- Sep 4, 2009
- Reaction score
Currently pressure canning 12 pints of beef broth. I am improving each time, (I Hope.) This time I used hardened baby carrots, one full onion, several crushed cloves of garlic. I am trying to flavor my broth with what you might use in a broth based recipe. The jury is out on this, bc this is my first batch doing this.
1 pint is what I call, "stock." I didn't have enough broth for a 13th pint, so I watered it down, and used a wide mouth jar for it.
Ready tomorrow, so Photos tomorrow.