Coffee's Ready, Come and Sit on the Porch

[CrealCritter]

Made beef broth ~24 hour slow cook @ 250 in the roasting pan. Dogs get beef chunks for treats. i know storebought beef broth has very little if any fat and a bunch of extra ingredients (some I cant pronounce because I dont speak scientist). Ours is just water, backyard beef, salt and pepper. What more is there to say? Fat is flavor.

Jesus is Lord and Christ

 

[FarmerJamie]

Made beef broth ~24 hour slow cook @ 250 in the roasting pan. Dogs get beef chunks for treats. i know storebought beef broth has very little if any fat and a bunch of extra ingredients (some I cant pronounce because I dont speak scientist). Ours is just water, backyard beef, salt and pepper. What more is there to say? Fat is flavor.
View attachment 30153

Jesus is Lord and Christ

To each his own.... my personal preference is that is way too much fat. I would be worried about it going rancid.

All my canning experience the past 3 generations says to skim off all the fat as possible before canning.

Hopefully it will work out for you.

 

[murphysranch]

Oh, I cannot comment on your process. Gives me shivers to read how you did it. And yes, way too much fat for proper sealing and long term storage.

 

[Hinotori]

The fat can interfere with the seal is the biggest issue. I only get a thin fat layer when canning certain cuts of beef. It's caused me problems so I prefer the leaner meat for canning.

I use all fat. No waste here. Hot tallow gets open kettle canned and keeps really well.

 

[flowerbug]

...Fat is flavor.

makes me hungry looking at it.

fat is also energy for hard working people and it helps get you through a day in the gardens. a banana with peanut butter used to be a favorite breakfast and that would get me through most of a day until about 6pm.

i happen to also like the flavor of beef fat a lot more than i like the fat from pretty much any other animal other than milk and milkfats turned into cheeses or yogurts. and then there is chocolate and nuts fats which i also really like.

 

[CrealCritter]

Don't you all cook with tallow? Lard, tallow, butter and bacon grease are my oils for cooking, in that order. FB uses avacodo oil also, but I don't.

We'll pop the seal on a jar of broth and use the tallow on top to fry. It's really good for frying potatoes and other veggies. The broth underneath is used in a lot of dishes. We'll just need to plan the meal appropriately, so to use up a jar or two in one meal preparation.

As long as I'm typing... FB said she was going on a walk about. Us boys went with her . She showed me some wild growing "Mullin or mullen" that she's saving (not mowing). its growing on the only small rocky patch of soil we have. She told me about it's medical properties. It looks like weeds to me. Good thing I don't mow or I would have mowed it down. Then she showed my her comfrey and feverfew. She's got more medical plants growing too but just seedling babies at this point.

Mullin or mullen, looks healthy.

Jesus is Lord and Christ

 

[Hinotori]

Don't you all cook with tallow? Lard, tallow, butter and bacon grease are my oils for cooking, in that order. FB uses avacodo oil also, but I don't.

We'll pop the seal on a jar of broth and use the tallow on top to fry. It's really good for frying potatoes and other veggies. The broth underneath is used in a lot of dishes. We'll just need to plan the meal appropriately, so to use up a jar or two in one meal preparation.

As long as I'm typing... FB said she was going on a walk about. Us boys went with her . She showed me some wild growing "Mullin or mullen" that she's saving (not mowing). its growing on the only small rocky patch of soil we have. She told me about it's medical properties. It looks like weeds to me. Good thing I don't mow or I would have mowed it down. Then she showed my her comfrey and feverfew. She's got more medical plants growing too but just seedling babies at this point.

Mullin or mullen, looks healthy.
View attachment 30154

Jesus is Lord and Christ

It's got many uses. It's on the noxious weed list here and isnt allowed.


I use quite a bit of tallow. Also olive oil. I try to only use what I could actually make at home if I had the source

 

[Mini Horses]

So next time you make broth, just cool it, remove the tallow reheat broth & pressure can. Same with tallow, reheat, strain, jar it. Then you have the best of both to use together or not I reduce the "oils" in my broth that way. It's a consideration when the canner causes venting. If oils get under the rim, it "can" cause a seal to release prematurely. Maybe a week, a month or not.

But it sure looks tasty

The mullein looks good...first yr plants. Bloom yr 2. There are a lot of them around here. Plus curly dock -- some my goats haven't found -- plantain, dandelion, wild lettuce, and I grow comfrey, too plus wormwood & purslane.

 

[CrealCritter]

I asked FB about lids sealing. She said she uses two very good lids now, ForJars and Surerb. She also said she buys them from the company that makes them.

Links:

Canning Jar Lids | FORJARS®

Buy Airtight Canning Lids ⭐ Discover for yourself why these lids are recommended by expert canners all over the USA ⭐ Best tw- piece canning lids ⭐ Stainless steel, metal canning jar lids ⭐ Canning lids bulk — forjars.com

forjars.co

Superb | Canning Lids & Mason Jars

American-made canning supplies from a family-owned company. High-integrity canning lids & canning jars. Bulk canning lids made in the USA.

www.superbsealing.com

Jesus is Lord and Christ

 

[CrealCritter]

Time to put the youngster to bed. May the Lord bless you and keep you, always. Another day flew by, good nite ya'll.

Jesus is Lord and Christ