Should a newbie attempt canning broth?
Good evening everyone! If I decide to can broth, I wont be doing it till winter time, but I like to think about things plenty early. Learn, read, research, etc.
Im getting very comfortable with the pressure canner I was once afraid of. Though I continue to have the same liquid loss problems that everyone else here has, I dont consider it a "problem" anymore, as everyone insists the product in the jars is safe.
Is canning a meat broth something that requires a bit more experience? Something the pros maybe wouldnt recommend until a bit more experienced? My vision is to can approximately 30 pints of broth to go with the various recipes I use throught the year.
I certainly appreciate your advice, suggestions and streight up honesty!