I put a string through the hole of the weight I'm never going to use (15 lbs, I'm at sea level) and tied my weight to the handle. Never losing that weight! Easy. Nice video.
I was taught to never...ever... touch the rim after wiping it down. 1. It can contaminate it. 2 it puts body oil in the rim that can cause sealing failure. By all means , test before wiping down and use a smidge of vinegar in the water . Good clean seals are best.
Her hands are clean. She just touched vinegar. There are no oils on them. Why are some members of the peanut gallery so quick to point out every little nitpicky thing? We get it. Everybody knows things. This woman is providing information for free. If you little know it all, already know it all, why are you here and not teach)no others your vast stores of knowledge. 🤦♀️
I soooo wish I would have had this year's ago - before I became a widow at 56 and sold my property. It wasn't HUGE but it WAS 3 acres... I had room for a big pantry...a woodstove I could cook on, plenty of room for a nice garden. etc. Now I'm living on barely an acre in a small house with a tiny kitchen and VERY LITTLE storage space. And NOW I want to do these things. Oh well. I WILL do what I can... Starting with trying your techniques for bread and preserving some eggs for the winter. I am REALLY enjoying your videos Thank you.
You can purchase things from the store as they become on sale. For example, right now cabbage is extremely cheap for new years. At Christmas, ham, chicken and turkey was almost free.
I get several months shelf storage on my farm fresh eggs by rubbing them over completely with a light mineral oil. I was going to try the water bathing but I can't find the stuff here where I live. It's worth googling. Always water check your eggs and break them in a separate dish before using to make sure they are 100% good. I'm on month four with mine.
This was so helpful! I make a lot of stock and freeze it, but it takes up SO much space in my freezer! I've had a pressure canner for a few months now but I have been too scared to use it! You described everything in a really easy to understand way and I am confident now that I can do this!
I sure hope you started using it! Best gadget in my kitchen. If it can be canned I've probably done it at this point and I've only been at it for about 3 or 4 months. Happy canning!
Wow, I am really impressed by how thoroughly you explain each and every topic you cover. I'm new to your channel, and I'm really enjoying your content. Thank you!
Thank you for sharing your knowledge with the world! We used our pressure canner for the first time last week to do chicken broth. This video gave me the confidence to not be afraid of it and it went well. What a good feeling of accomplishment! Thank you again!
Thank you so much for this video. I’m an urban homesteader in south west Canada & have done tons of water bath canning but never pressure canning before today. My 5 jars of turkey broth are out & the seals have made that satisfying pop. I rewound your video several times during the process.
You explain things very well, and are such a sweet lady! We've been saving our turkey fat from our bone broths and we use it for frying and sautéing. The flavour is amazing! We've also been saving the fat from our goat bone broth. We render it down and make it into balm - it's so easy and is the absolute BEST thing for dry skin! Love seeing your children peeking out from different places :)
I processed 11 meat chickens since no one in my family will willingly eat the backs I boiled that and my breast carcass it gave me back so much more chicken meat for casseroles lol they eat it just don’t realize now I am pressure canning all my broth 😁 waste not want not. Thanks for your vid god bless you and family
Making broth today from 4 chickens that we de-boned and packaged into meal sized portions for two for the freezer. Will be skimming and straining tomorrow to can. Thanks so much. Very helpful and confirming that I'm doing this correctly.
I will start canning when the weather cools a little, while you’re all having crazy cold, we are having 105F 41C, I am so looking forward to canning my Muscovy bone broth and taking the leap to finally start using my canner
I used to can a lot of stock, I do things differently now. I save all my stock odds, peelings, ends of celery, onion skins etc in the freezer and when I get a full 2 gallon bag I toss it all in a roaster and brown it in the oven, then I toss it in the crock pot with my herbs, salt and pepper overnight. In the morning I can a batch of soup with the stock and whatever is left I can alone as stock. I hate double canning things. I just find we really don't use as much stock as I was canning before. I also don't have a large family.
getting older, i always have to double check myself on the temps and canning,,,,,,,four chickens will go on the woodstove tonight to make the best ever broth,,,,,,
Thanks I have been looking for a way to can chicken broth. I can't stand store bought broth and this will make, making dressing at Thanksgiving so much easier.
I don't own a pressure canner, and I live in a hot climate...but I always make bone broth and pour it into bags that seal. Then I lie them flat in the freezer. It is easy to use them in soups and casseroles. Every time I cook a chicken I save the entire carcass in the freezer to use for stock.
I can't imagine not having my home canned chicken, venison and beef broth. I absolutely love it and find so much value in it! If people only had a small batch they could also freeze the broth in jars or ziploc bags ( I would double if doing bags) if they didn't want to can it.
I love your channel so so much!! I’m in the process of switching my family all natural and your videos are helping me out so so much!!! Thank you thank you!! If you ever write a how to cookbook I will be your first buyer!!!
I made a batch and jarred & lidded it in quart jars, but didn't have time to pressure can them, so I put the jars in the fridge overnight. I'm ready to pressure can them today. Can I put the refrigerated jars in a cold canner and slowly bring it up to temp? Some of the jars sealed/pinged because I jarred & lidded them when it was hot. Do I need to reopen the jars that sealed so they properly seal, or will they be ok?
You said "creating a VACUUM in there" (regarding the canner) but i think you meant creating PRESSURE. Also you forgot to mention that you have to put water in the canner and it's really serious to run the canner dry. Also it's really important to make sure that this style of canner lid is tightened down so that the lid space is equal on all sides, this is so that there is a good seal or it will most likely leak steam and not build up adequate pressure. (ask me how i know that? roll eyes... ha ha)
What kind of canner is used in this video? I want the All American , because it does not need a gasket ring, like with the Presto but was told the presto is easier to use because it has a weighted gauge and not pressure meter thingy.
I usually use an immersion blender to incorporate any fat and skins from the chicken into my stock, so it is very fatty. Can I pressure can that safely or do you recommend I don’t blend everything together?
Hello my pressure canner has a metal bottom plate that can be put on the bottom it creates space between the bottom of the pot and the bottom of the mason jars. Should the water be under this plate or should it be covering 2 inches of the bottom of the jars?
Question: I have canned broth before but every time I leave the fat on the top the jars seemed to explode out the lid when the pressure goes down in the canner at the end of the cycle. Do you have this issue? How do you remedy it? I'd like to leave the fat on my broth but since I had every batch spewing hot fat and broth out the lids I've started to remove the fat to avoid the mess and danger of being splattered by hot liquids
What type of gas cooktop/grill are you using? I think you mentioned it in one of your videos but not sure which one. I am looking for something to do my canning outside until I can get a new kitchen stove that I can do canning on.
Can you please tell me again what pressure canner you use? The all American one? Any specific model? Thank you and God bless! We also live in north Idaho
Hi Carolyn, I used a plastic funnel for the past 25 years and just purchased a stainless one. I noticed yours has a hook handle and so convenient to put on the side of a pot. Where did you get yours? Or did you 'modify' a regular one? I know you're in the process of moving back to ID and I'm in no hurry for your response, but if you could let me know at some point, I'd appreciate it!
Can someone help? I followed the instruction and did my first canning exercise. I roasted a chicken first then used the bones to make stock. The stock came to a rolling boil and a layer of foam never accumulated on the top for me to skim. Long story short, I strained the stock (without using cheesecloth) and my stock looks cloudy with a greyish sediment floating on top. Is this the impurities that would have been skimmed off at the beginning? Is it okay to consume?
I'm missing a few details such as when making the bone broth and taking chicken out after 2 hours, do you still leave all the veggies and such in the steamer to help strain later? How about instructions for water bath canning since not all have pressure canners?
Pressure canners are required for low acid foods, like meats, soups and vegetables. Here is a recipe on how to make the broth: homesteadingfamily.com/how-to-make-chicken-bone-broth/
Caleria Sand The high heat created by the pressure kills the bacteria. Thats the reason the jars are processed in a pressure canner. The purpose of running a finger along the rim is any food particle stuck to the rim will prevent the lid from properly sealing.
I Canned chicken stock according to my canner specifications approximately two weeks ago. I have noticed a white scum has formed on top of the stock. Is this normal or has is it going bad?
Yep... wanted to get a P.canner like yours, looked it up and saw $450 to $585!!!!!!!!!!!!! Guess I will stick with my P.dial canner. hahaha Thanks for your GREAT videos.I love watching you & your crew!
Hi! Love your videos. They are really very helpful and informative for us newbies! Question: Is it still 25 minutes if you have cooked chicken and carrots in the broth or does it have to be broth only? I looked it up in the Ball canning book and for chicken stock it says 25 minutes but for chicken soup it says 90 minutes. I don’t understand why there is a difference.
I can answer that one Steve...Canning, either waterbath or pressure, creates a lot of humidity and generates a lot of heat which can be counterproductive to trying to keep a home cool..You don't want to waste energy in the process, and the heating source is in competition with the AC.I found that out a couple years ago when I compared electrical statements from differing years and saw a $60.00 drop when I started the canning process outside
Are you cooking this on a grill burner? We recently switched to a glass top stove. I read that it’s not suggested to do on glass top. Just exploring options. I just subscribed to your channel and have enjoyed your videos. Look forward to watching more. Thanks
It isn't recommended to re-can items that have already been canned. Here are some tips if you would like to make your own to can: homesteadingfamily.com/broth-tips/
You said the broth can last years. On ball jars packaging, it says 18 months. I’m new and just starting to can. I’m confused. I love your videos. Thank you.
You can take the rings off the jars once they are completely cooled down. Then, wipe off the jars and store them in a dark area that’s not too warm. You can wash and reuse the rings over and over this way. But you need new LIDS each time you can, unless you use the glass lids with rubber sealing gaskets. If you leave the rings on the jars, they can rust in place and be hard to remove. They can also make it look like the jar has stayed sealed, when it might not have.
My family is preserving soups, juices etc. Without the pressure pot. You can just put it boiling in a sterilised jar, close the lid and put it upside down to cool down. While that change of temperature, the lid gets sucked in very nicely and the food/drink stays good for years.
So i made chicken bone broth about 2 almost 3 weeks ago, its in sealed containers in the fridge... They look and smell fine, but should i keep them in the frodge or can i can them?
She said in another canning video, I think, that she uses a camping stove setup. I think I heard her talk about that in the video on how to can beef stew.
We did see it outside in a video (I only just watched all the videos this year) I was hoping for more details on the outside bbq.or cooker. What is it fueled by?
@HomesteadingFamily thank you so much for replying! It was my first ever canning project! The jars sealed perfectly. Everyone posts such perfect pictures of their canned broth, and I was worried I did something wrong!
A lot of those choices are based on the different ph level of the foods. Also, the texture sometimes comes into play. Treat yourself to a new Ball or other canning book from the library or bookstore, and it will a better explain the situation.
Carolyn, at the end of the canning you said to take the rings off and they will last a long time. I’ve never heard of taking them off, never have seen my grandmother or mother in law do it either.
For the full written tutorial, visit the blog here: homesteadingfamily.com/how-to-can-broth
How long does it take the canner to cool off and the pressure to come down once you turn the heat off?
I put a string through the hole of the weight I'm never going to use (15 lbs, I'm at sea level) and tied my weight to the handle. Never losing that weight! Easy. Nice video.
I was taught to never...ever... touch the rim after wiping it down. 1. It can contaminate it. 2 it puts body oil in the rim that can cause sealing failure. By all means , test before wiping down and use a smidge of vinegar in the water . Good clean seals are best.
I was taught this too. I was told to feel the rims of the jars for nicks before washing them.
Her hands are clean. She just touched vinegar. There are no oils on them. Why are some members of the peanut gallery so quick to point out every little nitpicky thing? We get it. Everybody knows things. This woman is providing information for free. If you little know it all, already know it all, why are you here and not teach)no others your vast stores of knowledge. 🤦♀️
I soooo wish I would have had this year's ago - before I became a widow at 56 and sold my property. It wasn't HUGE but it WAS 3 acres... I had room for a big pantry...a woodstove I could cook on, plenty of room for a nice garden. etc.
Now I'm living on barely an acre in a small house with a tiny kitchen and VERY LITTLE storage space. And NOW I want to do these things. Oh well. I WILL do what I can... Starting with trying your techniques for bread and preserving some eggs for the winter. I am REALLY enjoying your videos
Thank you.
You can purchase things from the store as they become on sale. For example, right now cabbage is extremely cheap for new years. At Christmas, ham, chicken and turkey was almost free.
I get several months shelf storage on my farm fresh eggs by rubbing them over completely with a light mineral oil. I was going to try the water bathing but I can't find the stuff here where I live. It's worth googling. Always water check your eggs and break them in a separate dish before using to make sure they are 100% good. I'm on month four with mine.
This was so helpful! I make a lot of stock and freeze it, but it takes up SO much space in my freezer! I've had a pressure canner for a few months now but I have been too scared to use it! You described everything in a really easy to understand way and I am confident now that I can do this!
I sure hope you started using it! Best gadget in my kitchen. If it can be canned I've probably done it at this point and I've only been at it for about 3 or 4 months. Happy canning!
Oh my goodness…. You have the cutest little helper I have ever seen!!
You must be so proud of him. God bless You all….
Wow, I am really impressed by how thoroughly you explain each and every topic you cover. I'm new to your channel, and I'm really enjoying your content. Thank you!
Don't know how this popped up on my UA-cam but I'm so thankful it did I love these homesteading videos!
Thank you for sharing your knowledge with the world! We used our pressure canner for the first time last week to do chicken broth. This video gave me the confidence to not be afraid of it and it went well. What a good feeling of accomplishment! Thank you again!
Thank you so much for this video. I’m an urban homesteader in south west Canada & have done tons of water bath canning but never pressure canning before today. My 5 jars of turkey broth are out & the seals have made that satisfying pop. I rewound your video several times during the process.
You explain things very well, and are such a sweet lady! We've been saving our turkey fat from our bone broths and we use it for frying and sautéing. The flavour is amazing! We've also been saving the fat from our goat bone broth. We render it down and make it into balm - it's so easy and is the absolute BEST thing for dry skin! Love seeing your children peeking out from different places :)
Love how that little girl is always peaking out the door. Lol.
Lol she's so cute ☺
I processed 11 meat chickens since no one in my family will willingly eat the backs I boiled that and my breast carcass it gave me back so much more chicken meat for casseroles lol they eat it just don’t realize now I am pressure canning all my broth 😁 waste not want not. Thanks for your vid god bless you and family
Nice video. The little girl in the door window was cute!
Making broth today from 4 chickens that we de-boned and packaged into meal sized portions for two for the freezer. Will be skimming and straining tomorrow to can. Thanks so much. Very helpful and confirming that I'm doing this correctly.
At 6:30 on the video, you have peepers checking up on you thru the window. So adorable!
Bone broth of all kinds is a staple in our home, so nice to have on the shelf.
We pressure can ours.
I will start canning when the weather cools a little, while you’re all having crazy cold, we are having 105F 41C, I am so looking forward to canning my Muscovy bone broth and taking the leap to finally start using my canner
Thank you for the refresher. I watch all of your shows prior to doing almost anything from canning to making breads. Awesome
She's a very good teacher.
My canner comes in tomorrow...so ready to try this! I plan to can cooked beans and broth first!
My very most fav channel
I love canning bone broth. Thanks for sharing your method.
I used to can a lot of stock, I do things differently now. I save all my stock odds, peelings, ends of celery, onion skins etc in the freezer and when I get a full 2 gallon bag I toss it all in a roaster and brown it in the oven, then I toss it in the crock pot with my herbs, salt and pepper overnight. In the morning I can a batch of soup with the stock and whatever is left I can alone as stock. I hate double canning things. I just find we really don't use as much stock as I was canning before. I also don't have a large family.
Oh my goodness! How have I never thought of vegetable stock! Sorry compost pile those veggies are mine first lol
getting older, i always have to double check myself on the temps and canning,,,,,,,four chickens will go on the woodstove tonight to make the best ever broth,,,,,,
Thanks I have been looking for a way to can chicken broth. I can't stand store bought broth and this will make, making dressing at Thanksgiving so much easier.
God bless you and your family.
I don't own a pressure canner, and I live in a hot climate...but I always make bone broth and pour it into bags that seal. Then I lie them flat in the freezer. It is easy to use them in soups and casseroles. Every time I cook a chicken I save the entire carcass in the freezer to use for stock.
I can't imagine not having my home canned chicken, venison and beef broth. I absolutely love it and find so much value in it! If people only had a small batch they could also freeze the broth in jars or ziploc bags ( I would double if doing bags) if they didn't want to can it.
I love your channel so so much!! I’m in the process of switching my family all natural and your videos are helping me out so so much!!! Thank you thank you!! If you ever write a how to cookbook I will be your first buyer!!!
Pretty sure it's going to be the same temperature when you shut off the stove. It takes awhile for it to cool down.
Wow it's so much food the shelf is bowing lol looks like my auntie's house
I made a batch and jarred & lidded it in quart jars, but didn't have time to pressure can them, so I put the jars in the fridge overnight. I'm ready to pressure can them today. Can I put the refrigerated jars in a cold canner and slowly bring it up to temp? Some of the jars sealed/pinged because I jarred & lidded them when it was hot. Do I need to reopen the jars that sealed so they properly seal, or will they be ok?
Stacking 4 Retirement she tells you how to do it, then you ask if you can break all the safety rules... hope you are still alive
Cutest little face in the backdoor window!
You said "creating a VACUUM in there" (regarding the canner) but i think you meant creating PRESSURE. Also you forgot to mention that you have to put water in the canner and it's really serious to run the canner dry. Also it's really important to make sure that this style of canner lid is tightened down so that the lid space is equal on all sides, this is so that there is a good seal or it will most likely leak steam and not build up adequate pressure. (ask me how i know that? roll eyes... ha ha)
I’m in love with your broom ❤️
The taste of store bought chicken broth is watery as compared to homemade bone broth.
How long do I reheat the bone broth when you open it? 165F or a certain length of time?
Great video, I am ready to try to can my chicken broth!
I appreciate how you made only two, I’m going to try this. But I think a big table of jars would have been a little to over whelming.
What kind of canner is used in this video? I want the All American , because it does not need a gasket ring, like with the Presto but was told the presto is easier to use because it has a weighted gauge and not pressure meter thingy.
I'm using my great Grandma's pressure canner. The rubber seal is not a big deal, just make sure it's pushed into it's grooves and keep it oiled.
Rather than use the finger for final wipe of the rim, I would use a clean dry cloth dipped in vinegar to remove any residual grease.
I usually use an immersion blender to incorporate any fat and skins from the chicken into my stock, so it is very fatty. Can I pressure can that safely or do you recommend I don’t blend everything together?
I jus discovered your videos and I really like you. I like the way you present the information
Do the finger on the rim first and then clean with vinegar and water. Best practise, in my humble opinion.
amazing shelf life. thank you!
Since you only had 3 jars of the broth did you fill it up with empty jars or ??
Hello my pressure canner has a metal bottom plate that can be put on the bottom it creates space between the bottom of the pot and the bottom of the mason jars. Should the water be under this plate or should it be covering 2 inches of the bottom of the jars?
I about had a heart attack at 6:29...that kid should start in thriller movies 🤣🤣
Question: I have canned broth before but every time I leave the fat on the top the jars seemed to explode out the lid when the pressure goes down in the canner at the end of the cycle. Do you have this issue? How do you remedy it? I'd like to leave the fat on my broth but since I had every batch spewing hot fat and broth out the lids I've started to remove the fat to avoid the mess and danger of being splattered by hot liquids
Do you leave a full one inch head space? Most of the time, when things are coming out of the top, it’s because of not enough head space
What type of gas cooktop/grill are you using? I think you mentioned it in one of your videos but not sure which one. I am looking for something to do my canning outside until I can get a new kitchen stove that I can do canning on.
How long for half gallon jars. I can't find any information......
Can you please tell me again what pressure canner you use? The all American one? Any specific model? Thank you and God bless! We also live in north Idaho
We like this one: homesteadingfamily.com/bp-all-american-pressure-canner
Hi Carolyn, I used a plastic funnel for the past 25 years and just purchased a stainless one. I noticed yours has a hook handle and so convenient to put on the side of a pot. Where did you get yours? Or did you 'modify' a regular one? I know you're in the process of moving back to ID and I'm in no hurry for your response, but if you could let me know at some point, I'd appreciate it!
Cathy Behrens I got mine at Canadian Tire. Check the hardware or home stores for them.
Can someone help? I followed the instruction and did my first canning exercise. I roasted a chicken first then used the bones to make stock. The stock came to a rolling boil and a layer of foam never accumulated on the top for me to skim. Long story short, I strained the stock (without using cheesecloth) and my stock looks cloudy with a greyish sediment floating on top. Is this the impurities that would have been skimmed off at the beginning? Is it okay to consume?
I'm missing a few details such as when making the bone broth and taking chicken out after 2 hours, do you still leave all the veggies and such in the steamer to help strain later? How about instructions for water bath canning since not all have pressure canners?
Pressure canners are required for low acid foods, like meats, soups and vegetables. Here is a recipe on how to make the broth: homesteadingfamily.com/how-to-make-chicken-bone-broth/
Great video!
If you have put your broth in freezer, can you thaw it all and pressure can
Must the broth be pressure canned? Can it be water bath canned?
Broth is low acid, so it can only be safely canned with a pressure canner.
Wouldnt touching the rim of your jars after wiping them, introduce bacteria? Im new at canning. I love your videos! Thank you for sharing
Caleria Sand The high heat created by the pressure kills the bacteria. Thats the reason the jars are processed in a pressure canner. The purpose of running a finger along the rim is any food particle stuck to the rim will prevent the lid from properly sealing.
Nor Kavon also to check for chips that would also prevent a good seal...
Personally, I would have run my finger around the rims FIRST, then follow up with a wipe of diluted vinegar.
I Canned chicken stock according to my canner specifications approximately two weeks ago. I have noticed a white scum has formed on top of the stock. Is this normal or has is it going bad?
I made turkey broth, but I noticed there was like a loose disk on top inside. I had strained it with a screen mesh. Is is safe to eat do you think?
Does your canned bone broth gel? Mine doesn't so much.
Yep... wanted to get a P.canner like yours, looked it up and saw $450 to $585!!!!!!!!!!!!! Guess I will stick with my P.dial canner. hahaha Thanks for your GREAT videos.I love watching you & your crew!
Ace hardware has a 23 at jar one for $160.00 got one 4 months ago - no problems !! ❤
Hi! Love your videos. They are really very helpful and informative for us newbies! Question: Is it still 25 minutes if you have cooked chicken and carrots in the broth or does it have to be broth only? I looked it up in the Ball canning book and for chicken stock it says 25 minutes but for chicken soup it says 90 minutes. I don’t understand why there is a difference.
I am sure the difference would be that the soup would contain pieces of chicken. They would take longer to heat through than a liquid only.
Why outside with all the wasted heat and humidity?
I can answer that one Steve...Canning, either waterbath or pressure, creates a lot of humidity and generates a lot of heat which can be counterproductive to trying to keep a home cool..You don't want to waste energy in the process, and the heating source is in competition with the AC.I found that out a couple years ago when I compared electrical statements from differing years and saw a $60.00 drop when I started the canning process outside
Can I use the pressure canner if I only have a couple of jars to can and don’t have enough to fill the canner?
Are you cooking this on a grill burner? We recently switched to a glass top stove. I read that it’s not suggested to do on glass top. Just exploring options. I just subscribed to your channel and have enjoyed your videos. Look forward to watching more. Thanks
I was hoping to see this question. I wondered if she was using a heat deflector, and the kind of stove, and BTU's of the stove.
What is the of the root you put in your broth & where do you get it?
I love your videos! Great job!
+Vickie Lusby Astragalus root... Amy herb supplier (Mountain Rose Herbs).
6:30 the kid in the window 😂😂
Does this still gel after being pressure cooked? That's my only concern.
Also I did cool off and got most of fat out
i filter my broth through a coffee filter and it removes all fat
Can you re can store bought broth? I want to try but not sure what pound of pressure and time to do.
It isn't recommended to re-can items that have already been canned. Here are some tips if you would like to make your own to can: homesteadingfamily.com/broth-tips/
How much water do you put in the pressure canner?
How does it last
You said the broth can last years. On ball jars packaging, it says 18 months. I’m new and just starting to can. I’m confused. I love your videos. Thank you.
Ball has no idea what you are canning. They say 18 months to cover themselves in case something comes unsealed.
When you said to take the rings off, did you mean the bottle rings ?
I think she meant the rings.
You can take the rings off the jars once they are completely cooled down. Then, wipe off the jars and store them in a dark area that’s not too warm. You can wash and reuse the rings over and over this way. But you need new LIDS each time you can, unless you use the glass lids with rubber sealing gaskets. If you leave the rings on the jars, they can rust in place and be hard to remove. They can also make it look like the jar has stayed sealed, when it might not have.
I've been so confused. Can I leave the fat in my broth? I like a fatty broth, but everywhere says you have to strain it.
The fat can get on the rim of the canning jar and prevent an airtight seal. It is best to remove as much of the fat as possible.
Is it possible to can the broth in a instant pot?
🐭how much water do you put in your pressure can before adding your cans Thanks.
George Hebert 2 inches
For how long we can keep the broth at my fridge ?
Do you have to pc broth or can you wb?
My family is preserving soups, juices etc. Without the pressure pot. You can just put it boiling in a sterilised jar, close the lid and put it upside down to cool down. While that change of temperature, the lid gets sucked in very nicely and the food/drink stays good for years.
So i made chicken bone broth about 2 almost 3 weeks ago, its in sealed containers in the fridge... They look and smell fine, but should i keep them in the frodge or can i can them?
The broth will go bad in the fridge unless it is frozen or canned.
what kind of a stove or setup are you using outside?
Yes I am wondering the same.
She said in another canning video, I think, that she uses a camping stove setup. I think I heard her talk about that in the video on how to can beef stew.
We did see it outside in a video (I only just watched all the videos this year) I was hoping for more details on the outside bbq.or cooker. What is it fueled by?
Ahh I see. My apologies, I am not sure about that. I only just discovered this channel earlier this week and have been devouring their videos!! :)
LadyLoki110 no apologies needed, I appreciated your comments. I’m glad you found the channel, it is a wonderful channel 😊
I’m surprised to see you cooking it outside in the winter, summer yes but winter?
Patti Foote hey! Can you please do a how to make yogurt video !! Thank you
I was thinking the exact same thing. Wasted heat and precious WINTER humidity.
I'm curious, after skimming fat, reboiling and pressure canning, I'm now noticing a thin white layer floating at the top. Is this normal?
Yes, that is completely normal.
@HomesteadingFamily thank you so much for replying! It was my first ever canning project! The jars sealed perfectly. Everyone posts such perfect pictures of their canned broth, and I was worried I did something wrong!
How much water do you add to the pressure cooker when you put the jars in?
Sandi Hudson 2 inches.
Surprised there was no mention of water level, or brand of pressure cooker.
ChaCha Dodds so you fully expected to learn EVERYTHING IN TEN MINUTES? Watch more videos and take notes. Read instructions and recipes.
Can you use a water bath that's all I have
Question: Why do you can some things and ferment others?
A lot of those choices are based on the different ph level of the foods. Also, the texture sometimes comes into play. Treat yourself to a new Ball or other canning book from the library or bookstore, and it will a better explain the situation.
Can you pressure can a qt jar half to 3/4 full of broth? I had 1 that was not quite full
No
Can you can half gallon jars of broth?
Unfortunately, it is not safe to can broth in half gallon jars. It can be canned in pints or quarts.
Can you water bath bone broth? How long?
Unfortunately not, Pressure canners are required for low acid foods, like meats, soups and vegetables.
Check your jars before you fill them
Could I just use a vacuum sealer to can these jars?
No
I thought you had to can 4 jars, no less?
Can you can without the pressure canning?
You can water bath can fruits other high acid foods without a pressure canner.
How big that canner?
Carolyn, at the end of the canning you said to take the rings off and they will last a long time. I’ve never heard of taking them off, never have seen my grandmother or mother in law do it either.