I just removed 3 quarts of chicken broth from my pressure canner. Used the NCHFP recipe below; quarts, 10 lb of pressure, 25 minutes. AA canner. Kept track of pressure by jiggles/minute not using the gauge. I’m not new to pressure canning (or broth) and didn’t change my process.
Normally my jars would be filled with tons of boiling bubbles inside, but there’s none visible. They seem super hot and the seals are popping but I’m suspicious that maybe they didn’t get hot enough. Should I be worried? I’m thinking I should just refrigerate them and call it a loss.
https://nchfp.uga.edu/how/can_05/stock_broth.html
by eatalltheyarn
1 Comment
When was the last time you calibrated your pressure gauge? Are you using a different brand of lids than you normally do?