, which will allow it to withstand sub-zero temperatures.
I recommend these 16oz wide-mouth Ball mason jars.
They are made with tempered glass and the wide mouth is very practical. The larger tops make them more stackable, easier to pour liquid into and I can actually fit my giant hand into the jar when cleaning with a sponge.
Pro Tip: if you’re in the Greater Toronto Area, you can purchase Ball Wide-Mouth Mason Jars at Creative Bag.
This is usually where things go wrong for most people!
It is imperative to leave at least a few inches of headroom in each jar. In other words, don’t fill the jars all the way up with broth. Unlike other liquids, water actually expands by about 9% when frozen and if there’s no room for it to do so, it will crack the glass. Bone Broth is, after all, made of water.
The last piece to the puzzle is using your frozen broth after it’s been frozen. To do so, simply defrost in the fridge until completely thawed. The time it takes to thaw depends on the volume of the broth. A larger jar will take longer.
I do not recommend microwaving bone broth frozen in mason jars for the simple fact that it will likely shatter. Again, a drastic change from cold to hot temperatures will crack the glass.
To speed up the process, you can try submerging the mason jar in a bowl of room temperature water. This will gradually warm up the broth in the jar. Just be sure to change the water in the bowl every so often since it will likely cool down before the broth warms up.
Fill Instant Pot halfway with water. Set to sauté mode and bring to a simmer. Add raw beef bones and blanch 15-20 minutes. Use a spoon to remove any foam that rises to the surface. Transfer blanched bones to a bowl of cold water or rinse under the faucet.
Meanwhile, pat blanched bones dry with a paper towel. Add to a parchment paper-lined sheet pan or roasting tray along with the onion, carrot, parsnip, leek tops, garlic and ginger. Drizzle everything with a small amount of avocado oil. Transfer to oven and roast 15-20 minutes - flip everything halfway.
Add all roasted ingredients to an empty Instant Pot along with celery, bay leaves, parsley, apple cider vinegar, salt, and pepper. Fill Instant Pot with water up until the ‘max’ line.
Set Instant Pot to Soup mode, high pressure, for 180-240 minutes (or longer). Close lid, set valve to sealing and let cook.
Once cooking time has elapsed, depressurize manually or naturally.
To store, pour broth into tempered mason jars. Be sure to leave at least 2" of headroom if freezing. Alternatively, freeze in large, silicon ice moulds. Once broth has frozen, transfer ice cubes to a freezer-safe bag for easy storage. Repeat process until all broth has frozen.
I thought the addition of vinegar is supposed to aid with the calcium extraction from the bones leaving the bones brittle at the end of the cooking process (no calcium). Have you heard anything related to that?
I also don’t enjoy the flavor of the vinegar in the broth but have been adding it nonetheless hoping to end up with more calcium for myself.
I haven’t but, as mentioned, I think I have some more research to do!
How long would you say it will stay good in the fridge if you don’t freeze it?
Yes, from my experience, the vinegar does not make a difference in how much gelatinous the broth is. Also, I heard Paleo Mom explain, that for the vinegar to extract more minerals from the bones, you would have to use an amount of vinegar, which would make the broth largely inedible. I would say, a little bit of an acidic component (like often tomatoes in Italy) is rather used to balance the taste.
I recently had a chance to get organic turkey necks and these produced very nice, gelatinous broth. The best beef broth, in my opinion, is from combination of bone and oxtail. Personaly, I do not like to use bones with a lot of marrow, because of all the fat that needs to be filtered away.
Very good to know I’m not alone!
What kind of bones should I get and from where? Will they let me buy just the bones? Thanks in advance!!
You can use oxtail, marrow bones, or even shank bones. Your best bet is to find a local butcher that stocks grass-fed beef. They will most likely happily sell you bones. If not, many Whole Foods meat freezers have packs of bones. Also an option, try finding an online butcher that delivers. Beef bones are often an option.
Can you blanch the beef bones from frozen or do they need to thaw first?
Great question! Yes, you definitely could blanch from frozen. However, if you are roasting them first, keep in mind the added time it would take to bring the bones to temperature if you are roasting them with the aromatics. Make sure the vegetables don’t burn before the bones have had a chance to caramelize.
When do you add the parsnip? Was that supposed to be roasted?
Sorry about that, I’ve edited the recipe. The parsnip is to be roasted along with the other vegetables.
If using frozen aromatics/veggies, how do I roast them? Do they need to thaw first or should I even bother roasting them?
You can roast from frozen!
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