Bone Broth

A followup to the bone broth post from 10 or so days ago: I simmered the bones for at least two days four different times. Each batch got fresh carrots, celery, onions, bay leaves and the first two batches had garlic. Each batch got a splash or two of apple cider vinegar. Only the first batch had salt. After simmering for a couple of days in an electric roasting pan, I would strain the broth into jars and can it.

To the bones, I would add fresh carrots, celery, onions and bay leaves and simmer it another couple of days, then can that broth. I did this a total of four times.

The first run produced 6 quarts of thick, rich broth. The second, third and fourth batches were canned in pints. The second run produced 14 pints.

I cooked beef short ribs and before serving, removed the meat from the bones and added those bones to the third batch so, it was the third run for some of the bones and the first run for some of the bones. I got 15 pints from that batch.

Normally, the first run will be the richest and most nutritious and each successive run is a bit less nutritious and rich but after adding the rib bones, I think the third run may be almost as rich as the first run.

From the 4th and final batch, I got 15 pints. From the looks and taste of the broth, I could have simmered the bones one last time and probably still had good broth but I need the roaster for something else. I ended up with 44 pints and 6 quarts or 28 quarts of beef bone broth.

In the photo below, the jar on the left is the first run, then the second, with the fourth on the right.

I could have done a 5th or 6th run and still had good broth, but I was getting tired of messing with the bones and I need the roaster for something else. I am very happy to have that much broth in the pantry.

I usually do this in the fall or winter but had these bones in the freezer and was trying to make some room in there so I took the bones out and made the broth.