Ingredients
Equipment
Method
- Fill your pot with water and add all of the ingredients
- Place the pot onto the stove top and turn the heat to high.
- Get the water to a boil. Then turn the heat to low. Allow that to cook on the stove top for 5 1/2 hours. Add the apple cider vinegar. Then turn off the heat.
- Get your jars and lids ready. Make sure they are washed. Place your jars in the oven at the lowest temperature setting (Around 190°F) for about 15 minutes. Place your lids in a bowl with boiled water for at least a couple of minutes.
- Heat a separate pot of water up larger than your first one. It needs to be able to cover your jars with water by at least 1-2 inches.
- Ladle your stock into your jars. Allow about 1/2 an inch of headspace at the top before putting on the lid. Twist the lid on, but not super tight.
- Place your jars into your pot of water. (Mind you, the temperature of your water needs to be around the same temperature as your broth to prevent the glass from shocking and shattering.)
- Make sure the water level ends up being about 1-2 inches higher than your jars. Get that water to a boil and allow those jars to boil for 20-25 minutes before turning off the heat and removing them from the pot.
- Place the jars onto a kitchen towel. Allow them to rest on your counter for at least 6 hours before putting them into your pantry. Enjoy!
Notes
Make sure you have the proper tools for this process because everything will be hot to the touch!