Bone Broth: You really do need to make it!
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Unfortunately, there really isn't a definitive answer since it varies from batch to batch.0
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I added recipe to my list. Not sure how accurate their numbers are, 3 net carbs. I strained everything out. Has anybody canned theirs? It's already cooked, so should just have to process 20 mins or so, right? I've only ever canned beet pickles, pickled carrots, salsa, relish, & apples (same principle I'm assuming).0
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I've never canned meat or broth, but you might want to google for info because I think broth is a lower acid food and the procedure is different. Might need a pressure cooker? Lots of people just freeze it.0
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I added recipe to my list. Not sure how accurate their numbers are, 3 net carbs. I strained everything out. Has anybody canned theirs? It's already cooked, so should just have to process 20 mins or so, right? I've only ever canned beet pickles, pickled carrots, salsa, relish, & apples (same principle I'm assuming).
From what I understand about canning... which isn't a lot, but I have a Bernard Canning 101 book that I practically memorized last year...canning a meat product is completely different. You'll need a pressure canner to reach the proper temps. I'll look for my book later to see if they have direction for canning broth and get back to ya. :-)0 -
Thanks. Never thought about different temps. Haven't got pressure canner, so may need to rethink this.0
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How did your beef broth turn out Kate ?
I just store my broth in the freezer, but I have two medium sized chest freezers, one for pork, beef, sausages, bones and other meat, and one just for poultry and jars of broth. Even so, my freezers get full. I'll only make and store as much as I have space for.
I just guess for logging it. Some of my broths turn out fattier than others.0 -
@Kitnthecat the broth turned out pretty good. Needs more salt, but tasty. I logged it at 18 cals, 3 net carbs, 1 p, & 0 fat. Think these are a little off. Pretty sure has fat (develops good thick layer when cool) & since I strained it don't think carbs are that high ( 4 med carrots, 1 c sliced parsnip, 2tbsp dehydrated onion, & 2tbsp peppercorns). I don't know how to readjust numbers, just put ingredients into a recipe. Made about 4 gallons of broth (have huge stockpot).0
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I simmer my stock down to concentrate it, then put it in jars. 1 goes in fridge, rest in freezer (leaving a bit of room at the top, of course). I put a bit of the cold, gelled broth in my mug, then add boiling water from my electric kettle, along with coconut aminos, fish sauce, salt, whatever.0
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Yum, I've got to have some tonight.0
