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[Neko-chan]

...

 

[Emerald]

It has to be pressure canned it is really low acid.

 

[miss_thenorth]

It has to be pressure canned it is really low acid.

x2 usually there is just a splash of vinegar in it. It would need to be mostly vinegar in order to wbc it.

 

[Bubblingbrooks]

To preserve the nutrients, as they are usually destryed by pressure canning, is to reduce the broth quite low, and then freeze it in ice cube trays. Dump them in gallon ziplock bags for storage in the freezer.

 

[moolie]

All broths and soups need to be pressure canned, the only foods that can be safely water bath canned are high acid fruits (including tomatoes if additional acid in the form of lemon juice or vinegar is added).

To preserve the nutrients, as they are usually destryed by pressure canning...

That runs counter to everything I've ever read, have you got any studies or links to back that up? The only nutrients that can be lost during water bath or pressure canning are water soluble vitamins, and most are preserved if fruits and veggies are canned within hours of harvest. Broth is high in minerals and gelatin, which are not destroyed by heat. In fact, canning fish such as salmon makes minerals like calcium easier for the consumer to get at, because the canning process softens the bones so they can be eaten along with the meat.

 

[Boogity]

Forgive me if this appears to be a hi-jack of your thread, but my question may fit right in . . .

A few weeks ago I tried to make some bone broth. I boiled 8 lb. of beef bones from our local butcher shop. I boiled them for about 16 hours on our rocket stove outdoors. The bones never did get soft. What happened? I have the liquid frozen and the bones went to the dogs.

Should I can the frozen broth? We don't have room in the freezer. What's all this talk about vinegar? Did I miss something?

 

[JRmom]

Boogity, beef bones won't get soft. Chicken - the smaller bones will get soft and are okay to feed dogs. The bigger bones, not.

 

[Farmfresh]

You add vinegar to the broth while cooking and it will leach some of the calcium (and other minerals) out of the bones making the broth more nutritious. Beef bones have a LOT of minerals in them to support a 2000 pound or more beast - chicken's not so much for obvious weight reasons. That is why a chicken bone will get soft.

For the record I usually freeze my bone broth as well AND I just make a batch as I run low. It takes less of my freezer space to freeze the soup bones themselves until I need them.

 

[Wifezilla]

I am on my nook and havent figured out how to cut and paste yet, but if you google heat destroys vitamins you can find a chart that shows which nutrients are effected by heat. Vitamin c, folate, and thiamine are three i know off hand.

 

[moolie]

I am on my nook and havent figured out how to cut and paste yet, but if you google heat destroys vitamins you can find a chart that shows which nutrients are effected by heat. Vitamin c, folate, and thiamine are three i know off hand.

And again, if you google "nutrients in broth" or check NT, the nutrients present in broth are minerals and gelatin and "stuff like chondroitin sulphates and glucosamine"--which are NOT damaged by heat.

If they were the two days of simmering that it takes to get broth, plus the extra day to condense it, would damage/destroy those nutrients as well. It's the heat that makes these nutrients available to the consumer.