Chicken Broth - I forgot the salt

Tracy93(6)May 12, 2012

Do I have to add salt and reprocess it or will it be okay? The broth is my second attempt at canning. The first was potatoes. I remembered the salt for those but used the wrong type of potato. There is a small learning curve to canning for sure.

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readinglady(z8 OR)

It will be fine. You'll just have unsalted broth, but no safety issues.

You're right about the learning curve, but you'll get there. Try not to do too much at once.


    Bookmark   May 12, 2012 at 12:14PM
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Thank you!
I only did 8 pints of potatoes and 3 quarts of broth. I had bought a whole cut up chicken for dinner and had the back, neck, wings, and gizzards left so I threw them into a pot along with a large container of frozen chicken broth from about 2 weeks ago. I added some more water and vegetables, simmered for 3 hours then cooled in fridge overnight for the fat to form. I skimmed the fat, then reboiled it and strained it before putting it in the jars to process. I rarely salt anything until I'm done cooking it - that is why I forgot it.

    Bookmark   May 12, 2012 at 3:09PM
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dgkritch(Z8 OR)

I agree. Salt is really only for flavor in this case, not part of the preservation.

You're fine.


    Bookmark   May 21, 2012 at 10:54PM
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