Here’s a detailed guide for making homemade bone broth in mason jars, plus tips for safe storage and maximum flavor:
Homemade Bone Broth in Mason Jars
Bone broth is rich in collagen, minerals, and amino acids, supporting joint health, gut health, and overall wellness. Using mason jars makes storage easy and convenient.
Ingredients
- 2–3 lbs of bones (beef, chicken, or turkey)
- 1–2 carrots, chopped
- 1–2 celery stalks, chopped
- 1 onion, quartered
- 2–3 garlic cloves, smashed
- 2 tablespoons apple cider vinegar (helps extract minerals)
- 1–2 teaspoons salt
- 8–10 cups water
- Optional: herbs like thyme, rosemary, bay leaves
Instructions
1. Prepare the Bones
- Roast bones at 400°F (200°C) for 30–40 minutes for deeper flavor (optional).
- Place bones in a large pot or slow cooker.
2. Add Vegetables and Vinegar
- Add carrots, celery, onion, garlic, and apple cider vinegar.
- Let sit for 20–30 minutes before cooking to allow the vinegar to extract minerals.
3. Add Water and Seasonings
- Pour in enough water to cover bones.
- Add salt and herbs if desired.
4. Simmer
- On the stove: Bring to a boil, then reduce to a gentle simmer for 12–24 hours.
- Slow cooker: Cook on low for 12–24 hours.
- Skim off foam or impurities as needed.
5. Strain the Broth
- Use a fine mesh strainer to remove bones and vegetables.
- Let the broth cool slightly.
6. Store in Mason Jars
- Pour into clean, sterilized mason jars.
- Leave 1–2 inches of headspace for expansion if freezing.
- Seal tightly and refrigerate for up to 5 days, or freeze for up to 6 months.
Tips for Maximum Flavor and Nutrition
- Use a mix of joint-rich bones (like knuckles or marrow) for collagen.
- Adding vinegar is key for extracting calcium and minerals.
- Simmer longer for richer flavor and thicker, gelatinous broth.
- Cool completely before refrigerating to reduce bacterial growth.
This method makes it easy to have nutritious bone broth ready in convenient mason jars for soups, cooking, or sipping warm.
If you want, I can create a “Batch Cooking Bone Broth Schedule” showing how to make multiple jars at once for a month’s supply.
Do you want me to do that?