Traditional Foods and pressure canning stock - Mothering Forums

Thread Tools
#1 of 2 Old 03-04-2014, 07:04 AM - Thread Starter
happydog's Avatar
Join Date: Apr 2007
Posts: 60
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

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?

happydog is offline  
Sponsored Links
#2 of 2 Old 03-09-2014, 04:21 PM
tracyamber's Avatar
Join Date: May 2011
Posts: 4,195
Mentioned: 515 Post(s)
Tagged: 0 Thread(s)
Quoted: 88 Post(s)
Humm, good question.
tracyamber is offline  

Traditional Foods

User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page

Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off