It was canned following an approved recipe. I've eaten a jar of it before without heating it but that was earlier. I did some of the jars with commercial bone broth that I simmered and used as the liquid and a few with commercial vegetable broth. The only ones with this whatever cloudiness on the bottom are the ones with bone broth. Now the bone broth also had tumeric in it maybe that's why. I didn't see tumeric as a forbidden ingredient that would only be allowed in commercial canning so I used it, two boxes of chicken bone broth with tumeric.

I simmered the bone broth boxes and the vegetable broth in two pots on the stove then added them hot as the liquid to the hot mostly cooked chicken. Then I pressure canned them at 15 pounds for 100 minutes. I only needed to do 10 for 90 but I wanted to do extra to be safe. It could have probably been less because there were bones but also big chunks of meat so I didn't do the lower bone times because I didn't want to have a chance of botulism spores surviving.

I will never do chicken legs again unless it's in wide mouth though as they fall apart when extracting from the jars and the bones are so soft you can push a fork through them. The two jars I've eaten in the past, one with vegetable broth and one with bone broth, both tasted good just the bones were crumbles and way too soft.

Does this look normal at the bottom? Like maybe some fat is on top and some on the bottom?