I used it yesterday when I pressure canned meatballs and in the spaghetti sauce I made. We drink a cup of bone broth every day. Of course, in vegetable soup and in rice ( beef w beef dinhers, chicken with chicken dishes).
We love our bone broth! Great video but I really wanted to comment on the picture! You look so beautiful and so happy. That shirt is a great color for you, and you just look like such a friendly person that it makes me excited to listen and learn!
What i do to save space is to make the broth and then to simmer it down (reducing) it for about 80%. then you will end up with an extremely concentrated thick broth. I can them in small jelly jars. With one small can of the highly concentrated thick broth jelly i can make a big pot of soup.
I come from a immigrant family. The idea of homesteading has always intrigued and fascinated me, but in a fantastical way where I thought I’d never be able to do it / it would be so hard to start all on my own from scratch and no mentors… but this video was so good and detailed that it felt like I was learning from generations before me. You are an absolute angel. I’m far from starting our own honestead, but it is my dream, and I hope to get there. (commenting from my husband’s account lol)
This was exactly what I was looking for! I have been making my own chicken bone broth for years and usually freeze it or freeze dry it. I've got 10 pints in my All American Canner right now and the process could not have been easier thanks to your clear instructions in this video. This will definitely add to my storage options for broth. Thanks so much!
I am in the process of making my 1st bone broth, and then will can it tomorrow afternoon. This video is awesome, y'all are awesome. I'll watch it again tomorrow before canning. I'm very nervous about this process as I've only done jelly, and that was 20+ years ago. I'm old and have a learning disability which complicates my life. But, I'M GONNA DO THIS! Thx for y'all videos. Blessings, julie
Thank you Melissa for sharing all your knowledge. I am right now pressure canning for the first time and bone broth is what I am starting with. My jiggler is just now starting to make noise and I can honestly say....my heart is racing. :) If this works I have apples and stew waiting to be next. Thank you again for sharing. I so enjoy watching and learning from you.
Chop sticks are great for applying the regulator weight and removing it. No need for mitts or risk of steam burns. Just run them through the holes in the weight.
I am so excited to have found your channel! My girls and I are just starting our canning and homesteading journey. I have some beef bone broth slow cooking in our instant pot now.
I’ve read on another broth video . A statement was made to put Saran wrap over the top of your broth as its in fridge cooling down . When cooled it lifts off with the Saran Wrap. Tried this works great.
Just purchased the lids for your recommended website. Definitely a good deal even with shipping. Got a 10% coupon for first time order :) Excited to can my broth. I have always put it in the freezer. Thanks for the great tutorial.
Thank you for the links, I have ordered some canning stuff. I canned chicken soup and beef soup had had a lot of broth over and planning to can the broth next. Thank you for the receipt.
I just cooked down 2 rotisserie carcasses into a gallon of good bone broth, it's cooling in the fridge overnight and tomorrow it'll be canned! We use a ton of broth/stock at my house - soups, pot pie, drinking when sick, etc. It's nice to know exactly what's in my homemade stuff!
I’ve been canning for about 6 years now. I always use every safe step. I cringe every time I hear someone skipping a step because of ‘inconvenience’. I’ve even heard of someone turning their jars up side down and then waiting for it to ‘pop’. Thank you for this video. I’m anxious for summer to start up again so I can get my canning on
Hello, I just pressure canned bone broth. The seal seems to be good but when I run my finger by the rim there's a little bot of fat/grease from the broth... I'm lifting the rim and the seal seems good. Did I pressure can it correctly? Is it normal to have some broth fat below the rim. The suction is good too. But obviously some fat came out when canning.
Wow the store you buy your bulk lids for is a hour from where I live. I’m so glad I’ve found your channel. After this corona virus pandemic is over I would like to buy your book. I have a family of 5 and can never tell how many plants I need. I started seed starting my seeds last winter with heirloom seeds so I can seed save. I want to not rely on grocery store poisoned food. I have been canning for 4 years now and always spend a fortune on lids.
Keep it up. You will continue to learn and your children will too. And they will be healthy for it and appreciate food. As I have said a million times, people are spoiled by the grocery store and are poisoned because of it and are poisoning the planet also. They think their food should be easy and convenient and they end up eating crap when they could have good food if they did what you are doing.
I love leaving the fat in the broth Connor it's solidified after it cools. Then I just take it off when I'm ready to use it IF I don't need it😊 A clean the rims of the jars really well A dry paper towels sprayed with vinegar.
Only experienced canning as a kid with mom, good memories and starting point but need to learn all the particulars, I did the dumb stuff in the kitchen as a kid. As older adult with modest nascent 'food forest' yard, it always seemed beyond my time constraints but I'm getting there. :D Great stuff. I dehydrate but most dried fruit doesn't get to winter bc I have a weakness for it and devour a quart in an evening if I get started. HA!
Such a fabulous video glad I found you, its nice to know the old school stuff my grandmother did is still as prevalent today. My Grandparents had a farm. Their kitchen had a wood stove, they had a great big pantry full of lovely things she could whip up in an instant.
Thank you for this video. I tried canning my first batch of broth last night and it was a major fail. I didn't test the weight to make sure there was no pressure leftover, so I'll try that this time!
Yes, I needed to make room in the freezer, I've got a few more round to go over the next few weeks but feels so good to have at least 5 more jars filled on the shelf :) It really is my happy place lol
I actually started pressure canning to be less dependent on the freezer!! Just completed my first batch, 7qts of chix stock/ broth last week!! I'm so stoked about gaining this knowledge at my age. Next up, ground beef!! Thank you MKN for all your work in helping us newbies! 💘😎🤙🤙
Funny I should see this video as I'm doing this now as well. Have 20 pints done, on another 10 now. Lol...have to laugh cause I had to send my husband to the store earlier for more lids...I'll check out the link on the lids.
Just found you. I am still a newbie canner...I have done a lot more this year...I just canned (2 canning jobs) 22 pints of homemade chicken bone broth (used both chicken and rabbit bones). I have two large cookie sheets in oven right now roasting deer/venison bones...will be putting in my roaster oven to make deer bone broth. I can use just like beef broth for soups and stews...We home raised some pigs and I also have pork bones that I will be also roasting and making bone broth - we raised our own, so not using pork bones from an unknown source. Only thing I haven't tried yet...making and canning whole meals...or meat..haven't canned meat yet.
If I boil a chicken, can I can the broth from that? I know I can make bone broth (stock) but I was hoping to can the broth the chicken makes after the chicken boils. Thank you.
Hello - thank you for all of the helpful information you have on your channel. Does your home canning course have a video for / cover how to pressure can different kinds of dried beans, and other recipes with beans? Thanks!
You can make the broth in the Instant pot but you CAN'T can in it in the Instant pot. Electric pressure cookers don't maintain steady pressure to safely pressure can with.
Stocks are a staple in my household! I dont have a pressure cooker since I'm deathly afraid of them and my boyfriend is retired Army. I have been looking into canning and begun that journey for a healthier life style. Is going to a butcher the best option to buy the meat portion for broths?
Hey Melissa! Thanks for the great video. Really appreciate the tip about bulk buying lids. Great idea. Can you please post a link for the site where you bulk buy your lids? Thanks again for the great advice!
Great video. I have a new, All American Canner just waiting to be used. My question: For years I have frozen my chix/beef broth in qt freezer ziplocs. Of course, the fat is included, which I feel adds to to the flavor and nutrition of my soups. But in pressure canning, since the fat is understandably removed to ensure the seal, the soup would not be as flavorable? That is the reason I have not gotten into canning broth. I'd love to hear comments from those who have experience with this. Thank you!
It might be a silly question, when you say shelf stable, I assume a dark, not too warm place. Is this correct? And how long does this last? Is it like 6 months, a year, a decade? This is the first I've seen about canning
Our new farmhouse has a glass stove top. 😕 From what I understand it’s not good to pressure can using it. Is that correct? I’ve been freezing all our bone broth this past year we have lived here.
Hi @Rachel Johnsen it depends! There are a few pressure canners that state they can be used on a glass top and several members inside my canning course use them on theirs. You can't use the large All American Canner I have, but I've got a post here that shares the model for glass tops. melissaknorris.com/how-to-choose-the-best-pressure-canner/
I've taken an interest in canning after my daughter made (and canned) some fresh applesauce last fall with the help of our friends in central WA. Is it very common to have a jar break even when you're taking precautions? I have a large storage area in a consistently cool area of my basement so want to get spun up on canning and have my daughter know how to do it to in an effort to be prepared for SHTF scenarios.
I've noticed that you don't appear to use reusable canning lids. Have I just not seen enough of your video's? Did you have a bad experience with them? Really appreciate your video's and your time. Thank you! :)
Yes, and gelatinous means it's extra good! Collagen and other good things from the bones are what make the broth jelly-like when cold, and it'll liquefy when you boil before canning so no worries about density.
The broth will be shelf stable (meaning you can store it in a cool, dark space, such as a pantry cupboard or a space in your cellar/basement) and I have had mine last up to 1 year and now Ball is selling canning lids that are good for 18 months. Your best bet is to just follow a trusted/tested recipe and the storage recommendations that come with the recipe. I use the Ball's Complete Book of Canning and have had absolutely no problems in 25 years of canning.
Does anyone know? Are her bulk canning lids Ball brand? They have red rubber. When I click the link and look now… they have a brand called superb printed on the lids and they have a blue sealing rubber.
Wait? When I’m done making broth can’t I just pour it in a Masson jar & let cool down to store in fridge or freezer? Will this be safe as well? Why does those Masson jars have to be in that boiling pot? I’m trying to learn myself.
She is pressure canning these to be shelf-safe, meaning storing in her pantry. If you’re making broth and storing in the fridge or freezer, you don’t need to pressure can them for it to be safe because of the cooler temp.
@@stevesilverstone4385 Buldging lids, the seal is no longer intact, or any sound that indicates there was pressure building up in the jar when you open it. I would also, of course, trust your sense of smell. Your nose should tell you if something is wrong.
Is this the same for regular broth like chicken broth? Can't wait to get a pressure canner so we can can our broth! I've just been freezing it because we don't have one yet. I've also been freezing my apple butter because I couldn't find any source that said it was for sure ok to water-bath can it, especially the way I make it with no sugar, but applesauce can be canned without sugar... Do you know if apple butter can? Also I was wondering why it can be water bathed when it is so thick, I was under the impression that thick things would have to be pressure canned, any idea? Always looking forward to a new video of yours! Glad you started doing them but I love the podcast still too 😊
Hey there, yes, same procedure for chicken broth. Apple butter may be water bath canned because it's acidic, foods that are 4.6 pH level or lower can be water bath canned because botulism spores don't survive in acidic environments. Pressure canning is for non-acidic but you can't can everything even with a pressure canner, pumpkin butter because it isn't acidic can not safely be pressure canned at home for example.
Is there a budget friendly pressure canner you are aware of? I have a stove top pressure cooker but it doesn’t have a gauge piece to it, it only has the steam release. It was a cheap $40 cooker. We use it weekly but I need a canner.
Real interesting video learned a lot. I am curious I don’t know if you would know I have a chambered vac sealer and I have used some canning jars in it to seal certain things like my beef tallow I’m now planning to make my own stock I am curious instead of using a steamed canner could I use my chamber vac sealer instead ?
Big question: I finish chicken bone, meat on bones + veggies that was finish to simmer yesterday 04:00 pm. I put it in fridge all evening, night and now it's 05:00 pm (so 24 hours in fridge) and coming back from appointments, I am so painful so can I do the canning tomorrow morning so it will make almost 2 days in a fridge that is not open/close each minute!! Can I wait for tomorrow??
How long do you can bone broth? Is all broth canned for the same amount of time? I would also like to can shrimp or seafood stock. I plan to use quart jars.
