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Canning Beef Stock or Broth
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5 from 1 vote

Canning Beef Broth

Feel free to add your own signature ingredients to this recipe for beef broth, which is then processed in a pressure canner.
Prep Time45 minutes
Cook Time4 hours
Additional Time25 minutes
Total Time5 hours 10 minutes
Servings: 14 (1-pint) jars or 7 (1-quart) jars
Author: Ashley Adamant

Ingredients

  • 5-6 lbs. beef stock bones
  • 3-4 whole onions quartered (skins included)
  • 4-5 carrots roughly chopped
  • 3 celery ribs roughly chopped
  • 1 head of garlic cut in half horizontally (skins can be left on)
  • 2 gallons of water or enough water to cover the ingredients by about 2 inches
  • 3 bay leaves
  • 2-3 sprigs fresh thyme OR 1 tsp. dried thyme
  • 2-3 sprigs fresh rosemary OR 1 tsp. dried rosemary
  • Small bunch of fresh parsley OR 1 tsp. dried parsley
  • 10 whole peppercorns

Instructions

  • Preheat oven to 450° F.
  • Place beef bones in a large roasting pan. Roast for 45 minutes, turning once halfway through.
  • Remove roasting pan from the oven and transfer the bones to a large stockpot or slow cooker. De-glaze bottom of the roasting pan with 1 cup water, scraping up any brown bits from the bottom and adding to the stockpot.
  • Add the vegetables and aromatics.
  • Cover with water by about 2 inches.
  • Bring to a boil and then simmer for anywhere from 4 to 24 hours.
  • When the broth is done cooking, place a colander lined with folded cheesecloth over another large stockpot. Ladle the contents of the beef broth stockpot into the colander and let the liquid strain into the other stockpot.
  • Prepare a dial-gauge or weighted-gauge pressure canner as well as jars and lids.
  • Keep the jars warm in the prepared pressure canner as you bring the finished broth to a boil (turn off heat once the broth is boiling).
  • Using a canning funnel, carefully ladle the hot broth into each jar, leaving 1-inch headspace. Apply lids and rings and wipe the jar off with a clean, damp cloth before placing back in the canner.
  • For dial-gauge canner: process at 11 PSI for 20 minutes (pints) or 25 minutes (quarts). For weighted-gauge canner: process at 10 PSI for 20 minutes (pints) or 25 minutes (quarts).*
  • When the timer goes off, allow the canner to depressurize naturally.
  • Using a jar lifter, transfer the hot jars to a clean surface, allowing for 1-inch of space between each jar.
  • Let the jars come to room temperature, about 12 to 24 hours, and check the seal on each lid. If in doubt, store the broth in the fridge and consume within a couple of weeks.
  • Remove the rings to be washed and stored for your next canning project.
  • Store the jars in a cool, dry place away from direct light for up to 18 months.

Notes

Feel free to use your favorite beef broth canning recipe. As long as it's strained thoroughly before canning, the actual quantity and proportion of ingredients used to make the stock are up to you. The "recipe" above is just a suggestion for quantities and seasonings.
This assumes that you don't use anything that's not generally approved for canning, for example, milk, butter, flour, etc.
Those ingredients are not generally in stock anyway. As long as you stick to meat, bones, vegetables, and seasonings (and strain thoroughly) you can follow these same beef broth canning instructions.

Altitude adjustments for canning beef broth

The processing times are always 20 minutes for pints and 25 minutes for quarts, but the pressure is adjusted.

Dial Guage Pressure Canner

  • 0 to 2,000 Feet use 11 pounds pressure
  • 2,001 to 4,000 Feet use 12 pounds pressure
  • 4,001 to 6,000 Feet use 13 pounds pressure
  • 6,000 to 8,000 Feet use 14 pounds pressure

Weighted Guage Pressure Canner

  • 0 to 1,000 Feet use 10 pounds pressure
  • Over 1,000 Feet use 15 pounds pressure