Bone Broth vs Stock: Why It Matters for Your Pantry & Recipes

Transcript

0:01

Welcome to the Perfectly Preserved Podcast. I'm your host Jenny Gomes. And I'm Anna Cash. Here we come together to bring you a podcast all about preserving food safely, easily, and dare I say, perfectly. At home. We are master food preservers moms wives, and we love talking about canning. ready to can like a master preserver. Let's get into today's episode.

jenny-gomes_3_04-29-2025_120410: 0:25

Welcome to The Perfectly Preserved podcast. I'm Jenny, and this is my co-host Anna. We are master food preservers, and here we are in season three. Today we're gonna talk about broth stock. Some really important misnomers that Anna and I didn't realize, we're very common. When you can with broth and stock and how and when you can't. But first, thank you to everyone who has left us a review. If you haven't, please go to that purple icon, or wherever you listen to podcast and leave us a review. It really helps other listeners find our show. This season find us on YouTube, under the Perfectly Preserved podcast. Anna's doing an awesome job editing videos please go over there and check those out. Anna and I spend our most time on social media at Instagram. I am at the domestic Wildflower and Anna is at Smart Home Canning. Go to your local bookstore and ask for the Pressure Canning Cookbook by yours truly, Jenny Gomes Anna and I would love to speak at your event email Perfectly Preserved podcast@gmail.com we're open to travel and we love teaching live classes. Okay, Anna, let's dive today's episode. Let's talk about broth stock and two smoking barrels.

anna_3_04-29-2025_130410: 1:38

That's the perfect segue of broth stock and two smoking barrels. For those of you that don't know, lock stock and two smoking barrels was a Guy Richie film in the nineties I absolutely loved. Zany, wacky, fun, and a lot of swearing. Yesterday I sent Jenny a text Have you ever heard of this? It was from the National Center for Home Food Preservation website. It was titled Newsflash Using Broth When Canning. It was in, a Facebook group I'm a part of that talks about canning. She said, I'd never heard this. We thought it would be a great episode to give you an idea of what to look out for when you are canning and using store bought bullon or stock, or what's labeled as bone broth because there are some differences between the two. We also will have in the show notes a great Martha Stewart, article.

jenny-gomes_3_04-29-2025_120410: 2:38

It's an article.

anna_3_04-29-2025_130410: 2:39

Martha Stewart's website and it's called The Difference. Yeah. It's the difference between broth and stock and when to use, when to use it. And I think what's great about Martha Stewart, and we've talked about this before, Jenny and I, is that she is very thorough and her team is very thorough on creating educational pieces and helping you understand the differences between the two. I just absolutely. Love Martha Stewart.

jenny-gomes_3_04-29-2025_120410: 3:05

Yes.

anna_3_04-29-2025_130410: 3:06

and so Jenny, why don't you start us off, what does she talk about a stock and what's the difference between a stock and a broth?

jenny-gomes_3_04-29-2025_120410: 3:14

Okay, bow down to Martha Stewart. her information is always very high quality. So we're looking at our article called The Difference Between Broth and Stock and When to Use Each. And we thought it would be good to go through this because not only will explain the difference, but it will identify a misnomer that we are committing, stick with us. What is a stock? The main difference between broth and stock lies in the ingredients. Stock is made from water, animal bones, vegetables, and aromatics. That is exactly the ingredients in bone broth, right? You can buy books about bone broth. There's recipes for bone broth. You could spend an arm and a leg buying bone broth, but it should be called stock. I love an alliteration as much as the next English major. That's why we've called it bone broth. It's catchier and, has stuck because we're all saying bone broth when it should be bone stock. Martha Stewart's article says The vegetables usually are onions, carrots, parsnips and celery. Typical aromatics include bay leaf, black peppercorns, thyme, and parsley stems. The purpose of stock is to be a base for soup or sauces. This tells us this is the bone broth we've been creating, craving, buying, using, loading our pantry shelves with I every bit as guilty as the next person loving the bone broth craze. That's exactly what that is. The article goes on to say. That, it is a base so that there should be no salt in the stock since it is going to be reduced. And since the salt stays behind in the reduction, the finished product can be over seasoned easily. Stocks are straightforward. You don't want them overwhelming. Your product. If you're making a pantry staple and canning it like our bone broth directions and, all the ways that you can pressure can, and create bone broth, this advices against stronger additions like garlic, ginger, or citrus, which can overpower other flavors. So that's a lot about stock and, broth. Is slightly reduced stock with further aromatics and seasonings such as whole spices or pungent vegetables. Broth is also made with animal flesh along with bones. think the day after Thanksgiving, if you're making a broth with your, Turkey carcass, that would be a true broth. Bone broth is a misnomer. It's made in a similar fashion to stalk, but it's allowed to cook for an extended period of time to pull out as much collagen from the bones as possible. And it advises, roasting of the bones for a deeper flavor and so done, so on. And then the final item on this list, is bullon, which is just French for broth, and it's the dehydrated versions of broth. Yeah, that's the first part of the article and I thought, a very good primer on what bone broth and broth stock really are and how they are different.

anna_3_04-29-2025_130410: 6:28

I love this article because it is so educational. I had no idea there were two different people use it interchangeably, And stock. But like everything there has been some greenwashing that's

jenny-gomes_3_04-29-2025_120410: 6:41

Totally.

anna_3_04-29-2025_130410: 6:42

I sent this, news flash from the National Center from Home Food Preservation. Article over to Jenny. It wasn't an article, it was just like two paragraphs. It says, when following a validated home canning recipe that calls for broth, it is essential to select the appropriate type four safety reasons. Reconstituted bouillon cubes, powdered pastes, and bone broths are not suitable for home canning as they often contain ingredients such as starches or gelatin for which there is insufficient. data regarding their impact on canning safety. If the recipe specifies broth, a commercially prepared liquid broth matched to the flavor indicated in the recipe, it's an acceptable option. However, it is important to note that broth and stock are not interchangeable in home canning stock differs in composition and may pose safety concerns, making it unsuitable, as a substitute in tested recipes. As Jenny and I were doing some more research on this, Jenny was looking into bone broths that are commercially produced that have some really interesting thickeners starches and gelatins Aren't necessarily present when you make your own home canned stock or broth.

jenny-gomes_3_04-29-2025_120410: 7:59

Right.

anna_3_04-29-2025_130410: 8:00

tell me what those were.

jenny-gomes_3_04-29-2025_120410: 8:03

If you make bone broth at home, and some of you will have done this, the one sign that you've got some really good broth on your hands is when it's cooled. It has a pretty significant jiggle, and that is that collagen, that gelatin, that natural gelatin that's coming out of the bones and in store bought bone broth, and especially the higher end brands. They have a lot of ingredients added to them because they're trying to, they're charging a lot, right? For these scoops of powder that you people put in their smoothies, brands are trying to add a lot to the powders. Some have added whey, starch, gelatin, additives. it's not a criticism, they're just, they're adding a lot so they can charge more. They're charging a lot per ounce. Swanson brand, A basic grocery store brand on walmart.com. It says I could get it today for$3 and 64 cents at 11 cents an ounce for a 32 ounce carton. The ingredients are chicken stock, carrots, cabbage, celery, onions, salt, tomato paste, parsley, end time. So if you were using this broth. Look closely at the ingredients on this inexpensive inorganic Swanson chicken broth. That seems to be a safe option for canning, a low acid pressure canning recipe. Do you agree Anna?

anna_3_04-29-2025_130410: 9:32

the minute you start seeing ingredients like whey protein or corn starch trying to mimic natural. Occurrence when making actual bone broth, that's when you get into trouble Jenny wrote an entire cookbook about pressure canning.

jenny-gomes_3_04-29-2025_120410: 9:49

Thank you.

anna_3_04-29-2025_130410: 9:50

very much about pressure

jenny-gomes_3_04-29-2025_120410: 9:53

I

anna_3_04-29-2025_130410: 9:54

When look at your ingredients, you wanna make sure there aren't added whey proteins or thickeners that affect the penetration of heat when pressure canning. that's why they came out with this newsflash. They want people to be like a little bit more observant of what is actually in your. bought items

jenny-gomes_3_04-29-2025_120410: 10:13

especially with how popular bone broth is. I don't blame anybody for sourcing good quality stuff But I think this must be a news flash because people must have called in and said, can I make broth with this? in their attempt to create a really good product they're adding a lot of stuff that if I just made a pot of bone broth at home, I wouldn't. I'm not trying to suggest they're being shady or there's a conspiracy I don't think that's the case. many of them have ingredients that wouldn't be safe for canning or are certainly untested since they're because they're such a huge variety of those broths available.

anna_3_04-29-2025_130410: 10:50

those are great for everyday use. What they're saying is it's not been tested for canning. And so they can't come out definitively and say it's, one way or the other, but they're just recommending that look for You read your labels. So that's a good thing. Your labels

jenny-gomes_3_04-29-2025_120410: 11:06

for example, there's a brand called Kettle and Fire, which is high end. expensive chicken broth. On their packaging, their ingredient list is more like a

anna_3_04-29-2025_130410: 11:16

popular.

jenny-gomes_3_04-29-2025_120410: 11:17

It's very popular, and it says organic chicken, bone broth, organic veggies, organic herbs, organic apple cider vinegar. Organic spices, no artificial flavors. So I guess that means they don't have other things. On the other slide, it says non GMO certified USDA, organic glyphosate residue free gluten-free. but it's interesting their ingredient list isn't typed out in a normal fashion. It's like a graphic. once you start looking at bone broth, there's bone broth plus collagen protein, bone broth, plus other things, bone broth, protein, bone broth. With this, specific influencers have their own brand of bone broth like Dr. Kellyann's bone broth. There's just a lot of different types and they have added collagen added this and I would just be very thoughtful if you are using these products to can then, definitely be thoughtful and avoid one that has any other ingredients other than the actual stocker broth and vegetables probably.

anna_3_04-29-2025_130410: 12:29

back in, season one. We talk about bone broth and how to make bone broth Pressure. Can it, because it is such a handy thing to have in your pantry. fantastic. So amazing and truly not that hard to make

jenny-gomes_3_04-29-2025_120410: 12:42

Right.

anna_3_04-29-2025_130410: 12:43

long as you have a pressure canner. But even if you don't you can freeze it in freezer bags or mason There are options out there, To make your own bone broth I just think it's a no brainer, like it's an easy one to make, but

jenny-gomes_3_04-29-2025_120410: 12:58

It's one of the things that

anna_3_04-29-2025_130410: 12:59

I

jenny-gomes_3_04-29-2025_120410: 13:00

you could, you would.

anna_3_04-29-2025_130410: 13:01

cooking.

jenny-gomes_3_04-29-2025_120410: 13:02

You would never be sorry that you canned it. You would go through it so quickly. I ended up finding that it made my cooking so much better. It adds so much flavor and becomes your pantry gold. You're not willing to use it unless it's oh, is it really gonna be a good recipe? All gonna do I really wanna use this whole jar? Can I cut it with half water? I'm a really, I'm a chronic like cut. Cut my ingredients person. I used to cut my kids Cheerios. I'd give them like a little bit of sweet Cheerios and then the rest would be the plain anyway. You would never be sorry you had, bone broth canned. It's so flavorful and delicious. you don't have to, can it, you can freeze it in a wide mouth mason jar. You can put it in Ziploc bags and freeze it. It was actually one of our best loved episodes of that season. about bone broth we recommend roasting our bones. So you could put your bones on a tray, roast them at about 4 25, and then simmer them with your vegetables and aromatics. Some people wanna simmer all day long and we said in a episode this season. Use your instant bot if you wanna make it go a lot faster. And that can speed up that simmering process a lot. And then pressure can, according to a trusted recipe. follow a cooperative extension officer. it's just an awesome thing to can, but it's just really good to remember that just using broth that's already made can be something. Just, you just need to look at the ingredient list and make sure there's no additives.

anna_3_04-29-2025_130410: 14:32

I, don't really have anything else to add. You More information on extension That I also found was Penn State Extension. They have a great, article on preparing and preserving your own Turkey and chicken stock. Then, like we said before, Martha Stewart is broth versus stock is a fantastic article. There's a lot of information so be mindful and look at your labels like Jenny said, you can buy organic, I think it's called

jenny-gomes_3_04-29-2025_120410: 15:03

Kettle and Fire.

anna_3_04-29-2025_130410: 15:04

Swanson has, kettle and Fire. Swanson also has a classic, broth. That's great.

jenny-gomes_3_04-29-2025_120410: 15:11

before we, hang up Martha Stewart has another section in this article that I thought was so helpful for our number nerds. Might love this. So when making broth and stalks at home, Martha Stewart says, here are some surefire tips. Use the right ratio. So ensure that you have the right ratio of meat and bones to vegetables. For a traditional stock, which we've been calling bone broth, you want 20% of the weight of your bones in vegetables. So if you had 10 pounds of bones, you want two pounds of vegetables, which I thought was so helpful to hear. Include a mix of veggies. a traditional mix is. 50% onions or onion products like an other allium 25% salary and 25% carrots. So helpful, right? So if you start with bones, which you probably would start with the bones, that's like the hardest thing to accumulate. And then go from there, you have the correct ratio, and then skimming the impurities from the start of cooking once you start simmering in my experience, there's a variety of impurities that come to the surface, and you should skim them off because they just end up giving a How would you describe that taste, Anna? It's just not as good and that's so unspecific. What would you describe that taste as

anna_3_04-29-2025_130410: 16:29

Yeah,

jenny-gomes_3_04-29-2025_120410: 16:31

like a.

anna_3_04-29-2025_130410: 16:32

don't know.

jenny-gomes_3_04-29-2025_120410: 16:33

Not a dusty or muddy taste. A muddy taste. you will skim off as your product cooks.

anna_3_04-29-2025_130410: 16:40

yeah.

jenny-gomes_3_04-29-2025_120410: 16:40

Martha says to season at the end, once it's done cooking, that's when you can add the salt and other seasonings if you desire, because it does reduce and get stronger and stronger in terms of saltiness and flavor, which I thought was a good, tip

anna_3_04-29-2025_130410: 16:53

An important thing to note is when I can bone broth, is I will put it in the fridge, let it cool I skim off a lot of that fat before I can it, because I don't want that fat creeping up the side during the pressure canning process and messing with the seal of my jar. And so they talk about that in the National Center for Home Food Preservation website as well.

jenny-gomes_3_04-29-2025_120410: 17:17

Great tip. we're not saying throw the fat out because that's the most flavorable fat. You'll, I rose the potatoes in it, and it was the best potatoes

anna_3_04-29-2025_130410: 17:25

It's

jenny-gomes_3_04-29-2025_120410: 17:25

yeah.

anna_3_04-29-2025_130410: 17:25

good.

jenny-gomes_3_04-29-2025_120410: 17:26

It's so good. But canning with fat is never advised, that fat will crawl up the sides of your jar and make it so your jar doesn't seal. if your broth is cold, it'll come off like in big hunks. So it's pretty easy to remove if it's cool.

anna_3_04-29-2025_130410: 17:40

Yeah, like

jenny-gomes_3_04-29-2025_120410: 17:41

So

anna_3_04-29-2025_130410: 17:42

chunk.

jenny-gomes_3_04-29-2025_120410: 17:43

yeah, a nice fat lid on your broth save that use it in your cooking but don't can with it. Anna and I thought this news flash was great and good for us to be mindful of. it was funny'cause it was like news flash in bold and we were like, oh, wow, we didn't think about that.

anna_3_04-29-2025_130410: 18:00

What's happening

jenny-gomes_3_04-29-2025_120410: 18:01

Not a lot of news in the canning world

anna_3_04-29-2025_130410: 18:03

doesn't happen often.

jenny-gomes_3_04-29-2025_120410: 18:04

Yeah,

anna_3_04-29-2025_130410: 18:05

It's slow in the canning world.

jenny-gomes_3_04-29-2025_120410: 18:07

We're part of the slow food movement.

anna_3_04-29-2025_130410: 18:10

Thank you for joining us. Jenny said at the beginning, if you have not left a review, please do it helps our podcast, gain rank and helps people find us. If you enjoyed this episode, please share it with a friend. We want everyone to do safe canning and preserving practices, so that is the goal of this Perfectly Preserved podcast. So thank you so much for joining us and catch us every Wednesday where we share new and up to date information about food preservation.

jenny-gomes_3_04-29-2025_120410: 18:38

Thanks for being here.

18:41

That's our show. We don't want you to miss an episode, so please be sure to subscribe. If you found this episode helpful and informative, please give our show a rating and review. It only takes a few seconds and it really helps our show grow. Follow us on social media at Smart Home Canning and at the domestic wildflower. Email your preserving questions to Perfectly Preserved podcast@gmail.com and we will do our best to answer your questions on the show. Thanks so much for listening. Stay tuned for our next episode released every week.