Had some kilos of beef bones (marrow bones, knuckles etc) simmering in water very slowly for sixteen hours then added aromats* and simmered another hour.

It is cooling and will be strained soon.

Nice batch of vege soup and one of pho soup I think.

Bone broths have a lot of collagen and gelatine in them, excellent for nourishing the cartilage separating the ball from the socket in joints. Hard to get too much nourishment there—very little blood supply in the cartilage but bone broths will help.

*aromats I add these late in the simmer so the aromatic flavors are clean and distinct from the meaty part of the broth. Peppercorns, the stalks of parsley, garlic, ginger and leeks or onion/spring opinion/shallots are my main aromats.

THREE bunches of rhubarb and about 4 apples coming to a simmer. Will can some to take to Tassie. Some muscovado sugar in there.

Six x 250ml jars stewed rhubarb and apple made plus some for tonight. Nice and tangy!

Had a slight problem: the pan I had to use for a waterbath was too small for the preserving rack and too small for a cake cooling rack I have used before. What to do? Found a biscuit tin with a lid that just fit nicely inside the pan so used that.

The pan is not high enough for the little jars to be covered by 2.5mm water—but it is rhubarb, be fine.