Preparation Time: 20 minutes
Cooking Time: 7 hours and 5 minutes
Canning Time: 20 minutes
Servings: 20
Ingredients:
4 pounds meaty beef soup bones
3 celery ribs, cut into chunks
3 medium carrots, peeled and chopped roughly
2 medium onions, quartered
½ cup warm water
3 bay leaves
3 garlic cloves
8–10 whole peppercorns
3–4 sprigs of fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram Cold water, as needed
Directions:
Preheat your oven to 450°F. In a large roasting pan, place the beef bones.
Roast for approximately 30 minutes. After 30 minutes of roasting, place the carrots, celery, and onions into the roasting pan with bones.
Roast for approximately 30 minutes.
Remove the roasting pan of bones and vegetables from the oven and drain off the grease.
In a stockpot, place the roasted beef bones and vegetables. In the roasting pan, add warm water and with a spoon, scrape up the browned bits from the bottom.
In the stockpot, add the roasting pan juices, bay leaves, and garlic, peppercorns, parsley, and dried herbs. Add enough water to cover the mixture.
Place the pan over high heat and cook until boiling. Now set the heat to low and cook, covered, for about 2 hours.
Uncover the pot and simmer, covered, for about 4 hours.
Through a strainer, strain the broth, discarding the solids. In 5 (1-pint) hot sterilized jars, divide the broth, leaving about ½-inch space from the top.
Slide a small knife around the insides of each jar to remove air bubbles. Clean any trace of food off the rims of jars with a clean, moist kitchen towel.
Carefully place the jars in the pressure canner and process at 10 pounds pressure for about 20 minutes. Remove the jars from the pressure canner and place them onto a wood surface several inches apart to cool completely.
After cooling with your finger, press the top of each jar’s lid to ensure that the seal is tight. Store these canning jars in a cool, dark place.
Nutrition:
Calories: 114.8;
Fat: 2.9g;
Carbs: 4.3g;
Fiber: 0.4g;
Sugar: 0.8g;
Protein: 16.7g