Can I Pressure Can Beef Stock?

Beef stock is a must accept pantry staple for stews, soups, and gravy. Acquire how to make homemade beef stock and preserve information technology into shelf-stable jars using a pressure canner.

jar of beef stock on a table

Beef stock is made by combining roasted compact beef bones with vegetables, herbs, spices, and slowly simmered to build layers of flavor. Once you start making your own homemade stocks, you volition detect that they taste and then much better than shop bought.

You lot also take full control of the ingredients and can eliminate the extra preservatives and sodium institute in store bought stocks. There is no salt in this canning recipe. Instead, you can add table salt along with the other ingredients when you use it in your favorite recipes.

Tips for Force per unit area Canning Beef Stock

Making stocks and broths is relatively easy. Yous volition achieve a great tasting stock by simply simmering the bones, and aromatics in a big pot to extract the flavour and collagen. Hither are tips for making beef stock:

Beef Stock vs Beefiness Broth

While stock, broth, and bone broth can be all used in like ways in cooking, at that place are some variances in how they are created:

Beefiness Stock is made by simmering beef basic and vegetables for iv hours or longer to extract flavor and collagen from the connective tissues. This results in a rich, flavorful stock, with a silky shine texture due to the gelatin from the basic.
Beef Goop is the liquid fabricated by simmering beefiness meat forth with some aromatics for a brief time, less than 2 hours. Broths are a thinner liquid than stocks, and are frequently seasoned with salt to add flavour.
Bone Broth is really closer related to stock than broth. It is created past simmering bones with or without vegetables for 12 hours or longer. The long simmer breaks down the cartilage, bones, and tissues to develop a lot of collagen-rich gelatin in the os broth.

Other than the minor differences in ingredients and cooking time, homemade beef stock, beef goop from basic, and bone broth can all be preserved by pressure level canning in the aforementioned mode as this recipe.

Where to find beef bones

Basic were once considered a waste matter product of processing meat and discarded or given away for complimentary by butchers if you were a regular customer. Now that homemade os broth is more than popular, beef basic are often sold correct along the diverse cuts of meat at the butcher shop and supermarket. Sometimes these are institute in the freezer section of the meat section.

Enquire your butcher for quality, beefiness bones small-scale enough to fit into a large pot. Aim for a mix of such every bit oxtail, cervix basic, and marrow basic. Knuckle bones are platonic if your butcher tin cutting in half, so they are more manageable. Including some meaty bones will add more flavor.

raw beef bones on a table

Types of basic you may encounter:

Leg basic: Beef leg bones seem to be the most common bones I have come beyond at the supermarket. The marrow basic are the longer basic of the leg and may be cut into 3- or 6-inch pieces. These may be labeled as, "soup basic" or "marrow bones."
Knuckle bones: Beef knuckle bones are from the various joints in the legs. These basic accept a lot of collagen, which results in a thick stock or broth.
Oxtail bones: These are bones from the tails of cows. In the past, oxtail bones were from the tails of oxen. The "oxtail" term carried over, simply now the bones are ordinarily the tail of cows. Oxtail bones are sliced from the tail and include some gelatin-rich meat and bone with marrow that will add a hearty beefiness flavor, and lots of thick gelatin to your stock.
Saved beefiness basic: You can also continue bones in the freezer from roasts, ribs, and steaks until you have accumulated enough to turn into broth.

Relieve your vegetable scraps

While on the subject of saving, consider likewise saving vegetable scraps to use for making stock. I go on a gallon sized zipper bag in the freezer and add together $.25 and pieces of vegetable scraps over time. It contains onion ends, trimmed celery, carrot pieces, parsley stems, and garlic cloves that have begun to sprout. When the fourth dimension comes to brand stock or broth, I just pull out handfuls of what I need for each recipe.

How to Make Beefiness Stock

Beef bones are chock-full of flavor. The longer yous simmer, the more than the collagen and gelatin will break down and infuse flavor and nutrients into the stock.

Plan on at least a 2-day procedure to make and preserve the beefiness stock. This will allow time for the stock to simmer on the stove to excerpt lots of flavor and gelatin from the bones. Plus time to cool overnight in the refrigerator and then the fat separates and rises to the tiptop for easy removal.

There isn't a lot of hands-on time required except for an occasional stir and skimming of cream that gathers on acme. And then you can practice other things as the stock simmers on a back burner or a wood stove.

You lot can notice the entire recipe at the lesser of this article, but here are the general steps for making beef stock:

Step ane: Roast the beef bones

Roasted basic add a deep flavour and rich brown color. Rinse bones and place them in big roasting pans and roast in a hot oven until they are nice and brown.

closeup image of roasted beef bones

Footstep 2: Set the vegetables

While the basic are roasting, launder the carrots and celery well under clean, running water. Peel the carrots, remove the ends, and chop into pieces. Remove the root finish from the celery and cut the ribs into chunks. Remove the root end of the onion and chop into pieces. You can include the onion skins if they look good for you. Discard if they show signs of decay or mold. Crush the garlic.

chopped celery, carrots, and onions in a white bowl

Step 3: Deglaze the roasting pan

Once the bones accept finished roasting. Remove the pans from the oven, and identify the bones into a large stock pot. Add a loving cup of water to the hot roasting pan to deglaze the pan. As the h2o steams, scrape the pan with a wooden spoon to release the flavor infused chocolate-brown bits stuck on the bottom of the pan. Cascade the flavorful liquid to your pot.

Step 4: Simmer the stock

Add together the prepared vegetables, garlic, herbs, and remaining ingredients to the large pot. Comprehend bones and vegetables with water. Cover pot and bring to a boil over medium-high rut. Reduce the heat to low and simmer for at to the lowest degree four hours and upward to 24 hours.

While your stock is simmering, it will release fatty and impurities that volition rise to the top as grey cream. The foam can affect the flavor of the stock if it isn't removed. So skim it off every now then every bit it simmers.

Step 5: Strain and chill

Remove the beef bones and vegetables from the stock using a slotted spoon. Strain the stock through cheesecloth or a fine-mesh sieve into a big container or jars. Let it cool completely, and then refrigerate overnight.

Don't leave the stock at room temperature for more ii hours. To absurd information technology quicker, place the container in an ice-water bath. Alter the water as needed to keep it cold, and cool until it is lukewarm. Dry out the container and place in the refrigerator. Once the stock cools in the refrigerator, the fat will rising to the top and can exist easily removed.

straining the beef stock through cheesecloth

Steps for Canning Beef Stock

You will need to use a force per unit area canner to can the beef stock safely. At that place are no safe options for canning stock or broth in a water bath canner. Store it in the freezer if yous don't have a pressure canner.

If you are new to canning or need a refresher, information technology may be helpful to review this article on pressure level canning at the National Center for Home Nutrient Preservation website.

Step i: Prepare the canning equipment

To tin can the stock, you lot volition need:

Pressure canner with canning rack
8 pint sized canning jars, or four quart sized jars
Canning lids and bands (new lids for each jar, bands tin can exist reused)
Canning tools: jar lifter, canning ladle, funnel, and bubble popper
Plus basic kitchen supplies such as a big sauce pot and make clean kitchen towels.

Launder the canning jars, lids, bands, and canning tools in hot soapy water, and rinse well. Set the lids and bands aside to air dry until you are prepare to use them.

Identify the pressure canner on the stove, and insert the canning rack. Add h2o per your pressure level canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.

Fill up the jars halfway with hot water, and and then place them on the rack in the canner. Bring the canner to a simmer for x minutes (180˚F). Keep hot until you are ready to fill them.

Footstep 2: Warm the Stock

Slide a sparse, flat spatula across the chilled stock and remove the fat layer. Removing the fat is beneficial for several reasons, not only volition your goop be clearer and contain less fat, but at that place will be a reduced chance of the thick fatty interfering with the seal as the jar is candy in the canner.

Add the stock to a large stockpot. Bring the pot to a eddy over medium-loftier heat.

Step 3: Tin the stock

Spread a dry out kitchen towel on the counter. Apply the jar lifter to remove a jar from the canner. Pour out the water (relieve information technology for washing dishes), and place the jar on the towel. Go on the remaining jars in the canner, so they stay hot.

Identify the canning funnel on the jar, and use the canning ladle to fill the jar with hot broth. Leave a 1-inch headspace. Run the bubble popper through the jar to release trapped air bubbles. Wipe the chapeau with a damp towel. Use a towel soaked in vinegar to wipe the jar rims to remove residue.

Heart a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Immediately place the jar dorsum into the canner, and repeat with the rest of the jars.

Bring the canner to a boil over medium-high heat. Follow the directions for your pressure canner and process the jars for the times indicated in the recipe below.

Afterward the processing time is complete, permit the canner absurd and depressurize, remove the jars, and allow them cool completely. Wash the jars with soapy water, label, date, and store the jars of beef stock in a absurd location. Use within 12-xviii months.

That'southward it! Now yous accept a prissy supply of fix to use jars of beef stock for your favorite recipes such every bit beefiness stew, Swedish meatballs, or as a gravy for pasta or rice.

Don't be alarmed if you open a jar and the stock has a jelly like consistency. That simply means that your stock contains a lot of natural collagen from the bones. When you heat it up, it will return to liquid.

Canning Beef Stock

Beef stock is a must take pantry staple for stews, soups, and gravy. Learn how to make homemade beef stock and preserve it into shelf-stable jars using a pressure canner.

Grade Pantry Ingredients

Cuisine American

Keyword beef stock

Prep Time 15 minutes

Melt Fourth dimension 6 hours

Canning Time 25 minutes

Total Time 6 hours twoscore minutes

Servings 20 servings

Calories 89 kcal

8 pounds meaty beef bones
2 large onions chopped
2 carrots chopped
ii stalks celery chopped
3 cloves garlic crushed
two bay leaves
1 teaspoon stale parsley or two-3 sprigs of fresh parsley
1/2 teaspoon dried rosemary or 1-ii sprigs of fresh rosemary
10 whole peppercorns
5-6 quarts water

To Make the Beef Stock

Preheat the oven to 425˚F.
Rinse the basic and identify them into a large roasting pan.
Roast uncovered in a preheated oven until the basic are brown, about 35-45 minutes. Toss about halfway through so everything browns evenly.
Remove the roasting pan from the oven. Employ tongs to remove the bones from the roasting pan and place them into a big stockpot.
Add 1 cup of the water to the hot roasting pan to deglaze the pan. As the h2o steams, scrape the pan with a wooden spoon to release the flavor infused dark-brown bits stuck to the bottom of the pan. Add the flavorful liquid to your pot.
To your stockpot, add the onions, carrots, celery, garlic, bay leaves, sage, rosemary, peppercorns, and plenty water to cover the bones by a couple of inches, about 4 quarts.
Plow the heat to medium-high and bring the pot to a boil. Reduce the oestrus to low and simmer for at least 4 hours and up to 24 hours. Stir occasionally and skim off any foam.
Remove the beefiness basic and vegetables from the stock using tongs or a slotted spoon. Strain the stock into a big container or extra canning jars. Discard the solids. Allow the stock cool completely, and so refrigerate overnight. Can the beefiness stock the following day.

To Can the Beef Stock

The next 24-hour interval, gear up the canning equipment by washing the jars, lids, bands, and canning tools in hot soapy water and rinsing thoroughly. Ready the lids and bands aside until you are ready to use them.
Identify the jar rack into the pressure canner, and make full with water per your pressure canner manufacturer'south instructions: Presto is three quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
Fill up the jars halfway with hot water, and and so identify them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Go along hot until you are ready to fill them.
Remove the beef stock from the refrigerator and skim off the fat that has risen to the top. Discard excess fat.
Return the stock to a large pot and bring to a boil over medium-high estrus.
Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (salvage it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.
Utilise the canning funnel and ladle and fill the jar with hot stock, leaving a 1-inch headspace at the top of the jar.
Swirl the bubble popper through the jar and wipe the rim. Center a lid on the jar, place the band over the chapeau, and screw it on until fingertip tight.
Utilise the jar lifter to identify the jar back on the rack in the canner, and repeat with the rest of the jars until the canner is filled, or yous run out of stock. If you lot take leftovers, store in the refrigerator or freeze for longer.
Identify the hat on the canner and lock it. Get out the vent open, adjust the rut to medium-high, and bring the canner to a boil. Allow the pressure level canner to vent steam for x minutes, then identify the pressure level regulator on top of the air vent, and picket the pressure rise.
Once the canner has reached the correct force per unit area (10 pounds for weighted gauge, and 11 pounds for dial gauge canners.), set a timer, and process pint jars for twenty minutes and quart jars for 25 minutes at altitudes of less than 1,000 ft.
Adjust the oestrus every bit needed to maintain a steady pressure, and suit altitude if necessary (meet nautical chart beneath).
When processing time is complete, turn off the heat, and let the pressure canner absurd downwards to 0 pressure level on its own. Once the canner is depressurized, let the canner cool additional 10 minutes before removing the lid.
Spread a kitchen towel on the counter, unlock the encompass, and remove it by tilting the hat away from you so that steam does non burn your confront.
Allow another 10 minutes for the jars to adjust to the modify in pressure. If jars are still boiling, let them sit in the canner for another 5 minutes, or until the humid stops.
Use the jar lifter to lift jars carefully from canner and place on the towel. Continue the jars upright, and don't tighten bands or bank check the seals withal. Let the jars sit undisturbed for 12 to 24-hours to cool.
After 12 to 24-hours, check to exist sure jar lids have sealed by pushing on the middle. The lid should not popular up. If the chapeau flexes up and down when the eye is pressed, it did not seal. Refrigerate the jar and use up inside a few days, or transfer to a freezer container and freeze for up to 6 months.
Remove the ring bands, launder, label, engagement, and store in a cool, nighttime location (50 to 70 degrees F). Apply within a year for the best quality. Yields about 8 pints or 4 quarts depending on how long you cooked the stock.

This is a tested prophylactic canning recipe from the USDA Complete Guide to Home Canning and the Ball Blue Book Guide to Preserving. Altering the recipe may brand it dangerous for canning.

All times are at altitudes of less than i,000 ft. Adjustments must be made for altitudes greater than ane,000 ft. (run into nautical chart below)

I am happy to respond any questions, just if you demand immediate canning help or answers, please contact your local extension office.

image of pressure canning processing time chart

References and Farther Reading:

Principals of Dwelling Canning – National Middle for Home Food Preservation
Using Pressure Canners – National Center for Dwelling Nutrient Preservation
Selecting, Preparing and Canning Meat – National Middle for Dwelling Food Preservation

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