Oh my goodness! Why have I never known to drop a wooden spoon through the loop of the strainer to stabilize the strainer on top of the pot? Seeing you do that was an "aha moment" for me!! What a great tip! Thank you!!
lay plastic wrap on top of the stock before you put it in the fridge. The fat will congeal on the wrap and just lift off. Soooo much easier than spooning and trying to get all the little bits that break off during that process.
Love watching you guys. I haven't canned my broth "yet". But when my mother was battling cancer, she passed away 7/2018, I'd make her many things she craved. One was homemade bone broth. It seemed to soothe her tummy and helped her feel bett. It made me feel better doing anything I could to make her happy and comfortable. Love you guys
These videos are priceless. Your husband must be so proud of you. God Bless you both. Bone broth is my favorites because of its many applications. Now I am going for bigger batches. Thanks so much.
The fat is valuable for lots of things around the farm. Also, burying bones very deep and around the garden is great for soil. Plant edible/medicinal flowers over them, like roses, poppies, marigolds, and they will be heartier with brighter colors and stronger flavors. Putting them in the woods for predators is best if that is your environment, as long as those creatures do not associate you with this 'gift'... It will keep them at a distance from your hearth.
You carried that like it was empty. Your a strong woman. Thankyou for the info on the information, and about the differances in pressures depending on where you live.
I've been watching your videos for about a month or so. We honestly thought we couldn't do any homesteading until we got our own property. But, now we are starting to make changes now. A canner is on the top of our list now!
Don't forget a Dehydrator and Foodsaver or food vacuum pump and sealer. Anyone can Dehydrate, vacuum pack and Pressure Can. I live in the tropics and have been doing both for five years. Both processes are great for preparing for natural disasters situations. Events we can almost all suffer from. Earthquakes, hurricanes, tsunamis etc. As we are entering into a Grand Solar Minimum, it is extremely important to have surplus food supplies on hand. Crops have been affected worldwide this year in both hemispheres. Sarah and Kevin have been blessed with an exception harvest water this year. Next years is going to be worse in most places according to Adapt 2030. We all need to prepare. Everyone has been expecting a world war event or similar to bring about a SHTF scenario. No one is looking to the weather being our enemy.
@@Lyn4817 dehydrators are great! I am no great cook, but I have dehydrated apples, celery, cherries, and pumpkin slices for dog treats. Dehydrated zucchini slices sprinkled with dill or other spice and dried till crispy, are good. But eat them within a month or so. Apples and the other items I mentioned last me for a few years when dried well and placed in a clean canning jar with a clean, new lid. You DO have to keep the rings on these jars, as they are not canned. Apples dried till crispy are a big hit with my family. They still can be added to cakes and oatmeal, even though they are very dry.
God love your heart . Yes , that is a good job done . I know how tired you are after canning all day . We had four children so i did a lot of canning from our big backyard garden . There is nothing better for your family than home canned food . You know what goes into that jar besides love . I totally love watching you on your homestead, you do such a wonderful job . So take care and God bless , from Indiana.
I love how you stress safety and allowing pressure to come down naturally. I watched another person's video on canning ground meat and almost keeled over when she showed and stated that yanking the weight off right away to as she put it "rapidly decompress " 😕 in the next breath she said she had to wash her jars, even wondered why, because they get juices on them. Well duh! I told her why and adamantly stressed to her viewers to read the instructions or better yet to watch your videos. I even added the link. 😆 Thanks for helping to teach novices and newbies the safe way to process foods
Sarah, here’s a tip. The hook of your Pyrex measuring cup will allow you to rest it over the edge of your stock pot. I use this method all the time. It saves a sticky plate on the counter. Happy canning!!
Sara thank you, thank you, thank you. I love making bone broth. I'm a disabled senior, I freeze I don't can. I'm not brave enough. But I really enjoy watching you. It's very fun watching your kitchen cooking and canning videos. Thanks again for a very fun video. God Bless from Rhonda in Tennessee.
I freeze my bone broth too. It works great for me now, but I look forward to more proper canning in the future. Also, freezing the broth, I can leave the fat. Which as I understand is a no-no with canned bone broth.
OMG - your one women and after everything, to have more task of drying bones and then turning them to powder - no one is hating your choice. We are fortunate to get alot of seafood in shell and I use the shell to not only leave on as I cook but I then turn the shells into broth, not going any farther then that. Life is hard enough and I don't need another choir. All the best to your family!
Thank you for sharing your expertise. Your videos are a joy to watch. Your presentations and instructions make learning and refreshing how to do homestead chores easy.
WHY didn't I ever think about canning broth???? That is a weekly purchase on every grocery run, I frequently use broth instead of water in my cooking for the flavor and the additional nutrition. What a savings this is going to be! Oh my goodness, I am getting so much out of your channel that is going to benefit my family and quite frankly my self esteem and self worth for all the good I am doing for my family.
I just viewed this video and it reminded me of our canning meat. When our family gets a deer we save the back straps for canning. We usually freeze the back straps till Jan or Feb when life is not so hectic. We prepare the venison by cutting all the fat, sinew and silver skin off to be discarded in our compost so we can only pure meat. After cutting into small pieces we blanch the meat in water a few minutes till it has a sort of grey look. We then pack the meat into sterilized jars and add the juice from the blanch pot till it covers the meat. We always use the pressure canner and if in pint jars we do it for 90 minutes. This makes a great meal and a quick meal. My wife coats the pieces with flour and sears it on the stove and it is ready to eat. Yumm.
I like how you put a wooden spoon through the hole in the strainer to keep it from slipping. I never thought about that!! I always learn things from you.
I save the ends off my celery, the skins and ends of onions and the peelings from carrots (washed well before peeling) any time I use them. Put them in a baggie in the freezer so whenever i make broth/stock I use those instead of using up a whole onion, celery etc. Since you’re just using them for flavor, it doesn’t matter that they’re not pretty!
I have my husband watching your channel now. It's so nice watching and listening to well informed people who share their knowledge in a way everyone can understand. Thank you again. 🐇🐐🐓🐤🐖🐷🐇🐐🐓🐤🐖🐷
Hi Sarah, I canned recently some chicken stock but i forgot to skim the fat. Half of the jars had not sealed and one started to siphon out when i took it out of the canner. Reading back in Bal’s book the fat was the reason that they did not seal and I was too quick with emptying the canner. So i learned something again. Eveline
In between filling jars, I put the measuring cup on the rim of the stockpot using the handle as an anchor and the cup hanging on the inside. Helps to keep cup from being contaminated and any drips go right back in the hot pot.
I always boil my bones,fat and bits and pieces a second time. Like you I let my broth simmer very slowly for at least 2 days. Then I strain out the first batch and then I add more water to the bones and do the same thing over again. The second boiling isn't as robust or strong but there is still lots of flavour there. I also add a splash of apple cider vinegar or sometimes lemon juice, like you explained, it does help to pull out the minerals from the bones. I am very blessed to have an AGA stove so do most of my boiling in the ovens. These are quite rare here in Canada but people in UK will know what I am referring to and appreciate how fabulous these stoves are for all types of cooking. (and heating your home, and pressing the wrinkles out of your clothes as well as reviving baby pigs, sheep etc., if they get wet or cold after birth.) Take care and be safe. Sandie.
Wow Sarah! Watched your cranberry video and now I find this! I’m in the U.K. and feel I’ve stepped back into my childhood when my mother was putting fruit and veg into kilner jars to preserve! I’m 67 now, and have never known anyone make a huge batch of bone broth like this, let alone can all of this food! You certainly save your family a lot of money that would have been spent at the store, plus your giving your family top notch food, by knowing exactly what has gone into it. No chemical additives! Well done! Lucky family! I haven’t a clue where in the U.K. a canner could be obtained, so I’ve watched all your work with avid interest. And it WAS an awful LOT of work! But well done you! A true home maker! Would love to fast forward to the future when you become a grandma and try to teach all this to the future generations! Well done Sarah...wish we had “smelly vision “ and “ tastavision” be lovely to have a smell and taste of your culinary creations! 🙋😘👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻💐
I hope you enjoy every ounce of that bone broth! Just want to share a little trick of my mother’s. When she was in a hurry to remove the last of the fat from a liquid she would drop ice cubes in. They float and the fat cools and solidifies around them. Then you just scoop it all out. Might help you get to bed a little earlier next time. God bless.
I have made broth for years never like this. I love the roaster idea. So my Wife and I tried it I would only caution not to use to much Vinegar as I used to much and messed up my broth. :( Now I have learned what not to do. The next batch will be better. Thank you guys so much to your time and videos you have help get my wife on board with homesteading. It is so much nicer when we work to the same goal. God bless you and your family.
yOUR VIDEOS are well worth watching and learning how to can also raising the critters so important . Yes lots of confidence evan if i get asmall back woods property should have enough time left in my life to do some of the things you 2 have shown. Thank you so much for the hope for my future . God Bless your family .
You really have a knack for explaining these types of cooking lessons. Plus, a likable demeanor and straightforward talking style. I learn so much. I am afraid you're gonna get snapped up by some TV program!
My family was Farmers from way back but they are all gone and I long to live that lifestyle! You're family is such an inspiration! Thank you for doing these videos! I've learned so much about gardening, homesteading and canning! ❤️
My husband and I can tomato juice every fall and I fill my jars the same way you do, by holding them over the pot and using a measuring cup, for the same reasons you gave.
i love watching your Homestead show. I never comment but always give a like. This i feel I have to comment. I am big dog/cat raw feeding person. Giving cooked bones to any wild life will cause splinters in their digestive system. i feel this is also my path of life and i thank u both for guiding me on my path. Yes i c its 3 years ago this video.
Yes, I collect bones too, LOL! Thanks for the kick in the butt to get started on all my bone broth this fall. Since watching your video I have canned 27 quarts of poultry broth and have several more roasters-worth of bones to do. Feels so good to get it done!
Oh, another great use for the leftovers from making broth is feeding it to the chickens. Helps boost the protein this time of year when they really need it for egg production. And, after simmering for 36 hours, all the bones are soft and easily destroyed by a chicken beak, LOL. Provides great minerals to the chickens. Love your videos!
It’s unbelievable how much homemade broth adds flavor to you meals. Yum! If you toss you onion skins, celery waste and carrot peelings into the freezer as you get them, then make them into broth, when you get enough, it makes an incredible base for beans or soups. This has always been done by good chefs, so bon appetite!
God bless you and your family! You're living a life that so many of us wished we choose for our selves. A healthy and down to earth living. Keep well and safe!
Great video! I only make and can bone broth in fall and winter months. I don't have enough room in my refrigerator so I put the pots of broth and stock in our " walk out cooler." We put a lid on the pot and put it on our back porch over night and the fat rises to the top of the liquid and solidifies. Then I just remove the solid fat and feed it to our chickens and ducks. We joke about our "walk out cooler" but let me tell ya...it works beautifully!
My wife Pam has a great tip for removing fat. Take your refrigerated soup or broth on the counter. Take a good piece of Saran Wrap off the roll. Make sure it is a little longer and wider than the pot. Lay the saran on the top of the contents of the pots and let the Saran stick to the fat. You can just lift the fat right off. Repeat if you don't get it all. This will work well on a roast or other dishes with excess fat.
Because we live in the city limits, we get gallons of water from the store so we dont use city water. Thanks for sharing Sarah as always you are such a blessing!
Just started canning this summer. You actually helped me a lot w/water bath canning. It’s gone very well! Used my 1st can of our homegrown organic whole tomatoes in chili the other night. Was an awesome feeling! If you could pretty please do a pressure canning “series” this winter w/common veggies like greens beans, corn, carrots, perhaps pico de Gallo & even soups, stews & meats I’d be so darn grateful to you! Will be getting my 1st pressure canner soon & would love to have your awesome visual tutorials to refer to! There’s something about you showing us & simply explaining steps that takes the nerves away & ups my self confidence. It’s so funny how much my husband & I love hearing that POP! It’s a simple pleasure. Thanks for this broth pressure canning tutorial! Have a blessed weekend. ❤️
Some tomatoes are not sufficiently acidic to be safely canned using the water bath method. In fact, if you check the labels on commercially pressure canned tomatoes, you will usually see that citric acid has been added for extra safety even though they actually know the pH of their products.
try Guildbrook farm for their videos on canning. She is a whiz with water bath and pressure canning and explains it amazingly well! but not as sweet and jovial as Sarah and Kevin
Love bone broth. We have a freezer full. I don’t typically can much but it keeps well and defrosts very quickly. I might get going on the canning next year. Thanks, have a great weekend.
Love your process you used. I find with two of us at home, I freeze it in qt size bags. Easy to store and I've never held any of it longer than a couple months. Excellent gravies, stews and soups come from beautiful bone broth!
I love your videos and have learned so much. You are so good at explaining what you are doing. I don’t want to offend you, but your hair should be put behind your shoulder instead of in the front. It is so long that is is over your food. I do appreciate your sharing your knowledge with us.
With my last batch of venison bone broth, I separated the bones and canned up the remaining meat and vegetables for chicken feed. Mostly as a treat for them.
Sarah, if you will put a couple of ice cubes in your pot the fat will stick to them. Your broth has to be cool so your ice cubes don't melt but this will work. Just keep doing this until you have the amount of fat removed you want. Make it a little easier.
I have never done a batch this big, I usually use a spaghetti pot with the strainer and just lift the strainer pot out to separate the bones and bits out from the broth
Thanks for doing this. I made turkey broth but I put the broth in ice cube trays and then freezer bagged them then I wouldn't have to open a jar. Worked well
I've made beef bone broth and I don't put onions or anything in it. I start my baking the bones. And then I boil the bones it gives it a really good flavor and a really good color. Still takes two to three days. And you still have to scrape off the fat. I do it in a smaller two pans makes about 8 cups. I put it in the freezer. Keeps for about 3 months.
Watching your canning videos helped me be less afraid to can our green beans by myself. I’ve been making jam and canning tomatoes for YEARS, but pressure canning had me intimidated. LOL! Thank you Sarah, and Kevin too!!!
Hey Sarah, Great video. I have the same cancer and love it. Just wanted to chime in to let you know the rack is for the bottom of the pot and not a separating disk if someone hasn't already mentioned this. I want you to stay safe ;)
I don’t know if you do this already but whenever I trim and prepare veggies for cooking, I keep the trimmings in the freezer until I have enough to make a broth. After making the broth, the spent veggies go into composting.
That's the 930 all american the one I got, love it 19 pints or 14 quarts at a time..I got the plastic 2 cup measuring cup and it dont drip I pour them all right over the table, thats what I use.
Powdering your bones into meal is phosphorus and calcium for your garden or in making your own dog food. Also I use the beef fat for soap making as well as pork lard. I use different combos of fats and oils.
Amazing ! Thank you for the instructions on bone broth. Cant wait to make my first batch. Will letcha know ; ) congrats on the score ! You are an awsome teacher even as you are learning also, I have the all american and still getting use to them. Practice makes perfect. Thanks Sarah for all you do your amazing
Thanks! Brilliant use of the wooden spoon to hold the sieve! Never seen that done before. And obviously never occurred to me, as many times as I've cussed and cursed about it shifting.its just never occurred to me😲..👏👏
Just in time! I put the neck bones from our hog in a stock pot last night and cooked on simmer for a few hours. This morning I removed all the meat and put that into another pot for pork stew. The bones went back into the liquid and is simmering on low for now with celery, carrot and onion. I made Kevin's beer bread to go with the stew! Thought about ya'll the whole time!!! It's been a while since I bought beer. I didn't know there were so many kinds! I've never canned before. I have a pressure canner/cooker. I guess I'll be learning how on Monday! Thank you to both of you.
Sarah, I make bone broth all the time. I don;t have animals and we are not hunters, but the local butcher sells me bones for 50 cents a pound. Makes great Beef for Pork bone broth. Thanks for this video.
I make bone broth, and then when I pick the bones out of my broth I pressure cook the bones for another hour. It’s bone meal.. an excellent source of protein and calcium for your garden or animals. It’s super easy in an electric pressure cooker. I usually use my food processor to grind it up. It really isn’t much work. Also there is a measuring cup that has a spout to pour the fat out.. and you can process that into lard.. waste not want not
Don't you just love your All American Canner?!! My aunt in Virginia had one when I was a child (I'm 65 now) that her granddaughter is still using today. I have a smaller one right now, and plan to get a larger one after I move.
Awesome! I canned broth for the first time two months ago and I don't know why I waited so long to try it! Before I kept it in the freezer which then had to be thawed out. Now I can just grab it off the shelf and it's ready like that! Thanks for walking us through this.
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Oh my goodness! Why have I never known to drop a wooden spoon through the loop of the strainer to stabilize the strainer on top of the pot? Seeing you do that was an "aha moment" for me!! What a great tip! Thank you!!
Cindi Hatch me too! I went, “wow!”
@@Aleeta04 obviously I didn't read these comments before typing my own comment.🥵
Yes! We just saw it and our mouths dropped open!! GENIUS!!!!!!!!
I know! I totally gasped at how brilliant that is!
lay plastic wrap on top of the stock before you put it in the fridge. The fat will congeal on the wrap and just lift off. Soooo much easier than spooning and trying to get all the little bits that break off during that process.
Robin C great tip!!!!
Great tip! I’m going to try it...that’s definitely my least fav part of the process
I'm trying that too! Thanks!
That's a great suggestion!
Great wisdom! Thank you
I love a counter full of canned foods that are popping. That's a beautiful sight! 💗
I know you say you can't do everything. I think you do 100% more than everybody else. Stay safe and warm.
I so appreciate you and your husband doing all these videos. Thank you!
Love watching you guys. I haven't canned my broth "yet". But when my mother was battling cancer, she passed away 7/2018, I'd make her many things she craved. One was homemade bone broth. It seemed to soothe her tummy and helped her feel bett. It made me feel better doing anything I could to make her happy and comfortable. Love you guys
The spoon trick with the pot and strainer is awesome. How did I not know about that? Thanks!
These videos are priceless. Your husband must be so proud of you. God Bless you both. Bone broth is my favorites because of its many applications. Now I am going for bigger batches. Thanks so much.
The fat is valuable for lots of things around the farm. Also, burying bones very deep and around the garden is great for soil. Plant edible/medicinal flowers over them, like roses, poppies, marigolds, and they will be heartier with brighter colors and stronger flavors. Putting them in the woods for predators is best if that is your environment, as long as those creatures do not associate you with this 'gift'... It will keep them at a distance from your hearth.
That was one very generous gift!
Your work ethics are amazing
You carried that like it was empty. Your a strong woman. Thankyou for the info on the information, and about the differances in pressures depending on where you live.
You carried that roaster across the room with it full o broth girl you must have some guns.
I want to see what you did with all the cranberry pulp you had left over from making juice!
My thoughts exactly!
@@marycoram7969 She added it to 3 bags of cranberries and made sauce. She made a video.
Gary Silver
@@marycoram7969 I think it must have been made in to strips to much and sauce - I saw somewhere how to do this
I've been watching your videos for about a month or so. We honestly thought we couldn't do any homesteading until we got our own property. But, now we are starting to make changes now. A canner is on the top of our list now!
Don't forget a Dehydrator and Foodsaver or food vacuum pump and sealer. Anyone can Dehydrate, vacuum pack and Pressure Can. I live in the tropics and have been doing both for five years. Both processes are great for preparing for natural disasters situations. Events we can almost all suffer from. Earthquakes, hurricanes, tsunamis etc. As we are entering into a Grand Solar Minimum, it is extremely important to have surplus food supplies on hand. Crops have been affected worldwide this year in both hemispheres. Sarah and Kevin have been blessed with an exception harvest water this year. Next years is going to be worse in most places according to Adapt 2030. We all need to prepare. Everyone has been expecting a world war event or similar to bring about a SHTF scenario. No one is looking to the weather being our enemy.
Also canning certain foods is good for camping also when refrigeration is not always available... Meats can be canned
@@Lyn4817 dehydrators are great! I am no great cook, but I have dehydrated apples, celery, cherries, and pumpkin slices for dog treats.
Dehydrated zucchini slices sprinkled with dill or other spice and dried till crispy, are good. But eat them within a month or so. Apples and the other items I mentioned last me for a few years when dried well and placed in a clean canning jar with a clean, new lid. You DO have to keep the rings on these jars, as they are not canned. Apples dried till crispy are a big hit with my family. They still can be added to cakes and oatmeal, even though they are very dry.
God love your heart . Yes , that is a good job done . I know how tired you are after canning all day . We had four children so i did a lot of canning from our big backyard garden . There is nothing better for your family than home canned food . You know what goes into that jar besides love . I totally love watching you on your homestead, you do such a wonderful job . So take care and God bless , from Indiana.
I love how you stress safety and allowing pressure to come down naturally.
I watched another person's video on canning ground meat and almost keeled over when she showed and stated that yanking the weight off right away to as she put it "rapidly decompress " 😕 in the next breath she said she had to wash her jars, even wondered why, because they get juices on them. Well duh!
I told her why and adamantly stressed to her viewers to read the instructions or better yet to watch your videos.
I even added the link. 😆
Thanks for helping to teach novices and newbies the safe way to process foods
Sarah, here’s a tip. The hook of your Pyrex measuring cup will allow you to rest it over the edge of your stock pot. I use this method all the time. It saves a sticky plate on the counter.
Happy canning!!
I never knew that!! Thanks for sharing!
Great idea!!
HA, me too!
I’ve learned this too. Great tip.
Sara thank you, thank you, thank you. I love making bone broth. I'm a disabled senior, I freeze I don't can. I'm not brave enough. But I really enjoy watching you. It's very fun watching your kitchen cooking and canning videos. Thanks again for a very fun video. God Bless from Rhonda in Tennessee.
I freeze my bone broth too. It works great for me now, but I look forward to more proper canning in the future. Also, freezing the broth, I can leave the fat. Which as I understand is a no-no with canned bone broth.
OMG - your one women and after everything, to have more task of drying bones and then turning them to powder - no one is hating your choice.
We are fortunate to get alot of seafood in shell and I use the shell to not only leave on as I cook but I then turn the shells into broth, not going any farther then that. Life is hard enough and I don't need another choir.
All the best to your family!
Some time I wish you would give your viewers a tour of your pantry. It has to be awesome with all you grow and preserve
Arkansas country girl.
Thank you for sharing your expertise. Your videos are a joy to watch. Your presentations and instructions make learning and refreshing how to do homestead chores easy.
WHY didn't I ever think about canning broth???? That is a weekly purchase on every grocery run, I frequently use broth instead of water in my cooking for the flavor and the additional nutrition. What a savings this is going to be! Oh my goodness, I am getting so much out of your channel that is going to benefit my family and quite frankly my self esteem and self worth for all the good I am doing for my family.
I just viewed this video and it reminded me of our canning meat. When our family gets a deer we save the back straps for canning. We usually freeze the back straps till Jan or Feb when life is not so hectic. We prepare the venison by cutting all the fat, sinew and silver skin off to be discarded in our compost so we can only pure meat. After cutting into small pieces we blanch the meat in water a few minutes till it has a sort of grey look. We then pack the meat into sterilized jars and add the juice from the blanch pot till it covers the meat. We always use the pressure canner and if in pint jars we do it for 90 minutes. This makes a great meal and a quick meal. My wife coats the pieces with flour and sears it on the stove and it is ready to eat. Yumm.
I like how you put a wooden spoon through the hole in the strainer to keep it from slipping. I never thought about that!! I always learn things from you.
I save the ends off my celery, the skins and ends of onions and the peelings from carrots (washed well before peeling) any time I use them. Put them in a baggie in the freezer so whenever i make broth/stock I use those instead of using up a whole onion, celery etc. Since you’re just using them for flavor, it doesn’t matter that they’re not pretty!
I have my husband watching your channel now. It's so nice watching and listening to well informed people who share their knowledge in a way everyone can understand. Thank you again. 🐇🐐🐓🐤🐖🐷🐇🐐🐓🐤🐖🐷
Thanks Tammy!
Sarah, Thank you Thank you Thank you. I could go on and on but I won't! You are amazing and wonderful. Hi to Kevin.
Hi Sarah,
I canned recently some chicken stock but i forgot to skim the fat. Half of the jars had not sealed and one started to siphon out when i took it out of the canner. Reading back in Bal’s book the fat was the reason that they did not seal and I was too quick with emptying the canner. So i learned something again. Eveline
Wow you were truly blessed. God is always there
Awesome instructional video Sarah, thank you so much. God bless you and yours.
In between filling jars, I put the measuring cup on the rim of the stockpot using the handle as an anchor and the cup hanging on the inside. Helps to keep cup from being contaminated and any drips go right back in the hot pot.
I always boil my bones,fat and bits and pieces a second time. Like you I let my broth simmer very slowly for at least 2 days. Then I strain out the first batch and then I add more water to the bones and do the same thing over again. The second boiling isn't as robust or strong but there is still lots of flavour there. I also add a splash of apple cider vinegar or sometimes lemon juice, like you explained, it does help to pull out the minerals from the bones. I am very blessed to have an AGA stove so do most of my boiling in the ovens. These are quite rare here in Canada but people in UK will know what I am referring to and appreciate how fabulous these stoves are for all types of cooking. (and heating your home, and pressing the wrinkles out of your clothes as well as reviving baby pigs, sheep etc., if they get wet or cold after birth.) Take care and be safe. Sandie.
The more I have watched your videos, the more I learn. Thank you for your time.
Wow Sarah! Watched your cranberry video and now I find this! I’m in the U.K. and feel I’ve stepped back into my childhood when my mother was putting fruit and veg into kilner jars to preserve! I’m 67 now, and have never known anyone make a huge batch of bone broth like this, let alone can all of this food! You certainly save your family a lot of money that would have been spent at the store, plus your giving your family top notch food, by knowing exactly what has gone into it. No chemical additives! Well done! Lucky family!
I haven’t a clue where in the U.K. a canner could be obtained, so I’ve watched all your work with avid interest. And it WAS an awful LOT of work!
But well done you! A true home maker! Would love to fast forward to the future when you become a grandma and try to teach all this to the future generations! Well done Sarah...wish we had “smelly vision “ and “ tastavision” be lovely to have a smell and taste of your culinary creations! 🙋😘👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻💐
I hope you enjoy every ounce of that bone broth! Just want to share a little trick of my mother’s. When she was in a hurry to remove the last of the fat from a liquid she would drop ice cubes in. They float and the fat cools and solidifies around them. Then you just scoop it all out. Might help you get to bed a little earlier next time. God bless.
I have made broth for years never like this. I love the roaster idea. So my Wife and I tried it I would only caution not to use to much Vinegar as I used to much and messed up my broth. :( Now I have learned what not to do. The next batch will be better. Thank you guys so much to your time and videos you have help get my wife on board with homesteading. It is so much nicer when we work to the same goal. God bless you and your family.
This year will be the first year that I will can my bone broth. I've been making and freezing it for years.
yOUR VIDEOS are well worth watching and learning how to can also raising the critters so important . Yes lots of confidence evan if i get asmall back woods property should have enough time left in my life to do some of the things you 2 have shown. Thank you so much for the hope for my future . God Bless your family .
Your video tutorial is so well done! Thank you and God Bless 💝
You really have a knack for explaining these types of cooking lessons. Plus, a likable demeanor and straightforward talking style. I learn so much. I am afraid you're gonna get snapped up by some TV program!
Love the bone broth! Love your videos! Love listening to you while I sew. Blessings!
I use that meat after I’ve cook it for dog food. I can it for my dog
That's what I'm talkin' bout!
There won’t be enough nutrition left in it for your dog.
I gave that to my dogs once and they got really sick because of the spices. I throw them away
My dogs love it! I make my broth and freeze it, but now I know I can can it!
@@Kathleen67. You have onions in it, don't give to your dogs, please.
My family was Farmers from way back but they are all gone and I long to live that lifestyle! You're family is such an inspiration! Thank you for doing these videos! I've learned so much about gardening, homesteading and canning! ❤️
My husband and I can tomato juice every fall and I fill my jars the same way you do, by holding them over the pot and using a measuring cup, for the same reasons you gave.
i love watching your Homestead show. I never comment but always give a like. This i feel I have to comment. I am big dog/cat raw feeding person. Giving cooked bones to any wild life will cause splinters in their digestive system. i feel this is also my path of life and i thank u both for guiding me on my path. Yes i c its 3 years ago this video.
Yes, I collect bones too, LOL! Thanks for the kick in the butt to get started on all my bone broth this fall. Since watching your video I have canned 27 quarts of poultry broth and have several more roasters-worth of bones to do. Feels so good to get it done!
Oh, another great use for the leftovers from making broth is feeding it to the chickens. Helps boost the protein this time of year when they really need it for egg production. And, after simmering for 36 hours, all the bones are soft and easily destroyed by a chicken beak, LOL. Provides great minerals to the chickens. Love your videos!
The best investment I have ever made was in an all American canner great video guys
It’s unbelievable how much homemade broth adds flavor to you meals. Yum!
If you toss you onion skins, celery waste and carrot peelings into the freezer as you get them, then make them into broth, when you get enough, it makes an incredible base for beans or soups. This has always been done by good chefs, so bon appetite!
Very informative I just love you and your husbands instructional videos . Thank you for sharing .
Your confidence is remarkable ❤️
God bless you and your family! You're living a life that so many of us wished we choose for our selves. A healthy and down to earth living. Keep well and safe!
Great video! I only make and can bone broth in fall and winter months. I don't have enough room in my refrigerator so I put the pots of broth and stock in our " walk out cooler." We put a lid on the pot and put it on our back porch over night and the fat rises to the top of the liquid and solidifies. Then I just remove the solid fat and feed it to our chickens and ducks. We joke about our "walk out cooler" but let me tell ya...it works beautifully!
I thought 24 hours was good enough for bone broth, but I learned that 3 days is best. Thanks for that.
Thank you for this video. I will be canning my first batch tomorrow ❤
you were so right must have turned the bell off by mistake and did not know it have a great weekend
My wife Pam has a great tip for removing fat. Take your refrigerated soup or broth on the counter. Take a good piece of Saran Wrap off the roll. Make sure it is a little longer and wider than the pot. Lay the saran on the top of the contents of the pots and let the Saran stick to the fat. You can just lift the fat right off. Repeat if you don't get it all. This will work well on a roast or other dishes with excess fat.
Because we live in the city limits, we get gallons of water from the store so we dont use city water. Thanks for sharing Sarah as always you are such a blessing!
I love my All American canner. Wonderful gift. 😊
Thanks Sarah! I always get something out of your videos to make processes easier for me!
Just started canning this summer. You actually helped me a lot w/water bath canning. It’s gone very well! Used my 1st can of our homegrown organic whole tomatoes in chili the other night. Was an awesome feeling! If you could pretty please do a pressure canning “series” this winter w/common veggies like greens beans, corn, carrots, perhaps pico de Gallo & even soups, stews & meats I’d be so darn grateful to you! Will be getting my 1st pressure canner soon & would love to have your awesome visual tutorials to refer to! There’s something about you showing us & simply explaining steps that takes the nerves away & ups my self confidence. It’s so funny how much my husband & I love hearing that POP! It’s a simple pleasure. Thanks for this broth pressure canning tutorial! Have a blessed weekend. ❤️
Some tomatoes are not sufficiently acidic to be safely canned using the water bath method. In fact, if you check the labels on commercially pressure canned tomatoes, you will usually see that citric acid has been added for extra safety even though they actually know the pH of their products.
try Guildbrook farm for their videos on canning. She is a whiz with water bath and pressure canning and explains it amazingly well! but not as sweet and jovial as Sarah and Kevin
Wow. I'm going to do this! Thanks so much for your knowledge - and confidence. It's contagious! 😊
Thank you 💖🌺🦋
Love bone broth. We have a freezer full. I don’t typically can much but it keeps well and defrosts very quickly. I might get going on the canning next year. Thanks, have a great weekend.
We're fortunate to be well off and have no need to conserve food and yet we try to never waste anything. Why? Because it's just the right thing to do.
Love your process you used. I find with two of us at home, I freeze it in qt size bags. Easy to store and I've never held any of it longer than a couple months. Excellent gravies, stews and soups come from beautiful bone broth!
When I do pork broth , I add cloves and allspice, it works so well with the flavour of the pork.
I love your videos and have learned so much. You are so good at explaining what you are doing. I don’t want to offend you, but your hair should be put behind your shoulder instead of in the front. It is so long that is is over your food. I do appreciate your sharing your knowledge with us.
With my last batch of venison bone broth, I separated the bones and canned up the remaining meat and vegetables for chicken feed. Mostly as a treat for them.
Glad to hear you use as much if the animals as possible and you show us how to use it all too. 🙂
Your both so sweet and kind Yahovah bless your beautiful family
Thank you. God bless you.
Sarah, if you will put a couple of ice cubes in your pot the fat will stick to them. Your broth has to be cool so your ice cubes don't melt but this will work. Just keep doing this until you have the amount of fat removed you want. Make it a little easier.
I have never done a batch this big, I usually use a spaghetti pot with the strainer and just lift the strainer pot out to separate the bones and bits out from the broth
Thanks for doing this. I made turkey broth but I put the broth in ice cube trays and then freezer bagged them then I wouldn't have to open a jar. Worked well
I've made beef bone broth and I don't put onions or anything in it. I start my baking the bones. And then I boil the bones it gives it a really good flavor and a really good color. Still takes two to three days. And you still have to scrape off the fat. I do it in a smaller two pans makes about 8 cups. I put it in the freezer. Keeps for about 3 months.
Thank you another awesome video you’re awesome ,cute dimples
Watching your canning videos helped me be less afraid to can our green beans by myself. I’ve been making jam and canning tomatoes for YEARS, but pressure canning had me intimidated. LOL! Thank you Sarah, and Kevin too!!!
Better than buying it from the store. Super healthy and good.
I love any kind of broth..... it's all good and good for you.
This is so awesome the peace of mind that must give you to know your stocking up and you know what's in your food this is amazing
At this moment I have my bone broth in my nesco for 2 days. I can’t wait to see the end product. God bless.
I used your amazon link for ordering canning supplies, saved big $$$ thank you!
I am a bone Hoarder! Took care of it last night!🙋🐣🐤🐥✨🙌
Hey Sarah, Great video. I have the same cancer and love it. Just wanted to chime in to let you know the rack is for the bottom of the pot and not a separating disk if someone hasn't already mentioned this. I want you to stay safe ;)
Canner
I don’t know if you do this already but whenever I trim and prepare veggies for cooking, I keep the trimmings in the freezer until I have enough to make a broth. After making the broth, the spent veggies go into composting.
That's the 930 all american the one I got, love it 19 pints or 14 quarts at a time..I got the plastic 2 cup measuring cup and it dont drip I pour them all right over the table, thats what I use.
I love the "click" of a sealed can! Thanks for sharing!
You will love the canner. I have had mine since 1983. Love it. Glad you got one.
Powdering your bones into meal is phosphorus and calcium for your garden or in making your own dog food.
Also I use the beef fat for soap making as well as pork lard. I use different combos of fats and oils.
Amazing ! Thank you for the instructions on bone broth. Cant wait to make my first batch. Will letcha know ; ) congrats on the score ! You are an awsome teacher even as you are learning also, I have the all american and still getting use to them. Practice makes perfect. Thanks Sarah for all you do your amazing
Wow that is an AWESOME harvest. Thanks for teaching us.
Thanks! Brilliant use of the wooden spoon to hold the sieve! Never seen that done before. And obviously never occurred to me, as many times as I've cussed and cursed about it shifting.its just never occurred to me😲..👏👏
Just in time! I put the neck bones from our hog in a stock pot last night and cooked on simmer for a few hours. This morning I removed all the meat and put that into another pot for pork stew. The bones went back into the liquid and is simmering on low for now with celery, carrot and onion. I made Kevin's beer bread to go with the stew! Thought about ya'll the whole time!!! It's been a while since I bought beer. I didn't know there were so many kinds! I've never canned before. I have a pressure canner/cooker. I guess I'll be learning how on Monday! Thank you to both of you.
Sarah, I make bone broth all the time. I don;t have animals and we are not hunters, but the local butcher sells me bones for 50 cents a pound. Makes great Beef for Pork bone broth. Thanks for this video.
That is beautiful. I have watched this before and have enjoyed, as I did earlier, thank Sarah!
I make bone broth, and then when I pick the bones out of my broth I pressure cook the bones for another hour. It’s bone meal.. an excellent source of protein and calcium for your garden or animals. It’s super easy in an electric pressure cooker. I usually use my food processor to grind it up. It really isn’t much work. Also there is a measuring cup that has a spout to pour the fat out.. and you can process that into lard.. waste not want not
You are amazing!! That is a lot of work!!
I always bag up the discards ( minus onions) and freeze it for the dogs.
Don't you just love your All American Canner?!! My aunt in Virginia had one when I was a child (I'm 65 now) that her granddaughter is still using today. I have a smaller one right now, and plan to get a larger one after I move.
Awesome! I canned broth for the first time two months ago and I don't know why I waited so long to try it! Before I kept it in the freezer which then had to be thawed out. Now I can just grab it off the shelf and it's ready like that! Thanks for walking us through this.
I always take my canners off of the heat source and it helps to cool them down a little faster.