Making & Canning Beef Bone Broth! Easiest Recipe in the Instapot!
Garden to Jar: Instapot Beef Bone Broth & Canning for the Pantry
Welcome to my kitchen! In this video, I'll show you how to make delicious and nutritious beef bone broth using an Instant Pot and fresh vegetables harvested straight from my garden. I'll also guide you through the process of canning the broth with a digital pressure canner, perfect for stocking your pantry with homemade goodness.
What you'll see in this video:
Harvesting vegetables from my raised bed garden, protected by cattle panels to keep the deer out.
Preparing and cooking beef bone broth in the Instant Pot.
Tips and tricks for making the most flavorful broth.
Step-by-step instructions for canning the broth using a digital pressure canner.
A glimpse of me mowing my lawn to show how hands-off the Instant Pot and digital canner processes are, allowing time for other projects.
Whether you're a gardening enthusiast, a home cook, or someone looking to boost your pantry with healthy homemade options, this video has something for you. Let's get started!
Here's the "recipe" Hahahaha I hesitate to call it a recipe because it's more of a guideline. With making broth, you can really add or subtract veggies based on what you have on hand. You can also adjust the seasonings based on your taste:
Beef Bone Broth Recipe
*Ingredients:*
3 lbs beef bones, roasted at 350°F for 1 hour
2-4 stalks celery, including the tops
3-6 carrots, including the tops, unpeeled
3-4 cloves garlic, unpeeled
1 small onion, cut in half (unpeeled)
1 tbsp apple cider vinegar
1 tsp homemade celery salt or regular salt, or to taste
Water, filled to 1/2 inch below the maximum fill line in the Instant Pot
*Instructions:*
1. Preheat your oven to 350°F (175°C). Place the beef bones on a baking sheet and roast them in the oven for 1 hour.
2. After roasting, transfer the bones to the Instant Pot.
3. Add celery stalks (with tops), carrots (with tops, unpeeled), unpeeled garlic cloves, onion halves, and apple cider vinegar to the Instant Pot.
4. Season with 1 teaspoon of homemade celery salt or regular salt, adjusting to taste.
5. Fill the Instant Pot with water, ensuring it reaches 1/2 inch below the maximum fill line.
6. Close the Instant Pot lid, ensuring the vent is set to sealing.
7. Set the Instant Pot to High Pressure for 90 minutes for a flavorful broth that tastes great and is ready faster. For a deeper, richer broth that will gel well in the fridge due to more intact collagen, set it to Low Pressure for 2 1/2 hours if you have the time.
8. Once the cooking cycle is complete, allow the pressure to release naturally for at least 20 minutes before manually releasing any remaining pressure.
9. Carefully strain the broth through a fine mesh sieve or cheesecloth into a large bowl or container.
10. Let the broth cool before storing it in jars or containers. Refrigerate for up to 1 week or freeze for longer storage. You can also can the broth if you wish :)
*Additional Note:* After making the first batch of broth, you can reuse the beef bones for a second batch. While the second batch may be slightly weaker in flavor, it will still be better than store-bought broth and if you're trying to yield a lot of broth to avoid buying it at the store.....it's definitely worth making a second batch in my opinion. I have had really flavorful bones that I actually have gotten away with making even 3 batches, but taste your second batch and see if you think the third would be flavorful enough.
Enjoy your homemade beef bone broth with these enhancements for a richer and more flavorful result!
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