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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?

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Why not just freeze them? – SAJ14SAJ Jan 26 '13 at 20:07
And you should note how long you plan to save it for, that will make a difference in how you will likely want to treat the drippings. – Brendan Feb 1 '13 at 1:43
@SAJ14SAJ- In my case I can things because the freezer is full of meat. – Sobachatina Feb 1 '13 at 13:11

Because meat stock is low-acid you're going to need to use a pressure canner. Follow the pressure and times indicated in a reliable guide such as this one from the Montana State Extension

You won't need to add acid to make it safe.(edit)

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