canning broth

[KnittyGritty]

Can I cold pack broth when I'm ready to pressure can it? Sometimes I don't have enough for a full canner, so I freeze it. I'm hoping I can just thaw it, put it in cold, clean jars, and pressure can it.

 

[WendyJ]

I would think that would lead to lots of broken jars, going from cold to hot too fast. I wouldn't risk it.

 

[Britesea]

If you don't have enough for a full canner, try canning up some beans. I gave the directions here http://www.sufficientself.com/threads/canning-beans.13592/#post-370713

You can do them by the jar, so you only can enough to fill the empty spots in your canner. They take the same amount of time as meat and broth do. The beans come out very tender.

 

[KnittyGritty]

Thanks, both! Britesea, I remember how I loved that idea when you answered me last time (yep, same person!), but then forgot about it. I've written it down now and will try it this week!

 

[KnittyGritty]

WendyJ, still mulling this over. What about when you cold-pack meat cubes? They start from being cold to going into the cold pressure canner, then getting boiled, and they don't break. Is there a difference, or am I missing something?

 

[WendyJ]

KnittyGritty, if the broth was room temp. It might not be too bad, but just thawed might be too much of a shock. Do you do meat that is cold from the fridge or more room temp? Plus, meat cubes would still have air around them, the broth would be more like a solid mass. If you heated the PC cooker up slowly it might work, it would just be such a shame to lose jars and the stuff inside them due to trying to save a bit of time, tempting as it is. Obviously in the end it is your call to make.

 

[moolie]

I would also think that you might experience more jar breakage going from cold to pressure hot, only takes a moment to heat it before pouring into jars if it's already thawed

 

[KnittyGritty]

I agree with you both, and will take your advice. It WOULD be a shame to lose the jars and their contents!

 

[baymule]

I freeze mine too, but heat it up before canning. Sometimes I just thaw and use.