Warming Bone broth

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Vegetables for the broth. You can choose whatever inspires you. Root vegetables and marrow bones go together well, fyi.
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Place the marrow bones at the bottom of the pot (bones available at your local grocery store, pre-packaged in most cases). Then place the chopped vegetables over the bones. Then add water. Careful to leave room at the top for expansion/bubbling purposes.
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Close the pressure cooker/slow cooker. It was out first time using ours (we got it as a wedding present!). My husband happens to be better at reading the directions and understanding what to do faster, so he did that & translated it for me. Basically, be aware of how to close the lid properly, and how to set the timer.
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The max our pressure cooker can do in one setting is 99 minutes (that’s 1 hour and 39 minutes). We cooked it for that long, then re-set it for another half hour when the 99 minutes were up. After that, we left it on the “slow cook” option for a couple hours. They say with bone broth, better to let it cook longer.
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Cooked.
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Happy.
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John and I straining the broth.
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Broth.
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John pouring the warm broth into a glass jar I’m holding steady.
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Jars ready for storage; refrigerate. You can freeze the broth in a tupperware container, but wait ’til broth is room temperature to put into tupperware.
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Enjoying our broth on a cold winter night in our hubby and wife mugs!
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Penny loves the broth, too!
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