Making and Canning Beef Broth
We purchased a 1/4 of a cow with a friend of ours and split the meat. He asked if we wanted to bones. Ummm... yes. So, here we go, canning beef broth.
Starting the beef broth with bones, onion, celery and some bay leaf.
After simmering for several hours, I let it cool overnight, to solidify the fat so it was easier to scrape off.
After scraping the fat off the top and removing the bones and vegetables, we strained the broth to get even more fat out.
After straining out as much fat as possible, it was time to can.
Final count was 4 pints.