Ok, so I canned these quarts of chicken broth a few weeks back. I didn’t separate out the fat because I read you don’t have to. I have noticed that although I strained the broth, there is some settlement at the bottom of the jars (which I’m assuming is meat). Are these safe to use? I know canning meat is it’s own thing, but I just want to know if I messed these up or not.
by Simple-Custard524
3 Comments
That amount of fat is not concerning. Even when I have tried to get all the fat out, I still end up with about 1/16” to 1/8” on the top. I also usually have a little particulate that settles at the bottom. No strainer can get 100% of fines out.
As long as you processed this according to a tested source, you are good.
This looks beautiful. Assuming you pressure canned and the lids sealed, it’ll be delicious. The sediment is likely bits of chicken or spices that didn’t get strained out.
That being said, I’d like to know where you read that you don’t have to remove the fat. I know there’s an UNTRUSTED resource out there that advocates leaving in fat, but that’s not true. The fat can cause issues with sealing, and it can also turn rancid. It’s difficult to remove ALL the fat, and in this case, you’re fine. But if you choose to can a fattier broth or meat, you might run into problems. Please get your instructions from a trusted resource as listed in this /s.
How were they processed?