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food preservation

Water bath bone broth?

Joylynn Hardesty

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posted 1 month ago

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A quick search with my broken google fu only produced USDA guide lines. I already know they say NO!

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Ulla Bisgaard

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posted 1 month ago

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Well, I say no too. Anything with meat in it, needs to be pressure canned to be safe. Even my grandmother knew that, and she learned from her mother in the late 19th century. She always said, that waterbath canning broth, often made for sour broth or broth that made them sick. Since I use an electric pressure canner, I often find, that pressure canning are easier and less work than water bath canning. Also, I switched from waterbath canning to steam canning a few years ago, and it’s much better/faster and easier to use for things that doesn’t need a pressure canner.

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Pearl Sutton

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I vote no also, I'd classify it as a meat, and meat needs pressure canning.
I'd say if you DO water bath it, put it in the fridge and use it very soon.

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Carla Burke

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Ahhh, nope.

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John F Dean

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I use pressure canning on meats. Heck, I use pressure canning on tomatoes. In fact, I use hot water baths only on rare occasions …like with jams.

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Timothy Norton

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My personal risk tolerance when it comes to canning is very low so I am also a no. I'm still learning about the 'how' in what makes canning work so I stick rather strictly to USDA guidelines.

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Joylynn Hardesty

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Okay. In the freezer it went. I have the pressure canners, but at this time only an induction burner to cook on. The canner is way over the weight limit. I'd hoped to do waterbath in a roaster. Ah, well.

Thanks everyone!

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