Thank you, one more question-do I need to skim off the fat in bone broth when canning it? My USDA book says yes, but I would like to keep some of it. Is it ok to pressure can that way. (I have only ever frozen bone broth-thanks)
One of the dangers of leaving a lot of fat in there is that it will get between the jar and the lid and prevent a good seal. The chicken broth that I canned ended up with a thin layer of fat on it after cooling, and I had one jar that did not seal.
Other reasons to remove most of the fat from canned foods (that I found online):
Fat can go rancid - even in properly canned foods. So be careful when using something canned with high fat and use it up sooner rather than later.
It also acts as an insulator, so you may not get the contents up to the necessary temp for the right amount of time. This can allow spoilage to happen.
Cooler for a day or two. I have a LOT of dried beans that I'm thinking I'd like to can up. So nice to have ready for a fast fix...not hours to cook.. Plus not a huge pot of them to deal with when you don't want to. . Kidney, great northern, pinto, black -- take your pick! Some split pea, too. I'm stocked up! Good fiber and protein. Bought on sale few months back.
Oh my poor onions, I have discovered so many ways to preserve them. From dehydrating onions to the pickled green onions. Are you ready for yet another great way to preserve them? Have you ever tried canning caramelized onions? You should give it a try. What are caramelized onions? They are...
I think I'm going to try canning pork-n beans (for the first time) today and then some more charro beans. Then I really need to get some meat out of the freezer and into jars.