Using what chicken soup recipe? Reason I ask is i don't know of any tested one that calls for adding bouillon in any form.

But assuming you used a tested and approved recipe to begin with then the decision on the BTB is going to have to be your choice. While it isn't approved the actual amount of risk associated with it hasn't ever been tested so it boils down to personal risk assessment.

Personally, while I wouldn't use it, if I had I would be inclined to mark the jars and make sure they are well boiled before eating the contents. JMO

Dave

Hi Dave- thanks so much for responding. The recipe I used is the one in the Ball Complete Book of Home Preserving, which calls for an optional 3 cubes of bouillon.
Can you tell me why there is risk associated with using it? I have not been able to find the threads on here that deal with it, other than a comment you made one someone else's post, mentioning in passing that it is a no-no.

I feel like the national preserving website doesn't do a good job of explaining the hows and whys of things, and I haven't been able to find a master canner class in my area to learn more of the science behind canning.

Thanks!

I don't see anything on the label of my jar of Chicken Flavor Better Than Bouillon that seems to be a "thickener" of enough consequence to be a problem [Ingredients: Chicken Meat including Natural Chicken Juices, Salt, Sugar, Corn Syrup Solids, Chicken Fat, Hydrolyzed Soy Protein, Dried Whey (Milk), Flavoring, Disodium Inosinate and Guanylate, Turmeric.]

However, I did email Ball and asked. Hopefully, I'll get a definitive answer, and I will post it when I get a response.

Perhaps you could contact the bullion company and find out a bit more about the ingredients.

FWIW - I asked the question about BTB a couple years ago. I was told the dried whey was the no no since milk is not supposed to be canned.

I ended up using it. Your tolerance for risk may vary.

Thanks everyone. I guess I am a little confused because the recipe in the Ball book says to use bouillon cubes, and the cubes I have seem to have more additives that my BTB. These are Wylers chicken cubes.

Is there a particular brand that is recommended?

Thanks!

Sorry I didn't get back to your question. Yes, it is my understanding that it is the whey, the soy, and the added fats in the BTB that poses the issues. How much of an issue it is is unknown as it has never been tested but just as with any other fats, bacteria are insulated from the heat and may not be killed..

As you noted the bouillon is only optional in that recipe to begin with, not required. And it does stipulate "cubes of bouillon" as opposed to any alternatives. The choice is yours but rather than tossing it, insuring it is well boiled before use seems a good compromise to me.

Dave

Thanks everyone. I guess I am a little confused because the recipe in the Ball book says to use bouillon cubes, and the cubes I have seem to have more additives that my BTB. These are Wylers chicken cubes.

Is there a particular brand that is recommended?

Thanks!