BROTH: DAY 2 ...

I have discovered this morning I forgot to add a few things to my cooker - glad I found it now instead of when I thought I was done.

So my broth will have an EXTRA DAY of cooking ...

I forgot to add:

Garlic - all I have is garlic powder, and I am not a fan of how that tastes - I usually use smashed garlic, or garlic skins ... easier to filter out as well.

Carrots - it gives really good color, and a slight sweetness .... usually I will use peelings from cooking, but today I just scraped the sides of my carrots with the sharp side of the knife, chopped off the end where the leaves came from, and then broke them down and dropped them in.
I feel snapping the carrots will offer more surface area to draw out the flavor and color, as opposed to cutting them.

Onions - again, for color and a mellow flavor, I also tend to cook with large sweet onions, so it will lend a bit of that flavor as well.  HOWEVER, I did NOT have any of those, nor any whole onions ... bummer ... so I used DEHYDRATED minced onion.

Vinegar - DO NOT SKIP THIS ... any type will work, but I find Apple Cider the best, it works with any broth you want to make ... of course, I don't have any A.C.V. but I have quite a bit of White Vinegar ... so I added a little less than 8oz. of that ...
The vinegar will pull out MORE of the minerals from the bones, along with thier flavor ... don't worry about the vinegar's sourness, it will GO AWAY as the broth cooks.

And because I added the extra veg, I turned up the heat again ... so it will sit for at least 2 hours on 300F to make sure they get cooked, and any new "bacteria" added will be "killed" by the higher heat.

So, as it turns out - this will be AT LEAST a 4 day broth ... if I can get the taste just right.

And, if you taste it while it's warm - it is more likely to taste like that after it gets canned.

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HINTS:
Black Pepper will tend to get bitter once it gets canned - thus the reason we used the peppercorns, much easier to filter out.

But, garlic is very simular - which is why I don't like to use powder ... it will intensify in unpredicable ways.  Thee is nothing like opening a jar and finding yourself knocked over by the poinient, overpowering smell of garlic ... and that will be all you will be able to taste as well.
So, while this might work great in pasta dishes ... I find it too overwhelming for most of the way I use my broth.