bluegrassmom Posted September 27, 2006 Share Posted September 27, 2006 I have a huge stock pot going right now w/ chicken. I added some carrots and celery and still may add a few things for flavor. I'm going to pull everything off the bone, skim the fat from the stock and use that stock as my liquid for canning (sans veggies.) Here's my question. I'm cooking this stuff tonight but probably will not have the time to can it for 2-3 more days. Can I just keep the meat and the stock in the fridge and then can on say, Friday night? I'll warm my broth back up so it will be hot when packed into the jars. Link to comment
bluegrassmom Posted September 27, 2006 Author Share Posted September 27, 2006 I went ahead and got it all done tonight. Link to comment
HSmom Posted September 27, 2006 Share Posted September 27, 2006 Well, for future reference, yes you could have refigerated it and reheated it later. I would bring it to a full boil and let it go for a bit. Hard as it was, I'll bet you're glad you got it done! Link to comment
Darlene Posted September 27, 2006 Share Posted September 27, 2006 Sorry Deanne, I didn't see your post till now. I just got done doing my mushrooms just a little bit ago so was distracted with all that. Link to comment
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