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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:01):
Welcome to the PerfectlyPreserved Podcast.
I'm your host Jenny Gomes.
And I'm Anna Cash.
Here we come together to bringyou a podcast all about
preserving food safely, easily,and dare I say, perfectly.
At home.
We are master food preserversmoms wives, and we love talking
about canning.
ready to can like a masterpreserver.
(00:21):
Let's get into today's episode.
jenny-gomes_3_04-29-202 (00:25):
Welcome to The Perfectly Preserved
podcast.
I'm Jenny, and this is myco-host Anna.
We are master food preservers,and here we are in season three.
Today we're gonna talk aboutbroth stock.
Some really important misnomersthat Anna and I didn't realize,
we're very common.
When you can with broth andstock and how and when you
(00:46):
can't.
But first, thank you to everyonewho has left us a review.
If you haven't, please go tothat purple icon, or wherever
you listen to podcast and leaveus a review.
It really helps other listenersfind our show.
This season find us on YouTube,under the Perfectly Preserved
podcast.
Anna's doing an awesome jobediting videos please go over
there and check those out.
(01:07):
Anna and I spend our most timeon social media at Instagram.
I am at the domestic Wildflowerand Anna is at Smart Home
Canning.
Go to your local bookstore andask for the Pressure Canning
Cookbook by yours truly, JennyGomes Anna and I would love to
speak at your event emailPerfectly Preserved
podcast@gmail.com we're open totravel and we love teaching live
(01:29):
classes.
Okay, Anna, let's dive today'sepisode.
Let's talk about broth stock andtwo smoking barrels.
anna_3_04-29-2025_130410 (01:38):
That's the perfect segue of broth stock
and two smoking barrels.
For those of you that don'tknow, lock stock and two smoking
barrels was a Guy Richie film inthe nineties I absolutely loved.
Zany, wacky, fun, and a lot ofswearing.
Yesterday I sent Jenny a textHave you ever heard of this?
(01:58):
It was from the National Centerfor Home Food Preservation
website.
It was titled Newsflash UsingBroth When Canning.
It was in, a Facebook group I'ma part of that talks about
canning.
She said, I'd never heard this.
We thought it would be a greatepisode to give you an idea of
what to look out for when youare canning and using store
(02:21):
bought bullon or stock, orwhat's labeled as bone broth
because there are somedifferences between the two.
We also will have in the shownotes a great Martha Stewart,
article.
jenny-gomes_3_04-29-2025_1 (02:38):
It's an article.
anna_3_04-29-2025_130410 (02:39):
Martha Stewart's website and it's
called The Difference.
Yeah.
It's the difference betweenbroth and stock and when to use,
when to use it.
And I think what's great aboutMartha Stewart, and we've talked
about this before, Jenny and I,is that she is very thorough and
her team is very thorough oncreating educational pieces and
helping you understand thedifferences between the two.
(03:01):
I just absolutely.
Love Martha Stewart.
jenny-gomes_3_04-29-2025_1 (03:05):
Yes.
anna_3_04-29-2025_130410 (03:06):
and so Jenny, why don't you start us
off, what does she talk about astock and what's the difference
between a stock and a broth?
jenny-gomes_3_04-29-2025_ (03:14):
Okay, bow down to Martha Stewart.
her information is always veryhigh quality.
So we're looking at our articlecalled The Difference Between
Broth and Stock and When to UseEach.
And we thought it would be goodto go through this because not
only will explain thedifference, but it will identify
a misnomer that we arecommitting, stick with us.
(03:36):
What is a stock?
The main difference betweenbroth and stock lies in the
ingredients.
Stock is made from water, animalbones, vegetables, and
aromatics.
That is exactly the ingredientsin bone broth, right?
You can buy books about bonebroth.
(03:56):
There's recipes for bone broth.
You could spend an arm and a legbuying bone broth, but it should
be called stock.
I love an alliteration as muchas the next English major.
That's why we've called it bonebroth.
It's catchier and, has stuckbecause we're all saying bone
broth when it should be bonestock.
Martha Stewart's article saysThe vegetables usually are
(04:20):
onions, carrots, parsnips andcelery.
Typical aromatics include bayleaf, black peppercorns, thyme,
and parsley stems.
The purpose of stock is to be abase for soup or sauces.
This tells us this is the bonebroth we've been creating,
craving, buying, using, loadingour pantry shelves with I every
(04:44):
bit as guilty as the next personloving the bone broth craze.
That's exactly what that is.
The article goes on to say.
That, it is a base so that thereshould be no salt in the stock
since it is going to be reduced.
And since the salt stays behindin the reduction, the finished
product can be over seasonedeasily.
(05:07):
Stocks are straightforward.
You don't want themoverwhelming.
Your product.
If you're making a pantry stapleand canning it like our bone
broth directions and, all theways that you can pressure can,
and create bone broth, thisadvices against stronger
additions like garlic, ginger,or citrus, which can overpower
(05:29):
other flavors.
So that's a lot about stock and,broth.
Is slightly reduced stock withfurther aromatics and seasonings
such as whole spices or pungentvegetables.
Broth is also made with animalflesh along with bones.
think the day afterThanksgiving, if you're making a
broth with your, Turkey carcass,that would be a true broth.
(05:53):
Bone broth is a misnomer.
It's made in a similar fashionto stalk, but it's allowed to
cook for an extended period oftime to pull out as much
collagen from the bones aspossible.
And it advises, roasting of thebones for a deeper flavor and so
done, so on.
And then the final item on thislist, is bullon, which is just
French for broth, and it's thedehydrated versions of broth.
(06:18):
Yeah, that's the first part ofthe article and I thought, a
very good primer on what bonebroth and broth stock really are
and how they are different.
anna_3_04-29-2025_130410 (06:28):
I love this article because it is so
educational.
I had no idea there were twodifferent people use it
interchangeably, And stock.
But like everything there hasbeen some greenwashing that's
jenny-gomes_3_04-29-20 (06:41):
Totally.
anna_3_04-29-2025_130410 (06:42):
I sent this, news flash from the
National Center from Home FoodPreservation.
Article over to Jenny.
It wasn't an article, it wasjust like two paragraphs.
It says, when following avalidated home canning recipe
that calls for broth, it isessential to select the
appropriate type four safetyreasons.
Reconstituted bouillon cubes,powdered pastes, and bone broths
(07:04):
are not suitable for homecanning as they often contain
ingredients such as starches orgelatin for which there is
insufficient.
data regarding their impact oncanning safety.
If the recipe specifies broth, acommercially prepared liquid
broth matched to the flavorindicated in the recipe, it's an
acceptable option.
However, it is important to notethat broth and stock are not
(07:27):
interchangeable in home canningstock differs in composition and
may pose safety concerns, makingit unsuitable, as a substitute
in tested recipes.
As Jenny and I were doing somemore research on this, Jenny was
looking into bone broths thatare commercially produced that
(07:47):
have some really interestingthickeners starches and gelatins
Aren't necessarily present whenyou make your own home canned
stock or broth.
jenny-gomes_3_04-29-2025 (07:59):
Right.
anna_3_04-29-2025_130410 (08:00):
tell me what those were.
jenny-gomes_3_04-29-2025_120 (08:03):
If you make bone broth at home, and
some of you will have done this,the one sign that you've got
some really good broth on yourhands is when it's cooled.
It has a pretty significantjiggle, and that is that
collagen, that gelatin, thatnatural gelatin that's coming
out of the bones and in storebought bone broth, and
(08:25):
especially the higher endbrands.
They have a lot of ingredientsadded to them because they're
trying to, they're charging alot, right?
For these scoops of powder thatyou people put in their
smoothies, brands are trying toadd a lot to the powders.
Some have added whey, starch,gelatin, additives.
(08:46):
it's not a criticism, they'rejust, they're adding a lot so
they can charge more.
They're charging a lot perounce.
Swanson brand, A basic grocerystore brand on walmart.com.
It says I could get it today for$3 and 64 cents at 11 cents an
ounce for a 32 ounce carton.
The ingredients are chickenstock, carrots, cabbage, celery,
(09:08):
onions, salt, tomato paste,parsley, end time.
So if you were using this broth.
Look closely at the ingredientson this inexpensive inorganic
Swanson chicken broth.
That seems to be a safe optionfor canning, a low acid pressure
(09:30):
canning recipe.
Do you agree Anna?
anna_3_04-29-2025_130410 (09:32):
the minute you start seeing
ingredients like whey protein orcorn starch trying to mimic
natural.
Occurrence when making actualbone broth, that's when you get
into trouble Jenny wrote anentire cookbook about pressure
canning.
jenny-gomes_3_04-29-2025_ (09:49):
Thank you.
anna_3_04-29-2025_130410 (09:50):
very much about pressure
jenny-gomes_3_04-29-2025_1204 (09:53):
I
anna_3_04-29-2025_130410 (09:54):
When look at your ingredients, you
wanna make sure there aren'tadded whey proteins or
thickeners that affect thepenetration of heat when
pressure canning.
that's why they came out withthis newsflash.
They want people to be like alittle bit more observant of
what is actually in your.
bought items
jenny-gomes_3_04-29- (10:13):
especially with how popular bone broth is.
I don't blame anybody forsourcing good quality stuff But
I think this must be a newsflash because people must have
called in and said, can I makebroth with this?
in their attempt to create areally good product they're
adding a lot of stuff that if Ijust made a pot of bone broth at
(10:35):
home, I wouldn't.
I'm not trying to suggestthey're being shady or there's a
conspiracy I don't think that'sthe case.
many of them have ingredientsthat wouldn't be safe for
canning or are certainlyuntested since they're because
they're such a huge variety ofthose broths available.
anna_3_04-29-2025_130410 (10:50):
those are great for everyday use.
What they're saying is it's notbeen tested for canning.
And so they can't come outdefinitively and say it's, one
way or the other, but they'rejust recommending that look for
You read your labels.
So that's a good thing.
Your labels
jenny-gomes_3_04-29-2025_12 (11:06):
for example, there's a brand called
Kettle and Fire, which is highend.
expensive chicken broth.
On their packaging, theiringredient list is more like a
anna_3_04-29-2025_1304 (11:16):
popular.
jenny-gomes_3_04-29-2025_1 (11:17):
It's very popular, and it says
organic chicken, bone broth,organic veggies, organic herbs,
organic apple cider vinegar.
Organic spices, no artificialflavors.
So I guess that means they don'thave other things.
On the other slide, it says nonGMO certified USDA, organic
(11:41):
glyphosate residue freegluten-free.
but it's interesting theiringredient list isn't typed out
in a normal fashion.
It's like a graphic.
once you start looking at bonebroth, there's bone broth plus
collagen protein, bone broth,plus other things, bone broth,
protein, bone broth.
(12:01):
With this, specific influencershave their own brand of bone
broth like Dr.
Kellyann's bone broth.
There's just a lot of differenttypes and they have added
collagen added this and I wouldjust be very thoughtful if you
are using these products to canthen, definitely be thoughtful
and avoid one that has any otheringredients other than the
(12:24):
actual stocker broth andvegetables probably.
anna_3_04-29-2025_130410 (12:29):
back in, season one.
We talk about bone broth and howto make bone broth Pressure.
Can it, because it is such ahandy thing to have in your
pantry.
fantastic.
So amazing and truly not thathard to make
jenny-gomes_3_04-29-2025 (12:42):
Right.
anna_3_04-29-2025_130410 (12:43):
long as you have a pressure canner.
But even if you don't you canfreeze it in freezer bags or
mason There are options outthere, To make your own bone
broth I just think it's a nobrainer, like it's an easy one
to make, but
jenny-gomes_3_04-29-2025_1 (12:58):
It's one of the things that
anna_3_04-29-2025_130410 (12:59):
I
jenny-gomes_3_04-29-2025_12 (13:00):
you could, you would.
anna_3_04-29-2025_1304 (13:01):
cooking.
jenny-gomes_3_04-29-2025_12 (13:02):
You would never be sorry that you
canned it.
You would go through it soquickly.
I ended up finding that it mademy cooking so much better.
It adds so much flavor andbecomes your pantry gold.
You're not willing to use itunless it's oh, is it really
gonna be a good recipe?
All gonna do I really wanna usethis whole jar?
Can I cut it with half water?
I'm a really, I'm a chronic likecut.
(13:25):
Cut my ingredients person.
I used to cut my kids Cheerios.
I'd give them like a little bitof sweet Cheerios and then the
rest would be the plain anyway.
You would never be sorry youhad, bone broth canned.
It's so flavorful and delicious.
you don't have to, can it, youcan freeze it in a wide mouth
mason jar.
You can put it in Ziploc bagsand freeze it.
(13:47):
It was actually one of our bestloved episodes of that season.
about bone broth we recommendroasting our bones.
So you could put your bones on atray, roast them at about 4 25,
and then simmer them with yourvegetables and aromatics.
Some people wanna simmer all daylong and we said in a episode
this season.
Use your instant bot if youwanna make it go a lot faster.
(14:09):
And that can speed up thatsimmering process a lot.
And then pressure can, accordingto a trusted recipe.
follow a cooperative extensionofficer.
it's just an awesome thing tocan, but it's just really good
to remember that just usingbroth that's already made can be
something.
Just, you just need to look atthe ingredient list and make
(14:30):
sure there's no additives.
anna_3_04-29-2025_130410 (14:32):
I, don't really have anything else
to add.
You More information onextension That I also found was
Penn State Extension.
They have a great, article onpreparing and preserving your
own Turkey and chicken stock.
Then, like we said before,Martha Stewart is broth versus
stock is a fantastic article.
(14:54):
There's a lot of information sobe mindful and look at your
labels like Jenny said, you canbuy organic, I think it's called
jenny-gomes_3_04-29-2025 (15:03):
Kettle and Fire.
anna_3_04-29-2025_13041 (15:04):
Swanson has, kettle and Fire.
Swanson also has a classic,broth.
That's great.
jenny-gomes_3_04-29-2025 (15:11):
before we, hang up Martha Stewart has
another section in this articlethat I thought was so helpful
for our number nerds.
Might love this.
So when making broth and stalksat home, Martha Stewart says,
here are some surefire tips.
Use the right ratio.
So ensure that you have theright ratio of meat and bones to
(15:32):
vegetables.
For a traditional stock, whichwe've been calling bone broth,
you want 20% of the weight ofyour bones in vegetables.
So if you had 10 pounds ofbones, you want two pounds of
vegetables, which I thought wasso helpful to hear.
Include a mix of veggies.
a traditional mix is.
50% onions or onion productslike an other allium 25% salary
(15:56):
and 25% carrots.
So helpful, right?
So if you start with bones,which you probably would start
with the bones, that's like thehardest thing to accumulate.
And then go from there, you havethe correct ratio, and then
skimming the impurities from thestart of cooking once you start
simmering in my experience,there's a variety of impurities
(16:17):
that come to the surface, andyou should skim them off because
they just end up giving a Howwould you describe that taste,
Anna?
It's just not as good and that'sso unspecific.
What would you describe thattaste as
anna_3_04-29-2025_130410 (16:29):
Yeah,
jenny-gomes_3_04-29-2025_1 (16:31):
like a.
anna_3_04-29-2025_130410 (16:32):
don't know.
jenny-gomes_3_04-29-2025_12 (16:33):
Not a dusty or muddy taste.
A muddy taste.
you will skim off as yourproduct cooks.
anna_3_04-29-2025_130410 (16:40):
yeah.
jenny-gomes_3_04-29-2025 (16:40):
Martha says to season at the end, once
it's done cooking, that's whenyou can add the salt and other
seasonings if you desire,because it does reduce and get
stronger and stronger in termsof saltiness and flavor, which I
thought was a good, tip
anna_3_04-29-2025_130410 (16:53):
An important thing to note is when
I can bone broth, is I will putit in the fridge, let it cool I
skim off a lot of that fatbefore I can it, because I don't
want that fat creeping up theside during the pressure canning
process and messing with theseal of my jar.
And so they talk about that inthe National Center for Home
(17:15):
Food Preservation website aswell.
jenny-gomes_3_04-29-2025_ (17:17):
Great tip.
we're not saying throw the fatout because that's the most
flavorable fat.
You'll, I rose the potatoes init, and it was the best potatoes
anna_3_04-29-2025_130410 (17:25):
It's
jenny-gomes_3_04-29-2025_ (17:25):
yeah.
anna_3_04-29-2025_130410 (17:25):
good.
jenny-gomes_3_04-29-2025_1 (17:26):
It's so good.
But canning with fat is neveradvised, that fat will crawl up
the sides of your jar and makeit so your jar doesn't seal.
if your broth is cold, it'llcome off like in big hunks.
So it's pretty easy to remove ifit's cool.
anna_3_04-29-2025_130410 (17:40):
Yeah, like
jenny-gomes_3_04-29-2025_120 (17:41):
So
anna_3_04-29-2025_130410 (17:42):
chunk.
jenny-gomes_3_04-29-2025_ (17:43):
yeah, a nice fat lid on your broth
save that use it in your cookingbut don't can with it.
Anna and I thought this newsflash was great and good for us
to be mindful of.
it was funny'cause it was likenews flash in bold and we were
like, oh, wow, we didn't thinkabout that.
anna_3_04-29-2025_130410 (18:00):
What's happening
jenny-gomes_3_04-29-2025_12 (18:01):
Not a lot of news in the canning
world
anna_3_04-29-2025_13041 (18:03):
doesn't happen often.
jenny-gomes_3_04-29-2025_ (18:04):
Yeah,
anna_3_04-29-2025_130410 (18:05):
It's slow in the canning world.
jenny-gomes_3_04-29-2025_ (18:07):
We're part of the slow food movement.
anna_3_04-29-2025_130410 (18:10):
Thank you for joining us.
Jenny said at the beginning, ifyou have not left a review,
please do it helps our podcast,gain rank and helps people find
us.
If you enjoyed this episode,please share it with a friend.
We want everyone to do safecanning and preserving
practices, so that is the goalof this Perfectly Preserved
podcast.
(18:30):
So thank you so much for joiningus and catch us every Wednesday
where we share new and up todate information about food
preservation.
jenny-gomes_3_04-29-2025 (18:38):
Thanks for being here.
That's our show.
We don't want you to miss anepisode, so please be sure to
subscribe.
If you found this episodehelpful and informative, please
give our show a rating andreview.
It only takes a few seconds andit really helps our show grow.
Follow us on social media atSmart Home Canning and at the
(18:59):
domestic wildflower.
Email your preserving questionsto Perfectly Preserved
podcast@gmail.com and we will doour best to answer your
questions on the show.
Thanks so much for listening.
Stay tuned for our next episodereleased every week.
Welcome to the PerfectlyPreserved Podcast.
I'm your host Jenny Gomes.
And I'm Anna Cash.
Here we come together to bringyou a podcast all about
preserving food safely, easily,and dare I say, perfectly.
At home.
We are master food preserversmoms wives, and we love talking
about canning.
ready to can like a masterpreserver.
(00:21):
Let's get into today's episode.
jenny-gomes_3_04-29-202 (00:25):
Welcome to The Perfectly Preserved
podcast.
I'm Jenny, and this is myco-host Anna.
We are master food preservers,and here we are in season three.
Today we're gonna talk aboutbroth stock.
Some really important misnomersthat Anna and I didn't realize,
we're very common.
When you can with broth andstock and how and when you
(00:46):
can't.
But first, thank you to everyonewho has left us a review.
If you haven't, please go tothat purple icon, or wherever
you listen to podcast and leaveus a review.
It really helps other listenersfind our show.
This season find us on YouTube,under the Perfectly Preserved
podcast.
Anna's doing an awesome jobediting videos please go over
there and check those out.
(01:07):
Anna and I spend our most timeon social media at Instagram.
I am at the domestic Wildflowerand Anna is at Smart Home
Canning.
Go to your local bookstore andask for the Pressure Canning
Cookbook by yours truly, JennyGomes Anna and I would love to
speak at your event emailPerfectly Preserved
podcast@gmail.com we're open totravel and we love teaching live
(01:29):
classes.
Okay, Anna, let's dive today'sepisode.
Let's talk about broth stock andtwo smoking barrels.
anna_3_04-29-2025_130410 (01:38):
That's the perfect segue of broth stock
and two smoking barrels.
For those of you that don'tknow, lock stock and two smoking
barrels was a Guy Richie film inthe nineties I absolutely loved.
Zany, wacky, fun, and a lot ofswearing.
Yesterday I sent Jenny a textHave you ever heard of this?
(01:58):
It was from the National Centerfor Home Food Preservation
website.
It was titled Newsflash UsingBroth When Canning.
It was in, a Facebook group I'ma part of that talks about
canning.
She said, I'd never heard this.
We thought it would be a greatepisode to give you an idea of
what to look out for when youare canning and using store
(02:21):
bought bullon or stock, orwhat's labeled as bone broth
because there are somedifferences between the two.
We also will have in the shownotes a great Martha Stewart,
article.
jenny-gomes_3_04-29-2025_1 (02:38):
It's an article.
anna_3_04-29-2025_130410 (02:39):
Martha Stewart's website and it's
called The Difference.
Yeah.
It's the difference betweenbroth and stock and when to use,
when to use it.
And I think what's great aboutMartha Stewart, and we've talked
about this before, Jenny and I,is that she is very thorough and
her team is very thorough oncreating educational pieces and
helping you understand thedifferences between the two.
(03:01):
I just absolutely.
Love Martha Stewart.
jenny-gomes_3_04-29-2025_1 (03:05):
Yes.
anna_3_04-29-2025_130410 (03:06):
and so Jenny, why don't you start us
off, what does she talk about astock and what's the difference
between a stock and a broth?
jenny-gomes_3_04-29-2025_ (03:14):
Okay, bow down to Martha Stewart.
her information is always veryhigh quality.
So we're looking at our articlecalled The Difference Between
Broth and Stock and When to UseEach.
And we thought it would be goodto go through this because not
only will explain thedifference, but it will identify
a misnomer that we arecommitting, stick with us.
(03:36):
What is a stock?
The main difference betweenbroth and stock lies in the
ingredients.
Stock is made from water, animalbones, vegetables, and
aromatics.
That is exactly the ingredientsin bone broth, right?
You can buy books about bonebroth.
(03:56):
There's recipes for bone broth.
You could spend an arm and a legbuying bone broth, but it should
be called stock.
I love an alliteration as muchas the next English major.
That's why we've called it bonebroth.
It's catchier and, has stuckbecause we're all saying bone
broth when it should be bonestock.
Martha Stewart's article saysThe vegetables usually are
(04:20):
onions, carrots, parsnips andcelery.
Typical aromatics include bayleaf, black peppercorns, thyme,
and parsley stems.
The purpose of stock is to be abase for soup or sauces.
This tells us this is the bonebroth we've been creating,
craving, buying, using, loadingour pantry shelves with I every
(04:44):
bit as guilty as the next personloving the bone broth craze.
That's exactly what that is.
The article goes on to say.
That, it is a base so that thereshould be no salt in the stock
since it is going to be reduced.
And since the salt stays behindin the reduction, the finished
product can be over seasonedeasily.
(05:07):
Stocks are straightforward.
You don't want themoverwhelming.
Your product.
If you're making a pantry stapleand canning it like our bone
broth directions and, all theways that you can pressure can,
and create bone broth, thisadvices against stronger
additions like garlic, ginger,or citrus, which can overpower
(05:29):
other flavors.
So that's a lot about stock and,broth.
Is slightly reduced stock withfurther aromatics and seasonings
such as whole spices or pungentvegetables.
Broth is also made with animalflesh along with bones.
think the day afterThanksgiving, if you're making a
broth with your, Turkey carcass,that would be a true broth.
(05:53):
Bone broth is a misnomer.
It's made in a similar fashionto stalk, but it's allowed to
cook for an extended period oftime to pull out as much
collagen from the bones aspossible.
And it advises, roasting of thebones for a deeper flavor and so
done, so on.
And then the final item on thislist, is bullon, which is just
French for broth, and it's thedehydrated versions of broth.
(06:18):
Yeah, that's the first part ofthe article and I thought, a
very good primer on what bonebroth and broth stock really are
and how they are different.
anna_3_04-29-2025_130410 (06:28):
I love this article because it is so
educational.
I had no idea there were twodifferent people use it
interchangeably, And stock.
But like everything there hasbeen some greenwashing that's
jenny-gomes_3_04-29-20 (06:41):
Totally.
anna_3_04-29-2025_130410 (06:42):
I sent this, news flash from the
National Center from Home FoodPreservation.
Article over to Jenny.
It wasn't an article, it wasjust like two paragraphs.
It says, when following avalidated home canning recipe
that calls for broth, it isessential to select the
appropriate type four safetyreasons.
Reconstituted bouillon cubes,powdered pastes, and bone broths
(07:04):
are not suitable for homecanning as they often contain
ingredients such as starches orgelatin for which there is
insufficient.
data regarding their impact oncanning safety.
If the recipe specifies broth, acommercially prepared liquid
broth matched to the flavorindicated in the recipe, it's an
acceptable option.
However, it is important to notethat broth and stock are not
(07:27):
interchangeable in home canningstock differs in composition and
may pose safety concerns, makingit unsuitable, as a substitute
in tested recipes.
As Jenny and I were doing somemore research on this, Jenny was
looking into bone broths thatare commercially produced that
(07:47):
have some really interestingthickeners starches and gelatins
Aren't necessarily present whenyou make your own home canned
stock or broth.
jenny-gomes_3_04-29-2025 (07:59):
Right.
anna_3_04-29-2025_130410 (08:00):
tell me what those were.
jenny-gomes_3_04-29-2025_120 (08:03):
If you make bone broth at home, and
some of you will have done this,the one sign that you've got
some really good broth on yourhands is when it's cooled.
It has a pretty significantjiggle, and that is that
collagen, that gelatin, thatnatural gelatin that's coming
out of the bones and in storebought bone broth, and
(08:25):
especially the higher endbrands.
They have a lot of ingredientsadded to them because they're
trying to, they're charging alot, right?
For these scoops of powder thatyou people put in their
smoothies, brands are trying toadd a lot to the powders.
Some have added whey, starch,gelatin, additives.
(08:46):
it's not a criticism, they'rejust, they're adding a lot so
they can charge more.
They're charging a lot perounce.
Swanson brand, A basic grocerystore brand on walmart.com.
It says I could get it today for$3 and 64 cents at 11 cents an
ounce for a 32 ounce carton.
The ingredients are chickenstock, carrots, cabbage, celery,
(09:08):
onions, salt, tomato paste,parsley, end time.
So if you were using this broth.
Look closely at the ingredientson this inexpensive inorganic
Swanson chicken broth.
That seems to be a safe optionfor canning, a low acid pressure
(09:30):
canning recipe.
Do you agree Anna?
anna_3_04-29-2025_130410 (09:32):
the minute you start seeing
ingredients like whey protein orcorn starch trying to mimic
natural.
Occurrence when making actualbone broth, that's when you get
into trouble Jenny wrote anentire cookbook about pressure
canning.
jenny-gomes_3_04-29-2025_ (09:49):
Thank you.
anna_3_04-29-2025_130410 (09:50):
very much about pressure
jenny-gomes_3_04-29-2025_1204 (09:53):
I
anna_3_04-29-2025_130410 (09:54):
When look at your ingredients, you
wanna make sure there aren'tadded whey proteins or
thickeners that affect thepenetration of heat when
pressure canning.
that's why they came out withthis newsflash.
They want people to be like alittle bit more observant of
what is actually in your.
bought items
jenny-gomes_3_04-29- (10:13):
especially with how popular bone broth is.
I don't blame anybody forsourcing good quality stuff But
I think this must be a newsflash because people must have
called in and said, can I makebroth with this?
in their attempt to create areally good product they're
adding a lot of stuff that if Ijust made a pot of bone broth at
(10:35):
home, I wouldn't.
I'm not trying to suggestthey're being shady or there's a
conspiracy I don't think that'sthe case.
many of them have ingredientsthat wouldn't be safe for
canning or are certainlyuntested since they're because
they're such a huge variety ofthose broths available.
anna_3_04-29-2025_130410 (10:50):
those are great for everyday use.
What they're saying is it's notbeen tested for canning.
And so they can't come outdefinitively and say it's, one
way or the other, but they'rejust recommending that look for
You read your labels.
So that's a good thing.
Your labels
jenny-gomes_3_04-29-2025_12 (11:06):
for example, there's a brand called
Kettle and Fire, which is highend.
expensive chicken broth.
On their packaging, theiringredient list is more like a
anna_3_04-29-2025_1304 (11:16):
popular.
jenny-gomes_3_04-29-2025_1 (11:17):
It's very popular, and it says
organic chicken, bone broth,organic veggies, organic herbs,
organic apple cider vinegar.
Organic spices, no artificialflavors.
So I guess that means they don'thave other things.
On the other slide, it says nonGMO certified USDA, organic
(11:41):
glyphosate residue freegluten-free.
but it's interesting theiringredient list isn't typed out
in a normal fashion.
It's like a graphic.
once you start looking at bonebroth, there's bone broth plus
collagen protein, bone broth,plus other things, bone broth,
protein, bone broth.
(12:01):
With this, specific influencershave their own brand of bone
broth like Dr.
Kellyann's bone broth.
There's just a lot of differenttypes and they have added
collagen added this and I wouldjust be very thoughtful if you
are using these products to canthen, definitely be thoughtful
and avoid one that has any otheringredients other than the
(12:24):
actual stocker broth andvegetables probably.
anna_3_04-29-2025_130410 (12:29):
back in, season one.
We talk about bone broth and howto make bone broth Pressure.
Can it, because it is such ahandy thing to have in your
pantry.
fantastic.
So amazing and truly not thathard to make
jenny-gomes_3_04-29-2025 (12:42):
Right.
anna_3_04-29-2025_130410 (12:43):
long as you have a pressure canner.
But even if you don't you canfreeze it in freezer bags or
mason There are options outthere, To make your own bone
broth I just think it's a nobrainer, like it's an easy one
to make, but
jenny-gomes_3_04-29-2025_1 (12:58):
It's one of the things that
anna_3_04-29-2025_130410 (12:59):
I
jenny-gomes_3_04-29-2025_12 (13:00):
you could, you would.
anna_3_04-29-2025_1304 (13:01):
cooking.
jenny-gomes_3_04-29-2025_12 (13:02):
You would never be sorry that you
canned it.
You would go through it soquickly.
I ended up finding that it mademy cooking so much better.
It adds so much flavor andbecomes your pantry gold.
You're not willing to use itunless it's oh, is it really
gonna be a good recipe?
All gonna do I really wanna usethis whole jar?
Can I cut it with half water?
I'm a really, I'm a chronic likecut.
(13:25):
Cut my ingredients person.
I used to cut my kids Cheerios.
I'd give them like a little bitof sweet Cheerios and then the
rest would be the plain anyway.
You would never be sorry youhad, bone broth canned.
It's so flavorful and delicious.
you don't have to, can it, youcan freeze it in a wide mouth
mason jar.
You can put it in Ziploc bagsand freeze it.
(13:47):
It was actually one of our bestloved episodes of that season.
about bone broth we recommendroasting our bones.
So you could put your bones on atray, roast them at about 4 25,
and then simmer them with yourvegetables and aromatics.
Some people wanna simmer all daylong and we said in a episode
this season.
Use your instant bot if youwanna make it go a lot faster.
(14:09):
And that can speed up thatsimmering process a lot.
And then pressure can, accordingto a trusted recipe.
follow a cooperative extensionofficer.
it's just an awesome thing tocan, but it's just really good
to remember that just usingbroth that's already made can be
something.
Just, you just need to look atthe ingredient list and make
(14:30):
sure there's no additives.
anna_3_04-29-2025_130410 (14:32):
I, don't really have anything else
to add.
You More information onextension That I also found was
Penn State Extension.
They have a great, article onpreparing and preserving your
own Turkey and chicken stock.
Then, like we said before,Martha Stewart is broth versus
stock is a fantastic article.
(14:54):
There's a lot of information sobe mindful and look at your
labels like Jenny said, you canbuy organic, I think it's called
jenny-gomes_3_04-29-2025 (15:03):
Kettle and Fire.
anna_3_04-29-2025_13041 (15:04):
Swanson has, kettle and Fire.
Swanson also has a classic,broth.
That's great.
jenny-gomes_3_04-29-2025 (15:11):
before we, hang up Martha Stewart has
another section in this articlethat I thought was so helpful
for our number nerds.
Might love this.
So when making broth and stalksat home, Martha Stewart says,
here are some surefire tips.
Use the right ratio.
So ensure that you have theright ratio of meat and bones to
(15:32):
vegetables.
For a traditional stock, whichwe've been calling bone broth,
you want 20% of the weight ofyour bones in vegetables.
So if you had 10 pounds ofbones, you want two pounds of
vegetables, which I thought wasso helpful to hear.
Include a mix of veggies.
a traditional mix is.
50% onions or onion productslike an other allium 25% salary
(15:56):
and 25% carrots.
So helpful, right?
So if you start with bones,which you probably would start
with the bones, that's like thehardest thing to accumulate.
And then go from there, you havethe correct ratio, and then
skimming the impurities from thestart of cooking once you start
simmering in my experience,there's a variety of impurities
(16:17):
that come to the surface, andyou should skim them off because
they just end up giving a Howwould you describe that taste,
Anna?
It's just not as good and that'sso unspecific.
What would you describe thattaste as
anna_3_04-29-2025_130410 (16:29):
Yeah,
jenny-gomes_3_04-29-2025_1 (16:31):
like a.
anna_3_04-29-2025_130410 (16:32):
don't know.
jenny-gomes_3_04-29-2025_12 (16:33):
Not a dusty or muddy taste.
A muddy taste.
you will skim off as yourproduct cooks.
anna_3_04-29-2025_130410 (16:40):
yeah.
jenny-gomes_3_04-29-2025 (16:40):
Martha says to season at the end, once
it's done cooking, that's whenyou can add the salt and other
seasonings if you desire,because it does reduce and get
stronger and stronger in termsof saltiness and flavor, which I
thought was a good, tip
anna_3_04-29-2025_130410 (16:53):
An important thing to note is when
I can bone broth, is I will putit in the fridge, let it cool I
skim off a lot of that fatbefore I can it, because I don't
want that fat creeping up theside during the pressure canning
process and messing with theseal of my jar.
And so they talk about that inthe National Center for Home
(17:15):
Food Preservation website aswell.
jenny-gomes_3_04-29-2025_ (17:17):
Great tip.
we're not saying throw the fatout because that's the most
flavorable fat.
You'll, I rose the potatoes init, and it was the best potatoes
anna_3_04-29-2025_130410 (17:25):
It's
jenny-gomes_3_04-29-2025_ (17:25):
yeah.
anna_3_04-29-2025_130410 (17:25):
good.
jenny-gomes_3_04-29-2025_1 (17:26):
It's so good.
But canning with fat is neveradvised, that fat will crawl up
the sides of your jar and makeit so your jar doesn't seal.
if your broth is cold, it'llcome off like in big hunks.
So it's pretty easy to remove ifit's cool.
anna_3_04-29-2025_130410 (17:40):
Yeah, like
jenny-gomes_3_04-29-2025_120 (17:41):
So
anna_3_04-29-2025_130410 (17:42):
chunk.
jenny-gomes_3_04-29-2025_ (17:43):
yeah, a nice fat lid on your broth
save that use it in your cookingbut don't can with it.
Anna and I thought this newsflash was great and good for us
to be mindful of.
it was funny'cause it was likenews flash in bold and we were
like, oh, wow, we didn't thinkabout that.
anna_3_04-29-2025_130410 (18:00):
What's happening
jenny-gomes_3_04-29-2025_12 (18:01):
Not a lot of news in the canning
world
anna_3_04-29-2025_13041 (18:03):
doesn't happen often.
jenny-gomes_3_04-29-2025_ (18:04):
Yeah,
anna_3_04-29-2025_130410 (18:05):
It's slow in the canning world.
jenny-gomes_3_04-29-2025_ (18:07):
We're part of the slow food movement.
anna_3_04-29-2025_130410 (18:10):
Thank you for joining us.
Jenny said at the beginning, ifyou have not left a review,
please do it helps our podcast,gain rank and helps people find
us.
If you enjoyed this episode,please share it with a friend.
We want everyone to do safecanning and preserving
practices, so that is the goalof this Perfectly Preserved
podcast.
(18:30):
So thank you so much for joiningus and catch us every Wednesday
where we share new and up todate information about food
preservation.
jenny-gomes_3_04-29-2025 (18:38):
Thanks for being here.
That's our show.
We don't want you to miss anepisode, so please be sure to
subscribe.
If you found this episodehelpful and informative, please
give our show a rating andreview.
It only takes a few seconds andit really helps our show grow.
Follow us on social media atSmart Home Canning and at the
(18:59):
domestic wildflower.
Email your preserving questionsto Perfectly Preserved
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questions on the show.
Thanks so much for listening.
Stay tuned for our next episodereleased every week.
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