I didn’t strain this well enough, obviously. Is it safe for me to open the jar, remove the sediment and recan it?
by Southern_Shock_1337
4 Comments
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poweller65
What did you make and what was the recipe you followed?
Happy_Veggie
I’m not so worried about the sediments. However, it looks like you have a lot of fat on top. It might not store for as long. I perso wouldn’t reprocess, but I’d use it first. How many jars do you have?
You can remove most of the fat by putting in the fridge overnight, before reboiling and canning.
n_bumpo
What do you have there? That looks like an awful lot of fat on the surface and the headspace looks way off. There should be no more than 1 inch headspace of that chicken stock.
4 Comments
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What did you make and what was the recipe you followed?
I’m not so worried about the sediments. However, it looks like you have a lot of fat on top. It might not store for as long. I perso wouldn’t reprocess, but I’d use it first. How many jars do you have?
You can remove most of the fat by putting in the fridge overnight, before reboiling and canning.
What do you have there? That looks like an awful lot of fat on the surface and the headspace looks way off. There should be no more than 1 inch headspace of that chicken stock.