About a week ago I got my pressure canner. I canned a batch of chili and everything went swimmingly. Then I got the thanksgiving carcass out of the freezer, roasted the bones and simmered up several gallons of stock. Got out my pressure canner and the pressure gauge read 8 PSI with the lid off at ambient temperature. This would not do. So I put my stock in the fridge ordered a replacement canner and sent back the one with the bad pressure gauge. My new canner arrives Thursday. Is it safe to can the refrigerated stock assuming proper canning procedure and processing time. Or do I need to keep 4 gallons of stock taking up 30% of the room in my fridge until I work through it.
Thanks.
