Bowls - Prep - Canning Broth

 

I’m so excited; I received a package I had been waiting for.  About a week and half ago, I decided to bee bop over to http://www.etsy.com 

 just to window shop.  I came across a category on this site titled Vintage.  I went into Vintage Housewares and came across a bowl set.  Not just a bowl set, this set matched the bowl my grandmother once had.  Before my grandmother passed away, she had this bowl that was cream color with a gold rim and leaves/flower type design.  I remember it from when I was a kid.  This bowl would sit on the table at family dinners with soup or stew in it.  I found the same type of bowl and pattern on this website.  Bulldog Man saw the excitement on my face when I found the bowls and he said “Baby Doll, why don’t you buy those bowls.”  I did, I bought them. The bowls arrived, all in one piece.  When I pull these bowls out of the cabinet to use, I will always feel as if my grandmother is in the kitchen with me cooking.

 

 Today was a beautiful day to cut the grass. I tackled cutting the front, back and sides early this morning.  I came in, washed up, and started packing and preserving a 5 gallon bucket of rice.  I also pulled out my handy dandy Food Saver, and bagged the remainder of a 30 pound bag of dog food.   I didn’t want an open bag sitting on my kitchen floor.  It prevents an invitation for any bugs. 

 

 

 

 

Next, it was time to can some beef broth.  The last time I went to the butcher, I ordered 10 pounds of beef bones to process into.  I pulled out my Ball Blue Book and followed the recipe for beef stock; I doubled the recipe.

In a large stock pot, I placed 8 pounds of beef bones, 4 quarts of water, 2 medium onions, 2 carrots, 2 celery stalks, 2 bay leafs and 8 small beef bouillon cubes.   I cooked the broth for 3 hours and removed the bones from the pot, and strained the vegetables out of the broth.  I placed the broth in the refrigerator overnight, making it easier to remove the grease from the broth.  The next day, I pulled out the broth and removed the grease. I placed the broth back into a pot and heated.  In the mean time, I prepared the jars for pressure canning.  I followed the Ball Blue Book instructions for pressure canning.  I processed the beef broth in quart jars for 25 minutes at 10 pounds of pressure. 

Bones and water

Add vegetables and spices

Remove bones and vegetables

Remove grease from bowls

Clean and heat jars

 

Clean and heat lids

 

 

Reheat Broth

Place broth in hot jars and remove air bubbles

Wipe jar clean

 

Use tool to remove hot lids

Place lid and ring on each jar

 

Place jars in hot pressure canner

Close pressure canner and bring temperature up, make sure to
release steam for 10 minutes before doing anything else

Put the pressure regulator on the pressure canner

 

 

Bring the pressure up to 10 pounds for 25 minutes

 

After the canner has cooled off, remove your jars, and
place in an area that doesn't have a draft.

Was your day just as busy?