I roast my bones, onions and garlic. I get some char on them. This adds a darker color and a depth of flavor that is so much better. I also simmer my bone broth for 36 to 48 hours. I hope you try this next time and compare the flavor.
That’s a great idea. The last time I made bone broth I did it in a slow cooker for 24 hours on a low setting. Next time I will definitely roast ahead of time.
I actually simmer my bone broth for up to two days. Then I strain out all the goodies. After it chills, I remove the fat for tallow. I am so glad we have this skill, aren't you? You reminded me I have bags of lamb bones in the freezer. Need to make some more broth!
Strained my broth overnight and I’m ready to can today so this is exciting Skippy😊. ❤ from Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸 oh and using my FORJARS lids (got in Hannibal) for the first time😃
I hear that roasting the bones for an hour helps get them ready for broth and onion skins also help give a deeper flavor. Also I hear you can use the bones more than once. ❤
I love your channel so much and this is basically how I do our bone broth. Only difference is I put everything in my big roaster pot and cook like 36 hrs. I also follow 1870s homestead and was absolutely mind blown when she made her broth, she cooks it all down then discards bones obviously but blends all the veggies up into the broth!! Have you ever heard or seen this before? I thought to myself wow, I have never thought to do that!!! Her broth looked so much darker and richer than mine.
Roasting the bones also kills off anything contaminating the outside of the bones (like searing a steak) from butchery & handling. After that it's a few hours in the pressure cooker.
I just did 8 pints of chicken broth yesterday. Found your channel today, and I am very impressed. I love that you love the Lord. Great job! I’m a new subscriber
Gotta say I just love your videos! I know some people roast their stock bones first...I don't because I'm a bit lazy. I do cook my broth/stock for at least 24 hours. Bring to a boil and then just turn it down to low and let it go! I find that the marrow breaks down and the stock has a much richer flavor.
Try roasting the bones in a 400° oven for one hour prior to making your broth. You will not be sorry with the dark color snd depth of flavor. Also put the onion skins in also.
I save my veggie scraps (onion/garlic peels, the roots, cores, etc.) until I have enough for broth and it makes a really good broth. That way I'm not wasting the veggies and it really stretches my budget.
Wow, just 6-8 hours. We have our chicken and beef broths simmering for several days, only turning off at night, leaving it covered on the stove and starting it up again in the morning.
Thank you so much for showing the lids I have seen a lot of sites where people show the box of lids and you're the very first person to show the actual compound side of the lid and I appreciate that. I can see that it is much thicker and deeper and I would have purchased them sooner but I probably will purchase them now and I will use your website 🥰🥰🥰🥰 just that little bit makes a person consider buying something, thank you again for showing it 🌞
Hi !!! They came out beautiful. Those beef bones look good too - tasty after all the spices you put in. Thank you so much for sharing. your spaghetti soup is our "sopa de fideos" yes? Oh my gosh. I remember the smell when my mom made it. it's been such a long time. Just comfort memories. Gracias! you're the best! abrazos. P.S, Love the new logo. beautiful!
ready for the spaghetti soup! great video! I made chicken broth for the first time a couple of weeks ago and I did water bath can for 3 hours, so I'm glad you mentioned that here! Thanks
This year I tried a double cooking of my bones and made a demi-glas. I was freakin' amazed by the result. If you've got the time, I highly recommend trying it sometime.
I bought the Ball electric canner just for bone broth. It’s the perfect size and because it’s electric, I feel safer with having it on 24-36hrs which is what I typically do my broth at. I love making it
I only watherbathcan. And I use twist of lids, with reused glasses from storebought food. (Like your amisch friend). Pressurecanners are not a thing here. I do have a pressurecoocker and make my broth in it. Breng to a boil, than turn down to a simmer for 45 minutes. At frist I was really surprised how good it was in schreef short time. Perhaps you could Coock it in a pressure canner? Just thinking, because the system is much alike. Love your video's, and I Learn a lot! Thank you!
That turned out beautifully!!! I make smaller batches but use it for veggy beef& barley. You make me want to do a huge batch!!!💕 l don't use the skins either... l know they add color but l dont really like anything that touches the dirt.😆 Thanks for video!!!
Hi! This is lovely! I just made some chicken broth this week. How can I get a couple of questions answered by you about water bath canning in one of your videos? Thanks!
Making broth for a short amount of hours versus 24 or 36 hours keeps histamine levels lower in the final product. And for those with allergies or histamine issues it's less harsh on their bodies. Less is more most times. 😀
Question..... I watch that you can reuse jars and lids. What I am asking is how to open jars that won't dent the l7ds abd also can I reuse lids from say spaghetti sauce that gas screw on lids in a pressure cooker... thank you anyone for the answers..
I roast my bones first. I put all my ingredients in my large roaster and simmer for two days. I also have done it in my instant which was a lot faster but of coarse not as big of a batch.
I would say no. just like anything else, the quality you start with though is what you end up with. If you are going to the trouble, try finding grass fed & finished if you can but if you can’t or don’t know, it’s not a “requirement”
Wondering about the Forjars lids. The seal may be important, but what about the top, some I use start to break down or show rust... I'm rather worried about this... I only do chilli sauce and piccalilli for me alone.. I don't store them, so I have no idea if that's the problem, once opened they are kept in the fridge, would that cause them to rust?
I noticed you pressured canned on electric stove. Is that okay to do? I asked because I have an electric stove but was told not to. I have a Presto pressure canner
FYI those lids are made in China where the rubber gaskets "food grade safe material" is questionable. The company however, hopes to bring production to Florida by 2023. Beautiful gal, beautiful bone broth!
Yes the lids are made in China for now. The rubber is food grade no BPA at all. The company just bought a warehouse to start manufacturing in florida where they are based. It takes time to build a company from scratch and I’ve seen them work so hard to bring the lids here. In the meantime, it’s still a good product and I’ve had no troubles with the seals. I recommend calling the company and talking with them. They are so happy to answer questions and concerns. 😃❤️
I just bought myself an electric canner and wow how easy……but it’s my kitchen Right…😊 I asked my grd son when he gets a deer can I have some bones….I hear that is good broth……grd deer meat is his hamburger all year long. My husband won’t hunt anymore…it’s hard on his back to sit a long time and even harder if a deer runs off and he has field dress it and then has to carry it home…our farm is a lot of hills. I watched how to debone chicken thighs and then I skinned them and did ugly chicken in pints…my husband doesn’t care for chicken a lot but the chicken salad I make for his lunch sandwiches he loves…..go figure…. I want to can ham for ham salad Sammie’s but I don’t care for the canned ham when processed……any ideas …dry can?
Sounds yummy. I feel super stupid that the last 3 1/2 cows I purchased that I saved the bones back for my dog🤦♀️What was I thinking?!? To me…. It seems much much easier to put hot broth into hot jars and bam…. done. No water bath and no pressure canning.
I roast my bones, onions and garlic. I get some char on them. This adds a darker color and a depth of flavor that is so much better. I also simmer my bone broth for 36 to 48 hours. I hope you try this next time and compare the flavor.
I roast my bones as well. The flavor is just amazing. My husband even fell in love with the broth so that’s the way I make it now.
As a chef & we do this in a professional capacity too , layers of flavour building .
Oooh I’m gonna roast the onions and garlic next batch along with my bones! Great idea ❤️ Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸
That’s a great idea. The last time I made bone broth I did it in a slow cooker for 24 hours on a low setting. Next time I will definitely roast ahead of time.
How long is this Roasting process? Thank you ☮️🙏🫂
I actually simmer my bone broth for up to two days. Then I strain out all the goodies. After it chills, I remove the fat for tallow. I am so glad we have this skill, aren't you? You reminded me I have bags of lamb bones in the freezer. Need to make some more broth!
I would wash the lids and jars before I used them even if they are new and fresh out of the box!
❤️ Onion skins give great colour and roasting skins-on and bones gives a fantastic strong taste. Love love love your videos.
Strained my broth overnight and I’m ready to can today so this is exciting Skippy😊. ❤ from Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸 oh and using my FORJARS lids (got in Hannibal) for the first time😃
Another great video. Fyi...the brown onion skins provides alot of nutrients and color. 🤗
I hear that roasting the bones for an hour helps get them ready for broth and onion skins also help give a deeper flavor. Also I hear you can use the bones more than once. ❤
I love your channel so much and this is basically how I do our bone broth. Only difference is I put everything in my big roaster pot and cook like 36 hrs. I also follow 1870s homestead and was absolutely mind blown when she made her broth, she cooks it all down then discards bones obviously but blends all the veggies up into the broth!! Have you ever heard or seen this before? I thought to myself wow, I have never thought to do that!!! Her broth looked so much darker and richer than mine.
Do you have the title of that video? I wasn’t sure which one it was. Didn’t see anything about broth. Would love to hear more. Thanks
Your videos are so helpful, I am so glad we crossed paths and have given the incentive to can and try things ❤
I have to say it. I love your Schrute Beets shirt!
Roasting the bones also kills off anything contaminating the outside of the bones (like searing a steak) from butchery & handling. After that it's a few hours in the pressure cooker.
Switch your jar washing routine around just in case your hot water gets too oily. Hot water wash then vinegar wipe
I just did 8 pints of chicken broth yesterday. Found your channel today, and I am very impressed. I love that you love the Lord. Great job! I’m a new subscriber
Yes! Roasting bones is recommended!
Gotta say I just love your videos! I know some people roast their stock bones first...I don't because I'm a bit lazy. I do cook my broth/stock for at least 24 hours. Bring to a boil and then just turn it down to low and let it go! I find that the marrow breaks down and the stock has a much richer flavor.
I like your new logo! It says it all.
Try roasting the bones in a 400° oven for one hour prior to making your broth. You will not be sorry with the dark color snd depth of flavor. Also put the onion skins in also.
Love the new logo and love your channel name. 🥰
I save my veggie scraps (onion/garlic peels, the roots, cores, etc.) until I have enough for broth and it makes a really good broth. That way I'm not wasting the veggies and it really stretches my budget.
I do this too! It's such a a waste to throw them and waste not, want not!
Love your new logo!
Your videos are truly en-courage-ing.
Wow, just 6-8 hours. We have our chicken and beef broths simmering for several days, only turning off at night, leaving it covered on the stove and starting it up again in the morning.
Yes... I low simmer beef and lamb bones for at least 2 days... even overnight. Draws out more minerals and collagen... deepens the flavour.
I love the new logo!!!
Thank you for the video. Can't wait for the soup video. I love all you do!! God bless you, Honey! 👵🙏❤
Was so excited. But then no waterbath tho . 😔 maybe next time. 😊
God bless!
Thank you for sharing with us
Roasting the bones before making the broth enhances the flavour so much more...... I'm sure your broth tasted great. Love your videos.
Thank you so much for showing the lids I have seen a lot of sites where people show the box of lids and you're the very first person to show the actual compound side of the lid and I appreciate that. I can see that it is much thicker and deeper and I would have purchased them sooner but I probably will purchase them now and I will use your website 🥰🥰🥰🥰 just that little bit makes a person consider buying something, thank you again for showing it 🌞
LOVE the new Logo!! 💞💞💞
Hi !!! They came out beautiful. Those beef bones look good too - tasty after all the spices you put in. Thank you so much for sharing. your spaghetti soup is our "sopa de fideos" yes?
Oh my gosh. I remember the smell when my mom made it. it's been such a long time. Just comfort memories. Gracias! you're the best! abrazos. P.S, Love the new logo. beautiful!
This was good! Thank you for doing this!
you should try roasting bones in oven till brown. great taste before you boil
What temp?
@@uglyduckling2059 375 to 400 they will be very flavorful, they will be Broun and roasted
@@uglyduckling2059 you can choose any temp 350-425 just keep an eye on it. You can even broil them.
@@uglyduckling2059 I would use a temperature between 375-425F, and watch it closely. Also, roasting the onions and garlic will add SO much flavor!!
@@uglyduckling2059 I do mine at 425 for about 20 minutes. You just want to get some browning on the meat, the Malliard reaction.
❤ the logo!!
Love the new logo❤
Love the video! Such a cozy thing to make and can as the temps get cooler 🧡
Great video and love the new logo❤️ blessings upon you and your family 🙏🏼
This is such a great idea
I just bought 100 regular and 100 large lids from them. Very good deal. Looking forward to using them.
I did beef broth today. It smelled so good.
ready for the spaghetti soup! great video! I made chicken broth for the first time a couple of weeks ago and I did water bath can for 3 hours, so I'm glad you mentioned that here! Thanks
I love the new logo! The stock came out beautiful I really need to get to making some. Thank you for showing us the process. 🙂
This year I tried a double cooking of my bones and made a demi-glas. I was freakin' amazed by the result.
If you've got the time, I highly recommend trying it sometime.
Thank you and God bless you 🙏🏾❤️
Your logo looks great!
How do the Amish make and water bath can gravy? Chicken gravy; Turkey gravy; vegetable gravy?
Another great video. I can't wait to see your spaghetti soup video incorporating the beef bone broth. This sounds interesting.
Am l first?!!!💕💕💕LOVE your channel& content!!!😆
I bought the Ball electric canner just for bone broth. It’s the perfect size and because it’s electric, I feel safer with having it on 24-36hrs which is what I typically do my broth at. I love making it
It looks beautiful
I heard someone using vinegar to clean the tip of the jars when it's greasy. I'm not too sure if that would work good but seems like it would.
I only watherbathcan. And I use twist of lids, with reused glasses from storebought food. (Like your amisch friend).
Pressurecanners are not a thing here.
I do have a pressurecoocker and make my broth in it. Breng to a boil, than turn down to a simmer for 45 minutes. At frist I was really surprised how good it was in schreef short time.
Perhaps you could Coock it in a pressure canner? Just thinking, because the system is much alike.
Love your video's, and I Learn a lot! Thank you!
Love your videos!
Beautiful bones, I bet the broth taste wonderful! God bless and have a wonderful day. :-)
Great video, I'm making bone broth from chicken bones this week. God bless you
This looks so good 😊
I’m puertorriqueña too in NC. How did you can the sofrito?
That turned out beautifully!!! I make smaller batches but use it for veggy beef& barley. You make me want to do a huge batch!!!💕 l don't use the skins either... l know they add color but l dont really like anything that touches the dirt.😆 Thanks for video!!!
Hi! This is lovely! I just made some chicken broth this week. How can I get a couple of questions answered by you about water bath canning in one of your videos? Thanks!
Making broth for a short amount of hours versus 24 or 36 hours keeps histamine levels lower in the final product. And for those with allergies or histamine issues it's less harsh on their bodies. Less is more most times. 😀
Thank you for explaining this.
Question..... I watch that you can reuse jars and lids. What I am asking is how to open jars that won't dent the l7ds abd also can I reuse lids from say spaghetti sauce that gas screw on lids in a pressure cooker... thank you anyone for the answers..
I have a pot just like that!
Are you wiping the rims with vinegar?
I'm looking to buy a water bath canner. What size is your? Love your channel...
I roast my bones first. I put all my ingredients in my large roaster and simmer for two days. I also have done it in my instant which was a lot faster but of coarse not as big of a batch.
So do you not have to boil or heat rhe lids?
Is organic grass fed beef required for bone broth?
I would say no. just like anything else, the quality you start with though is what you end up with. If you are going to the trouble, try finding grass fed & finished if you can but if you can’t or don’t know, it’s not a “requirement”
Wondering about the Forjars lids. The seal may be important, but what about the top, some I use start to break down or show rust... I'm rather worried about this... I only do chilli sauce and piccalilli for me alone.. I don't store them, so I have no idea if that's the problem, once opened they are kept in the fridge, would that cause them to rust?
You dont add the skins and ends ?
Did you see her add them?! She’s still learning, just like the rest of us.
I have about a 1/4 inch to 1/2 of fat in each jar after canning. I also wanted a higher I’m fat broth. Is that ok?
I noticed you pressured canned on electric stove. Is that okay to do? I asked because I have an electric stove but was told not to. I have a Presto pressure canner
Leave the skins on the onions…they add color and flavor.
How big is the pan ?
I need to learn to like beef broth. I just like chicken broth so much more! Every time I try beef broth I just don’t love it
I make my broth in the slow cooker over night.
I am apprehensive to get the forjar lids. They are made in China and Homestead Heart did a review on them and the potential issues. 😬
FYI those lids are made in China where the rubber gaskets "food grade safe material" is questionable. The company however, hopes to bring production to Florida by 2023. Beautiful gal, beautiful bone broth!
Yes the lids are made in China for now. The rubber is food grade no BPA at all. The company just bought a warehouse to start manufacturing in florida where they are based. It takes time to build a company from scratch and I’ve seen them work so hard to bring the lids here. In the meantime, it’s still a good product and I’ve had no troubles with the seals. I recommend calling the company and talking with them. They are so happy to answer questions and concerns. 😃❤️
I just bought myself an electric canner and wow how easy……but it’s my kitchen Right…😊
I asked my grd son when he gets a deer can I have some bones….I hear that is good broth……grd deer meat is his hamburger all year long.
My husband won’t hunt anymore…it’s hard on his back to sit a long time and even harder if a deer runs off and he has field dress it and then has to carry it home…our farm is a lot of hills.
I watched how to debone chicken thighs and then I skinned them and did ugly chicken in pints…my husband doesn’t care for chicken a lot but the chicken salad I make for his lunch sandwiches he loves…..go figure….
I want to can ham for ham salad Sammie’s but I don’t care for the canned ham when processed……any ideas …dry can?
Sounds yummy. I feel super stupid that the last 3 1/2 cows I purchased that I saved the bones back for my dog🤦♀️What was I thinking?!?
To me…. It seems much much easier to put hot broth into hot jars and bam…. done. No water bath and no pressure canning.
The fat is full of vitamin A, D and E
Love your new logo!