Paleo Diet and Paleolithic Diet Questions & Answers

Question

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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.)

edited May 27 2012 at 19:41

Sol
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asked May 27 2012 at 4:28

Nanoo
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I freeze broth in glass Mason jars all the time. Just leave an inch or two of space at the top of the jar to allow for expansion when the jar freezes. – Sol May 27 2012 at 4:58

You can certainly reuse bones, lots of times. This woman used the same set of beef feet 12 times, getting gelatin even through the 12 time! traditional-foods.com/bone-broth – Sol May 27 2012 at 12:49

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I cook my stock for 12-24 hours. Cool it at room temp for maybe 2-3 hours. I then refrigerate it for 12 hours. This will make the fat rise and solidify. Skim this off and discard (it may be unhealthy but it's just gross tasting). After this point I will keep it in the refrigerator, taking bits out once or twice per day, for up to 7 days. I've never had a problem. I find that I'll finish it by then, no need for freezing. – ben61820 May 27 2012 at 12:49

I should add that the number of times you can reuse bones varies with the type of bone. The best advice I've heard is to reuse bones until you get tired of them. I'll reuse bones, with fresh water and some fresh vinegar to pull minerals out. Even the really hard bones will soften after several 12-hour rounds in the crockpot. – Sol May 27 2012 at 12:52

Good answers and good article--thanks! – Nanoo May 27 2012 at 14:11

Blitherakt · Answer 1 · 2012-05-27 17:45:43Z UTC

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.

Sam · Answer 2 · 2012-05-27 06:40:28Z UTC

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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/

Enjoy alt text

answered May 27 2012 at 6:40

Sam
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Keep in mind that the "safety rules" say no more than 4 days. I tend to look at those rules as fine for restaurants, but a little overboard for the home. If I have any doubts during those two weeks, I trash it. – Blitherakt May 27 2012 at 17:49

kilton · Answer 3 · 2012-05-27 10:11:11Z UTC

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I've gone 8 days without issue.

answered May 27 2012 at 10:11

kilton
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Ryan · Answer 4 · 2012-05-27 12:58:46Z UTC

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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/

answered May 27 2012 at 12:58

Ryan
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Kelly · Answer 5 · 2012-05-27 13:09:49Z UTC

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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.

answered May 27 2012 at 13:09

Kelly
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Kitzu · Answer 6 · 2012-05-27 11:03:55Z UTC

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.

Josh M · Answer 7 · 2012-05-28 14:44:34Z UTC

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I have gone as long as 4 weeks but average 2 weeks, without issues, but it rarely lasts that long anyway as we all love it.

answered May 28 2012 at 14:44

Josh M
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Lucky you! Getting into my 9 year old is going to be quite a challenge. My 19-yo won't look at it! – Nanoo May 28 2012 at 15:59

AmandaLP · Answer 8 · 2012-05-28 16:10:03Z UTC

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."

How long can refrigerated broth remain fresh/drinkable?

8 Answers