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Venison Bone Broth
JW_Halverson:
Your jars are sealed, but they should have been "canned". Just because the broth was hot and the domed lids popped, does not mean the broth was shelf stable. I recommend simplycanning.com for good basic information on how to can just about anything. Botulism is a real possibility, and life threatening.
I put my broth in jars in a pressure cooker for 25 minutes at 15 lbs pressure.
nclonghunter:
JW, Thank you for the "heads up". I put the first batch into the refridge and figured that would prolong the shelf life a while. Next batch will go in the canner. As the first post indicates I put that first batch into the fridge around the 15th...you think I should go ahead and put it in the canner or use as is or is it too late?????
JW_Halverson:
--- Quote from: nclonghunter on November 28, 2015, 09:39:47 pm ---JW, Thank you for the "heads up". I put the first batch into the refridge and figured that would prolong the shelf life a while. Next batch will go in the canner. As the first post indicates I put that first batch into the fridge around the 15th...you think I should go ahead and put it in the canner or use as is or is it too late?????
--- End quote ---
I would hate to hazard a guess. I have a 7 day rule on anything in the fridge except cheese.
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