I made this mushroom stock (adapted from Rosenthal at home). Can I then pressure can it to keep at room temperature? If so, what should I follow instructions wise? I saw an old Reddit post that linked to processing directions for meat stock…
Similarly, can I make Rosenthal's chicken stock and then pressure can it or does it have to be a specific recipe? His recipes are nicely rich but I am fine having a mix of rich frozen stocks and more boring tested end to end pressure canned stocks. In which case, please send me your best tested recipes!
by frenchman321