I searched for an answer but was unable to find an answer on the site or google. Recently I did a shrimp boil with corn, sausage, red potatoes, onions, shrimp, lemons and spices. After pulling the strainer from the 50 quart pot I took several 32 ounce ball mason jars and bottled the fluid. With the heat the lids appear to be sealed and do not pop. Should I just leave to room temp and not refrigerate or is there a proper storage procedure?
The left over broth will be used for jambalaya and I doubt I’ll have any of it longer than 6 months. When jarred the broth was not strained.