Hubby just had stomach surgery so it’s gonna be mostly soups for him. Made 5 quarts of bone broth using the recipe from the Ball Complete Book of Home Preserving.
I’m always a little weirded out by the stuff that floats at the top even after I strain it multiple times. I know it’s safe to eat and delicious but a part of me thinks it’s mold or something else nasty
by MilkHoney045
4 Comments
That does look like a bit more floating material than I get but your broth might be more concentrated than mine. Do you cool it and skim the solidified fat off before canning?
So pretty 🤩
I don’t care for the floating stuff, so when I open a jar of broth, I take a spoon and skim off most of it before pouring the rest into the cooking pot.
How are you straining your broth? To me, the number of cheesecloth layers you would need to clear the broth is prohibitively expensive, I use a single layer of diaper cloth instead. It gets EVERYTHING out but the fat, which I mostly take off the top and freeze. Plain flat old fashioned diapers cost about $1 apiece and can be washed, bleached and reused a dozen times or more. Cheesecloth is only usable the once, so it being cheaper per yard doesn’t help.