Step 1

Preheat oven to 450° F.

Step 2

Place beef bones in a large roasting pan. Roast for 45 minutes, turning once halfway through.

Step 3

Remove roasting pan from the oven and transfer the bones to a large stockpot or slow cooker. De-glaze bottom of the roasting pan with 1 cup water, scraping up any brown bits from the bottom and adding to the stockpot.

Step 4

Add the vegetables and aromatics.

Step 5

Cover with water by about 2 inches.

Step 6

Bring to a boil and then simmer for anywhere from 4 to 24 hours.

Step 7

When the broth is done cooking, place a colander lined with folded cheesecloth over another large stockpot. Ladle the contents of the beef broth stockpot into the colander and let the liquid strain into the other stockpot.

Step 8

Prepare a dial-gauge or weighted-gauge pressure canner as well as jars and lids.

Step 9

Keep the jars warm in the prepared pressure canner as you bring the finished broth to a boil (turn off heat once the broth is boiling).

Step 10

Using a canning funnel, carefully ladle the hot broth into each jar, leaving 1-inch headspace. Apply lids and rings and wipe the jar off with a clean, damp cloth before placing back in the canner.

Step 11

For dial-gauge canner: process at 11 PSI for 20 minutes (pints) or 25 minutes (quarts). For weighted-gauge canner: process at 10 PSI for 20 minutes (pints) or 25 minutes (quarts).*

Step 12

When the timer goes off, allow the canner to depressurize naturally.

Step 13

Using a jar lifter, transfer the hot jars to a clean surface, allowing for 1-inch of space between each jar.

Step 14

Let the jars come to room temperature, about 12 to 24 hours, and check the seal on each lid. If in doubt, store the broth in the fridge and consume within a couple of weeks.

Step 15

Remove the rings to be washed and stored for your next canning project.

Step 16

Store the jars in a cool, dry place away from direct light for up to 18 months.