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Traveling Bone Broth

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I've done it and it lasts a very long time. I have salt in mine so I have to be sure the lid is on tight in this humid environment. It lasts a long time. Do put salt in it as a preservative and use some celery seed when you cook it down for the natural nitrates that help prevent botulism. However, you are boiling it for hours then dehydrating so there is no water left, shouldn't really have a problem with mold or bacteria anyhow.

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  • 2 months later...

No worse than dehydrating any other kind of soup. Mine have kept on a kitchen shelf (room temp, no less) up to 18 months before I ate them and they were fine. I realize though, there is always risk in home preservation.

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