I like how canning bone broth causes the broth to go clear.
My recipe for bone broth is to cover bones with water and simmer on low for 4-5 hours. I then strain it several times with the last straining through cheesecloth. The broth is milky in appearance at this stage.
The left-hand jar was made at the same time as the right hand jar. I just didn't have room in the canner to do all the jars in 1 batch, so it went in the fridge instead. After the left-hand was canned, the broth turned clear as well.
Is there a way to get clear bone broth without pressure canning it? Taste wise, both jars are the same but I find the broth in the right hand jar substantially more appetizing than the left hand jar.
I should point out that when the picture was taken, the broth in both jars was jelled. They retain the state of milkiness or clarity when heated though.