Canning Bone Broth

Today I canned the bone broth I started on Thursday. After it has simmered 36 hours I strained off all the fat. I poured the broth in hot sterilized jars and canned in the pressure canner for 25 minutes.
Wa-la! 5 quarts of stock to add to the pantry shelves and almost a quart in the fridge to drink on for the next few days.

I cleaned everything up and started another batch. I still have enough bones for one more batch and then I can started on the lamb bones!