My wife canned some bone broth. We save turkey/chicken, and other bones to make bone broth, which we usually freeze. She found a recipe and canned it using the pressure canner. Is this ok?
by madeincascadia
4 Comments
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TheWoman2
It looks fine, but next time it would be preferable to skim the fat off before canning. Whether or not it is safe depends on the time and pressure you used in the pressure canner.
Sea-Bet-728
It is fine. I always do mine this way.
todd_ted
If you’re going to use that within the next quarter you should be fine.
The real questions are: What do you do with a half gallon of broth at a time? Why would you not skim the fat and strain the north before processing? Wouldn’t pint or even quart jars be better for when you want some broth?
4 Comments
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It looks fine, but next time it would be preferable to skim the fat off before canning. Whether or not it is safe depends on the time and pressure you used in the pressure canner.
It is fine. I always do mine this way.
If you’re going to use that within the next quarter you should be fine.
The real questions are: What do you do with a half gallon of broth at a time? Why would you not skim the fat and strain the north before processing? Wouldn’t pint or even quart jars be better for when you want some broth?