I like a good bone broth. I think it has more flavor and minerals than broth made with just meat. Making and canning broth takes a lot of time – 2-3 hours to make the stock (or an hour or so in the pressure cooker), then 25-90 minutes to can.
I found myself wondering if you could pressure cook and can stock with bones right in the same jar. I found that it’s safe to can meat with bones, and of course raw-packed meat is safe to can. Stock (with or without meat) only needs to be canned for 25 minutes, though meat (with or without stock) needs to be canned for 90 minutes. I’m still not exactly sure where you draw the line between “meat with stock” and “stock with meat,” but I figure if half the jar (or less) is meat, you’re probably in the “stock-with-meat” range.
So what I decided to try was to put 2 beef short ribs – each a chunk of bone and some meat – into a quart jar, top with boiling water, salt, and seasonings, and can it for 90 minutes. For the “plain” jars, I added a squirt of Bragg’s and half a teaspoon of salt; for the “ginger” ones, I added two thick slices of fresh ginger root, a tablespoon of Bragg’s, and a big clove of garlic.
The result is a scant quart of ok broth and just enough meat to make the soup register as “meat soup” and not “plain broth. The stock is not incredibly rich; I’m used to stock so flavorful that you can add a quart of water to a quart of stock and have two quarts of really tasty soup. This broth can’t really be diluted, and of course there’s a lot less of it. It does taste good, though – so, we’ll see. It’s definitely a lot less work, but I’m not sure it results in enough of the kind of food we want to really be worth the savings.