The Caffeinated Engineer

Pre-Requisites: Jar Lifter, Debubbler, funnel, and lid lifter. Pressure Canner (This is a Presto) Link to instructions from the National Center for Home Food Preservation! None of these links are affiliated. Fill your jars with your broth-y goodness! Ensure you have 1 inch headspace. Wipe your rims with a rag dipped in white vinegar. Put on the lid, ring, and process in your canner. After the pressure canner has released pressure naturally, and the temperature has reasonably cooled, remove the jars from the canner. Let them sit, undisturbed, for 24 hours. The next day, check your seals. Wash and dry your jars if the seals are intact. Wash, label, and store your jars. Enjoy! -Regards, A Caffeinated Engineer

Ingredients: Beef bones Leftover vegetable scraps (I used leftover Onions, Carrots, and Celery). Whole Peppercorns Turmeric Filtered water Apple Cider Vinegar (with the mother). Instructions: I like to use a 3:1 ratio of bones to water. I am using ~12 lbs of bones and 4 Gallons of water. I have found this to be a good ratio to prevent watery beef broth. Roast your bones in the oven at 400F for 1 hour. Put all the ingredients in a slow cooker. Allow the bones to sit in the acidic water for 30 minutes. This will help the calcium and minerals leach from the bones. Scrape off any scum on the top. Let it cook for 18-24 hours. Strain out the solids. Preserve the beef broth. Freeze, Can , or refrigerate. If you refrigerate, you must use immediately. -Regards, A Caffeinated Engineer