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| I made the Beef in Wine Sauce from the Blue Book last night. Only, in place of bouillon cubes, I used "Better Than Bouillon." When they were done processing, they had the same "separated" look that the time I added flour to stew before canning. When I did that, it appeared to me the flour separated out in layers. (I froze them for storage after learning my lesson.) So now I'm worried about this Better Than Bouillon product. Did I mess up AGAIN? I didn't deviate in any other way, except I did overprocess. The jars are 1.5 pints and since there isn't guidance for that size, I processed for 90 minutes. Please let me know if Better Than Bouillon is ok to use: Ingredients: Roasted beef with concentrated beef stock, salt, hydrolyzed soy protein, sugar, corn syrup solids, flavoring, yeast extract, dried whey (milk), potato flour, caramel color, corn oil, xanthan gum |
Follow-Up Postings:
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| Search will pull up the previous discussions about Better Than Bouillon. But if I recall correctly it has thickeners and fillers added so isn't approved. Don't recall exactly what all is in it - cornstarch or soy protein powder possibly? Milk powder?. Check the label. I think the instructions call for plain bouillon cubes or plain bouillon powder only. Dave |
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| I have a jar of the beef here - label reads whey (milk), potato flour with the spices/seasonings. |
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- Posted by myfamilysfarm 5b (My Page) on Sat, Oct 12, 13 at 11:41
| As soon as I seen 'flour' I thought, oh no, can't use that. Or any of that other 'yuk'. |
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| DANG IT!! ARGH!! I don't know why I didn't even think of it until after I was done. By the way, I did type "better than bouillon" in the search bar before posting, but it brought up a million results for bouillon all throughout gardenweb. Am I missing a good way to search? |
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- Posted by myfamilysfarm 5b (My Page) on Sat, Oct 12, 13 at 11:48
| what search engine are you using? I find that google gives me much more than I want, I use bing.com and am happier with it. |
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| use this forum's search bar at the bottom of the page rather than the whole GW search. The info on BTB is in the first post, the one about chicken thighs about 1/2 way down the page. You can also use - gardenweb better than bouillon - and the most relevant posts will be in the first 2-3 results. In this case it is the second result. Dave |
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| The second problem is canning in a larger size than given in the instructions. If the largest size is a pint, then you should not have upsized. You can always can in a smaller size, but not a larger. Adding processing time is just a guess that it's enough. If this was my product, I'd pop the tops, put the lids back on, and freeze all of them. Remove some of the product for adequate headspace for the freezer if necessary. Best if they are all wide-mouth, too. Some times a pint isn't enough and a quart is too much for our family, and the 1.5 pint is just right, but unless there are quart instructions given, I don't process the product in the 1.5 pint. Good luck. We all made mistakes when learning to can. I'm still careful, still make boo-boos on occasion or come across something new. I review the canning instructions each time I start processing. I think it's great that you are learning and willing to learn from the advice at this forum. There is a wealth of good information here, and the people with the most knowledge (not me) are not only willing to share it, but give the reasons behind the rules/guidelines. Good luck. Jill |
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| Thanks Jill, there were instructions for quart (90 min) so I used the quart time, not the pint. 1.5 pints is actually the perfect size to feed my family, I wish there were times formulated for that size. I did freeze, since I used the unapproved bouillon. One of these days i'll make a recipe that I can actually STORE in a jar successfully. |
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| Oops...I misunderstood and thought you meant there was only time listed for pints. Sorry about that! :-) |
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| One of these days i'll make a recipe that I can actually STORE in a jar successfully. Lots of them available Nettie. Just don't make changes in the instructions. :-) Dave |
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| Nettie, you'll get there;) We all have to start learning someplace and look at it this way, your freezer is appearing bountiful just now, don't you think? |
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