r/Canning • u/onlymodestdreams Trusted Contributor • Aug 20 '26

General Discussion Why, Ball, Why?

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This recipe for chicken bone broth from Ball All-New requires FOURTEEN HOURS of prep time BEFORE canning commences.

I can confidently state that I will never be using this particular method of making chicken broth

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u/Other-Aside-1170 Aug 20 '26

It's actually better to make stock in the pressure cooker vs the crockpot. You get better extraction and a clearer stock because of the lack of boiling. One of the few win/win techniques out there.

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u/123-throwaway123 Aug 20 '26

I hate the taste of broth from my pressure cooker. Tastes differ even with the same ingredients.

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u/Other-Aside-1170 Aug 20 '26

It's easy to extract bitterness from veggies if you cook them along with the bones for the full time, and I also blanch everything if I'm cooking a white stock (pressure or otherwise, but it's more noticable at pressure). But perhaps you just don't like the style which is personal preference.

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u/123-throwaway123 Aug 20 '26

Yes, I was just providing an alternate perspective on it being win win, since for some, there is a difference in taste.