Bone broth help

[trudyg]

I usually immerse the entire pressure cooker in a sink of cold water to reduce pressure, not pulling off the weight right away. Whatever works.

 

[Beer can]

I usually immerse the entire pressure cooker in a sink of cold water to reduce pressure, not pulling off the weight right away. Whatever works.

Yeah I forget about that, if I remember I'll do it next time.
Be careful though if you do this canning. Yrs ago I was hanging out with a older guy canning venison. He to speed things up would run cold water over the canner in the sink (probably should have set it in cold water in the sink like you said) when he opened the lid a drop of cold water apparently hit one of those jars and it exploded all over his face and arm.
Slathered his burns with butter (I thought the was dumb, but can't tell a old guy what's best) and we kept on canning. Next day he was still beat red but better, said the butter saved his skin.

 

[bobbi-j]

The safest way to depressurize a canner is to let it come down on its own.

 

[Beer can]

The safest way to depressurize a canner is to let it come down on its own.

Yes, definitely. Lol.
I personally always wait when canning, and wait when cooking anything else. But chickens, even a tough old inedible rooster can become a disintegrated mess of bone strung meat mush broth if pressure cooked too long. Even at 15mins under pressure and then let it come down on its own I've had to be extremely careful pulling it up out so it doesn't fall apart. Maybe ten mins and let cool down would be good enough IDK? I just know 20min and take the weight off carefully works for me, perfect tender almost falling apart bird no matter how tough or old.
Love my pressure cooker.
For the less adventurous a slow cook in a crock pot will do the same, and a lot easier to monitor how close to falling apart it gets. First time I disintegrated one in the p cooker I didn't dare try again, and used just the crock pot. After I got over my fear of ruining one again, after trial and error I realized it doesn't take long at all to tenderize a bird in one. I was going by tough birds take hrs of boiling and sometimes are still like knawing on shoeleather, not so with the p cooker.