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> So long as everything is good and hot when you seal, you’re good. Good, maybe. Safe, no. Chicken stock is not acidic enough even for water-bath canning – it
by chrisoverzero 4y ago
> So long as everything is good and hot when you seal, you’re good.
Good, maybe. Safe, no. Chicken stock is not acidic enough even for water-bath canning – it must be pressure-canned. Anything else is a risk of botulism.
- 13of40 4y agoWhat you said got me wondering about whether you could fix that by adding some vinegar, which led me to this interesting article: https://www.clemson.edu/extension/food/canning/canning-tips/40old-pickle-recipes.html https://www.clemson.edu/extension/food/canning/canning-tips/... Tl;dr your canned food can get a fungus that eats the vinegar, reducing the acidity, and allowing botulinum to grow.
- madaxe_again 4y agoAnd this is why my wife is in charge of canning - yes, these go through the pressure cooker, and I should probably have mentioned that!