Tested pressure-canned beef stock gives soup, gravy, sauces, and quick pantry suppers a useful head start. It is a quiet staple that earns its place on the shelf.
Yield: Varies
Ingredients
- Fresh trimmed beef bones, meat removed
- Water
- Tiny meat tidbits from the bones, optional
Instructions
- Saw or crack the trimmed beef bones to improve flavor extraction.
- Rinse, cover with water, and simmer, covered, for 3 to 4 hours.
- Remove the bones, cool the broth, and skim and discard excess fat.
- If desired, return only tiny meat tidbits still clinging to the bones.
- Reheat broth to boiling and fill hot jars, leaving 1-inch headspace.
- Pressure can pints for 20 minutes or quarts for 25 minutes using the tested altitude-adjusted pressure.
Notes
Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft.
Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Current guidance allows broth and stock to be used interchangeably in up-to-date pressure-canning recipes that call for broth or stock. Fully reconstitute concentrates according to the manufacturer’s directions.
Olive & Abbey finish: Use it to begin soup or gravy, or as the cooking liquid for a quick supper.
Tested source: USDA Complete Guide to Home Canning / NCHFP Meat Stock