~Home Canned Beef Bone Broth With Linda's Pantry~

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And here are the labels I use :)
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I hope you enjoy my Home made Beef Bone Broth:)
This is a great way to cook with no cost for power.If you would like to purchase an All American Sun Oven get in touch with me to get the best deal I can give you.
Click here / 255sage and go directly to my channel and see what's happening and search for your recipe wish:)
Linda's Pantry
9732 State Route 445 #176
Sparks Nevada 89441
zayconfoods.com/refer/zf72362
/ lindas. .
audiomicro.com/royalty-free-music
/ lindaspantry

[@zxsma]

Oh the bone broth looks so good Linda. There is nothing better then the sound of pinging when your done canning.

[@jimtbay1]

I just finished the turkey broth today! I am going to make the beef broth later this week! It was my first time using my All American canner. . . so easy to use! Thanks to my canner and YOU, I have amazing broth to use.

[@JamesJohnson-yh1oh]

Elizabeth on April 29, 2021 says, I love your practical help. You cover everything! Thanks so much!

[@vickiey4561]

This was a wonderful video!! The broth looks really good. I have not found the beef bones at the market that do not cost an arm and a leg! I have been canning for years (I love it!) I have to say I don't remember ever hearing my jars ping like yours did! It was great! Thanks so much for all of your videos. I get so excited when I see that you added another one! Have a great day!

[@marcr6191]

thank you for doing the long version of teaching us how to do proper canning. very informative, accurate and you make it seem so easy and safe too... somebody was doing HAM stock and she said to do the ham broth for 75 mins for pints and 90 mins for quarts and even said to read and always refer to the BALL canning book. there are times she seemed overly defensive and sarcastic with her viewers too, which is unnecessary. thanks Ms. Linda :))

[@thesoapstonecottagehandmad22]

I love seeing an old fashion way is not lost. too many young people have no idea and really need to be thought. thank you

[@indianne9781]

I learned from Joe Borio, of cooking Italian with Joe, (another fabulous channel) that in cooking, alcohol acts as a solvent to help release more flavor. Love your channel, lots of great ideas and info. Thanks so much!

[@snookie65]

I just took out beef bones to make stock. We bought 1/2 a grass fed cow from friends and nobody wanted the beef bones, oxtail, tongue, shanks, liver, etc so I took them all at no extra cost! I will definately try this. As always, love all your canning videos.

[@misunflowerstyle906]

snookie65 bonus!

[@snookie65]

It sure was!! It made the best soups! Still have neck bones. :)

[@gentillydanny]

What a great deal; ox tail is wonderful; used to be easy and inexpensive to get; now a " gourmet" food. At a fancy price. You lucked out with this deal!

[@eyeonart6865]

Be careful eating liver, it is a filter, it filters out toxins from your body you do not want to eat it also kidneys are a filter that filters out toxins. Its like taking the filter off the sink and eating it. some say it is good for iron, there is good and bad iron, iron mixed with toxins is bad. When you sweat the smell is toxins coming out so if you block it with deodorant the toxins stay in body, very bad. that is why I buy natural deorderant that does not block pores under the arms.

[@jaywhitson9914]

Do you have to can the broth to save it?

[@LMGM5]

Making Beef broth for the first time, excited....Thank you for the video, as always is awesome and full of information. Blessings, Laura M.

[@bridgettemaharaj8322]

I got my All American 930 pressure canner for Christmas 2013. I'm still scared to death to use it, ACK! However, watching your vids and seeing you use yours gives me more confidence. I think when I start canning my summer veggies and putting up my broths, I'll bring you w/me into the kitchen via laptop, that way I'll feel like you're holding my hand and if I mess up, oh well, I can always make another batch or try another day, right?! LOL! Love your vids, keep 'em coming! TFS! and Texas-fried Alohas to ya! ^ _ ^

[@timzwyf1965]

Thanks for all your great videos. I have learned so much from watching them.

[@SoulReno]

Thank you for sharing! I am very excited to try this.

[@ddreamsky]

I just stopped my periods last December. I know we don't talk about "that". BUT at same the time we need to think bone lose. Did my first chicken/turkey bone broth. Should have started so much sooner. Not so jelly like videos?. Watched yours and now I know I don't need to be scared of using to much vinegar. Awesome! Doing beef using parts and neck bones next. Looking for lots of beef jello.

[@eileenfb1948]

I love your canner pot!! Broth is awkward to freeze and defrost as it is so bulky. This is a great way to store it.

[@chelerutan]

Your broth looks amazing. Thanks for the video.

[@yurdreamwoman]

love your videos thanks for sharing, I have been wanting to make a bone broth for awhile finally after a lot of research my first batch of beef bone broth is simmering in my kitchen. I have a roaster I hardly ever use so I had a brain storm! my roaster oven bakes & has temp control. I browned in it, didn't have to scrape any brown bits out & all that, poured water right over in roaster brought to boil, turned down for rest of cooking added the veggies. all in one cooking. If you have a roaster let me know if this works for you. Thanks!

[@518pleasure]

Awesome video Linda! I will be canning this as soon as I can.

[@bamamubs4723]

Haha, the Ball Jar orchestra! Love your vids and this looks delicious!

[@ThePattycake144]

I've read that if you add cider vinegar to the broth while the bones are simmering help leach more out more of the calcium. Your thoughts, please?

[@Gquebbqco]

Ill take a case of those - Nice job Linda!

[@gentillydanny]

Your channel is informative and useful to watch. Why aren't more people doing these things to live better? Being able to control what we eat starts at home. Canning things that would be wasted, what's on sale, (except green beans, Ha!) Eating much better for a small investment of time makes sense to me. Thanks again for a good video. Dan.

[@AussieAngeS]

Great video Linda. Looks lovely

[@keikei2185]

What a professional presentation. You're the first person i've seen actually do the sterilization of the canning process with the bone broth jarring. One question. How long do the jars keep in the frig? Subbed & thank you.

[@mymobilehomestead6242]

I've been making bone broth for years and I'd never heard about the cider vinegar. I look forward to giving it a try as I know cider vinegar has wonderful healing attributes.

[@typhoidmary34]

Linda, I really enjoy your vids. I think you'd love korean beef bone soup. It is terribly delicious. I know how much you enjoy Asian style foods.

[@TheEdnac]

what a great video, I have never seen anyone canning? Great

[@shannjess5223]

I buy this for my dogs from a shop called raw essentials in NZ, my dogs are feed raw food and this is so good for them, especially for leaky gut. My dogs have a little drink once a week.

[@carolyn52]

+Shann Jess . In addition: A tiny bit (1/4 tsp each) of coconut oil daily for their skin and coat is amazing for the Shih~Tzus in particular .... and..."Cowboy Magic" line of Shampoo, Conditioner and Yellow Out is a horse line, but has an amazing Detangler and Shine and knots just slip apart! Over 30 years I have tried it all but this is the best and not just at bathtime. A bottle will last 2-3 years and I have a horse and dogs I used it on, sparingly, on the tip of your finger and thumb and rub in the knot a bit and it's magic, comb it right out !!! Love Shih~Tzus! and Cowboy Magic Detangler.

[@shannjess5223]

Thank you I will try that

[@LKN4WAR]

Thanks for video, just got a AA930 for $167, looking for ideas what to can to maximize value of food storage. Obviously meat based is high value as the store versions of some of them are very expensive not to mention meat quality or super high sodium content. Love your bacon videos plan that for sure.

[@Booger500us]

You are amazeballz and you definitely inspire me sistah *mouah*

[@CherylKCherylsHomeCookingshow]

Thanks for sharing this Linda! :) I also enjoy canning too :)

[@mindypatriotangel6064]

Thanks for doing this video! I have to say I have never heard the jar lids play a musical tune like they did in your video, that was funny :)

[@donnagarms2137]

I am thrilled to learn so much from you. I watch your videos all the time. I also wonder if I could cook this in the pressure cooker instead of on the stove for so many hours? Also what kind of wine do you use?

[@angelalopez7704]

+Donna Garms I just made some in a pressure cooker and it came out awesome! It doesn't yield as much, of course, but it saves a lot of time! I cooked it for about an hour and a half with the "rocker" on slow rock. (so to speak, lol, I don't know what it's actually called ;D )

[@PaulaAllenPaulasPlace]

Wow those jars were showing off lol. Well done Linda

[@keepingourhome7271]

Hello, just adding my question with the others - did you top-up your liquid during the slow simmering process? Looks so good, will have to use what I can find as even old BONES are expensive, in Canada. Seems that as soon as they find out we use something, the price skyrockets. (I am qualified to say this as I remember when chicken wings were NOT trendy and were oh-so-cheap!! Then, someone found out &, 35 years later, they're often more costly than boneless/skinless breasts, IF YOU CAN EVEN BELIEVE THAT!!!). Also, since you are hunters, what about game bones. Thank you for your responses!

[@stevieescovedo3874]

Hi Linda, I want to get into canning and do you have a very basics video on canning? Also in this video you mentioned having the gauge checked once a year. Where does one go to do that?

[@AllySenterfitt]

My hubby is taking a glucosamine and chondroitin supplement for his knees and spine (injuries). I think he'd be more apt to taking a gulp or so of broth than these pills. My question is: would you get the same benefits from chicken/turkey bones/cartilage as beef? We're kinda moving to whiter meats, that is why I ask. TIA

[@antoniamangold7312]

Sorry to ask because Ivan sure you mentioned it but what size is your canner. I would like to order one and I’d like to have one like yours. Thanks so much. You are a delight. I have been binging on both you and Heather the Kneady Homesteader. I admire your skills and knowledge. Can’t thank you enough.

[@Jocelyn17x]

What do you believe is the best type of beef bones to use in Beef broths? This way i have a list of them to look for while i am at the farmers markets, TIA!

[@intentionallyinpired]

does it make a difference if the meat is organic? great video ♡♡♡

[@onlybev1]

I am with Catherine, do you continue to add water since the simmer is 48 hrs. I can't imagine there would be a lot of broth left after 48 hrs. Please let us know Linda, and as usual, great vid. Please in your opening as you are getting things ready, could you aim the camera down a bit? I can never see what you are showing or doing. Thanks Bev

[@diannefitzsimmons9027]

Thanks for the broth tips I like Olive oil on my rim.

[@pamperu]

that is the most expensive bone broth that I have seen so far!. Our ancestors did not have all these too elaborate tools to do what they needed to do. Anyway thanks for your effort to put the video through and keep a healthy life :)

[@texasoutdoors9710]

+pamperu She went through so many sanitizing, filtering, straining and autoclave procedures that she is basically left with beef flavored water. I'm gonna make smaller batches, not strain anything, put it in the fridge and use that week.

[@charlessibthorp8041]

Say Linda, A couple of questions; do you replace water that has evaporated away, and do you refrigerate the broth overnight? Thank you, Charlie

[@fadeddenims501]

Could the cooking time be cut down by using a pressure cooker? I use my pressure cooker (not canner) many times in a month to make sure the meat for soups and stews, etc is tender and that the meal gets done quickly.

[@stephaniemichelle9878]

I love that shirt!!!! You probably can't send me a link for it, but if you can please let me know who made it so I can search for it. Thanks!

[@sweetheartsmom]

Linda I am halfway through my batch of bone broth; i pulled off some of the meat and found that the meat from these bones is amazingly tender and rich; i froze it and want to use it in something. any suggestions on how i can use that neck meat?

[@JuliaRtv50]

Hello I appreciate your channel is do have a question. . after canning what do you do with it? I was told not to freeze glass as it may crack.. thanks for your response. . Blessings

[@wendystumpf1274]

Put it on the shelf for future use. Once pressure canned there is nothing to do with it until you use it for a meal or whatever you make with it. You can freeze wide mouth freeze/can jars. It's because the neck is wider than the body of the jar. Don't freeze any other jars.

[@madellinesantana9386]

wonderful

[@korbandallas8931]

Will give a try, thank you, nice video o/

[@michelerodriguezgalaviz4265]

since the cooking time is so long do you need to keep adding water ?

[@scsstudios]

while this looks amazing, is there any way to scale this recipe down? My stock pot is significantly smaller and it's only me and two other people in our house. :) Thank you for sharing!

[@scrapper900]

Where do you take your gauge to check the pressure accuracy? Hardware store maybe? Thanks for another great video Linda!

[@azcvt1411]

Not sure if anyone has answered your question but I just found out the answer to this not too long ago. You can take the gauge to your local extension office to be tested. If you don't have one close by, most canner manufacturers will test them for you. For Presto Canners, I called 1-800-877-0441 to get the info.

[@scrapper900]

Thank you so much for the answer!

[@lucreziafrechette3819]

Hi and thank you for all your advice. Just wanted to let you know there were issues with the video. Seemed to cut ans restart.

[@keys77]

can you use short ribs for bone broth and can you eat the meat left over from bone broth????

[@lindacirillo2089]

Great Video,,thank you.. Question: I see the various pieces you use (bottom foot, etc.) and ?Are you concerned about the antibiotics or or other things that are done to most beef products purchased in the Supermarket,,,, (have you tried to get some pieces from farms???? or Farmers Markets????,,,,,,OH,,,and Growth Hormones,,,also: That is why I eat beef in small portions,,,,and I can taste the difference,,,, OK,,what is your thoughts??? anybody else,,,How can we find hormone free/antibiotic free bones,,,, thank you

[@Opium1958]

can you boil the meat off the bones or do you have to roast it? I assume you refrigerate them, or can you store it in your freezer?Thanks for the great videos I'm learning a lot.

[@deendrew36]

I think you can boil the bones - I've done it that way before. But roasting the bones first gives a nicer flavour.

[@Papadoc1000]

You can do either. However, roasting the meat and bones first bumps up the flavor profile pretty significantly, just as it does when you roast the veggies before turning them into veggie broth.

[@eyeonart6865]

You can also just let broth cool after strained and fat will come to top and harden then remove and discard.

[@hazell.705]

Hi Linda, my broth is very cloudy despite the cooling over nite in the frig and skimming fat off. Why is that???

[@SeeBillyRun]

So... canning gives the broth a longer shelf life without freezing it? How long does the broth last once canned?

[@suzycowan5072]

After canning, broth can sometimes have a shelf life of up to three years. Official canning websites tell you that all canned products have a shelf life up to one year, but in many years of family canning and then my own canning I have found that number to be false. Of course any actual number would be hard to figure out as home prepped food doesn't stay on the shelves that long because the taste and health value makes it fly off the shelves fast. Home canning, if done correctly is so much healthier than the store bought processed cans. I also saw one chef who instead of canning, put his stock into ice cube trays, froze them, wrapped each cube in plastic wrap and stored them in gallon bags in his freezer. In addition, another pepper reduced her stock by half and then dehydrated the stock reducing it to a fine powder with the use of a coffee/spice grinder. I wish I had one of those. I know Linda cans hers because she drinks it almost daily for the health benefits. The glucosamine/chondroitin are wonderful for arthritis and those with joint pain. God Bless Linda for all her videos that have helped and taught me so much. ~SuzyJCinColorado~ ♡

[@devonmillet2389]

Do you have a cook book that is for sale. I really like your recipes on youtube

[@judyatkins8439]

Linda, where do I get my pressure cooker gage checked?

[@maryjane-vx4dd]

do you can the chunks of beef as well?

[@Graciegirlpug]

Linda, I just finished my batch of the beef bone broth, it seemed to produce a lot of fat, had to filter it twice, but my question is: I thought the taste was disappointing, maybe I was expecting a more beefy flavor, is it still okay to use?

[@lostbelowthefold4199]

Pam Aanonsen That has happened to me also. I realized it's because we're used to flavored broths and this is plain beef broth for multiple uses. I roast and simmer veggie trimmings that I save in the freezer with mine i.e. onion, carrot, celery and more whole herbs to add flavor.

[@cfoster4389]

I really enjoyed the musical jars when you opened the canner. I have never heard them do that much popping before! I have been on the fence about getting a pressure canner. I have no idea if I should get a Presto or lay our more money for the American. Suggestions?

[@PatienceHillBerardi]

I wonder the same thing... I would rather have the All American, but can we justify those costs from the get go? Then I wonder, why not do it right from the beginning... Plus I've seen people can over an open fire with an All American- if that's not great advertising, I'm not sure what is.

[@katiegrazier4091]

I used the Presto canner I inherited from my grandmother and just finally got an All American canner. Well worth the money and I LOVE it. I bought the 915 for inside canning and the 940 (?) that will double deck quart jars for my summer produce and bulk meat buys. I can't wait to use them together, lol. We plan to make an "outdoor canning kitchen" on the back deck soon. WooHoo!

[@ThePattycake144]

I have an All American 915. Absolutely love it! Best thing I've ever owned.

[@misunflowerstyle906]

C Foster Pretty sure the pings out-performed the jar quantity. So, pings are lovely, just dont expect musical tunes from them. I love every single ping. It is one ping per jar only. If your have 7 QT jars, it is 7 pings...etc

[@maryjanegreen7601]

I just got the Tfal. Will do my 1st pressure canning batch probably Wednesday (it's supposed to be a little snowy). Will check the sales to see what it will be.

[@timdrews3028]

ok Linda..now where do you store broth after canning? I do not have freezer space, can I keep it in my lower kitchen cabinet

[@emmachapman5442]

+tim drews After canning it can be stored in your pantry/cabinet. Uncanned is when you store in the freezer.

[@maryjanegreen7601]

Would this be good for french onion soup?

[@timzwyf1965]

Where do you find your marrow bones? I'm in Vegas and I'm having a hard time finding them.

[@sher-twofamilyhomestead3969]

Just curious where did you get that red soup ladle ? I like that it has a hook on the back so it can stay on the pan. Thanks

[@RhinoDNA]

I got mine at WalMart in the section with all the other canning supplies. The hook is great and the ladle holds a full cup...very handy tool!

[@sher-twofamilyhomestead3969]

+Sandy King Allen yup found it plus a nicer funnel, thank you

[@beckyskinner5145]

Amazon. They have tons of canning supplies

[@mjoinga]

Am totally knew at this. Where do you go to get your gage checked?

[@Papadoc1000]

Not necessary. I've been doing this for 30 years and my mother 40 years before me. Periodically just note where your weight starts to jiggle. If you have it set at 15#, the gauge should also read 15# when it starts to jiggle, though the pressure can go much higher when the gauge is going nuts if the heat is too high. Short of being severely damaged, your weight will always be correct and be your perfect check.

[@catherinerittenhouse1683]

This bone broth thing intrigues me......interesting benefits! While it's simmering for those 48 hours though do you have to add more water as some simmers off? Or do you just add extra when it starts and just leave it alone?

[@simtagous77]

Catherine Bezy I was wondering too. Also wondering if she simmered with the lid on the whole time maybe?

[@carolyn52]

+Marcie “Whosoever” Brennan, Catherine Bezy. I'm prefer the ease of my oval crockpot. The condensation keeps it from evaporating.

[@simtagous77]

Carolyn Atkins Ive actually made it many times now. I love it and use it a lot. I simmer on the stove top with a tight fitting lid and I dont really get any evaporation. I tried my crockpot but for some reason it boils way too hard even on low. and I know wit this bone broth you are only supposed to simmer very very slightly. Also I just realized this is beef bone broth. Ive only made this 2 times but have made chicken bone broth many times. It does make me a bit nervous having my stove on all night, but i just keep everything way away from it and close any windows if its summer so that a breeze will not blow out my flame, and I still end up waking at least once in the middle of the night to check on it and stir it.

[@Cromwell218]

Does you broth get jelled after canning

[@edcastillo6126]

what did you due with the bones. I heard if you grinde then and give to your dog. it is good for them...

[@christinahenry7307]

the bones and beef you removed from the finished broth... do you use the beef and are the bones still safe for your dogs?

[@LindasPantry]

+Christina Henry Never cooked bones for dogs :)

[@deendrew36]

I would think yes, the bones are probably great for the dogs.

[@sher-twofamilyhomestead3969]

"cooked" bones shouldn't be given to dogs as they splinter to easy. Frozen or fresh beef bones are the best

[@l.v.9206]

and please remember to never give bird bones to your dog (cooked or not). it can harm them from splintering.

[@martaaberg3330]

All raw bones are safe for dogs. No cooked bones are safe for dogs, especially poultry bones.

[@rachelh3441]

Could you show some recipes that you use this with?

[@ADayInLisasLife3947]

Linda, I have a question. To whom do you take a pressure cooker to check that the pressure gauge is still correct?

[@azcvt1411]

Not sure if anyone has answered your question but I just found out the answer to this not too long ago. You can take the gauge to your local extension office to be tested. If you don't have one close by, most canner manufacturers will test them for you. For Presto Canners, I called 1-800-877-0441 to get the info.

[@Papadoc1000]

Not necessary. I've been doing this for 30 years and my mother 40 years before me. Periodically just note where your weight starts to jiggle. If you have it set at 15#, the gauge should also read 15# when it starts to jiggle, though the pressure can go much higher when the gauge is going nuts if the heat is too high. Short of being severely damaged, your weight will always be correct and be your perfect check.

[@ADayInLisasLife3947]

+Vicky Crowley (azsysadmin) Thank you.

[@ADayInLisasLife3947]

+Papadoc1000 Thank you.

[@nidia8518]

Linda - do you eat the left over meat from the broth?

[@Papadoc1000]

There's no reason why you couldn't, but what little is left is pretty mushy and tasteless. You have to remember that you've been running this meat at a high temperature for 24-48 hours for the purpose of pulling out all the taste and nutritional goodness. Why bother with the pulp that is left?

[@glendabrekke5475]

instead of canning can you let it cool and freeze this broth?

[@77dragon77fly]

yes

[@lindapetrongolo3478]

Where do you get your gauge checked at ?

[@riverwilde2098]

Does it turn to gelatin afterward? That's what I'm looking for

[@Papadoc1000]

It does. The longer you cook it the more of that you will end up with. If you are looking for a really good gelatin product, buy some chicken feet from a butcher or I buy them at a local Asian food store.

[@kris-zp2fz]

Papadoc1000 t

[@ThePattycake144]

Excuse the grammatical error in my prior post! :)

[@nibiru3645]

Great videos, Linda. However, you may want to double check the source of your "Filtered water". The fluoride that is being put into our water systems now is fluorosilicic acid and is not able, from what I have determined, to be filtered out of water...even with the use of reverse osmosis. The only way to be 100% sure that the water you are using is pure is to use distilled water.

[@eleticiaviana6377]

what, ist different broth and stock??thank

[@guyterry5571]

Hon love your video's but I have a hearing lost and with volume maxed out and ear phone I have problems hearing you-- would be nice if you could increase the volume some way--I've done everything I can on this end

[@breckandy]

O I forgot. Did you say you simmered for 48 hours? Any sleep? :-)

[@1943sumrallgirl]

Linda, where do you get your gauge checked?

[@LindasPantry]

There's a local farm and ranch store that will do it for you

[@1943sumrallgirl]

@@LindasPantry Thanks

[@marilynhill6358]

And you use Au Jus gravy for beef bone stock

[@chiledoug]

definitely roast beef..I pan spray and filtered water..

[@tammyayoromovebyfaithminis1739]

hey...I cooked a pot of bone broth..its super greasy..is that suppose to be?

[@melissagomez1500]

What i do is let the broth cool down and refrigerate it overnight. The fat will rise to the top and harden. Then you can just scoop it off and discard it. Then yiu can run it through your fat separator again and just bring it back to a boil before yiu can it.

[@nancydenton5120]

Have you made your bone broth using your Power Cooker XL? I recently purchased mine and I was wondering if you tried it?

[@suzycowan5072]

I definitely would like to know that also. I have two XLs as I often fall for the sales pitch, So far I have used mine to cook rice in 6-min and to can pints of green beans. I would love to learn more.

[@nicolebinsfeld4158]

just remember the PPCXL has an altitude limit in the booklet. I have used it to can meat and broth before . we have a small family so it is great for us doing small canning batches.

[@LKN4WAR]

One other thought, wouldn't a pressure cooker make the broth a lot faster than a stock pot?

[@lipanj7]

+LKN4WAR I don't think using a pressure cooker which is faster one would get the full benefit....The slow cooking one would get the full nutrients....Just my opinion....

[@l.v.9206]

plus cooking bones to hard releases an unpleasant flavor. low and slow is the only way to go ;)

[@miniair]

Yes a pressure cooker would work better and cut down on the time. Bone broth isn’t something special or new, it’s stock. Broth is made with meat and stock is made with bones.

[@breckandy]

Why do you vent for 7 or 10 minute before putting weight on? By the way, great videos!

[@sundragon13]

What is the their shelf life?

[@Papadoc1000]

In the video she says 1-3 years.

[@chiledoug]

Hocks.

[@Rollwithit699]

Great video, thanks, but your voice is so distant sounding. I can barely hear you. Thought it might be my ears, but I have no problem with other vids. Love your kitchen.

[@ddreamsky]

Just to let you and others know. I am 47. Stopping is not set in stone. Listen to your body and MAKE your doctor listen to YOU.

[@mjoinga]

How many pounds of bones?

[@Papadoc1000]

It depends on how much you want to make. Your liquid should cover the bones, but the level of bones should be just under the level of liquid. That will give you the perfect balance.

[@ThePattycake144]

Sorry, Linda. I see where you added the vinegar

[@miniair]

Bone broth = stock

[@yezzchozenchozen4glory195]

I really enjoyed the presentation the details not any I've heard so far say no need to season. I am a chemo patient and healthy cooking is impossible. Question? Where did you purchase pot and price? Again thanks Jesus loves you, oh! I just heard you said check link for pot so thanks ✝✡️😊💁

[@torontoont2218]

Bone broth ,does not need 48 hrs too cook, justs needs enough for the bones too cook,,6-8 hrs..48hrs is just, rediculous