Why skim the fat off broth?
I just discovered that my favorite chicken broth recipe is almost exactly the same as the BBB recipe that can be pressure canned. The only difference is that I add vinegar and chicken feet (for extracting gelatin) and sprigs of thyme and parsley. Of course, it is all strained very well so that just broth is left.
The other difference is that I very rarely skim the fat off the top. (We like our good fats a la Sally Fallon, Weston Price, etc.) There's usually not a lot, like maybe less than 1/4".
If I make broths for pressure canning, MUST I skim the fat? Is there a safety reason or is this just leftover nonsense from the low-fat "health" camp of the past 2 decades?
My freezer is packed full of broth. Discovering that I can pressure-can and keep it on the shelf made my day!