• Pint or quart sized canning jars (I prefer pints)
• Matching lids and rings (Try my favorite lids for canning, learn more about FOR JARS lids here: http://theprairiehomestead.com/forjars (use code PURPOSE10 for 10% off))
• Beef or poultry bones
• Veggies for the stock (Onions, carrots, celery, garlic, etc)
• Seasonings for the stock (black pepper, fresh or dried thyme, rosemary, sage, etc)
• Apple cider vinegar
• A large stock pot or crockpot
Instructions
Place beef or poultry bones in large stockpot or slow cooker
Add veggies favorite seasonings, salt and pepper
Add 1-2 tablespoons apple cider vinegar
Cover with cold water and bring to a simmer, or set crockpot on low
Allow stock to simmer from 8-24 hours
Skim impurities from surface
Strain stock into glass containers and cool in fridge
Skim hardened fat layer from top
Pour cooled skimmed stock into large, clean stockpot
Bring to boil
Get pressure canner heating up as you prepare jars and equipment
Once stock has reached full boil, ladle into hot jars
Leave 1″ headspace, seal jars and place in pressure canner
Process pints 20 minutes at 10 pounds pressure OR quarts for 25 minutes at 10 pounds pressure
*Important Note* Check your canner’s owner’s manual to find out if you need to make adjustments for altitude
Once processing time is complete remove jars from canner and cool completely
Enjoy ready-to-go broth in all of your favorite recipes!
