Bone broth

[Vitamin c]

Rembering kneck of lamb as a kid in a rich stew and scrag end what ever that was.

Just googled it also a neck of lamb or mutton.

[Mad Scientist]

Awww, my dear old nana fed her family on soup made from bone broth, onions and veggies passed the recipe onto mum then me. Fond memories of bread ‘n’ drippin’ or a good fry-up with black pudding for breakfast when we went to stay over hers for a few days. Heaven and a heart attack on the same plate. Really bad for you she died at the tender age of 91. Just got some bones a-boiling in a pan now…

[jennyjj01]

[ Quote moved from other thread so as no to hijack]

I love making the chicken stock broth whatever people want to call it... I am going to try and find out about canning it or jarring in sterile jars and then in a canning machine i would how i can keep it longer

I've stored mine in Dolmio jars in the fridge for up to two weeks and felt confident it was OK.
But this last batch, I poured in a Dolmio Jar and a smaller pesto jar so they were near full, then nuked them in the micro till they were frantically boiling ( about 2 mins ). Then quick as a flash pop the sterile lids on. I reckon that will store for months.
Unfortunately my tasting panel are soup snobs and expect Heinz veg or tomato soup. The bu66ers even expect it to be in date. I've tried sneaking own brand soups past them and had a lot of pushback. But we are reaching the point where both are annoyed by the £1.70 price tag. So, if i can up my game, I MIGHT wean them off Heinz. I have weaned them onto Stockwell baked beans, but that was a battle and a half. I choose my battles.

According to James Martin on saturday kitchen, the general trick with veg soups is to under cook them then blitz them. But I haven't persuaded the panel. When they see my gloop, they rebel at the sight of it and then reinforce that rebellion at the taste, no matter how delish i think it is.

But.... Casseroles.... I do succeed with those. A joint of beef or lamb with double measure of chunky root veg can make 10 portions, which I currently freeze in foil trays. I ought to try jarring some of that to save on freezer space and to make it a more instant food.

..you know like the little gel things they sell in shops i was also going to stir and stir in a jug as I pour it in to icecubes to make sure they all get the same mix, that might be an idea to try and then throw in say 6 in a stew lol as the base...

What I do with my garlic/ginger paste, is freeze it as a shallow slab and while it's still soft, mark it out like a bar of chocolate. Then to use it, I snap a block off and ziplock the rest and back to the freezer.

Stay safe you mad bad lot and keep on cooking i say

Well, I hope I got you cooking mojo all fired up.
I'm inclined to try to create some NICE soups to keep tempting my tasting panel. Somehow I have to improve the look, first. And that means no blitzing it yet.
I have an acquaintance at the local foodbank and she's big on soup making. I'll maybe try passing some of her stuff off as mine and if that works, then I'll quickly learn the recipe. If it fails, nothing lost.

[steptoe]

LOL well jen your a trier that is the big one , i use to never try anything and i mean anything that had veg in it until the wife and i got an allotment and well i ate so much but i can never grow caulis the 8uggers just never grow well but one year i had issues wit hseed and threw these purple cauli seeds i nthe compost lol and low and behold we got 1 lol .

I will say i am still a food snob on the hienz tom soup i am not sure why i just have never found one to match it never and i have eaten a lot of tom soup over the years wne i was a kid it was a family treat we use to go out to eat every week our family and mum and dads friend and daughter and every place we ate tried to pass of their tom soup as heinz lol i got very mouth as a kid and at one place said ok go get the empty tin if you have it they foled their hand on that lol .

One place we use regular when dad or his mate would ring to book they always said could they get heinz soup in lol i must sya what a great place it wasa bernie inn .

Long story to why i never ate veg but it involve NUNS yes those ladies that smile and look so loving and caring i can tell you horror stories onthem , but well now i love veggies .

Thanks for the idea on the pour in a tray mark out never thought of that always used ice cube trays

Happy cooking , we will all be trying ways to make food taste better and at cheaper prices the way things ar going , i am ready for that challenge lol

[GillyBee]

[ Quote moved from other thread so as no to hijack]

I love making the chicken stock broth whatever people want to call it... I am going to try and find out about canning it or jarring in sterile jars and then in a canning machine i would how i can keep it longer

I've stored mine in Dolmio jars in the fridge for up to two weeks and felt confident it was OK.
But this last batch, I poured in a Dolmio Jar and a smaller pesto jar so they were near full, then nuked them in the micro till they were frantically boiling ( about 2 mins ). Then quick as a flash pop the sterile lids on. I reckon that will store for months.

This microwave idea scares me. You will kill 95% of the bugs with the microwave nuking but the ones that can survive that are the really nasty ones like botulism that don't need air to survive and can cause very serious problems if you are unlucky enough to have any lurking in your jar. Thankfully they are very rare but you would be running a risk if you try to keep your Dolmio jars for months. I would refrigerate and use within a couple of weeks. I would not want to risk poisoning my entire family unless the alternative really was starvation. You may feel differently of course

https://www.ballmasonjars.com/canning-a ... g-101.html
https://www.nhs.uk/conditions/botulism/

This list shows some known outbreaks of botulism, what food caused the problem and how many people died. No hams jellies or pickles listed. Badly preserved/stored meat and veg are the main problem.

Year cases(deaths) Implicated food Botulinum neurotoxin (BoNT) type A or B
1922 8 (8) Duck pâté A
1932 2 (1) Rabbit and pigeon broth NK
1934 1 (0) Jugged hare NK
1935 5? (4)? Vegetarian nut brawn A
1935 1 (1) Minced meat pie B
1949 5 (1) Macaroni cheese NK
1955 2 (0) Pickled fish (from Mauritius) A
1978 4 (2) Canned salmon (from USA) E
1987 1 (0) Rice and vegetable shelf stable airline meal A
1989 27 (1) Hazelnut yoghurt B
1998 2 (1) Bottled mushrooms (from Italy) B
2003 1 (1) Sausage (from Poland) B
2004 1 (0) Hummus NK
2004 1 (0) Not known* A
2005 1 (0) Home-preserved pork (from Poland) B

[jennyjj01]

This microwave idea scares me. You will kill 95% of the bugs with the microwave nuking but the ones that can survive that are the really nasty ones like botulism that don't need air to survive and can cause very serious problems if you are unlucky enough to have any lurking in your jar. Thankfully they are very rare but you would be running a risk if you try to keep your Dolmio jars for months. I would refrigerate and use within a couple of weeks. I would not want to risk poisoning my entire family unless the alternative really was starvation. You may feel differently of course

https://www.ballmasonjars.com/canning-a ... g-101.html
https://www.nhs.uk/conditions/botulism/

Sincerest thanks for your warning and concern. I will not poo-poo or deride your advice. Indeed, here is a link to a formal warning from the US CDC. https://www.cdc.gov/botulism/consumer.html

I state as fact that in many things I am maverik. I break rules left and right and actually and apparently do dumb things. Things like testing a rocket stove indoors (yes it was smokey), Things like eating 2018 tins of soup (without hesitation), Things like boiling an egg in the microwave (don't do that one)*, I have had my share of close calls. As they say on TV. 'Don't try this at home'

Botulism is an extremely deadly risk. It's pretty much undetectable when the toxins have formed and pretty much certain death when those toxins are ingested. The actual bacterium and it's spores are benign in their own way, but let the spores persist in a jar of food with low acidity and low oxygen, and you have a ticking growing time bomb, excreting deadly toxins. Heat treatment, at any stage is no guarantee of avoidance, though 'correct canning processes still proclaim to be safe?. Botulism is a big scary monster, but seldom seen.

So why do I not respect it? Apart from being a maverick? Well, frankly because it is so rare!. It's just about my love of stats. Amongst all the mavericks, preppers, lunatics and careless canners of the whole world, a few hundred cases crop up per year. A few hundred die. Some of those folks ate ten year old fermented fish, and some of them stored some chicken broth.
Let's call it 1,000 per year and lets say every case is a death. Let's say I take the risk over 25 years...... in 25 years, lets say 25,000 die of botulism (it's nothing like that). i'm one of some 8 billion humans. That gives me probability of dying of botulism over those 25 years as something like 25,000 / 8,000,000,000 or one in 320,000
That pales into insignificance if I consider all the other things that could kill me. Sepsis, salmonella, cancer, heart disease, CJD, stroke, lightning, car crash, falling under a bus, falling over, getting mugged, starvation, suicide, homicide.

Now, I hear some say " Why risk it when there is no reward? Why risk murdering your family". Good questions.

Now. Will I heed the warning? YES. My broth will not be kept for a stupidly long time. I WILL consider alternative storage approaches. But I won't stress out about this risk. I have enough other things to stress over.

Incidentally, I sterilised the jars and lids very thoroughly. My boiling up of the broth in the microwave was to kill off potential moulds, not much more than that.

Now..... I THINK, I'll chuck out my 2017 Wikinger hot dog sausages. But the spam can stay.

[steptoe]

LOL jen i am sort of with you i do worried about the B but in truth only if something smells or looks bad do i not eat it , we had tinned soup 10 years old it was fine and i would say little to no loss of flavour but then again we do have tinned fruit some 6 or 7 years past it's date and still fine and as you know the wife and i have major health issues and it ain't got us yet , we do take care on stuff but again the old ways where if it smells good looks good then taste it and see lol .

I know some people do not like out of date tinned food but in a SHTF world sooner or later you will be eating out of date food , i always say if it smells ok and looks ok then well i will give it a go .

You do have to be a little careful when storing food but if done right like you say very little chance but hey life is full of risks and again if it smells ok looks ok then it should be ok .

I will be freezing my bone broth in icecubes like i said and i will look at other ways but some of the canning machines cause a small fortune and would not warrant it

[jansman]

LOL jen i am sort of with you i do worried about the B but in truth only if something smells or looks bad do i not eat it , we had tinned soup 10 years old it was fine and i would say little to no loss of flavour but then again we do have tinned fruit some 6 or 7 years past it's date and still fine and as you know the wife and i have major health issues and it ain't got us yet , we do take care on stuff but again the old ways where if it smells good looks good then taste it and see lol .

I know some people do not like out of date tinned food but in a SHTF world sooner or later you will be eating out of date food , i always say if it smells ok and looks ok then well i will give it a go .

You do have to be a little careful when storing food but if done right like you say very little chance but hey life is full of risks and again if it smells ok looks ok then it should be ok .

I will be freezing my bone broth in icecubes like i said and i will look at other ways but some of the canning machines cause a small fortune and would not warrant it

Tinned stuff out of date ( best before not use by) is fine. As long as the tin is firm and in good nick. Fruit though,watch it! I’ve had strawberries in syrup eat their way through tins!

[jennyjj01]

You do have to be a little careful when storing food but if done right like you say very little chance but hey life is full of risks and again if it smells ok looks ok then it should be ok .

I will be freezing my bone broth in icecubes like i said and i will look at other ways but some of the canning machines cause a small fortune and would not warrant it

Thanks for the support, Steptoe, but in the interest of absolute clarity...

Food that looks, smells and tastes good could still harbour a deadly dose of the deadly toxins that cause botulism. Botulism created toxins are virtually undetectable before eating, but reveal themselves by killing you.

One thing the various sites give is to discard jars and tins where the lid has 'popped' because that might be an indicator of botulism. But I've yet to read anywhere that that is an absolute test. Would that, for example, mean that if the lid is not 'popped' that the food is safe?* Can botulism prosper without giving off gas? I don't know.

I did dig into the technicality of why pressure canning is deemed 'safe': Normal boiling will only reach 100C, which is not enough to kill botulism spores, while pressure canners reach >115C which does destroy them.

If your food is riddled with the toxins created by botulism, then thoroughly boiling that food for over 10 minutes should destroy the toxins. But that is your last hope and not a recipe for survival.

OMG, there are SO MANY websites out there that plagiarise each-other. So many that are written by AI bots, just for the purpose of padding out pages of adverts.

* I've eaten tinned food past BBE with the end 'popped'. Nobody died.

[ForgeCorvus]

Commercial canned (bottled, jarred etc) food is heated to the high temperatures needed, as laid down in the Ball Mason home-canning book.... So, like Jansman said. Best Before means exactly that.

Non-botulism Food poisoning ranges from unpleasant to dangerous, depending on your level of health and if its a bad strain or not..... Its a bit luck of the draw though.

I think as Preppers we should try to minimise risk

Ultimately, you choose weather or not to eat that rusty slightly spherical can of sausage you found in Granny's cupboard