Discolored Chicken Soup
I followed the directions for chicken soup, including pressure canning and even remembered to change the pressure gauge to 15 lbs because we are at 4,000 feet.
It came out discolored, almost a maroon color, the chicken had disintegrated. It looks safe, no bubbles, and the seals are fine; but not very appetizing.
I opened one jar and boiled it for 2 minutes before tasting, but the color and little bits of floating stuff make it difficult to eat. The kids won't.
What did I do wrong?