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By: FUZxxl
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I will soon receive a few kg of fresh boar bones. From these, I want to make bone broth and preserve them in Weck jars, as I don't have a freezer.
Unfortunately I do not have a pressure cooker of any kind. What's my best bet to minimise the risk of spoilage or botulism? How long can I realistically keep the preserved bone broth?
I've read about some approaches boiling the jars twice with a two day wait at room temperature in-between, killing the C. botulinum bacteria as they leave their spore stage. However, I'm not sure if that'll actually do the trick.
When canning to make shelf-stable finished product, you must follow tested recipes directly to ensure proper preservation -- following both the method and processing time carefully.
To preserve stock/broth safely you will need to use a pressure canner. This method of food preservation is used because the food item is meat-based and low in acidity.
I'm not aware of any other method to make stock/broth shelf stable & meet food safety guidelines.
Your options are to either pressure can or to freeze. Any other method will not guarantee that stock/broth will be safe to leave at room temperature.