Broth is Gone?

[lostinthewoods]

Hello all! I canned some meat that I had been saving yesterday. I canned the meat in a pint jar. One of the jars leaned over in the canner and almost all of the broth boiled out of the jar.

Is this jar still ok? It sealed properly and has a tight lid. I would think that the meat would be ok eventhough the water boiled out. I processed the jars for 1hour and 45 minutes.

If anyone could help me out on this it would be greatly appreciated. Thanks for all of your help!



best,

lost

[annabella1]

Was this a pressure canner? meat can only be safely processed in a pressure canner. If it was just one jar that the broth boiled out of I would just refrigerate it and use it as soon as possible. However if you water bath canned these then none of them will be any good.

[docjered]

Amen to that. If you pressure canned with proper pressure and time, meat does not require broth to properly can. You can just throw a couple of steaks in a canning jar and can without any water added, but the water is nice for broth, as you say.

If you water bath canned, refrigerate all of it and treat it as uncanned product, because it is impossible to can meat in a water bath canner. A lot of people think the fact that a jar has sealed makes the prodoct safe. Nothing could be further from the truth. It is all about temperature, and the boiling point of water is not hot enough for many deadly microbes. The live steam under pressure is significantly hotter than boiling water, which is the only reason we are able to can meats.

I am not presuming you do not know any of this, but mostly posting for those who may read this thread and not really know. You see new threads several times a year from novices wanting to know why they nead a pressure canner or why they need to actually can a boiling salsa, etc, when great grandma's recipe said you didnt need to can.

Good luck