3

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?

3
  • 3
    Why not just freeze them?
    – SAJ14SAJ
    Jan 26, 2013 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, 2013 at 1:43
  • @SAJ14SAJ- In my case I can things because the freezer is full of meat. Feb 1, 2013 at 13:11

1 Answer 1

3

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)

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.