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Can I can broth?  

post #1 of 11
Thread Starter 
I have extra chicken broth (a lot) and was thinking of trying to can it instead of freezing it. it takes up too much freezer space and too long to thaw when i don't remember before starting to cook. thinking it is so ultra long cooked anyhow canning wouldn't be bad? what do you think? it would be by hot water immersion not pressure cooker.

Tips on how to or how long? Do I have to processbit if i just pour it in hot?
post #2 of 11
My understanding is that any meats, stocks, etc. are supposed to be pressure canned. But my freezer is filling up and I want to make space for 1/2 a cow and a lamb, so I've got to get that stock out of there, too! I'll be interested to see if you get any responses more helpful than mine....
post #3 of 11
My mom canned broth when I was growing up. She always did the hot water method. Meat and meat products can be tricky to can though--botullism and what have you. Good luck.

BTW-I freeze broth in 1 or 2 cup increments in zip lock bags. If you lay them flat, they don't take up much space and thaw fairly quick.
post #4 of 11
broth MUST be pressure canned. obviously, people canned it before pressure canning was widespread- they canned green beans too- by the boiling water method.

but according to modern research, it must be pressure canned to insure that botulism doesnt grow. i know people who dont do it, but i wouldnt take the risk. i am not normally the kind of person to be afraid of food-bourne illness, either. but botulism is serious business. it will grow in a sealed jar, and there will be no sign it is there.

you might ask around and see if anyone would loan you a pressure canner a few times. the process is quick.
post #5 of 11
Thread Starter 
Thanks for the responses. please keep them coming if there is any other info out there. my understanding is that using pressure cookers isn't good for food. I can't remember why- something about particles popping under pressure? would it void the nutritional value of the bone broth?

Maybe i should start really reducing it and freezing it in ice cube trays. if i measure it before reducing i should know how many cubes would reconstitute into how many cups adding water. (Thinking out loud in case anyone has any thoughts to add) that way I would also need less space in the freezer.
post #6 of 11
If you have so much broth it seems that your not using it at the same rate that your cooking up chickens.... so why not throw out the excess and just keep what you'll use before the next chicken gets cooked? It'll always be the freshest and no excess in the freezer. If it's just not on your menu at the same rate your making it you could easily fill up an entire chest freezer of broth. Sorry, if that seemed too obvious, I just don't understand the point of stocking up so much stock???
post #7 of 11
Thread Starter 
Quote:
Originally Posted by CrunchyFarmGirl View Post
If you have so much broth it seems that your not using it at the same rate that your cooking up chickens.... so why not throw out the excess and just keep what you'll use before the next chicken gets cooked? It'll always be the freshest and no excess in the freezer. If it's just not on your menu at the same rate your making it you could easily fill up an entire chest freezer of broth. Sorry, if that seemed too obvious, I just don't understand the point of stocking up so much stock???
What you are saying makes sense.
In winter I use a lot more stock and end up not having enough from our rate of chicken use. Whereas right now it is hot and i find myself using barely any stock. Thinking ahead for later in the year. And the freezer will soon be full of chickens and blueberries.
That, and I hate waste.
post #8 of 11
why not throw it out? whoa. not everyone can do that. i know i can't! and even if i could financially, it would be an insult to the planet and all other humans in the world who cannot afford good food. waste not, want not.

we raise our chickens from they day they hatch. we take care every day to feed them well and keep them healthy. then, when they are mature, we work our bums off killing and cleaning and carefully storing them for winter. after we eat them, i make bone broth from the carcass and feed the soft bones left to my cat. we put so much love and hard work into each bird. we throw none of it away.

even if you do not raise the birds, someone else does. dont throw it away.

re: pressure canners. i use one whenever i must. otherwise i would have to buy storebought (pressure canned) foods. when i can waterbath, i do. but i only freeze things that must be frozen for that, too has its drawbacks. even those things could be canned or dried but i prefer whole chickens for roasting so i freeze them. my life is so hectic with the kids, the farm that things like ready canned beans are a must for us, and that is where the pressure canner really shines.
post #9 of 11
Ok, not 100% sure about all of this, but can't you cook it down more? Like when you are good with it, bring to a boil, no cover and just cook it down. That would make some sort of demi-glace, I think, and should take up less space.
post #10 of 11
Quote:
Originally Posted by sharr610 View Post
Ok, not 100% sure about all of this, but can't you cook it down more? Like when you are good with it, bring to a boil, no cover and just cook it down. That would make some sort of demi-glace, I think, and should take up less space.
I reduce my stock and freeze it in ice-cube trays- it acts like instant bouillion and doesn't take up hardly any room for how much I make!
post #11 of 11
Quote:
Originally Posted by mellifluousmama View Post
What you are saying makes sense.
In winter I use a lot more stock and end up not having enough from our rate of chicken use. Whereas right now it is hot and i find myself using barely any stock. Thinking ahead for later in the year. And the freezer will soon be full of chickens and blueberries.
That, and I hate waste.

I understand using it more in the winter, that makes sense. I hate waste too.

tabitha,
I personally don't ever throw away bones without making stock and I don't throw away stock, EVER. I do use it up though before the next chicken gets roasted so that I'm not wasting anything. Even if it's not my first choice of food, I'll find something to do with the stock anyway so that it is used. I'm personally trying to slowly wean myself of the refrigerator and freezer for environmental reasons and for getting in good habits for when we have our homestead where I don't plan on using much electricity. I don't like to waste food, especially animal foods, but I also don't like to waste energy on storing foods that could be eaten fresh. While dried fruit is better for the environment, it still makes more sense to me to freeze things like fruit that wouldn't be available in winter.
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