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Fat in meat soup

Posted by jill2761 southeast Texas (My Page) on
Sat, Jun 9, 12 at 16:23

How much is too much?

I canned 3 quarts of beef and onion soup, strictly following NCHFP meat soup guidelines, including skimming the fat. Followed instructions for canning the product with 50% solids to 50% liquid proportion. All jars sealed properly.

The soup (more of a soup base) contains evenly cut small pieces of roast beef (cooked in crockpot), onions, meat stock, seasonings.

Apparently I didn't skim enough of the fat off because there is more fat than usual. There is an uneven line of fat (between 1/16" to 1/4") along the edge of the soup, but not covering the center of the jar.

Is this something to worry about?

Follow-Up Postings:

RE: Fat in meat soup

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.


RE: Fat in meat soup

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. :-)


RE: Fat in meat soup

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

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