<LC> ALL STOCKS AND BROTHS ARE LOW CARB/KETO
TO MAKE ANY STOCK OR BROTH LOWER IN CARBS, OMIT CARROTS or OTHER HIGH CARB VEGETABLES
TIP: Just remember don't allow you broth/stock to boil after roasting, it will make it cloudy.
NOTE: ALL root vegetables must be peeled (this includes the outer layer of onion) and root end removed before using in ANY canned recipe. This includes when making broths.
Botulinum spores thrive in soil and we must take all precautions when canning for safety reasons.
These bacteria exist either as spores or as vegetative cells. The spores, which are comparable to plant seeds, can survive harmlessly in soil and water for many years. When ideal conditions exist for growth, the spores produce vegetative cells which multiply rapidly and may produce a deadly toxin within 3 to 4 days of growth in an environment consisting of:
a moist, low-acid food
a temperature between 40° and 120°F
less than 2 percent oxygen
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Beef Stock -Ball®
Beef Stock - Bernardin<LC>
Chicken Bone Broth Ball® (see below)
Chick Pho (see below)
Chicken Stock Ball®
Chicken Stock - Bernardin
Chicken Stock Ball®
Chicken Stock - Bernardin
How to Make Bone Broth
Homemade Ham Stock
Ham Stock
Mushroom Stock
Meat Stock (Broth)...canning times
Stock is made by simmering a combination of animal bones (which typically contain some scraps of meat), mirepoix (a mixture of onions, carrots, and celery), and aromatics in water. Stock always involves bones, although not necessarily meat. Often the bones are roasted first, which makes for a richer, more deeply colored stock, although this step is not essential to the process.
Stock is cooked for anywhere from two to six hours on the stovetop. This length of cooking means stock doesn’t typically yield a thick or gelatinous texture, nor is it likely to gel when chilled. Stock is always left unseasoned.
Stock is typically used for sauces, gravies, braises, stews, and soups, another many other recipes.
What Is Broth?
Technically speaking, broth is any liquid that has had meat cooked in it. It is made my simmering meat (which can contain bones, but does not have to), mirepoix, and aromatics in water for a relatively short amount of time, usually under two hours. Unlike stock, broth is typically seasoned. It finishes as a thin, flavorful liquid that does not gel when chilled, and is used in all the same ways you’d use stock, including soups, sauces, and braises. And since it’s seasoned, it is flavorful and delicious sipped on its own.The easiest homemade broth: Poaching chicken breast with a mixture of aromatics and salt will leave you with a light and flavorful chicken broth — not to mention tender chicken ideal for salads and soups.
Homemade Ham Stock
Ham Stock
Mushroom Stock
Meat Stock (Broth)...canning times
Vegetable Stock
Vegetarian Pho Broth by Ball® (Freeze Only) see below
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What’s the Difference Between Stock and Broth?
See bottom of this page.
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Roasted Chicken Stock <LC>
Roasting the chicken and vegetables browns the chicken and caramelizes the vegetables, lending a deeper, richer flavor—and color—to the stock and your sauces.
Ingredients
7 pounds chicken wings ( You can also use carcasses from roasted chicken w/wings)
Cooking spray
3 cups coarsely chopped onion
2 1/2 cups coarsely chopped celery
2 1/4 cups coarsely chopped carrot
1 tablespoon olive oil
1 cup water
5 quarts water
15 parsley sprigs
15 black peppercorns
8 thyme sprigs
1. Preheat oven to 450°.
2. Arrange chicken in a single layer on a jelly-roll pan coated with cooking spray. Combine onion and next 3 ingredients (through oil) in a bowl; toss well to coat vegetables. Arrange vegetable mixture in a single layer on another jelly-roll pan coated with cooking spray. Roast chicken and vegetables at 450° for 1 hour and 20 minutes or until browned, turning occasionally.
3. Place wings and vegetables in a stockpot. Pour 1/2 cup water into each baking sheet, scraping to loosen browned bits. Pour water mixture in A pot. Add 5 quarts water and remaining ingredients into the pot. Place pot over medium-high heat. Bring to a boil. Reduce heat to low, and simmer 4 hours, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 5 hours or overnight. Skim solidified fat from surface; discard fat. Heat broth to high without boiling.
Boiling makes your broth cloudy.
4. Ladle hot broth into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.
5. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent; bring pressure to 10 pounds (psi).
6. Process 1-pt. jars for 20 minutes or 1-qt. jars for 25 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid.
7. Cool jars in canner 10 minutes. Remove jars and cool.
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Beef Bone Broth <LC>
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What Is Stock?
Vegetarian Pho Broth by Ball® (Freeze Only) see below
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What’s the Difference Between Stock and Broth?
See bottom of this page.
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Roasted Chicken Stock <LC>
Roasting the chicken and vegetables browns the chicken and caramelizes the vegetables, lending a deeper, richer flavor—and color—to the stock and your sauces.
Ingredients
7 pounds chicken wings ( You can also use carcasses from roasted chicken w/wings)
Cooking spray
3 cups coarsely chopped onion
2 1/2 cups coarsely chopped celery
2 1/4 cups coarsely chopped carrot
1 tablespoon olive oil
1 cup water
5 quarts water
15 parsley sprigs
15 black peppercorns
8 thyme sprigs
1. Preheat oven to 450°.
2. Arrange chicken in a single layer on a jelly-roll pan coated with cooking spray. Combine onion and next 3 ingredients (through oil) in a bowl; toss well to coat vegetables. Arrange vegetable mixture in a single layer on another jelly-roll pan coated with cooking spray. Roast chicken and vegetables at 450° for 1 hour and 20 minutes or until browned, turning occasionally.
3. Place wings and vegetables in a stockpot. Pour 1/2 cup water into each baking sheet, scraping to loosen browned bits. Pour water mixture in A pot. Add 5 quarts water and remaining ingredients into the pot. Place pot over medium-high heat. Bring to a boil. Reduce heat to low, and simmer 4 hours, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 5 hours or overnight. Skim solidified fat from surface; discard fat. Heat broth to high without boiling.
Boiling makes your broth cloudy.
4. Ladle hot broth into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.
5. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent; bring pressure to 10 pounds (psi).
6. Process 1-pt. jars for 20 minutes or 1-qt. jars for 25 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid.
7. Cool jars in canner 10 minutes. Remove jars and cool.
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Beef Bone Broth <LC>
Chicken Bone Broth
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Chicken Bone Broth
Ingredients
5 pounds bony chicken pieces (wings, backs, and/or necks)
6 stalks celery with leaves, cut up
4 medium carrots, peeled and cut up
2 large onions, peeled and cut up
8 sprigs fresh parsley
4 bay leaves
6 cloves garlic, peeled and halved
2 teaspoons salt
2 teaspoons dried thyme, sage, or basil, crushed
¼ teaspoon ground black pepper
15 cups cold water
2 tablespoons vinegar
Directions
If using wings, cut each wing at joints into three pieces. Place chicken pieces in a 10- to 12-quart stockpot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 10 hours. (For a gentle simmer, you will see tiny bubbles rising to the surface. You will want to monitor cooking so it does not boil. Gently cooking helps draw out and develop the flavor the broth.)
Remove chicken pieces from stock pot. Use a slotted spoon to remove as many vegetables as possible.
Strain broth into a large bowl through four layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings.
If using broth while hot, skim off fat. Or chill at least 6 hours; lift off fat with a spoon. If desired, cool chicken; remove meat from bones, discarding bones and skin. Place broth and chicken in separate airtight storage containers. Cover and chill up to 3 days or freeze up to 6 months.
SLOW COOKER DIRECTIONS
Prepare as directed, except reduce all ingredients by half. Combine all ingredients in a 6-quart slow cooker. Cover and cook on low for 10 to 12 hours. Makes 9 cups.
PRESSURE COOKER DIRECTIONS
Prepare as directed, except reduce all ingredients by half. Combine all ingredients in a 6-quart stove top pressure cooker or electric pressure cooker. Lock lid in place. Set electric cookers on high pressure to cook for 1 1/2 hours. For stovetop cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer's directions. Cook for 1 1/2 hours. Remove from heat. For electric and stovetop models, let stand to release pressure naturally for at least 15 minutes or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed in Step 2. Makes 9 cups
PRESSURE CANNING THE BONE BROTH
Ladle hot chicken bone broth into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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Chicken Stock <LC>
Vegetable Stock
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Chicken Bone Broth
Ingredients
5 pounds bony chicken pieces (wings, backs, and/or necks)
6 stalks celery with leaves, cut up
4 medium carrots, peeled and cut up
2 large onions, peeled and cut up
8 sprigs fresh parsley
4 bay leaves
6 cloves garlic, peeled and halved
2 teaspoons salt
2 teaspoons dried thyme, sage, or basil, crushed
¼ teaspoon ground black pepper
15 cups cold water
2 tablespoons vinegar
Directions
If using wings, cut each wing at joints into three pieces. Place chicken pieces in a 10- to 12-quart stockpot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 10 hours. (For a gentle simmer, you will see tiny bubbles rising to the surface. You will want to monitor cooking so it does not boil. Gently cooking helps draw out and develop the flavor the broth.)
Remove chicken pieces from stock pot. Use a slotted spoon to remove as many vegetables as possible.
Strain broth into a large bowl through four layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings.
If using broth while hot, skim off fat. Or chill at least 6 hours; lift off fat with a spoon. If desired, cool chicken; remove meat from bones, discarding bones and skin. Place broth and chicken in separate airtight storage containers. Cover and chill up to 3 days or freeze up to 6 months.
SLOW COOKER DIRECTIONS
Prepare as directed, except reduce all ingredients by half. Combine all ingredients in a 6-quart slow cooker. Cover and cook on low for 10 to 12 hours. Makes 9 cups.
PRESSURE COOKER DIRECTIONS
Prepare as directed, except reduce all ingredients by half. Combine all ingredients in a 6-quart stove top pressure cooker or electric pressure cooker. Lock lid in place. Set electric cookers on high pressure to cook for 1 1/2 hours. For stovetop cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer's directions. Cook for 1 1/2 hours. Remove from heat. For electric and stovetop models, let stand to release pressure naturally for at least 15 minutes or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed in Step 2. Makes 9 cups
PRESSURE CANNING THE BONE BROTH
Ladle hot chicken bone broth into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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Chicken Stock <LC>
Vegetable Stock
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Vietnamese Chicken Pho Broth
Broth Ingredients
12 lbs chicken bones
3 green onions
6, 1/4” slices ginger, peeled
3 yellow onions, peeled and halved
Salt, to taste
Rock sugar, to taste
Aromatic Ingredients
3 knobs of ginger double thumb size, peeled and charred
9 shallots, peeled and charred
18 coriander roots (peeled), charred or 3 Tbsp of coriander seed (toasted)
3 cinnamon sticks, toasted
6 star anise, toasted
Roast the chicken bones, ginger and onions at 450 degrees for 30 min. Place roasted ingredients in a 21 quart pot, then add remaining green onions. Fill pot with cold water almost to the top. Bring to a low simmer and skim and scum that floats to the surface. Partially cover and simmer for 5 hours.
While broth is simmering char your ginger, shallots and coriander roots. Place ingredients directly on your electric burner (or hover over a gas burner) and turn until all sides are charred. Wash and scrape all charred bits off under cold water. Toast spices in a pan over medium heat. After 5 hours add all your aromatics into the pot and continue simmering for another hour. Take off heat, remove bones and veggies and strain through a cheese cloth.
I like to throw my broth into the fridge overnight to let the fat coagulate and then remove the fat the next day. When bringing back to a boil add your salt and sugar. It should be a nice balance of sweet/salty.
Serve with rice noodles, shredded chicken, Thai basil, chopped green onions, chopped cilantro, thin sliced yellow or red onions and a squeeze of lime!
Broth Ingredients
12 lbs chicken bones
3 green onions
6, 1/4” slices ginger, peeled
3 yellow onions, peeled and halved
Salt, to taste
Rock sugar, to taste
Aromatic Ingredients
3 knobs of ginger double thumb size, peeled and charred
9 shallots, peeled and charred
18 coriander roots (peeled), charred or 3 Tbsp of coriander seed (toasted)
3 cinnamon sticks, toasted
6 star anise, toasted
Roast the chicken bones, ginger and onions at 450 degrees for 30 min. Place roasted ingredients in a 21 quart pot, then add remaining green onions. Fill pot with cold water almost to the top. Bring to a low simmer and skim and scum that floats to the surface. Partially cover and simmer for 5 hours.
While broth is simmering char your ginger, shallots and coriander roots. Place ingredients directly on your electric burner (or hover over a gas burner) and turn until all sides are charred. Wash and scrape all charred bits off under cold water. Toast spices in a pan over medium heat. After 5 hours add all your aromatics into the pot and continue simmering for another hour. Take off heat, remove bones and veggies and strain through a cheese cloth.
I like to throw my broth into the fridge overnight to let the fat coagulate and then remove the fat the next day. When bringing back to a boil add your salt and sugar. It should be a nice balance of sweet/salty.
Serve with rice noodles, shredded chicken, Thai basil, chopped green onions, chopped cilantro, thin sliced yellow or red onions and a squeeze of lime!
To Can
- Prepare weighted-gauge pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Heat Pho Broth to a boil.
- Ladle the hot Pho Broth into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process the Pho Broth in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
To Serve:
Serve with rice noodles, shredded chicken, Thai basil, chopped green onions, chopped cilantro, thin sliced yellow or red onions and a squeeze of lime!
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Vegetarian Pho Broth by Ball®
Makes about 8 (16 oz) pint freezer jars While the ‘Pho’ part of Pho Soup is actually the noodles, this rich vegetarian broth is the real star of the meal. Brimming with rich Vietnamese inspired seasonings it’s delicious served hot over noodles, mixed raw vegetables, tofu or meats.
Ingredients
1 Tbsp coriander seeds
2 whole star anise
½ cinnamon stick
2 whole cardamom pods
1 whole clove
6 cloves garlic, chopped
3 Tbsp grated fresh ginger
12 cups of water
1 large onion, coarsely chopped
3 celery stalks, sectioned
1 large carrot, chopped
½ of a Napa cabbage, about 2 lbs, sliced
1 ½ cups chopped cilantro, leaves and stems
2 tsp. sugar
1 Tbsp soy sauce or tamari
1 Tbsp. salt
¼ cup nutritional yeast flakes
Directions
1. Combine coriander seeds, star anise, cardamom pods and clove in a large stockpot over low heat. Toast spices just until fragrant, about one minute, stirring the whole time; add garlic and ginger, stir quickly for 30 seconds.
2. Add water and remaining ingredients to spices in stock pot, turn heat to high and bring to a boil. Lower heat and simmer uncovered for 50-60 minutes, until vegetables are very soft. Let broth cool to room temperature.
3. Strain broth through a large mesh strainer lined with a piece of cheesecloth; discard seasoning and vegetables.
4. Pour broth into clean pint-sized freezer safe jars. Store in freezer up to 3 months.
Vegetarian Pho Broth by Ball®
Makes about 8 (16 oz) pint freezer jars While the ‘Pho’ part of Pho Soup is actually the noodles, this rich vegetarian broth is the real star of the meal. Brimming with rich Vietnamese inspired seasonings it’s delicious served hot over noodles, mixed raw vegetables, tofu or meats.
Ingredients
1 Tbsp coriander seeds
2 whole star anise
½ cinnamon stick
2 whole cardamom pods
1 whole clove
6 cloves garlic, chopped
3 Tbsp grated fresh ginger
12 cups of water
1 large onion, coarsely chopped
3 celery stalks, sectioned
1 large carrot, chopped
½ of a Napa cabbage, about 2 lbs, sliced
1 ½ cups chopped cilantro, leaves and stems
2 tsp. sugar
1 Tbsp soy sauce or tamari
1 Tbsp. salt
¼ cup nutritional yeast flakes
Directions
1. Combine coriander seeds, star anise, cardamom pods and clove in a large stockpot over low heat. Toast spices just until fragrant, about one minute, stirring the whole time; add garlic and ginger, stir quickly for 30 seconds.
2. Add water and remaining ingredients to spices in stock pot, turn heat to high and bring to a boil. Lower heat and simmer uncovered for 50-60 minutes, until vegetables are very soft. Let broth cool to room temperature.
3. Strain broth through a large mesh strainer lined with a piece of cheesecloth; discard seasoning and vegetables.
4. Pour broth into clean pint-sized freezer safe jars. Store in freezer up to 3 months.
To Can:
- Prepare weighted-gauge pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Heat Pho Broth to a boil.
- Ladle the hot Pho Broth into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process the Pho Broth in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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What Is Stock?
Stock is made by simmering a combination of animal bones (which typically contain some scraps of meat), mirepoix (a mixture of onions, carrots, and celery), and aromatics in water. Stock always involves bones, although not necessarily meat. Often the bones are roasted first, which makes for a richer, more deeply colored stock, although this step is not essential to the process.
Stock is cooked for anywhere from two to six hours on the stovetop. This length of cooking means stock doesn’t typically yield a thick or gelatinous texture, nor is it likely to gel when chilled. Stock is always left unseasoned.
Stock is typically used for sauces, gravies, braises, stews, and soups, another many other recipes.
What Is Broth?
Technically speaking, broth is any liquid that has had meat cooked in it. It is made my simmering meat (which can contain bones, but does not have to), mirepoix, and aromatics in water for a relatively short amount of time, usually under two hours. Unlike stock, broth is typically seasoned. It finishes as a thin, flavorful liquid that does not gel when chilled, and is used in all the same ways you’d use stock, including soups, sauces, and braises. And since it’s seasoned, it is flavorful and delicious sipped on its own.The easiest homemade broth: Poaching chicken breast with a mixture of aromatics and salt will leave you with a light and flavorful chicken broth — not to mention tender chicken ideal for salads and soups.
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