Is this normal for bone broth after pressure canning?
To me it almost looks like fat? It was a fairly fatty turkey and chicken. Been about a week. Is it safe?
by Crimson-Fuckr
8 Comments
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kasym
Looks like fat to me also. I can a lot of stocks and mine all look like that. It freaked me out at first but now I just shake it up before I open them and the fat mixes in and pours out. Make sure to remove those rings before storing so you can know if a seal fails.
waGardener
According to the USDA and the National Center for Home Food Preservation (NCHFP), stock and broth should be defatted before jarring. This can be accomplished by chilling the broth and scraping the fat off the surface before reheating and pouring it into the jar.
If you didn’t keep your stockpot at a low simmer, you’re more likely to get cloudy stock. This doesn’t mean it’s unsafe. Even clear broths can get a layer of murky floaties (coagulated proteins) under any fat remaining in the broth. I make my broths in an instant pot, so they always look like this…
If you followed directions in a safe canning recipe for stock & broth, your jars are considered safe.
froggeriffic
Looks absolutely beautiful. Mine always looks like that no matter how much fat I try to remove.
timespassing_
Mine looks like that and I’m not dead yet!
babyJane121
Mmmmm you captured that bone marrow goodness.
ShaneDRM
Looks like fat
tlbs101
Looks just like the jar I opened tonight (PC’d earlier this year). It tasted great in the gravy I made.
8 Comments
Hi u/Crimson-Fuckr,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. Thank you!
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Looks like fat to me also. I can a lot of stocks and mine all look like that. It freaked me out at first but now I just shake it up before I open them and the fat mixes in and pours out. Make sure to remove those rings before storing so you can know if a seal fails.
According to the USDA and the National Center for Home Food Preservation (NCHFP), stock and broth should be defatted before jarring. This can be accomplished by chilling the broth and scraping the fat off the surface before reheating and pouring it into the jar.
If you didn’t keep your stockpot at a low simmer, you’re more likely to get cloudy stock. This doesn’t mean it’s unsafe. Even clear broths can get a layer of murky floaties (coagulated proteins) under any fat remaining in the broth. I make my broths in an instant pot, so they always look like this…
If you followed directions in a safe canning recipe for stock & broth, your jars are considered safe.
Looks absolutely beautiful. Mine always looks like that no matter how much fat I try to remove.
Mine looks like that and I’m not dead yet!
Mmmmm you captured that bone marrow goodness.
Looks like fat
Looks just like the jar I opened tonight (PC’d earlier this year). It tasted great in the gravy I made.