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Chicken Broth - I forgot the salt

Posted by Tracy93 none (My Page) on
Sat, May 12, 12 at 11:27

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.

Follow-Up Postings:

RE: Chicken Broth - I forgot the salt

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.


RE: Chicken Broth - I forgot the salt

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.

RE: Chicken Broth - I forgot the salt

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

You're fine.


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