Cold pack turkey stock?
I pressure canned my turkey stock cold pack after chilling to remove fat. Cold jar, cold stock, cold water in cold canner. That's safe, right? I am sure I remember from class that the time will naturally adjust as the canner will not come up to pressure until the food in the jars is hot enough.
You should be ok if you pressure canned the stock in a pressure canner for 20 minutes for pints and 25 for quarts at 10 # weighted gauge or 11 dial gauge canner. Just takes longer for the canner to heat up and vent and also if you put cold broth in jars and then put in really hot water in canner the bottoms can break out.
Enjoy your stock.
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