I want to bottle (and store) about 16 oz of barbcue drippings I captured from cooking brisket.
Do I have to use the "pressure canning" method to can the drippings, or can I just bottle it using the boiling water bath method?
I would prefer the latter. But either way, do I need to add citric acid to make it safe? And if so, how do I know how much to use?