Beef Stock is yet another great freezer staple. But let us take it to the next level and do some Pressure Canning. With Pressure Canning you have it in the pantry and ready. It will stay good for up to one year and no defrosting. More room in the freezer for other stuff.
The first thing we need to do it make it. This is an Easy Beef Stock recipe.
This is a Basic Recipe for Beef Stock you can use to Freeze or Pressure Can.
I buy marrow bones and save beef cutting's through out the year. Once Fall hits I know it is time for cooking my Beef Stock. Through out the year I have it on hand for gravies, soups, and BBQ marinates. I will also save scrapes of onion, carrot and vegetables for any stock.
Beef bones with marrow about 3 to 4 pounds
Beef scrapes fat included 1 plus pound
6 to 8 quarts of cold water make sure it is cold
1/4 cup of vinegar
1 tablespoon of pepper corns
2 bay leafs
3 large carrot, onion and celery roughly chopped
Parsley I like this herb and have a lot in the garden
I prefer to brown my ingredients it give my stock a smoky taste and it really enhances the taste of food. You can skip this step.
You will regret it my friend. BUT
You could just pop the ingredients in the oven while you prepare your kitchen for making the stock.
So with that I roast all my ingredients . The beef bones, beef, and all the vegetables
(Not the Celery to gets to mushy)
Use a cookie sheet. And sprinkle the ingredients with a bit of olive oil.
Roast in the oven for about 30 minutes at 375. Just until every thing is browned.
Now that your ingredients are roasted you can prepare your stock pot. I use my Cast Iron Kettle. Put the cold water and 1 tsp of vinegar and bring to a simmer. Add the peppercorns, parsley, bay leaf and celery to the pot. Keep this warm once the roasting is done add everything to the pot.
You should de-glaze your cookie and sheet add the dripping to the stock pot.
Oh Yes Indeedy!
Let everything simmer for at least 2 hours. Once it is done simmering let it cool and get as much of the icky top layer of "stuff" off. I simply use a strainer to skim off the "stuff". Now you can place the pot into the refrigerator overnight this will bring all the unneeded fat to the top and make it simple to remove. Some fat is good in my opinion. Once you have scrapped the excessive fat off the top it is time to run your broth through a strainer. I use cheese cloth when I strain it this way all the nasty particles come out. You will have a beautiful clear beef broth. Please be kind to yourself sometimes we just can not get all the "stuff" out. It is ok !
Once you have cleaned your broth you are ready to store your broth.
To freeze your broth you want to leave head space at least one inch. The broth does have a tendency to expand. Do not cap with a lid until it has frozen. I freeze in my canning jar's yes they are glass but so far no issue just be cautious. Here is a link to a site called Favorite Freezer Foods it has all the answer's.
Pressure Canning to the left you see the jars filled with broth leave at least one inch from the top. Wipe the rim clean place the lid and twist top. Twist your top taunt. Also, it is good to add a tablespoon of 5% vinegar to your pressure canner to avoid hard water stains on your jar's.
Place all your jar's into the pressure canner. Never over pack your pressure canner look at the pictures I have provided. They are in but not touching.
Alright for your quarts you want to get your pressure up to 11 pounds for 90 minutes . For your pints it is 11 pounds for 75 minutes.
Once they are done let your pressure canner complete lower to ZERO pressure then remove the steam cap. Let the Pressure canner still cool for an additional 10 minutes and then remove the top.
Let the jars sit for 15 minutes and then remove them to a counter where they can sit until cool.
This is a long process the Jars are HOT be careful.
Label and date your jar's and take off the twist top of the jar. You never want to store your jars with the twist portion of the top.
For more information on Preserving your own Food please visit our website at Canarella
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.