What Pressure Canning REALLY Does to Broth!!
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- Опубликовано: 6 сен 2024
- What does pressure canning actually do to bone broth? There's a lot of debate on whether pressure canning destroys all of the good properties (like gelatin and collagen) in bone broth. Let's find out if that's true.
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Collagen peptides can withstand heat up to 572 F-degrees. It's my understanding that most meat, bone foods retain nutrients at high heat so any type of canning is okay. It's the vitamins (especially C) that die at very low cooking temps.
If you are low on space and don’t want to pressure can you can reduce the broth until it won’t reduce any more. When cooled It is thicker than jello and can be cut up into squares and frozen taking up hardly any space at all. When you want broth just add water.
Demi-glacé! Professional kitchens do this all the time.
I recently reduced 3 gallons of homemade beef stock into a pint of demi glacé and I dip into it for a quick pan sauce finish for a burger or steak. A crushed garlic clove, a few green peppercorns, a spoonful of cream-heaven!
How far down can you safely reduce it to pressure can?
It would require trial and error to figure out the best amount to reduce the broth and i have a feeling would come down to preference. Besides that I would assume the pressure canning steps would be done like regular broth.
@@rosezingleman5007 Hi Rose. Wow! -3 gallons down to a pint! Question: if you’re occasionally “dipping into it”, it must not be frozen or in sealed jar, so how are you preserving it? Will it remain stable in the fridge until used up? -and about how long is that for you?
Great demonstration. Bone broth takes a lot of work and making small batches at a time is very inefficient. I make mine several gallons at a time. I have canned it for years and have liked the results. Even if there is a bit of degradation in the canning process, having quantities on hand and only having to go through the process every few months is worth it. I'm glad your research shows there is almost no difference. Thank you for all of your efforts! PS: carefully removing the jar flat makes multiple uses possible. I have used lids two and three additional times and have had about 100% sealing. The few that do not seal just go in the fridge and get consumed quickly.
Thank you for this tip. Bone broth does get used up quicly... so you're spot on it's a great product to carefully reuse lids - since you want some "fridge jars" anyway....and if you get more unsealed than a couple...there's still the freezer option, or just recan if your doing loads. I am going to start saving my quality used lids in a separate container for canning bone broth.
That is very interesting, as often my lids don't even seal the first time. I also use new lids for general storage sometimes, and I have to be careful not to put them through the dishwasher as the seals get ruined.
I just made a batch of beef and chicken bone broth. 76 pints and 39 quarts. All used lids and only 3 didn't seal. I just used another lid and re-canned. I am happy to see that the price of flats has come back down to close to normal. I'm still a tightwad so getting several uses out of each lid just feels good!
'jiggle' is now a U.S. measurement in my book!😁
Jiggle factor is going to be in my vocabulary from now on.
I love it! Mine too now
For the record I have kept chicken stock in the fridge for up to 3 weeks (actually I think one time it went 4 weeks) with NO spoilage. The trick is to not skim the fat. When the stock is still warm and strained, then pour the stock in mason jars and fill them almost to the top. When the fat hardens it creates a seal and then with the lack of air, there is no spoilage. I do have a good nose for spoiled things, so I always smell it before I use it. Hope this helps!! Many Blessings to all.
I make huge batches when canning broth. I put huge containers in the fridge for up to two days so I can skim the fat. I don’t heat it up before I can it. I just plop it in jars, put it in a cold pressure canner and bring it to temperature and vent, process! It’s never been a problem. Plus, I’m heating it again when I’m using it.
I’ve been canning mine for a few years. Great way to free up freezer space!
Thank you for addressing that because I was on the line about canning vs freezing. I actually have both. This is very good to know and what you said makes perfect sense. 😊
I have often wondered this myself, though I never truly "tested" it. It actually made me hesitant to can my broth. Thank you for doing the work and sharing the results with us!
So timely, 2 weeks ago, I pulled out my canner and made bone broth with 7 lbs of frozen chicken feet and frozen left over bones and carcasses from 3 roasted chicken dinners. I made two quart jars for the fridge and canned 7 more quarts...compared just like you. Melissa is 100%correct. The "jiggle" factor is on point 😁👍. My question is: what is the ratio for bones and lbs of chicken feet to quarts of water? I think I made bone both concentrate...we think 1/2 cup per day is giving our bodies what we need. Oh, and my husband likes eating it as cold jello, ha ha, 🤣
I got a couple extra turkeys that I pressure can while they are so affordable and always make and can the broth as well.
As I found out a few weeks ago wanting a turkey - this is basically the Only time of year you can buy turkey now days!! I went to 3 stores looking for a turkey and was told they can only get them now once a year during the holidays. So if you want turkey any other time of year you have to grab extra now😐
@@tamararobinson2069 yes I got three this year. Already pressure canned one just waiting on the others to thaw. Also got lots of cranberries and made sauce/ jam and some fruit roll ups as it is hard to get them any other time of the year too. And winter squash/ pumpkins are cheap now too. While they will last for quite awhile as they are. You can cut them in small chunks and can them too.
@@loue6563 Great Ideas!! 🤗
Excellent! I have noticed the same and I can all of mine! Getting ready to can more and came to,look for processing times. Lol
Wonderful, good to know!❤
Now, have you tried freeze drying your home made bone broth, and would it gel up when reconstituted as well?
I stay with just reg water bath canning i am 65 and my family comes from Ireland and most have lived into their 90s and one 104 . never pressured canned
To me they both look gelatinous and I do pressure can my bone broth. Thanks for the explanation. 👍🥰
It’s so freeing to know this! Thank you for testing and sharing!
Thank you so much for the info. I feel better about canning my broth now.
From what I’ve read, jiggliness is not an indicator of bone broth quality anyway, as the "jiggle" factor varies depending on the amount of water used to make the broth and how much it's been cooked down - concentration, in other words. I have turkey bone broth that simmered a good long time on the stove and has been in my fridge, but it pours out as a liquid.
Broth that is done in a pressure cooker isn't cooked down or concentrated, there's no evaporation and it cooks for one hour. The gel factor isn't from concentration but the amount of gelatin and collagen from the bones.
Hi Melissa - My intent was to say that people shouldn't be discouraged if their bone broth doesn't turn out thick and jiggly, as it doesn't always from what I understand. With my turkey bone broth example I was referring to broth that was first made by simmering the bones and then ladled into jars and THEN pressure canned, not originally made in a pressure-canner (if that's even possible). Also because I let the bones simmer for a long time (until the bones were breakable), presumably most/all of the nutrients, collagen etc. had been released; but as I didn't cook it down before putting it in jars it was still apparently too thin to congeal, even after being in the fridge. Even so I don't doubt that all the good stuff is in there. But it's good to confirm that pressure-canning doesn't overcook bone broth, jiggly or not.
Thank you! This is something I had really been wondering about. I’ve got 20 lbs of chicken in a roaster right now. I feel so much better about canning the broth now!
Thank you! This is a question that needed to be addressed and answered!! Well done!
Thank you for this explanation! I never thought about the refrigeration being what makes it jell.
Thank you, learned something again today 😊
Canning also reduces B vitamins, notably folic acid, which is especially important to women of childbearing age. Vitamins A, D and E, as well as minerals, are more stable in canned foods.Apr 24, 2015
Thank you for this! There is so much contradicting information out there about food and nutrition.
Thank you!!! I have been wondering this. Guess I will be canning all that broth that's sitting in my refrigerator today! ☺️
Thank you! First yea to can bone broth. It was very liquid and I thought I was ruining it! 👍👍👍👍
Thanks so much for this. I've been wondering about that and I'm using lots of freezer space to avoid pressure canning but not anymore! Thanks again
Awesome video. I have PC my bone broth for many years... and it's amazing!
Mine still gels after canning. Any jar that didn’t seal properly after canning goes in the fridge and as soon as it’s cold all that goes comes in good and hard. Mine is like a good stuff jello. I’ve got my broth nailed down lol. 😊
Thank you Melissa… I’m getting ready to can up a big batch🤩. 👵🏻👩🌾❣️
Great information! I was wondering the same thing. Thank you!
This is a good one. I had not thought about this, but this is a very good observation.
I've been simmering chicken soup all day, and will get this gel. The family eats it all though 🙂
This video answers all my questions. 👍🏻 New subscriber here! Thank you so much. 😊
Brilliant!! Thank you so much, I love this information! I had been debating with myself if I should freeze 1/2 of the bone broth I make for day when someone in the family feels fluish … but at times the freezer is very full. I don’t know why I never thought of testing this myself, ( putting my pressure canned broth in the fridge to see if it would gel.
Very good info! ❤❤❤
Thank you so much, I am just getting ready to make this and wanted to know if I could pressure can it. As there is only me it is a lot of broth and I would not be able to consume in time. I am now going to find your video on the steps to attain a great "canned" bone broth.
Definitely good news !
What are your thoughts on freezing bone broth?
Jiggle Factor should be a measurement
I have never had any problems
have about 80 bottles
How do you keep it gelatinous when making it?
Thanks for this information!
Thank you for this, excellent job.
I have successfully pressure canned in the past vegetables. I canned bone broth for the first time tonight. I just starting making broth with a slow cooker for my dog and have frozen it previously. tonight when I opened the canner several jars popped quickly and then spewed some contents. The canner was depressurized fully. I canned 7 pints and I know at least 3 spewed but don't know which ones as I had the lid in front of my face. What happened? Should I freeze those that spewed? How do I know which ones spewed and need freezing and which ones don't? I did not bring the broth to a boil before putting it in the jars. I did put the jars with broth in a hot water bath in the sink so the jars would not be cold when put in the canner that was warming on the stove.
One you needed to boil the broth first, it's a hot pack only recipe. Your pressure canner may have been depressurized but it sounds like it was still hot when you took the lid. After it's completely released pressure it's still a good idea to wait 10 minutes to allow the jars temps to come down before removing the lid. You'll have to check the seals after 24 hours, safest is to freeze because they weren't done as a hot pack
AWESOME!! Thanks so much!!
Can you freeze dry bone broth?
When you heat the one not pressure canned, doesn't it liquefy also?
How long is it shelf stable for when pressure canned?
“Jiggle-factor”….. hahahaha.
Thanks!
What about methods for making broth like instant pot?
It's how I made mine, same principle, if it jiggles we're good ☺️
I have only been pressure canning for a couple seasons, but I do have a concern about my veggies. I pressure can beets and green beans. I have noticed that the color is seriously altered after pressure canning, so I'm wondering if that high heat and increased times affects the nutrition.
They're cooked which is why the color difference. A study showed frozen food and canned food at six months had about the same nutritional loss.
Thank you, Melissa. Blessings.
Thank you I’ve been wondering this! I currently put mine in the freezer, but it’s getting cramped in there. Haha. Do you know if there’s a way to can beans after soaking them and cooking them slowly? In other words, more like Weston A Price advocates, instead of traditional pressured bean canning.
You can only can them by soaking them, but how long to cook when canning so they're the correct density is a safety issue and shouldn't be altered
Ok gotcha! Thank you for your reply! :)
I am struggling getting a jelly broth consistently, particularly with chicken. I just made a batch on the stove on a super low simmer for over 24hrs. the bones came apart. I jarred the broth up and put them in the fridge (because it was late. I'll PC today) overnight and they're still liquid. a bit disappointed.
the chicken was purchased from a local farm where they rotate them on pasture in a chicken tractor. I've had broth from these chicken that have jellied. but it's never consistent and I don't know why.
Mine isn't always jelled either. I would say it's still excellent. Sometimes you have more water content in the broth. I try to stretch mine so I don't mind if it's not jelled. Adding necks or feet will help.
@@makj2406 thanks for this! The farm unfortunately doesn't provide the feet with the chicken. Maybe next time I pre-order I could ask for that, or for a bag of feet. 🤔
I think it is your water to bone ratio. You’re supposed to have just enough water to cover the bones. The feet would also help. Good luck.
Jiggle facter? Ha, I like that? I wish my Grandmother was still alive so I could ask her about jiggle facter?
Thank you! I pressure canned some bone broth and processed it too long. I tried to find troubleshooting online to see if that would affect it but found nothing. Does anyone know if that will affect the broth?
Safety wise it's fine.
Awesome. How long is it shelf stable?
Officially 12 to 18 months but canned food lasts longer but it does slowly lose nutrition the longer it's stored. We go through broth so fast it's usually gone in 6 months
@@MelissaKNorris thank you :)
Pressure canning is ok the same way pressure cooking of bones is ok.
Thanks for this. I had my Aha moment wrt chilling the broth just as you were saying it. Then I did one of those things where you smack your forehead with your palm. Does that count as facepalm? 😃
We make our bone broth in the pressure cooker to begin with. Takes an hour vs all day and never noticed any difference in quality.
We made a batch last week and it's more solid than Jello. Ended up doing two rounds with the same bones and based on how they were holding up, they probably would have gone for a third and even fourth round.
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I think its becouse if you say 123 people will do 456 . Some people just cant fallow directions . We men are the worst .
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Jiggle factor . . . humm.
On the tred mill watching got over a foot of white stuff yesterday. The ""jiggle factor was way to personnel " definatly got some winter insulation lol freaking made me laugh. Great info. Need to try this caning thing when the ground thaws in 2023. Thanks for the edamacation.