Pressure Canned Bone Broth — FarmPal

Ingredients

• •4-5 lbs beef or chicken bones (roasted)
• •2 gallons cold water
• •2 tablespoons apple cider vinegar
• •1 large onion, quartered
• •3 carrots, roughly chopped
• •3 celery stalks with leaves
• •1 head garlic, halved
• •1 teaspoon whole peppercorns
• •Fresh herbs (thyme, parsley, bay leaves)

Instructions

1. 1Roast bones at 400°F for 30 minutes until browned
2. 2Place bones in large stockpot, cover with cold water
3. 3Add vinegar, let sit 30 minutes (helps extract minerals)
4. 4Bring to simmer, skim foam
5. 5Add vegetables and herbs
6. 6Simmer 12-24 hours (chicken) or 24-48 hours (beef)
7. 7Strain, cool, and remove fat
8. 8Reheat to boiling, ladle into hot quart jars leaving 1 inch headspace
9. 9Process in pressure canner at 10 lbs for 25 minutes