I canned some chili and taco meat back in June, and within a week or two I noticed some white patches had formed, mostly on the top of the food but also throughout, especially in the chili. It was my first time canning beef, so I don't know if this is normal or not and I can't find any solid answers online. In the close-up photos it does just look like fat, and it smells fine, but I've been too scared to try it without knowing for sure.
I did everything according to the Chili Con Carne and Ground or Chopped Meat guidelines on the NCHFP website, adding dried spices for the taco meat and using bone broth instead of water. I followed all the directions for the lids and pressure canner. The seal was solid when I put it away and when I opened it today to take the pictures, and I stored them away from light and heat without the rings.
I'm really hoping I don't have to throw it all out!
by srhrddn
3 Comments
Looks like fat. Mine gets that too, I think you are good to go.
It’s just fat. Looks great.
that’s rendered beef fat as without anything else fat is pure white at room temperature.
You render fat to purify it You do so by heating it and straining out impurities/ allowing them to settle.
Side note: some people call all rendered beef fat tallow but technically tallow is just rendered leaf fat. I bring this up as you may see this described as tallow separation while they’re describing all fats.