Beef Bone Stock Canning Recipe | The Canning Diva

Name: Beef Bone Stock Canning Recipe | The Canning Diva
Total time: 90 min
Ingredients: 2 bone-in beef short ribs (1-1/2 pounds); 2 beef shanks or 3 oxtails (3 pounds); 4 beef knuckles or femur marrowbones (2-1/2 pounds); 2 to 3 neck bones (2 pounds); 1 teaspoon coarse sea salt, optional; 1/2 teaspoon cracked black pepper; 4 tablespoons extra-virgin olive oil, divided; 3/4 cup tomato paste (6-ounces); 5 carrots, peeled and coarsely chopped; 4 celery stalks, coarsely chopped; 3 yellow onions, peeled and quartered; 2 heads garlic, excess exterior skin removed, tops chopped off to expose the cloves; 2 bay leaves; 1/2 bunch fresh thyme; 4 sprigs fresh oregano; 1 tablespoon whole black peppercorns; 4 gallons cold water (64 cups)

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Create rich, nourishing beef bone stock with this canning recipe. Learn how to roast, simmer, and preserve nutrient-packed broth at home.

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Ingredients

2 bone-in beef short ribs (1-1/2 pounds)
2 beef shanks or 3 oxtails (3 pounds)
4 beef knuckles or femur marrowbones (2-1/2 pounds)
2 to 3 neck bones (2 pounds)
1 teaspoon coarse sea salt, optional
1/2 teaspoon cracked black pepper
4 tablespoons extra-virgin olive oil, divided
3/4 cup tomato paste (6-ounces)
5 carrots, peeled and coarsely chopped
4 celery stalks, coarsely chopped
3 yellow onions, peeled and quartered
2 heads garlic, excess exterior skin removed, tops chopped off to expose the cloves
2 bay leaves
1/2 bunch fresh thyme
4 sprigs fresh oregano
1 tablespoon whole black peppercorns
4 gallons cold water (64 cups)