Broth

Started: 2022-11-10

Canned: 2022-11-15

Stored: 3 x 500mL + 4 x 250mL + (1 x 500mL in fridge, didn't seal)

What I did:

1. Leftover lamb bones roasted in oven
2. 7L water plus Lamb bones plus juices/veg from roasting lamb shanks plus bit from broth bits container in freezer
3. Boiled hard for a few hours, simmered over night, 
4. Brought back to a hard boil for 30 min next morning
5. Strained out bones/etc
6. Broth into fridge to set up for a day
7. Skimmed fat, decanted clear off the cloudy and discarded cloudy, put clear back in fridge
8. Used 2 cups for stew Nov 14th
9. next day heated to a boil for 15 min
10. Jarred and pressure canned at 11lbs for 20 min

Notes on this batch:

• remembered to put reusable lids on loosely and tighten after canning this time.
• One jar wasn't sealed when tested

Photos: