Can you can bone broth?

[Koalamom]

I made tons of bone broth, and I decided to put it in a canning jar and submerge it in boiling water for 20 minutes. It sealed, but I don't know if it is going to be safe to eat.
Has anyone ever canned broth?

[EmeraldGardener]

I would have to say no-- hot water bath is not good for low acid food-- it should be pressure canned for at least 90 minutes.-- to hot water bath low acid foods is to invite Botulizum (sorry I am such a poor speller ) it will thrive in a low acid, oxygen free environment. If you just canned it today I would put it in the fridge and then maybe freeze it right away-- or borrow a pressure canner and can it. You can go to the ball/kerr website and check out their forums and get the scoop on canning low acid foods. If Bone Broth is like making stock-- you can keep stock in your fridge for up to two weeks as long as you have a nice layer of fat on top to seal out the air..

[Sparkle*Mama]

hmmmm.....I don't think I have ever heard of anyone doing that. I would probably be a bit weary of it.

We usually make 2 batches of broth at a time, fill Mason jars then freeze it.

[pandora665]

Everything I've read says that anything low-acid (i.e. most vegetables, meats, etc) requires pressure-canning, not just water bath. Botulism is the concern, which forms a toxin in the product that is not eliminated even by heating after opening.

I just started nak, so can't post links at this time. Google "canning broth".

Good luck,
Erin

[Jojo F.]

When I make stock I make a ton of it and freeze it in ice cube trays, then toss the cubes in a freezer bag. Soooooo convenient and easy!!! No jars to mess with.

I haven't even attempted to can anything. Too scared!

[dogmom327]

I can it using a pressure cooker. I simply don't have the freezer space for it so it's either can it or don't have enough around. Also, I find I am much better about adding it to stuff if it's as easy as popping open a can.

Here's the guidelines I use: http://www.ag.ndsu.edu/pubs/yf/foods/he188w.htm

[Koalamom]

Errrrrg! I guess I will throw that jar out. I canned only one jar of broth, I am glad I put the rest in the fridge. I am so scarred of freezing broth in glass. I did it once, and it burst in the freezer, and made such a huge mess of glass every where. I have got to try cubes in a tray. Is there a safe plastic one to use?

[saratc]

When freezing in glass, you have to make sure you leave at least an inch of headroom so that there's room as the liquid expands. I use Pyrex glass containers and leave an inch or more and still the middle bulges on the top.

BTW, homemade broth, especially if gelled, should last a week or so, up to 10 days in the fridge.

[ChristieB]

Originally Posted by saratc

When freezing in glass, you have to make sure you leave at least an inch of headroom so that there's room as the liquid expands. I use Pyrex glass containers and leave an inch or more and still the middle bulges on the top.

BTW, homemade broth, especially if gelled, should last a week or so, up to 10 days in the fridge.

Yes, leave headroom, and don't tighten the lid until the broth is completely frozen. I just set the lid on, or leave it off completely, and come back the next day and screw it on.

If you don't want the fat in the broth when you eat it, don't skim it off until you use it. Leaving the fat on top of the broth will help it keep longer in the fridge.