Why do you feed the birds? It’s a waste of money! — 2 Comments

  1. Jackie, please can you elaborate on this? I’m having a problem with pressure canning broth. I let the canner cool until there is no pressure on the gauge, as instructed, but my problem is that after I remove the canner lid the jars will go from still to explosively boiling, such that hot broth spills out under the lids.

    I first canned chicken broth a couple of months ago, and some of my jars look just 3/4 full due to the losses as the jars cooled. However, they all sealed nicely and remain sealed and seem to be fine. (I washed up the jars after they were cool enough to handle, really testing the seals. . . )

    Tonight I’m canning up some beef broth, and, figuring that the loss of liquid was secondary to either too much broth or too fast depressurizing, I tried to go slower with taking off the lid and removing the jars from the canner. I still had problems with loss of liquid though, and I was inclined to leave the jars in the canner until the morning until I read this entry of yours.

    Now I’m not sure what to do! My second batch is done, and I hear the “ping” sounds of lids sealing, even though I haven’t opened the canner lid. I’m up late baking bread, so I think I’ll wait as long as possible before opening the canner. At least what you’re warning against is loss of seal–I can check for that and just place any unsealed jars in the fridge.

    My second question is regarding fat in the broth. All of my references instruct to discard the fat, but I can’t help but think this is coming from the fat-phobia of the past 20 years or so. This is broth from good pasture-finished organic beef–I’m inclined to save the fat! I read somewhere that a layer of fat on top of broth helps it keep longer, but I suppose that’s not as relevant for canned broth. What is your opinion on fat in canning broth (or meat)?