I say that like this isn’t only my second time canning broth. before I would either use it all up immediately or freeze it.
This stuff was straight up jello when I went to skim the fat. I was afraid that the canning process would fully destroy the gelatin (especially since I messed up, realized halfway through that I forgot to vent the canner, and had to start over), but it currently has the consistency of warm jello. Task failed successfully.
I followed the ball guidelines for canning chicken stock, but it’s a mix of turkey and duck.
by renaissance-Fartist
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https://preview.redd.it/4c4y303mhu5g1.jpeg?width=3213&format=pjpg&auto=webp&s=e8e25a2fa65109c8390bd4de61b96eb1e208a13a
Newest attempt on the left, older one on the right, weird roommate in the middle.
I love it when I make poultry jello! The batch I made last month was only kinda jiggly before canning. But even when it is solid, I’ve never had it stay that firm after processing.
I’ve been swapping to pressure cooking and natural release, and my broths have been so much clearer while still packing flavor and setting up into gel.