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Currently Playing: Canning Bone Broth + Fish Stock for Winter Nourishment in Alaska

Winter has come to stay! We took bones, veggies, and herbs and simmered them down to a nutrient rich broth. Canned them up for winter, and stocked the pantry shelves a bit more. Fish stock from whitefish Dennis speared, stocked in the freezer too! Bone broth is a traditional, nourishing food and we always have a batch in rotation on the homestead. Peoples have used the bones, tendons, cartilage- not just the muscle meat from animals for a very long time. It stretches the harvest, honors the animal, and nourishes the people who eat it. Rich in collagen, glycine, minerals, gelatin, amino acids + good for the gut, mood, immunity, rest & recovery- we keep this on hand in winter for good reason! Thank you for following our life on the last frontier! -Dennis, Amy & Lena End Music By: @HawkenHorse, who wrote us "Holdfast". Frontier music and history. Become a Channel Member for goings on with the homestead behind the scenes. Get in Touch with Us: Westerlind Family P.O Box 906, Slana, AK 99586 We are also on Instagram @holdfastalaska https://www.paypal.com/donate/?hosted_button_id=6B2249KCY6STE HOMESTEAD RECIPE CHICKEN BONE BROTH (CANNING) 1-2 chicken carcasses, pasture raised veggies of choice (carrots, onion, garlic, ect) herbs of choice (sage, thyme, parsley) optional: 2 tbsp apple cider vinegar to help draw out the minerals in the bones Simmer all ingredients in spring or filtered water, ideally for 8-24 hrs. I throw mine on the woodstove overnight. Skim fat & impurities from surface as they arise. Strain well, keep hot, prepare jars. Wash well in soapy water and rinse- no need to sterilize. Prepare canner, fill to 1'' headspace, finger tighten lids on. Process pints for 20 min, at 10lbs pressure. (at our mountain elevation we process at 15lbs pressure). Quarts 25 min. Let canner de pressure COMPLETELY. Remove jars, watch for seals, let rest on counter. Remove bands, label, store.