I've pressure canned stock many times before. I do not recall it ever being so cloudy or having a ring around the top like this. I made the stock the day before, refrigerated it and skimmed the fat before reboiling, then canning in hot jars, then pressure canned with my all American 925 for 25 minutes after venting the steam for 10 min, and following the rest of the procedures. The stock is made from bones only, though admittedly the turkey had a lot of butter on it and in it when we cooked it. Is this normal??
by shelby2012
5 Comments
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I get this sometimes, it’s from overcooking the bones for too long and or too hot. The bones start to break down and get soft. Iv never had a problem using it though. I just use in things that you don’t see the stock or I don’t care what it looks like.
Hard boiling will result in a cloudier stock than if it was gently simmered. The top layer is likely coagulated proteins, which is normal and just an aesthetic thing if you’ve otherwise followed all safe canning procedures.
This looks great. It may have been a fattier bit of bones, or higher heat… More collagens? Apparently skimming earlier and more often will give a clearer stick, but I’m not sure that’s “better”. That tiny layer of fat on top is nothing to worry about.
It looks like my last batch. The light stuff on top is probably fat – it’s hard to get all of it out. I attribute the cloudiness to minute bits of stuffing still stuck to the bones, and a long boiling time. The jar that didn’t seal tasted like turkey stock.