I completed the canning weekend by cooking and canning chicken stock. I roasted the bones, and also used some old rotisserie chicken corpses, so it’s a little dark. The kids usually love to drink soup, but they were not the biggest fans of it and said it was “too strong”.
Should I dilute it down a little next time, and get more jars in the process?
Or should I consider adoption for the kids?
by expat_repat
3 Comments
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If it’s too strong, add water to dilute when you open it. Imo, there is too much headspace…not sure if that’s deliberate or whether it’s from siphoning. I’ve never pressure canned using Weck jars (I am in Canada so have access to cheap Bernardin jars).
Personally I would can it more concentrated but perhaps in smaller jars, and then just dilute it as you use it, or not if you’re just using it for yourself.