About a week ago I got my pressure canner. I canned a batch of chili and everything went swimmingly. Then I got the thanksgiving carcass out of the freezer, roasted the bones and simmered up several gallons of stock. Got out my pressure canner and the pressure gauge read 8 PSI with the lid off at ambient temperature. This would not do. So I put my stock in the fridge ordered a replacement canner and sent back the one with the bad pressure gauge. My new canner arrives Thursday. Is it safe to can the refrigerated stock assuming proper canning procedure and processing time. Or do I need to keep 4 gallons of stock taking up 30% of the room in my fridge until I work through it.
I'm the same, if it's safe to freeze its' safe to can, in fact it's safer to can it than freeze and you are reheating it and sterilising it when you can, whereas freezing does nothing for the safety of the product.
Wayne Fajkus: I'm voting for freeze it now, can still be canned later. The longer it hangs out in the fridge the more bacteria growth possible. Freezing keeps it where it's at until it can be canned up, or just left frozen. Several days is iffy, and more chance of problems. And if the new canner has issues (the canner was new, doesn't inspire confidence the replacement will be perfect,) they haven't lost the whole batch.
That's my logic. I tend to mitigate potential problems rather than assume no problems. Easier to correct if there are issues of any sort. even something as easy as something that makes it so it can't be canned when the canner gets there, illness in the family etc, CYA is always my first choice.