Pressure canning stock
I used egg whites to clarify chicken stock. I filtered the stock through cheese cloth and fine mesh colander two times.
After I pressure canned them I noticed that there was egg white on the bottom of the jars. Is this still safe to keep or should I open, restrain and then pressure can again?
Best Answer
In any food safety situation you really must ultimately ask yourself 3 questions to determine relative safety:
How High of a temperature am I sure I achieved?
How long did I hold this temperature?
How well sealed is the container?
If you are pressure canning, there are reasonably good chances you kept VERY high pressure and temperature. As for time, I cannot say.
For years my grandparents, my parents and myself have canned vegetables, soups, stocks, etc. and only rarely did we have errors because of some content of food. Most of our spoilage came from broken seals.
If you're confident in your canning technique, I see no reason why some egg white would hurt your stock. It's an animal protein just like any other.
Pictures about "Pressure canning stock"
How long to pressure can chicken stock?
Process pint jars for 20 minutes and quart jars for 25 minutes, maintaining 10 or 11 pounds of pressure the entire time. Turn off heat and allow pressure to release pressure naturally. Once pressure canner is down to zero pounds of pressure, allow jars to sit for 10 more minutes inside the canner.How long to pressure can meat stock?
Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial gauge canners.), set a timer, and process pint jars for 20 minutes and quart jars for 25 minutes at altitudes of less than 1,000 ft.Can you make stock in a pressure canner?
Learning how to make chicken stock in a pressure canner is as simple as on a stovetop - add all the ingredients to your canner, add water to cover, bring up to pressure and cook at pressure for time listed, strain, cool, and use or freeze.How long to pressure can soup stock?
Leave 1\u2033 headspace. Seal jars and place in the pressure canner. Process pints 20 minutes at 10 pounds pressure OR process quarts for 25 minutes at 10 pounds pressure.Pressure Canning Stock ~ The Kneady Homesteader
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: MART PRODUCTION, MART PRODUCTION, MART PRODUCTION, Pew Nguyen