After canning 3 qts at 15 psig for 90 min at sea level, some of the chicken oil came out to the canner, do I need to leave more headspace? Can I wash the jars without worrying the cap will come off? There's chicken fat all over them
by Levols
5 Comments
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argentcorvid
Yeah you can just wash them off. Next time let the canner fully cool before opening.
Why did you cook them so long and such high pressure?
Canning is usually at 10psi. Stock (even with small chunks of meat in it) only needs 25 minutes for quarts.
I don’t think headspace is the issue. You have siphoning and it can happen with stock, particularly if it’s fatty. Check the National Center for Home Food Preservation page for canning chicken and turkey stock. It had the correct processing times and canning pressures (PSI) for altitude. At sea level, chicken stock is canned for 25 minutes at 10 PSI. Going above those times and pressures is generally not advised because it could affect the end result of what you are canning. Another important consideration is to make sure you are not subjecting the canner to extreme temperature swings…let it go up and come down slowly from pressure. The cooling down phase is especially important with regards to siphoning.
cardie82
When I make stock I put it in the fridge overnight. The fat collects at the top and solidifies making it easy to remove. Then I just need to heat to boiling before canning it. I still wipe down my jars but almost never have greasy jars.
LongIslandaInNJ
That is a dark chicken broth! Did you roast the bones? For safety reasons with what everyone already said no need to repeat, I would pop the lids open, pour it all back in pot, let it cool or strain the fat better, if there is even any left. Then just reprocess with new lids for the correct time. When I do broth, I have a 8 cup measuring cup with a fat separator. I do like a little fat in my broth some is ok.
5 Comments
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Yeah you can just wash them off. Next time let the canner fully cool before opening.
Why did you cook them so long and such high pressure?
Canning is usually at 10psi. Stock (even with small chunks of meat in it) only needs 25 minutes for quarts.
https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chicken-or-turkey-stock/
I don’t think headspace is the issue. You have siphoning and it can happen with stock, particularly if it’s fatty. Check the National Center for Home Food Preservation page for canning chicken and turkey stock. It had the correct processing times and canning pressures (PSI) for altitude. At sea level, chicken stock is canned for 25 minutes at 10 PSI. Going above those times and pressures is generally not advised because it could affect the end result of what you are canning. Another important consideration is to make sure you are not subjecting the canner to extreme temperature swings…let it go up and come down slowly from pressure. The cooling down phase is especially important with regards to siphoning.
When I make stock I put it in the fridge overnight. The fat collects at the top and solidifies making it easy to remove. Then I just need to heat to boiling before canning it. I still wipe down my jars but almost never have greasy jars.
That is a dark chicken broth! Did you roast the bones?
For safety reasons with what everyone already said no need to repeat, I would pop the lids open, pour it all back in pot, let it cool or strain the fat better, if there is even any left. Then just reprocess with new lids for the correct time. When I do broth, I have a 8 cup measuring cup with a fat separator. I do like a little fat in my broth some is ok.