Bone broth can be from any animal, rabbits, chickens, turkeys, lamb, beef, moose and on and on. If you don’t raise your own animals or hunt that’s okay because your local butcher shop will sell them to you very cheaply. Making a good bone broth is a quintessential homesteading skill, it is sustainable, nothing goes to waste and anyone can make it if they have the time. I use about 5 quarts of bone broth a week. Soups, stews, gravies, my daughter just like broth with noodles, mashed potatoes, risotto, or just by its self on a cold winter afternoon. Pretty much anywhere a recipe calls for added water, I substitute bone broth.  It cost pennies to make and the health benefits are nearly endless. Bone broth is significantly different from stock or broth, the cooking time is much longer and aided by the apple cider vinegar it allows all of the minerals to have the proper time to diffuse into the broth,  I cook my bone broth for approximately 24 hours. I am going to get all preachy and gushy about the health benefits of bone broth so free to skip this part and go straight to the recipe if you want!!! Bone Broth is health in a jar, or at least that is what I think of it as. I consider bone broth to the single most important food item that I make on our homestead. Collagen, protein, minerals, and amino acids are some of the amazingness found in bone broth. These building blocks of health have been proven to aid and support digestion and intestinal health and can soothe and heal the digestive tract. Ever hear that chicken soup is good for cold or the flu? They weren’t talking about Campbell’s chicken soup.  Bone broth can help support the immune system and has been used throughout the ages as a remedy for the sick and the weak. And arthritis? Osteoporosis? Yep, I can keep going, but I won’t, I will just let you judge for yourself!

I don’t usually season my bone broth before canning, I like to keep my flavor options open for cooking. If you are planning on drinking it daily, I would recommend adding spices while the broth is simmering, bone broth is rich but can taste a little plain.  I like to add thyme, bay leaf, rosemary, garlic, salt, and pepper. Play with your flavors and taste as you go!