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Sigurd | Sep 1, 201504:56 PM     8

I'm contemplating the regular creation of chicken and beef stock. I like using a pressure cooker. I could conceivably strain the hot stock and then transfer it directly into a hot jar. How could I handle the fat?

The problem I see is the fat from the stock. I generally like to cool stock and then skim it. Could I get all the fat by reserving the top 2 or 3 inches of stock?

Does anyone know if the stock would gel as the jar cools?

Does anyone hot pack their stock right away?

S

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