Hi - I made some pork broth today.I am going to chill it over night,remove the fat,and pressure can it in pints. How much "meat bits" can I return to the broth per pint if I use the 20 min process time? Like, would a couple of tablespoons be more than the NCHFP means in their directions? I guess that I could add more if I treated it like soup and processed 60 min - would this harm my broths flavour? Thank you