Hubby likes the snow for cross county skiing. Can't it stay nice and fluffy for another couple weeks? It doesn't have to be single digits, the 20s would be fine!
Did you get your bone broth made? I need to do a batch too. When my freezer doesn’t want to close because of too many bags of bones it’s time! I’ve taken to canning it so I have more room in the freezer to hoard bones!Yesterday morning was the first morning at 20 degrees. I opened the pop door and everyone came out!
It could get bitterly cold again tonight, but then we have a warm up which includes 40s and rain.
(but I'll take the warm up, gladly!)
Yes, I did! And canned.
Gosh I don’t know! My canned stock is pretty liquid too.Yes, I did! And canned.
I used as many bones as usual, but even after sitting and cooling over night, the broth is very liquid, not at all jelled. Does the high temp and long processing of pressure canning make it "break down?"
Even when I have used fewer bones, and some of them are once-used, I get better gelling when I don't can it.
Next time I'll freeze it, I think. Even though the broth was still pretty hot, it took a LONG time for the canner to come to pressure. I read that broth needed to be canned at 11 pounds, and I have 5,10, and 15 pound rockers. Then I read that the 11 pounds was for a dial canner, and one with the rockers/weights could be canned at 10 pounds. But by then I already had the 15 pound rocker on and was waiting for the pressure to build, and it wouldn't be safe to take it off at that point.
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