Hello everyone! First, thanks for all of the advice over the years that has helped me! Now, I pressure canned a ton of stock in December 2022 and I’ve used most of it except for these uglier looking ones. I opened the first of them today and they don’t smell bad, just kind of burnt. But boy oh boy are they ugly!
Do they look suspicious? Or did I maybe just process them too long, thus giving them the slightly burned smell? I’m sure I could have skimmed or filtered them better.
The ones I have been using are cloudy as well, but it’s uniform cloudy, unlike these.
by FaceDesk4Life
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I should also add that the seal was excellent. I’m still somewhat new to pressure canning as of two years ago, but I’ve hot packed pressure cooked tons of beef, chicken, shrimp and stock.
If you properly pressured canned it (including following other safety related stuff) and the seal held (it did hold until opened according to OP), then safety is not a concern. Now the quality might go down, but it’s still safe to consume.
Looks like it might be the last couple jars maybe and got the stuff from the bottom of the stock pot. It should still be safe, but give it a taste before you mix it into anything important to make sure it isn’t burnt or sludgy. To be clear, you can’t taste if it’s not safe, you are just tasting to see if it tastes good.
It looks like you definitely didn’t filter them well. How do they taste?
I don’t bother skimming. I pop it in the fridge overnight, so the fat cap solidifies and can easily be scooped off with a spoon. Once I heat it up a bit, I strain it through cheese cloth in a fine metal strainer.