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Bone broth questions

 
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I made a few batches of broth, using venison, chicken/rooster, pheasant, pork, elk, and beef bones. I prefer useing the crockpot, but am having trouble finding one that will maintain 180* or close w/o boiling the heck out of it. I’ve heard that’s the optimum temp to allow it to gell. Hotter will not gell. So far my experience verifies that. Anyone know of a crockpot with a reliable setting at 180*?  The other question I have is about canning it. It makes sense to me to can it, keep the fridge/freezer from filling up. If I can it, the heat destroys the gelling quality, so is it more nutritious if it gells, or is the nutrition value the same weather or not it gells?
 
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Older crockpots might do that.  Food safety concerns caused the industry to change how crockpots work in regard to temperature range.

A trick that I use is to get the crockpot temperature up on high then when it reaches the temperature range that I want I set the crockpot on the "keep warm" setting. We use a cooking thermometer with a probe to see what the temperature is at all times.

I have never canned my bone broth as I keep mine in the freezer so I can't help you with that question.
 
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What do you mean by higher won't set? I've been boiling stock on the hob for years and it always sets. Since I live at sea level my stock will be boiling around 100C (212F) I only try to go lower if I'm after a clearer product. Boiling stock will not stop it setting in my experience.
 
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