Traditional Foods and pressure canning stock - Mothering Forums

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#1 of 4 Old 03-04-2014, 07:04 AM - Thread Starter
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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?

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#2 of 4 Old 03-09-2014, 04:21 PM
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Humm, good question.
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#3 of 4 Old 07-23-2015, 09:09 AM - Thread Starter
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#4 of 4 Old 07-31-2015, 06:20 AM
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maybe you can call the pressure canner manufcaturing companies and ask?? I dont see a reason why you can't pressure can broth. I've seen canned broth sold in health food stores here - but they do put it under refrigerator section - I guess just to be on the safer side.
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