Your water level in your canner was a little too high to me with 7 quarts in the canner you only need 2 quarts of water, the jars need to have more of the jars exposed because that’s how the high heat gets the jars up to the higher temperature that it needs to be to make the food or broth more shelf stable, this was just a suggestion and not meant to criticize, looked really good
One VERY important thing you missed was after they have cooled and sealed ( give it a day) TAKE THE BANDS OFF. Clean the outside of your jars, take the bands ( rings ) OFF so that when they are on your storage shelves you will always know if you have a proper seal. If there is a jar that goes off, you will know because the lid will be loose. However if you leave it on, you may end up with a false seal. You did everything right….you just missed this important bit of information for your listeners
Do u have recipe with that broth
Thx u
Your water level in your canner was a little too high to me with 7 quarts in the canner you only need 2 quarts of water, the jars need to have more of the jars exposed because that’s how the high heat gets the jars up to the higher temperature that it needs to be to make the food or broth more shelf stable, this was just a suggestion and not meant to criticize, looked really good
I use chicken broth all the time because I’ve got four spoiled dogs✌️
One VERY important thing you missed was after they have cooled and sealed ( give it a day) TAKE THE BANDS OFF. Clean the outside of your jars, take the bands ( rings ) OFF so that when they are on your storage shelves you will always know if you have a proper seal. If there is a jar that goes off, you will know because the lid will be loose. However if you leave it on, you may end up with a false seal. You did everything right….you just missed this important bit of information for your listeners