Canned beef broth is a convenient and economical way to enjoy the benefits of homemade beef broth at any time. Whether you're a fan of making your own from scratch or if you prefer pre-made options, canning is a great way to preserve the richness and flavor of your homemade beef broth for up to 18 months.
What is Canned Beef Broth?
Canned beef broth is a versatile product that can be used in a variety of dishes, from stews to soups to sauces. It is made by simmering beef bones, meat, and vegetables in water for a long period of time, resulting in a richly flavored liquid that is high in nutrients and gelatin.
Benefits of Canned Beef Broth
- Convenience: Canned beef broth is ready to use when you need it, without the need for simmering and straining.
- Preservation: A pressure canner is used to process the broth, which ensures that it is safe to eat and keeps for up to 18 months.
- Nutrition:自制牛肉汤比商业罐头产品更营养，因为它保持了更多的营养成分。
- Flavor: The gelatin in the broth gives it a smooth and creamy texture that is perfect for sauces, stews, and soups.
- Enhanced Cooking: Adding canned beef broth to dishes like chili, stew, or rice can enhance the flavors and make them more hearty and satisfying.
How to Make Canned Beef Broth
Materials:
- Beef Bones: This is the key ingredient in making homemade beef broth. You can use Knucklebones, Oxtails, Shank Bones, Marrow Bones, or Beef Neck Bones. Be sure to have at least 5-6 pounds of bones to make enough broth.
- Vegetables: Carrots, Celery, Leeks, and Onions can be added to the broth for extra flavor and nutrition.
- Aromatics: Fresh or dried herbs like thyme, rosemary, bay leaves, parsley, and peppercorns can be added to the pot.
- Water: A minimum of 2 gallons of water is needed to cover the ingredients by about 2 inches.
Instructions:
- Roast the beef bones: Preheat the oven to 450°F and roast the beef bones for 45 minutes, flipping them over halfway through.
- Prepare the broth: Add the roasted bones, vegetables, and aromatics to a large pot and cover with water. Bring to a boil and then simmer for anywhere from 4 to 24 hours. For longer simmer times, a slow cooker or pressure canner can be used.
- Strain the broth: After the simmering is complete, line a large colander with a few layers of folded cheesecloth and strain the broth into another pot. Skim the excess fat from the surface if desired.
- Prepare the jars:无菌的、清洁的玻璃瓶、陶瓷或塑料容器都可以被使用。填充前预留一英寸的顶部空间，并使用压力密封剂闭合瓶子。
- Can the broth: Place the filled jars in a preheated pressure canner and process according to the manufacturer's instructions. A weighted gauge pressure canner at 10psi for pints or 15psi for quarts is recommended for most海拔。
- Store and use: Allow the filled jars to cool to room temperature, then refrigerate the sealed jars for use within one to two weeks.
Other Resources:
- Homemade Chicken Stock: Learn how to make homemade chicken stock with and without a pressure canner.
- Canning Vegetables: Want to learn how to can vegetables? Here is a recipe for canning green beans.
- Canning recipes: Want to try canning other types of food besides beef broth? Here are some recipes for canning meat, poultry, fruits, and vegetables.
By following these simple steps, you can enjoy delicious homemade beef broth whenever you like, whether you make it from scratch or as a pre-made product from the store.
