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?