To pressure can beef broth, prepare the broth by simmering beef bones, meat, vegetables, and seasonings. Strain and transfer the broth to sterilized canning jars, leaving an inch of headspace. Use a pressure canner to process the jars for 20-25 minutes per altitude.
Is it Better to Water Bath Can or Pressure Can Beef Broth?
It is best to pressure-can beef broth. Water bath canning is only safe for high-acid foods like fruits, vegetables, and pickles. Beef broth is low-acid, so it must be pressure canned to kill harmful bacteria.
Here are some reasons to pressure can beef broth:
- Low-acid ingredients must be processed at 240 to 250 degrees Fahrenheit, a temperature range only achievable in a pressure canner.
- Beef broth has a shelf life of up to 1 year, while beef broth that is water bath canned has a 2-week shelf life.
- Pressure canning beef broth takes about 1 hour, while water bath canning can take up to 3 hours.
How to Add Flavor When Canning Beef Broth
You can do a few things to add flavor to beef broth when canning it.
- Add vegetables. Vegetables add flavor and nutrients to broth. Popular choices are onions, carrots, celery, and garlic.
- Season with herbs and spices. Herbs and spices can add a lot of flavor to broth. Some good herbs and spices include thyme, rosemary, bay leaves, and black pepper.
- Use beef bones instead of stock cubes. Beef bones are a great source of collagen and gelatin, giving broth rich flavor and texture. When you simmer beef bones in water, the collagen and gelatin break down and dissolve into the broth, giving it a deep, beefy flavor.
What Size Jars Should Be Used for Canning Beef Broth?
Pint jars are the best size for canning beef broth. They are the easiest to find and the most convenient to fill and process in a pressure canner. Quart-sized jars can also be used for canning beef broth but take up more space in the pressure canner. Quart jars also take longer to process in the pressure canner than pint jars.
Do You Have to Strain the Fat When Canning Beef Broth?
When canning beef broth, strain out excess fat but retain the collagen and gelatin-rich components. While a certain amount of fat can add flavor to the broth, too much fat can lead to issues during canning and affect the quality of the preserved broth. Excess fat can interfere with the sealing process and increase the risk of spoilage.
To strike a balance, skim off any visible excess fat or impurities that have risen to the surface during cooking. Use a fat separator or ladle to skim off as much fat as possible before straining the broth.
How Long Does it Take to Can Beef Broth?
Whether you use a weighted-gauge pressure canner or a dial-gauge pressure canner, you must adjust the processing time and pressure according to the altitude where you live. The time it takes to can beef broth depends on the size of the jars you use and the type of pressure canner you have.
- Pint jars take 20 minutes to process in a pressure canner at 10 PSI.
- Quart jars take 25 minutes to process in a pressure canner at 10 PSI.
What are the Benefits of Canning Beef Broth?
- Convenience: Canned beef broth allows you to have homemade broth on hand for up to a year.
- Control over sodium: You can adjust the salt level or opt for low-sodium options in the broth, making it suitable for individuals with specific dietary requirements.
- Cost-saving: Canned beef broth can save you money in the long run because buying store-bought broth can be expensive, especially if you use it often.
- Eco-friendly: Canned beef broth is stored in plastic and is more environmentally friendly than the plastic packaging of store-bought broth.
- Flavor: Canned beef broth has a richer flavor than store-bought broth.
How to Store Canned Beef Broth
Follow these tips to store your broth and ensure the broth has the maximum shelf life:
- Label the jars with the canning date to keep track of the shelf life.
- Store the jars of canned broth between 50°F and 70°F.
- Store the jars in a location that is out of direct sunlight.
- Store the jars upright to prevent lids from warping.
What is the Shelf Life for Canned Beef Broth?
The shelf life of properly canned and stored beef broth is 1 to 2 years. However, it’s important to note that the quality and flavor may gradually diminish over time. Consuming the beef broth within the first year is best to ensure optimal taste and nutritional value.
The “best used by” date on canned beef broth will depend on when it was processed and the specific guidelines provided by the canning recipe or resource you followed. It is recommended to label each jar with the date of canning and use the oldest jars first, following a first-in, first-out approach.