How to Can Broth Safely (EASY Homemade Bone Broth)

[Music] so I made this big ol batch of bone broth yesterday and when you are kidding your broth you will have to make it and then it needs to sit in the fridge it usually takes close to eight hours overnight works great so I usually make my bone broth the day before and then put it in the fridge because you see those lovely chunks of floating fat when you're canning it we need to make sure that we have skimmed all of that fat off so it doesn't affect or inhibit the ability for it to seal when we're canning it this works great you can also just use your hands like whatever you want to do to get that off now this is basically we have rendered down so tallow because this is off of beef but there's little bits of the broth here so you could definitely save this and use it for cooking but it's not anything that I would use for baking and it would have to be rendered down and cleaned further if you were going to be using this for salves or candles or soap or anything like that if I ever get to have a dream kitchen it will definitely have a water spigot that comes out but in the meantime I'm just gonna get my workout on and go and fill this bad boy up with two inches of water so even though this broth is fully cooked because we've chilled it back down we need to bring it back up to a boil because that's what all of the tested and processing times are from a temperature where the product that's going in the jars is coming right off of the boil one of the things I get asked a lot is if you need to sterilize your jars before you can and if you are pressure canning for more than 10 minutes which all of the items that need to be pressure crammed will always have a pressure canning time of more than 10 minutes then no you don't need to sterilize you just need your jars to be clean and we need them to be hot so I just leave mine and hot soapy water and then rinse them in really hot water and bring them over right before they're ready to be filled one of the other questions I get asked is where do I get my supplies so I can oh my goodness you guys like at least 400 jars if not more a year because I can all year long like right now I'm doing bone broth but I buy mine in bulk so this is a big sleeve which I use to this point of canning list I buy them in bulk so I have them on hand I don't have to worry about going and getting on these are the regular Mouse when I'm doing things that are liquid like broth or sauces I used my regular mouth jars because one I can fit more in the canner and the lids are a little bit cheaper per piece and I saved my wide mouth jars for things like pickles or whole tomatoes things like that where I'm actually going to reach into the jar to perhaps grab some of them out individually like pickles or Ryan packing things inside and it's just easier I can get my hand in a widemouth jar so I like I said I buy these in bulk all will have a link in the video description so you can click through and check them out because it is great just knowing that I don't have to go and find and buy I keep a little bit of boxes just right here but I just refill them from here so I just have a small amount here right in the drawer that's right next to the stove when I'm doing all of my canning and then I keep in the back in the back pantry sleeves like this of the canning lift and bulk okay guys the broth is at a full boil so you want to make sure it's a roiling boil so that when you stir it the bubbles don't stop so you know it's at a full boil so now it's time to get these jars filled I like to add so just each individual jar and I use a half a teaspoon for the pint I haven't used any salt when I was making the broth I like to use a canning funnel because I tend to be messy this just helps to get everything into the jars and then I've got my big old trusty ladle here so we're just going to go ahead and ladle these to a one-inch headspace headspace is super important when you're canning you need to make sure that you are following the correct headspace for any recipe that you're doing this is such a good measuring tool so it will tell you 1 inch 3/4 1/2 inch and a quarter inch on your head space because you're going to use all of those in different canning recipes so I can just tell at a quick glance if I'm at the 1 inch and I'm not I want the top of the liquid to just touch the bottom of this for a one-inch headspace so we're gonna go ahead and add a little bit more in there right on the money she is right at 1 inch so this next step is really important and you're gonna clean off you're gonna wipe this on the rim now the reason that we're using usually you'll just use a damp towel when you're doing things that are fruit or vegetables that don't have any grease or fat but the reason that we're doing this is even though I skimmed the fat off there's still gonna be fat and if you've got any fat or grease or any particles that are on the rim of this glass then it can inhibit and stop it from sealing we really want to make sure that it seals we're going to tighten that fingertip tight now this is hot so I can't really pick this up with my fingertips so I'm going to go ahead and use my jar lifter here and the water inside my pressure canner I have set to medium heat [Music] so I ended up with five pints of finished broth and so it's time to get the lid on and get the pressure canner up okay guys so these just finished processing we turned off the heat let the pressure reduce naturally meaning you don't do anything you just let it cool down and then you always want to test it this is a really hot so use a hot pad before you take the lid off to make sure the pressure really is reduced so you want to go like this so here that's a little bit of air coming out so we're gonna let that sit for a few more minutes until we touch it and no sound comes out so we'll test it no noise we're good to go now this is still really hot so use MIT's because if your bare skin touches this metal it can burn and we're gonna loosen up all of our wing nuts here they always want to lift it up and away from your face so see this is blocking me from any amount of steam that would be coming out if you put them on just a bare countertop again hot glass cold counter they can break and bust on you [Music] it is so incredibly satisfying one to have this shelf-stable ready to go made at home from our homegrown items but knowing that I have the means to provide food for my family and I've got shelf-stable food lining the pantry shelves like it brings so much joy and so much peace of mind that I want for everybody so I hope that everybody begins to learn how to canned their food even if you do have to buy some of the stuff in order to can your food it's so much better than anything that you can get in the stores and it sets you up for quick and easy meals and just like I said that peace of mind knowing what's in your food and that you have got food on the shelves to feed your family and if you're interested and learning how to can safely and using updated and tested guidelines I would love to share my 65 recipes with you as well as step-by-step tutorials just like this one from everything from low and no sugar canning fruit to pickling tomatoes and then pressure canning things like broth fish smoked salmon homemade soups all of those wonderful things and of course with our vegetables so I look forward to seeing you get your jars filled up and on your pantry shelves you can see all of the links below and I can't wait to see you in the next video

Channel: Melissa K. Norris - Modern Homesteading

Views: 35,756

Rating: 4.9654255 out of 5

Keywords: bone broth recipe, canning bone broth, canning broth, how to can broth, how to can bone broth, how to can beef broth

Id: 2bJT1zx-y4c

Length: 9min 26sec (566 seconds)

Published: Wed Mar 11 2020