Homemade Beef Stock Canning Recipe

A couple of years ago I made chicken stock for the first time, but every recipe I found for beef stock seemed daunting and scary. While chicken stock is a staple in our home, beef stock is used in a lot of my recipes as well. Earlier last year, we learned that my boyfriend was having issues with sodium content in food – so more and more we’re making food from scratch.

A lot of stock recipes call for a ton of bones, and I don’t have the room for a ton of bones in the freezer. So, I found a local butcher and had them cut some beef shank for me. You can find it at some larger stores as well, but I wanted fresher 

meat and from a reliable meat vendor. And even better, you only only need 3-4 slices of shank which should only cost you $7-8. Add veggies, water and spice and you’re ready to go!

Ingredients:

• 3-4 slices of Beef Shank, it’s fine if it’s still frozen
• 2 Carrots – tops removed and chopped into 3 chunks each
• 2 Stalks of celery, chopped into 3 chunks each
• 2 Onions, chopped in half
• 2 Bay leafs
• 1 tsp Sea Salt
• 10 Black peppercorns
• 16 cups Water

Directions:

1. In a large stock pot add your beef shank and water. Bring to a boil. Add in your remaining ingredients and return to a boil.
2. Reduce your heat and simmer for 3 hours – yes, 3 HOURS!
3. Remove your stock pot from heat and skim off the foam – there will be some.
4. Remove your beef and set it aside – it will be nice and tender and easily shredded for other recipes (check out an idea below!)
5. Place a large bowl in the base of your sink, put a large sieve in the bowl and drain your stock into the bowl. You can also use cheesecloth that is layered as well. Use a spoon and push on the rest of remaining ingredients to get out any remaining stock.
6. Allow your stock to cool down and wait until the fat solidifies (this will take an hour or more). Skim the fat off the top of your stock.

Canning Instructions: 

1. In a large pot sanitize your jars. Place your jars in and fill with water. Simmer on medium (do not boil) until they are are warm.
2. In a smaller pan place your lids in water. Place this on low until you’re ready to use them.
3. Prepare your pressure canner – place the rack at the bottom.
4. When your stock is ready to be canned ladle into your quart (or pint) jars leaving a 1 inch head space.
5. Add your lids and finger tighten the bands.
6. Place your filled jars into the canner and pour in hot/boiling water around them until the canner has about 3 inches of water inside.
7. Put your lid on and put the burner on medium-high heat. Have your lid at the venting position, until you start to see steam coming out of the lid. Let the steam come out of the vent for 10 minutes, Reduce your heat to medium then switch the dial to the 1 position (8 lbs). When steam starts coming out again start counting down your processing time of 25 minutes.
8. When your processing time is over turn off your burner and let the canner naturally depressurize.
9. Remove your cans from the canner and place them on a dry towel on the counter. Allow to cool and wait for those wonderful pops! After 12-24 hours check to see if the seals are good.

Before discarding your vegetables use a fork to pull out any meat bits. They’ll be tender, and some might be hiding. You will end up with about 2 cups of tender beef. Use another fork and pull the beef into strips, add 1/4 cup barbecue sauce and mix. So besides some delicious stock – you also end up with some fantastic dinner! Win-Win!