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.

Carol

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.

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

You're fine.

Deanna