Hey everyone,
This is my first-time canning broth, and I was wondering if there is any general advice or tips that you have might have for a green bean like me.
I plan to make a “first” and “second” broth for ramen and soups. This is the recipe for the first broth, [Pressure Cooker Chintan Shoyu Ramen Recipe (seriouseats.com)](https://www.seriouseats.com/chintan-shoyu-ramen-recipe), and the recipe for the second broth, [Chicken Paitan Broth (Tori Paitan Dashi) Recipe (seriouseats.com)](https://www.seriouseats.com/chicken-paitan-broth).
How does gelatin and fat behave when canning? I read that kombu releases a bitter taste when over steeped or over heated, so I plan to omit that from the broth, but it got me wondering about other parts of the broth. Both broths will be gelatin and fat rich (particularly the second broth), and I’m concerned about degradation of quality and flavor of the gelatin and fat. Does anyone have any advice or experience canning high quality broths? Should I skim off the fat to preserve quality and flavor?
by beckycrm
2 Comments
I would focus of following an approved method and recipe, especially if its your first time doing it! Just for ease and safety
I have pressure canned tonkotsu broth and chicken-based ramen broth (stock, really), per guidines in my canning books for meat-based broths. I canned one tonkotsu batch with a few sliced mushrooms and canned for the longest ingredient.
The collagen appeared to break down due to the high heat. Flavor was still adequate, though a bit less piquant than broth fresh off the stove. I skimmed the fat best I could.
I added no salt, konbu, or tare.
Both broths are cloudy.
To my view, I like my broth for production style ramen. For showcase ramen, I rely on my frozen chicken broth and frozen fish stock.
I have never tried making shoyu broth in any form, canned or otherwise. Only because I’ve gotten distracted by my more complex stocks and broths. In restaurants I do like it. I sort of feel pressure canning would overwhelm the delicacy of shoyu broth. But give it a try–can it for the longest ingredient though to stay food safe. Be prepared for hating the flavor and dumping it all.
Hope that helps.