Not really. The goal is to get as much as possible but it is impossible to get all of it out. The easiest way I have found is to let it sit in the fridge overnight to solidify and then remove it.

As long as the jars were properly processed for the full 75 mins. and the seals are good they will be fine.

Dave

Thanks for the reply.

I did cool it all in the refrigerator overnight before removing the fat, but maybe because the onions were in the broth with the meat, it stopped all of the fat from rising to the top. At any rate, it was more than I expected to see, based on prior soups I've canned.

Thanks for the reassurance. It helps. :-)

Jill

There will always be *some* fat. Your soup will be just fine :)