Why Bother?

Making incredible broth is only half the battle. Improper storage and preservation can lead to spoilage, loss of flavor, and even foodborne illness. This lesson focuses on maximizing shelf life without sacrificing the complex, nuanced flavors you worked so hard to create.

The Enemy: Spoilage Organisms

• Bacteria: Thrives in warm, moist environments. Botulism is a serious concern.
• Mold: Can grow even at refrigeration temperatures.
• Yeast: Often results in a sour or off-flavor.

Understanding these threats is key to successful preservation.