Canning Turkey Broth
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I love home made broth. It’s low in salt and has a rich full flavor that makes anything it’s added to taste wonderful. If you would like to purchase some of the …
I pressure canned chicken and beef broth a few months ago. After the broth is cooled I skim the fat off and run my broths through a cheese cloth before canning because I love the broth to be clear and pretty in the jars. I opened a jar yesterday to use but it had a few dark speckles inside the lid and around the jar rim inside the jar. The lid was sealed tight and gave that pop sound when I opened the jar. It smelled fine but I threw it out because I wasn't sure what had happened. Has this happened to you 2leelou? I've only been canning for a few years so I'm still pretty new and tend to throw things out if I have any doubts.
could you leave a link to the so easy to preserve book?
Thank you! I bought those green plastic racks…for the same purpose you purchased them.:)
Thank you for sharing the process on your broth. This is just another reason why I think 2017 may be the year I get brave and buy a pressure canner (and take a class on how to use it safely). I've always made stock from poultry bones (you can't beat the taste!) and then have the hassle of freezing it. It takes up space in the freezer, then it costs me money in electricity to keep it and defrosting is messy. Thank you so much for these videos that make it look so simple to do and for being so encouraging.
If there the old tattlers aren't you suppose to back the ring a little bit
YAY! Tattler lids! Now are you going to remove the rings and wash them the same as the metal lids and store them with or without rings? Thank you for the link to the green jar holders, was looking for those from your last vid. ^ _ ^
What would happen if you didn't skimmed the fat off?
Thanks for the follow-up on the broth and the trays. Peace and blessings.