Pressure Canning Chicken
Вставка
- Опубліковано 13 вер 2024
- Join the The Prepper's Wife as she shares her first experience canning chicken with the All American 930 pressure canner. Please forgive all the "ums" it's her first time in front of the camera. ツ
Great information
Very good video. I have always used bullion to can my chicken. It really gives the meat a good flavor.
Well, I've canned for the first time today, and did about 11 lbs of boneless chicken breast. It was enough for 11 pint sized jars and all but one sealed which will be used for chicken salad. It was rather simple and fun. Now I have to wait for my garden to start producing. Oh, I didn't use bullion, but a chicken base for soup in my jars. I too didn't like the pasty look of others canned chicken, and mine came out more golden. Looking forward to canning veggies from my garden.
Our chickens are in good condition because they are not couped up in a pin all day with multiple chickens that constantly peck at each other. Free ranging, diatomaceous earth, oyster shells, and quality feed is our secret.
waiting for your next video .you make it look fun
Awesome video! Great job!
U did a fantastic job...nice looking chicken...yaaaaaa for u
I will be canning for my first time this year. I just ordered the All American 921 pressure canner. Think I will try chicken as well. I also throw out my meat and other food scraps into the field behind my house, I live out in the country, for the wild animals to eat. I hate to waste the food as well. I love it when the chickens come running. Talk about the food cycle!!! LOL
I'M GONNA SHOUT THIS, I CANT HELP IT. THIS WAS SO NEAT, IT WAS SO NICE, I'M GOING OUT AND BUYING ONE OF THOSE PRESSURE CANNERS. I know, they're a few hundred dollars, but, with my luck something will go wrong with the rubber seal on one of those other canners, and I'll be smack in the middle of not being able to get one to replace it. :) Thanks for putting this up. Very nice.
great video, very well done. Do you have a link or website for the pressure cooker you used in the video? Also, will you be putting some kind of label on the jar as a reminder of when and what you did?
Just subbed, liked your video..so you put in raw chicken and w/all the heat from the pressure cooker the result is fully cooked chicken that can be eaten right out of the jar or must it still be cooked after? Also how long is the canned chicken good for before it goes bad? Poultry kinda scares me as I worry about botulism. Thanks!
cannibal chickens!!!! very interesting. I gotta try this canning business.
Very nice video!
Your chickens look so healthy. I've never had chickens before and would like to know what you do to keep your chickens looking so healthy. Perhaps the protein you feed them?
It's 2011, not 2010, so you may want to note that for future use in the pricing of chicken.
@katzcradul I'd never sterilize jars that are going in the pressure canner. 'They're going to get sterilized, under tremendous pressure, in that behemoth pressure canner of yours! I tighten every lid the moment I put the hot seal on it. If that seal cools at all, your seal may not be as good. You want to get it down, when it very soft and pliable. This way, it 'glues' itself to the jar. You finger tighten so that any residual air left in the jar, can escape. Great job!
There is no liquid in with the chicken and bullion? Just making sure. Also, THANK YOU for doing this video- I've had a pressure canner for almost two years and I've been afraid to use it until now. :)
Changes in Altitudes - Dial Gauge vs. Weighted Gauge for Pressure Canners - In a Dial Gauge Pressure Canner * At altitudes of 0 - 2000 feet, process at 11 pounds pressure. * At altitudes of 2001 - 4000 feet, process at 12 pounds pressure. * At altitudes of 4001 - 6000 feet, process at 13 pounds pressure. * At altitudes of 6001 - 8000 feet, process at 14 pounds pressure. In a Weighted Gauge Pressure Canner * At altitudes of 0 - 1000 feet, process at 10 pounds pressure. * At altitudes above 100
@CPTNoahdog She is using an All American. You can get prices at Amazon.com. A 21.5 is around $200 but I think she is using a 30 quart.
I got mine recently, 2012 for $199.99 on Amazon. I got the 21 qt size and just used it today. I worked really well. I did boneless breast chicken and all but one sealed, but that is ok. Still learning.
I am canning my chicken breasts today using your bouillon recipe! I love your videos!
The chicken was raw when you started correct? Did you put water in the jars? It didn't look like it. I have a new canner but am afraid I will poison us lol. Great vid!
@TOW2012 Yes the chicken is fully cooked, shelf-life is two years respectively.
I LOLed @ what your daughter said. Chickens are omnivores and can become cannibalistic just in general.I don't see any harm in your chicken skin/fat ritual.
you are very pleasant to watch and i love your explainations. i'm not sure about the salt, i'm learning to can myself, but table salt is NOT the same canning salt, and there are specific reasons for the different salt. i have to refer back as to why... :)
LOL your chickens are cannibles!! messed up, but funny.............good video!!
Respond to this video...
You can also check your altitude at Google Earth. We found our home on Google Earth, put the cursor over our house and it showed the elevation at the bottom of the page.
I started pressure canning chicken breast cubed, and quartered last January because I was worried about all the sodium in the store bought canned meats. Anyway, I opened a quart jar from 7 mos ago (it looked beautiful from the outside) but when I pried out a quarter of breast that was packed in chicken stock (covered) the meat was WOEFULLY....WOEFULLY DRY ! It broke apart easily, but it was like chunky packed starkist tuna chicken. How do you cook with dried out chicken??? 245* for 90 min. !
Excellent! Ironically enough I too pressure canned chicken and chuck roast for the very first time this weekend. I have had the same canner in my attic for 2 years, petrified of it. Time to face the music and get the job done. Kicking myself in the head it was so easy. Ended up with 20 pints of chicken and 10 pints of beef. I love that you used the bullion. I am going to do that next batch. Thanks for sharing! Noreen
You are going to post a recipe for that chicken salad, right?...lol
I wish everyone made instruction vids as well as this. Nice detail... relaxed.
is the chicken fully cooked. also how long do u expect the jars to be good for.
Have you tried the chicken yet? I'm eager to hear how the bullion turned out! :)
question, I want to can chicken fijita, shoud i do it all raw? with veggies, and seasoning.
I have that exact same pressure canner and I love it.
You did not state if you put water in or not did you
Your videos are so helpful. Please keep making them!
Thank you! Thank you! Thank you!
I have been wondering the same thing, how would it taste using my little cubes!
I use them all the time too. They sure look perfect, and I love the nice, almost golden, color. I just purchased an All American Canner, and I couldn't be more thrilled. I know people that have used them for over 40-50 years, and they are still like new.
Wonderful video, perfect instructions. Bless you for sharing, many need a GOOD video like this one.
That's so kind. In truth, OkiePrepper might disagree but we are perfect for each other.
Thank you so much, I'm glad you enjoyed my vid. Great point about the different salts. I believe what you are referring to is "pickling salt" and yes there is a difference. Table salt has iodine and anti-caking agents added. It doesn't hurt to use table salt in canning chicken as the only benefit to using pickling salt is to achieve a clearer brine. So if the item you are canning looks more appealing with a clear brine; use pickling salt. Either works just fine.
It really is the best canner, and you're right. I wanted to make sure it was the last canner I ever bought too.
Thanks. I bought my AA canner on ebay. UA-cam will not allow me to place a link in the comment box but, if you type "All American 930 pressure canner" in any search engine, it'll get you to the site. I only label the date... if I forget what I did I can always watch the video, lol. I have very simple recipes and they are written down in my canning recipes. I always record any variances. But good question.
@katzcradul Thanks. Okie thought the pink hen was a little over the top, but I really loved it!
So the bouillon can replace the salt, great idea. Thanks....Ken
What a fabulous learning video. (Wish I had this when I was a young wife.) Still, I'll be sure to share it with everyone I can! Kudos Prepper's Wife ;-)
Yes raw, and no water was added. Don't be afraid of it. Read the instructions. Follow them and you'll see it's easy peasy. You can do it!
Honestly Mary I have never canned anything like that, but all the same principles apply. You would definitely have to use a pressure canner, and yes I would do it raw. Go easy on the spices because they will magnify over time. Chicken produces quite a bit of juice but I would seriously worry about how mushy the bell peppers and onions would turn out... It definitely is an intriguing idea. I might just have to do some experimenting. I currently use the canned chicken for a quick quesadilla.
Great video, you should have your own cooking show! I just got my all American today and did some pizza sauce but after watching this I'm going to do some ruffed grouse. Thanks
Thanks for the tips w/ the boullion;) hope to get a canner next year.
Yes I do. I am currently a nursing student and will be for about 3 more years, but I have a list of ideas for videos and do plan on squeezing some in soon.
Please do more canning videos. You inspired me to ask Santa for a canner for Xmas. Thanks for sharing!
Love the video and sub'ed you. Question: does the bullion dissolve evenly during the canning process? Thanks for posting your videos. -okhomestead
i am sooo jealous! I am saving to get that same cooker myself. I'v read all the reviews and that $79.00 canner just doesn't live up to this large canner that will last you a lifetime. (I am old) but it should last for my daughters lifetime too. Thank you for the videos.
I think you do an excellent job of presenting material. I wish you would make more videos. Do you plan to make more? thanks
I believe what you are referring to is "pickling salt" and yes there is a difference. Table salt has iodine and anti-caking agents added. It doesn't hurt to use table salt in canning chicken as the only benefit to using pickling salt is to achieve a clearer brine. So if the item you are canning looks more appealing with a clear brine; use pickling salt. Either works just fine.
So glad it went well Veronica! Are you remembering to use them in your regular cooking? I only ask because that was a pitfall I ran into at first. I was so proud of my work that I rationed it like there would be no more. The problem with that was at the end of the year, I was scrambling to use them all! Again, great work and keep watching.
@atticus9799 Who knew pressure canning was so easy! I mean really! Really pleased with how the bullion flavor turned out too. Hope you like it.
umm umm umm umm umm
I about died when you fed those chickens chicken! Awesome! It can only make them taste better!!
Looking forward to more great videos. I am new to canning!
@Sheila6325 - Good catch! Thanks. You know how it is at the beginning of a new year. I'm probably still dating all my checks from 2010 too! So yes, it was filmed in February 2011.
Aloha & Mahalo for posting this great video! Very well prepared. I love the idea of using the bulion cube instead of salt. Two thumbs up !! The background music was perfect! Unlike those that don't even go with videos, but yours was calming to me.. anyways keep up the great work :) God Bless!
Thank you...very helpful information.:) Now, if I can just get my nerve up to try it myself.
Wow! Thanks. You know it's my producer (OkiePrepper) that makes me come off so well.
No water added, this was covered in the video.
You are great at this, please tape everything you can and upload it, I'm getting an AA canner for Christmas, woohoo.
Jean
Many
I would just can the chunks of chicken and then then drain & saute it with the fresh veggies. If you canned them together, it would come out more like soup or stew..
I love your videos. I hope you plan on making more. :)
I was going to not use any salt. Bullion has msg in it also. Hoping you come back and make more videos! Thanks!
Love your new intro and the look of your video. Very professional. I canned 14 pints of boneless, skinless chicken breast last weekend. I paid, an amazing, $1.29 a pound. (cont'd.)
Most idiot city kids think chickens are vegans (herbivores) but they LOVE meat! They are Omnivorous!
You should not have said "chick,chick,chick" you should have made it a surprise at what was coming to eat the chicken! More shock value! ;) (you could have edited out the "chick" part and inserted "dinner time!"
I am sorry that your chicken was too dry for your taste. Yes, canned chicken is nothing like fresh cooked chicken or even freshly boiled chicken, but it is shelf stable meat at the ready and its flavor is excellent. You could try tweaking the time a little but be careful to allow enough time for the chicken to cook through and for decontamination of the jar's contents.
Nope, no liquid added. And... you are welcome. There's nothing to be afraid of, just use your canning guide and recipes till you get the hang of it and then, if you feel adventurous, you can try out new recipes.
perfect wife
@MrSamNC Yes I have and it makes the best chicken salad ever!!
I realize this video is 3 yrs old but I'm just now finding it, so it's new to me. It's not wrong to feed the meat to the chickens, my mom raised chickens and they will eat each their own dead (sometimes try to kill living members of the flock... and yes, they were well-fed and nourished). It's neat that you're canning meat for your first recipe... I know a woman who's been canning for years and she's afraid to do meats (seems rather silly to me personally... as long as you're following guidelines and get a proper seal, nothing should go wrong). Well done!
Sorry you don't have room for the big one, but way to go with being determined and making it happen; however many canners it takes!
Ummm.... well there's no recipe, just ingredients. The recipe changes with my mood and ingredient availability. I use real mayo, apples/diced, red grapes/halved, pecans/chopped, and celery seed, all to taste. Have fun, hope you like it. Oh, and I love your user name!
I did not.