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We have a small freezer which is now half full of my wife's bone broth. I'm reluctant to buy a separate freezer because of the environmental costs. I would rather just can her bone broth using my pressure canner. However, she is concerned that the high temperatures (over 212 degrees) will degrade or destroy the gelatin (collagen) in the broth, which she depends on for healing a medical condition. I have read a lot of anecdotal comments on the Internet with various opinions about this, but does anyone know of any scientific answer? Does pressure canning destroy the collagen?
Toggle Commented Jun 25, 2016 on How to make and can bone broth at Clean.
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Jun 25, 2016