Does anyone have a guideline? Out of eight quart containers that I got out of my first batch of broth, only two were freezable containers, the other six are in glass mason jars in my fridge. I'm not sure how quickly I will drink them. Also,I have saved the bones and a lot of the gel-like gunk that was left over in the event that it can be re-used. The marrow bones are completely emptied out, but the cow's feet are still in a gel-like state. Also, the skin is semi-intact. I wondered if it could be boiled down FURTHER, in a second batch with more added bones? What do y'all say? (It was interesting how the red marrow and white marrow just slid out when I lifted the bones with tongs. It remained in semi-formed state floating on top; I used a hand mixer to break it down! I am looking forward to drinking it, and hopefully see improvements in hair and nails.)
To be safe, I go no more than two weeks. If your broth was more acidic (did you add a bunch of vinegar?), you might get four.
That's the problem with fresh-made broths: no preservatives leads to a short shelf life.
EDIT: I'd never heard of the "re-boil" trick, but that makes a lot of sense. Keep with the 3 to 4 day re-boil rule and it should be good.
Essentially, you're pasteurizing the broth over and over which will handle about 95% of problematic stuff. As long as you're not getting contaminated with botulinum toxin (extremely rare, but it happens) boiling will kill the bacteria. It won't, however, get rid of the bacterial byproducts, so if your stock starts getting sour or off tastes, you can be pretty sure it was a bacterial playground for a while.
I was told not to keep it longer than 5 days in the fridge. But if Blitherakt is correct, I'd be happy to know so although it doesn't make any difference since my meat pudding has a very short lifespan.
And you sure can use it again. Take a look at this: http://www.traditional-foods.com/bone-broth/
In Mark Bittman's "How to cook everything" he says you can keep it almost indefinitely if you re-boil it every third day. Also, I found this but haven't tried it: http://nourishedkitchen.com/homemade-bouillon-portable-soup/
GAPS recommends if you keep refrigerated to reboil it every 4 days and then put back in the refrigerator. This kills anything that might decide to grow, and allows you to keep it long term for multiple uses.
My rule is 2 weeks max if the protective fat cap has been on and it has been treated in the correct food safety protocol, ie cooled quickly and put in sterilized (w boiling water) mason jars. Near the end of that period I would boil it for 20 min just in case.
I keep mine about a week, if the fat cap on top is intact.
If you have a lot, and aren't going to use it, turn it into concentrate and freeze that. Let the broth boil until it has reduced to 1/2 or 1/4th it's original. Use it as a glaze or flavoring, or add back water to make "normal strength broth."
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