Traditional Foods and pressure canning stock - Mothering Forums

 
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#1 of 5 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 5 Old 03-09-2014, 04:21 PM
 
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Humm, good question.
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#3 of 5 Old 07-23-2015, 09:09 AM - Thread Starter
 
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Anybody?
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#4 of 5 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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#5 of 5 Old 09-26-2015, 08:33 AM
 
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I have no helpful science to back me up, but I've never heard that canning broth isn't anything but wonderful. The Ball Blue Book of canning, which seems to be the most widely used canning book on the planet has recipes for making and canning your meat broths. (I've done it myself for many years)


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