I'm always trying to make healthy cooking more convenient for myself and was inspired by this article: http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make/
Basically the author has a bone broth (with vegetables) cooking in a slow cooker constantly for one week. Her family are constantly downing the stuff, and she just adds more water as necessary.
I've started doing this myself, but am concerned about vegetables being in there for a week. Is the temperature enough to keep the bacteria at bay or should I be concerned?
What about if I occasionally cooked meat in the perpetual broth too. This would just be for a short time, not the whole week, but then little scraps would inevitably get left in the broth for the whole week.
If the bones last longer than a week, do you think it's safe to carry on cooking the same broth or is there a time-limit?