onion, finely chopped
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 bay leaf
- Beef bouillon cubes or granules, optional
- 4 Ball®(16 oz) pint or 2 (32 oz) quart glass preserving jars with lids and bands
- 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 stronger flavor, boil longer and add beef bouillon cubes.)
- 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.
- 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.
- HEAT stock to a boil.
- 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. Place jar on rack in pressure canner containing 2 inches of simmering water. Repeat until all jars are filled.
- PLACE lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place counter weight or pressure regulator on vent; bring pressure to 10 pounds (psi) for a weighted- gauge canner or 11 pounds (psi) for a dial-gauge canner.
- PROCESS Pint jars in pressure canner at 10 pounds pressure 20 minutes and quart jars 25 minutes, adjusting for altitude. Turn off heat; cool canner to zero pressure. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.