Comments on: Homemade Bone Broth: Maximum Nutrition for Pennies

By: carrie

Wed, 03 Mar 2010 04:17:41 +0000

@Madeline,

I’ve never used a pressure cooker, but I think it would probably be fine, as far as the nutrition goes…but do you have a slow cooker/crockpot? I almost always make mine in the slowcooker so that I can forget about it until it’s ready!

Carrie

By: Madeline

Tue, 02 Mar 2010 17:31:00 +0000

Would it be possible to reduce the cooking time but using a pressure cooker to make the broth? I am a very busy single mom, and leaving the stove going for that long with no one home makes me nervous.

By: gwuinifer

Sat, 23 Jan 2010 02:16:33 +0000

I’m going to give it a shot this weekend, methinks. I convinced a local butcher to chop the bones into little pieces for me, and he only charged me $2.50 to do it! Awesome! I’ll let you know how the broth turns out! Thanks for the inspiration, as always, Carrie!

By: carrie

Mon, 18 Jan 2010 05:32:13 +0000

Guinifer,

LOL! That’s funny! Yes, the bones can be HUGE. I have an ENORMOUS stock pot that can fit those larger bones. Otherwise, I’m sure a butcher would be happy to cut the bone for you if you asked! I hope you find a quick fix. I know that those are very hard to store for very long! Totally worth the effort, though!

By: gwuinifer

Mon, 18 Jan 2010 01:34:53 +0000

When you mention femur and knuckle bones… How do you fit them in a pot? I just had my front quarter delivered, along with some large bones, thinking I’d make stock as per Fallon’s advice. Turns out this meant I got a nearly-three-foot-long BONE with various other mega-bones attached to it (large rib bones? etc? I dunno for certain). How… erm… I mean, do you think a butcher would flip out if I brought these to him and said– could you saw these into pretty little 3″ sections for me? Any advice? Its a ridiculously warm January for us up here in NW WA and I’m worried the bones will spoil before the holiday weekend is over. They certainly aren’t going to fit in my coolers/chest freezer/fridge. What do you think, girl?

By: Leigh

Wed, 06 Jan 2010 15:30:15 +0000

Good post. I’ve just started making my own bone broth too, but I wasn’t sure how long to simmer. Also didn’t realize about the scum. I need to read that part of Nourishing Traditions again!

By: Melissa

Tue, 05 Jan 2010 23:39:21 +0000

how much water do you use? I have trouble getting my chicken broths to gel but haven’t tried making beef broth. Is it necessary to roast the beef bones before making the broth? Does the vinegar “soak” help the broth to gel? Or maybe the 3 day simmer? Also, do you simmer with the lid on or off? Thanks.

By: Day 4:Pantry Cleanout Pot Roast : Organic & Thrifty

Day 4:Pantry Cleanout Pot Roast : Organic & Thrifty — Tue, 05 Jan 2010 08:35:20 +0000

[...] 5) Over the whole thing, I poured about a cup of homemade beef broth. [...]

By: carrie

Tue, 05 Jan 2010 07:35:09 +0000

Susan,

I freeze it or leave it in the fridge, since we go through it fast enough! I think in theory you could can it, and boy would that make for some additional freezer space, but like you, I’m kind of scared to! A little research into the topic is probably warrented…..I’ll let you know what I find out!

Carrie

By: Susan Sophia

Tue, 05 Jan 2010 04:19:06 +0000

I was wondering if you can the broth or freeze it? I’ve always frozen it but can it be canned? Of course I’ve never used my pressure canner and am not sure I want to.