Home Canned Beef Stock

I have always used the recipe from my old Kerr Kitchen Cookbook to can beef stock.   The recipe from the Ball Book is much simpler, but, I think, much less flavorful.  They do not roast their meat and vegetables first and only use a bay leaf for seasoning.  I prefer the Kerr recipe, you’ll like it.  The Ball book calls for cooking 2-3 hours, the Kerr recipe calls for 4 hours, which I used, as I intended to can it the next day.  This makes a richer, more concentrated stock. If you think the bouquet garni is too much seasoning for you, use the plain bay leaf, depending on your end use.  You can choose to roast or not, as you wish.  This is perfect for gravies, soups and anyplace else you need beef broth or stock – and you know what is in it.   I usually can some pint jars and some half pints to have the size I need on hand.       

                          Home Canned Beef Stock

  4             Pounds  Meaty Beef Bones

  2             Quarts  Water

  1             Medium  Onion -- finely chopped

  1             Large  Carrot -- sliced

  1             Stalk  Celery -- sliced

  1             Medium  Bay Leaf

                 Salt

                 Beef Bouillon -- cubes or granules (optional)

                 Bouquet Garni (optional)

  3             Sprigs  Fresh Parsley

  3              Whole  Peppercorns

  1              Whole  Cloves

  1              Sprig  Fresh Thyme -- or 1/2 teaspoons dried thyme

  1             Medium  Bay Leaf

Prepare Stock:
Optional:  (Heat oven to 425°.  Place all bones on large roasting pan (I use my oven broiler pan).  Bake uncovered for 30 minutes.  Add vegetables and bake, turning occasionally, an additional 30 minutes or until bones are evenly browned.)  
Continue with recipe:  Remove bones and vegetables to a large stainless steel stock pot.  Add 2 cups of water to the roasting pan, scraping up browned bits.  Pour over bones and vegetables in stock pot. 

Add remaining water.  Bring to a boil over high heat.  Reduce heat to medium-low and skim off any foam.

Add bay leaf or bouquet garni (wrapped in several layers of cheesecloth or in a large tea ball).  Cover and boil gently for 2-4 hours. If a stronger flavor is desired, add bouillon.

Remove bones and discard.  Strain stock through a fine sieve or cheesecloth-lined strainer.  Discard vegetables and bay leaf.

Let cool and skim fat from stock.  It's recommended that this be done overnight in the refrigerator, after cooling, in a covered shallow pan. (The USDA recommends cooling to 70° at room temperature (not more than 2 hours), then cooling in the refrigerator.)  I cool to 85° or so in about 1 hour, then refrigerate so the temperature of the refrigerator doesn't get too warm for other foods.

Canning Stock:
Before canning, bring stock to a boil again.

Ladle hot stock into hot jars, leaving 1" headspace.  Wipe rim with a paper towel moistened with vinegar (to cut any grease).  Adjust prepared lids.

Place jars in a pressure canner.  Adjust water level, lock lid and bring to a boil over medium-high heat.  Vent steam for 10 minutes, then close vent.

Can at 10 pounds pressure for 20 minutes for pints and 25 minutes for quarts at 1000' or less.  Check your canning book for higher altitudes.  

Turn off heat.  Let pressure return to zero naturally.  Wait 5 minutes longer; then open vent; remove canner lid.  Wait 10 minutes, then remove jars, cool and store.

The Kerr Kitchen Cookbook 1990.

  "4 Pint Jars"