Comments on: Everything You Need to Know About the Benefits of Bone Broth!

By: Simple, Savory Homemade Beef Stock | Mama and Baby Love

Simple, Savory Homemade Beef Stock | Mama and Baby Love — Fri, 08 Jul 2016 02:15:12 +0000

[…] 5 Reasons Your Stock Won’t Gel Store Bought Beef Broth or Stock — Not the Real Deal Everything You Need To Know About the Benefits of Bone Broth! […]

By: Healing Chicken Noodle Soup Recipe

Healing Chicken Noodle Soup Recipe — Thu, 30 Apr 2015 12:56:11 +0000

[…] (OK, fine, you can use regular broth, but a good 24 hour broth has the most nutrition according to Oh Lardy! and lots of other […]

By: Tamara Mannelly

Tamara Mannelly — Thu, 14 Aug 2014 03:13:24 +0000

In reply to Sarah Stein. Awesome! I got a pressure canner for Christmas and haven't used it yet! I need to for my next batch of broth!!

By: Sarah Stein

Sarah Stein — Wed, 13 Aug 2014 14:21:27 +0000

Great article! After years of freezing my bone broth, I recently started canning my bone broth. It is so nice to have on hand, tastes delicious and adds so much flavor to any food I am cooking. I pressure can it for 90 minutes for quart jars and 75 minutes for pint jars.

By: virgie lege

virgie lege — Sun, 02 Mar 2014 00:52:50 +0000

I belive the bones of homegrown chicken ,there is good value for your body..

By: Tamara Mannelly

Tamara Mannelly — Sat, 01 Mar 2014 18:10:02 +0000

In reply to Gwen. Pressure can, right? I got a pressure canner for Christmas but haven't used it yet. Can't wait to try!

By: TJ

TJ — Sat, 01 Mar 2014 17:57:56 +0000

Great post! 🙂

I wanted to add a few things.

1 – You can make bone broth in a pressure cooker too – not a canner, a regular, smaller pressure cooker. Add a glug of Apple Cider Vinegar to help leach minerals from the bones, and it only takes 25-30 minutes at pressure to turn your bones/meat into an amazingly thick, rich broth! So much faster than the slow cooker, and my broth sets up so thick, after chilling it will hold a spoon upright.

2 – If you use quart jars to freeze your broth, only fill them 3/4 of the way full, secure lid tightly, and lay them on their sides. The freezing liquid thus has room to expand, and the jars don’t break!

3 – You can boiling-water bath can your jars of broth, if you’d rather have them ready-to-use instead of frozen. Use the hot-pack method in hot jars and process as per USDA/Ball Blue Book recommendations for 15 minutes.

4 – The bones you use DO make a difference. I tried making my normal pressure-canner broth with a CAFO-raised broiler from the grocery store (twice, and a 3rd time with a non-organic Costco bird) and the broth turned out thin, GREY and actually rather stinky!! But my farm-raised, and organic birds, all turn out a lovely golden color with great taste and smell. Sure made a believer out of me!!

By: Gwen

Gwen — Sat, 01 Mar 2014 17:53:12 +0000

You many also can the broth instead of freezing. It is convenient since you don’t have to thaw it out before use.

By: Tamara Mannelly

Tamara Mannelly — Mon, 24 Jun 2013 02:08:20 +0000

In reply to Dianne. Hmmm...mine tastes a little more like a beefy tea but it probably depends on what kind of bones you uses (i.e. which parts of the animal). If you did not season with salt or pepper, that could be why too. I bet it will gel really nicely!

By: Dianne

Dianne — Sun, 23 Jun 2013 20:16:16 +0000

I was able to find a place only one hour away that has wild, grass fed bones. So I made a batch of bone broth. I browned the bones really good, like you showed in the pic, added carrots, celery, onion and garlic ( I did not add any salt or pepper or anything). I cooked it 24 hours and it looks great! ( I have not chilled it yet to see if it will turn jelly like – tho I think it will).. anyway, I am having my first cup of it and it tastes nothing like what I expected. I’m assuming because there is no actual meat or salt in it.. but it almost tastes a little like coffee or tea. Is that right? I like it a lot, but was just surprised and was wondering if that is how it is supposed to taste.