I used approximately 10 lbs worth of beef bones and fat- roasted at 300 for 3 hrs, then added vegetable scraps that I had frozen- celery, onions skins and ends, carrot ends, green pepper bits, cucumber ends and any vegetable past its prime from the fridge....added 1 head garlic, roasted another hour at 350, then put in 12 qt stockpot, added water, salt. pepper, parsley, and 3 bay leaves. Brought to alomost a boil, then turned to low and simmered for 6-8 hours. Then pressure canned in quarts at 10 pounds pressure for 40 minutes. Wonderful!Approx. 7 qts of beef stock to can......perfect for any recipe needing beef stock or beef broth.
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I used approximately 10 lbs worth of beef bones and fat- roasted at 300 for 3 hrs, then added...