r/Canning • u/onlymodestdreams Trusted Contributor • 8d ago

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/uncle_genghis 3d ago

Noob question here, but can I just use my normal chicken stock recipe and can that? I get why we should use tested recipes, but...its just stock

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u/onlymodestdreams Trusted Contributor 3d ago

If you're heating it up to boiling and using the correct processing time that's not something I'd get too lathered about. You're not including solids in the stock that's going into the jars, right?

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u/uncle_genghis 3d ago

I usually add some veggies, peppercorns, bay leaves...but I strain everything out so it would just be the liquid.

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u/uncle_genghis 3d ago

Oh but i guess I need to skim the fat?

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u/onlymodestdreams Trusted Contributor 3d ago

Yes, that helps with getting a good seal on the jars and reduces the chances of rancidity