Is there any valid reason against pressure canning stock/bone broth? I've asked several of the large blog writers why they advise against canning it, and the only reason they give is "because it wasn't traditionally done." Once in a while someone will say it's because it destroys the broth's gelling qualities. But my canned broth gels exactly the same as non canned so I have to wonder where that information comes from.
We've been following a traditional food diet for about 5 years, but I like for the rules to make sense rather than blindly following along because "that's the way we've always done it."
We raise a batch of meat chickens twice a year so I'm dealing with a lot of carcasses at once. I process 10 chickens at a time, make broth in a 22quart roaster, and can it. I don't have the luxury of going to the grocery store once a week to buy one chicken. However, I also don't want to be doing all this work if the final product is going to be ruined because I canned it. Does anyone have any scientific basis for why broth shouldn't be canned?