Re: Bone Broth 101
 

You just pour it in the jar and put it in the freezer? Or do you need to process it some more?


I would love to can some, but I know nothing about canning.

Re: Bone Broth 101
 

:yes I don't can them because I don't have a pressure canner, and can't afford one right now. I have the freezer space at the moment so I'm using it. ;)

Re: Bone Broth 101
 

I think Shekinah said that she cans hers. I can't remember if she used a pressure canner. I don't know if you would need to. :think But the boiling method might take for.ever.

I use some right away, and then freeze some in ice cube trays. :tu Once it's frozen, you can crack the cubes out and put them into a bigger ziplock bag so that you can use your ice cube tray again.

Coffee filter!!! :jump That is GENIUS!!! I used to use a coffee filter instead of cheese cloth (I h.a.t.e. cheesecloth :shiver) when I made greek yogurt in small batches, but I make a huge batch now so I use a tea towel. I used a tea towel once for straining broth and had to throw it out. Ick ick ick. I totally forgot about using a coffee filter!!! Thanks for the reminder - my world is transformed :giggle

Re: Bone Broth 101
 

We eat ours too quickly to store any :shifty

Re: Bone Broth 101
 

How Long is it good for in the fridge?

Re: Bone Broth 101
 

:cup

Re: Bone Broth 101
 

I've been told four days. I've also been told not to skim skim the fat, allowing it to act as a seal. When they are ready to use it, they skim the fat off and use the broth. It is supposed to be good up to a week this way. (I'm still here, so I guess it works.....)

Re: Bone Broth 101
 

Aaand, I just found out there are special canning jars for freezing. :doh Three of mine broke in the freezer. :cry

Re: Bone Broth 101
 

:popcorn

Is there any reason why a few of you have mentioned ACV? I never would think to put that in there. I'm not really knowledgable about the benefits of broth. I use the bones from my roasted chickens to make it a lot but I didn't realize it was good for us. Maybe I should make a point to make more and use it more frequently. Usually I use it to make soups or homemade cream of chicken for recipes.

Re: Bone Broth 101
 

Vinegar draws out the nutrients. I think another poster said they use balsamic. I am going to try that on my next batch.

Re: Bone Broth 101
 

I just made like 2.5 gallons of broth. There's no way we could use all of it in four days :jawdrop

A bunch of my jars broke in the freezer too :doh using ice cubes next time :yes

Do you taste it?

Re: Bone Broth 101
 

I use white vinegar and don't taste anything strange (and I haaate the taste of vinegar). You don't need to put in much. I use 1/2 cup, and my pot is a large water bath canner, maybe just over half full of bones and liquid. If using a crock pot, I'd probably use 1/8 cup of vinegar for the same ratio?

And a note about actually canning the stock from the discussion above, ya, I use my pressure canner for that. I wouldn't attempt to use a water one, as it wouldn't get hot enough for broth. Vegetables, meat, and soups are all done with pressure canner, whereas fruit is acidic enough to use water when canning it and making jams and all that.

Re: Bone Broth 101
 

I use ACV (a glug in my crock pot - maybe 2-3 T) and you can't taste it at all.

thanks for the clarification re: pressure canner, Shekinah!

Re: Bone Broth 101
 

:no the acid just helps draw out the minerals.


I freeze mine in gallon ziploc bags. :shifty