Step 1

Place beef or poultry bones in large stockpot or slow cooker

Step 2

Add veggies favorite seasonings, salt and pepper

Step 3

Add 1-2 tablespoons apple cider vinegar

Step 4

Cover with cold water and bring to a simmer, or set crockpot on low

Step 5

Allow stock to simmer from 8-24 hours

Step 6

Skim impurities from surface

Step 7

Strain stock into glass containers and cool in fridge

Step 8

Skim hardened fat layer from top

Step 9

Pour cooled skimmed stock into large, clean stockpot

Step 10

Bring to boil

Step 11

Get pressure canner heating up as you prepare jars and equipment

Step 12

Once stock has reached full boil, ladle into hot jars

Step 13

Leave 1″ headspace, seal jars and place in pressure canner

Step 14

Process pints 20 minutes at 10 pounds pressure OR quarts for 25 minutes at 10 pounds pressure

Step 15

*Important Note* Check your canner’s owner’s manual to find out if you need to make adjustments for altitude

Step 16

Once processing time is complete remove jars from canner and cool completely

Step 17

Enjoy ready-to-go broth in all of your favorite recipes!