Canning Broth

 

We were blessed with a venison shoulder and neck from family recently. We cut the meat up

 to go in the freezer. Then, we roasted the venison bones to make broth. After roasting

them, I put them in a stock pot along with celery, onions, and garlic. I brought it all to a boil

and then let it simmer for around 40 hours. Then, I strained it and placed it into sterile jars and

pressure canned it for 25 minutes. I also make chicken broth the same way. I ended up with 5 qts

venison broth and 3 qts chicken broth. Venison broth is my absolute favorite. I love the beautiful

color and flavor.