Making and Canning Beef Stock or Broth
Hearty home canned beef stock, or broth is easy to make and can at home
using this recipe. It makes a wonderful base for French onion soup. You may
can in either pints or quarts.
Shank or pot roast cut into 2"
1-1/2 lb.
3 lbs.
Marrow Bones, Smashed
1/2 lb.
1 lb.
Onion Diced
1/4 medium
1/2 medium
Red Wine - Optional
1/8 cup
1/4 cup
1/8 teaspoon
1/4 teaspoon
Pressure Canner Processing
20 minutes
25 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Using a large pot, sauté beef in olive oil until browned in batches. Or, you may broil the
    beef as done in Video Podcast Five while making and canning chili. Meanwhile, heat
    water in a separate pot.
  3. In a large pot, sauté onion(s) until translucent in olive oil and add wine and salt. Simmer
    for two minutes.
  4. Add beef and bones to pot, cover and simmer meat until juices run or about 20 - 25
  5. Add hot water, return to low simmer and barely simmer for two hours more.
  6. Skim fat and strain while Canning using hot pack method with 1” of headspace as done
    in Video 5.
  7. Processing with a Pressure Canner 20 minutes for pints, or 25 minutes for quarts, at 11
    pounds of pressure.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. Labeling and Storing
A Simple Approach to Preserving Homemade Foods
Follow jar and cap manufacturer's recommendations and instructions and visit their websites
for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write:
© 2004 David G. Blackburn
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Video 4:
Soup and Ratatouille
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