So I've been WBC for a year now and finally got up enough nerve to PC...made beef, chicken/veg and veg broth, skimmed it, strained it, ran it through cheese cloth and it still looked cloudy. all the jars sealed but I'd really like some tips on getting nice clean broth.
I've canned broths for decades and they are never actually clear. Those commercial broths are all water and a teensy bit of flavoring so it's no wonder that it's clear.
I second lanakila, With a little color, cloudy, you know it's good. It will taste very different that store bought.
thanks, lol I'll feed it to the husband first *G*
I've made broth for years and always clarified it using an egg white but didn't this time as I wasn't sure if I could since I was canning it. Next time I'm gonna do it...not like the egg stays in.