> So long as everything is good and hot when you seal, you’re good.
Good, maybe. Safe, no. Chicken stock is not acidic enough even for water-bath canning – it must be pressure-canned. Anything else is a risk of botulism.
Good, maybe. Safe, no. Chicken stock is not acidic enough even for water-bath canning – it must be pressure-canned. Anything else is a risk of botulism.
Tl;dr your canned food can get a fungus that eats the vinegar, reducing the acidity, and allowing botulinum to grow.