What are you canning now?

[ducks4you]

Just finished pressure canning 6 quarts of very rich turkey broth, cooked down from the Thanksgiving turkey bones, and some meat frozen.
I had to clear space in my porch freezer, started yesterday morning in two crock pots, one 6 qt and the new one, 8 qt.
There was enough leftover to fill a quart, so I am cooling that. I poured the little bit of excess into a cup and drank that, it tasted great! No salt, too.
I am storing the one quart to have for a hot drink tomorrow and Friday morning.

What Happens to Your Body When You Drink Bone Broth Every Day

Read on for bone broth nutrition, potential health benefits, who may want to avoid bone broth and tips for incorporating it in a healthy way.

www.eatingwell.com

 

[ducks4you]

Here is last week's pressure canning. Beef broth cooking down now. We expect a new load of beef in a few weeks and I have to make room in the big freezer bc it's still got a LOT of bones AND I need to clear out space for 10 (18 ct) premade hamburgers in boxes.

 

[Shades-of-Oregon]

@ducks4you just curious…is your beef free of additives, dyes, antibiotics, fillers other?

 

[ducks4you]

Don't know about antibiotics, but, as a horse owner, I imagine that it might have antibiotics. The beef I buy is from the rancher straight to the locker, so no additives, dyes or fillers.

 

[Shades-of-Oregon]

Great news and good to hear. That’s exactly how I buy my beef a half at a time. It’s so much better than store bought. Antibiotics is ofter given to my horses in feed and wormer all is given according to the cycle of infectious diseases known in my area carried by insects in some feed and water.

 

[ducks4you]

Made another roast on Sunday, used leftover broth from the previous roast. Immediately I started more beef broth cooking down.
I have to move out/use up 3 steer's worth of beef bones before the middle of February, when I expect steer #4.
These are the quarts from the 8 qt crock pot. I pulled out the leftover carrots and bits of potato and everything else that was left from Sunday's dinner, put aside to put Back in the 8 qt crock pot.
When I ladeled the broth I spilled, SO, I cleaned the sides before and after lidding and putting on their screw tops, before putting them on the stove. They retained heat for at least 90 minutes out of the crock pot, and were still warm when I placed them in the canner, then it was a good half hour before I started the burner.
Yesterday I brought in more bones and defrosted them on a metal tray in the cold oven.
I added back the bones that I used for This canning, added more beef bones and started beef broth in my 6 qt crock pot.
I keep the fancy digital crock pot in the basement pantry to use for special occasions.
These two crock pots are "use until they die, then replace."
4 quarts of beef broth are now being processed. When done, which will be in about 30 more minutes, I will pick up and move the canner over to a cold part of the stove and leave until tomorrow morning to pull out and label and store in the basement.
I think this time of year is the best time for canning for me, although I feel like I am monopolizing this thread.

 

[ducks4you]

Working my two crockpots like the crockpot police are coming to take them away!
Actually, DD wants me to use up the beef bones.
I have 5 pints beef broth cooling in the pressure canner, to take out tonight.
DD cut off meat from a roast for beef stroganoff yesterday, and sent me home with the bone and some meat and fat.
I put all of that in the 6 qt crock pot after I drained it this morning. I added garlic powder and onion powder mostly bc I have a lot of it, and frozen carrot scrapings.
I brought in more bones, a few are defrosting on a tray in my cold oven--I won't be cooking anothing there until at least Sunday--and I decided to cook down a beef tongue with the bones, onion powder and garlic powder and carrot scrapings in the 8 qt crock pot. Since they are frozen it's going to take a few hours for it to come back to temperature.
I wansn't satisfied with the last broth--too much fat at the top of the jars--so This time I poured it in the jars in the cool sink, the fat came to the top, and I used a 2 tablespoon measure (Which I have NO idea how old this is, just that I saved it from...something), to ladle off as much as was possible.
I put this in a used yogurt container and threw it away--can't compost it.
I didn't want to clean out my pressure canner, so I went the extra several miles and used a slightly soapy paper towel below the canning lid and rim before I put on the screw tops, THEN, used the sponge to clean any other residue off of the bodies of the jars, rinsed well, and then placed in the canner. Since I had prepper the canner yesterday, filled with water and some vinegar, I heated it up some before I started. I checked and everything looks good, just not ready to remove. I have witnessed bubbling in the jars After pressure canning HOURS later. Better to let them completely cool.