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No offense OF, I just don’t want you to get sick. |em25|

It would scare me too. |em28|

and everyone is entitled to their opinion. |em25|

Did you strain the broth before filling your jars? It may just be bits of meat/vegetables/seasonings that are floating or settled at the bottom of the jars.

If you did not pressure can then then they will not be useable because you could get very sick from improper canning.

Did you pressure can those? I would worry that they are contaminated in some way.

I had a pot of beef broth going since yesterday and I finally dragged out the canning supplies to can it up. (the last couple batches of broth ended up in the fridge and used as needed cause I was too lazy to can it |em28| )

Today ended up with 16qts & 4pts and somehow it's turned out to be the best batch yet. Fairly clear, deep rich brown and great taste. |em24| I also took pics of the difference between today's broth and from a previous batch to show what I mean by cloudy.

Beef broth is in the quart jars and chicken in the pint. The older beef jar doesn't look as cloudy with the light behind it, but sure does otherwise. You can also see sediment in the bottoms and the tops of the older jars......and I did the same process with all of them. |em22|

https://imgur.com/ubdfgfJ

https://imgur.com/5xpQaGo

I always add the vinegar. I hope that it is pulling calcium out of the bones as well as other minerals.

No it really doesn't matter to me if it's cloudy or clear. It was just a difference I've been curious about. It still tastes the same and gels the same, so really no biggy. Just wondering.

I have never used distilled or bottled water for broth. It all comes from the same tap.

Yes, but we are talking about different minerals from the bones. Adding a splash of vinegar is helpful to pull more minerals out of the bones and also to settle them down and give a bit less cloudiness to the end product.

The minerals in the water that affect the cloudiness are more likely calcium and lime.

Think of how you add vinegar to the pot of water when canning to keep the mineral/lime scale from setting on the glass jars, same effect with the broth.

I knew some smart person would have the answer.

But won't more minerals seeped from the bones mean more cloudiness as well then? If that is the case we should all be shooting for a cloudy bone broth.