neen, I'm assuming it's because of the greater chance of thermal shock. Having raw chunks of meat in a jar still leaves air space. Having a jar full of chilled broth is going to fill that jar with no air space and increase the chance of thermal shock, at least in my experience. (Says she who has fished the bottoms of jars out of canners because she got in a hurry and didn't heat things enough).

I've got beef bones in the roaster right now for stock, and I always chill it and skim the fat, mostly because I just don't like all that fat, but I bring it back to a boil before I put it into my pressure canner.

I do usually use hot pack for meat because my homegrown meat is normally too lean to provide enough fat and moisture to cover the pieces of meat if I just raw pack and process without additional liquid, and I want that moisture in there.

My stock will turn to "beef jello" in the refrigerator overnight, so it's easier to pack into jars after it's heated, or I'm chasing jello all over the stove because I'm messy, LOL.

Annie

Thanks for your response, Annie. Starting with cold water in the pressure cooker (which I do for my raw pack meat process) would seem to mitigate that complication.

Good luck! I have a big Nesco roaster full of beef bones simmering for stock, it's been 15 hours now, and I'll let it go until morning, then strain it out, cool it, skim it and can it. My dog and cats get the bits of meat that are boiled off, so double bonus! It's canned stock for me and pet food to boot!

Annie

Lucky pets!

And yet they beg like I've starved them, LOL.

I added 4 quarts and a pint of beef stock to the pantry and the pets are well fed and happy, with enough food for several days. None of us appear to be in danger of starving in the near future.

Annie