Split pea soup came out great..7 Qts of chicken stock and did vegetable stock today.. Thank you so much for all the great video's.. Iam on a roll now...
You've taught me a lot ..i 💘 canning...i started during the pandemic... I'm a widow..so this became a great hobby for me in 2020... People think im crazy.. But this is great for survival as well as delicious....God bless thanks again.. 🙏
I live in Southern California and my home is on a slab - so no basement - but wouldn't it be lovely to have a home with a kitchen in the basement and a LOT of room to store your canning treasures? What a dream!
I threw a package of chicken feet into my bone broth of two chickens carcasses and some veggies, which I make in my Instant Pot. I am short on jars and cannot find any so I put the pot in the fridge and it completely became gelatinous. I removed the fat. Anyway I want to pressure can it. I presume it is ok that there is so much gelatin ( when heated is liquid)? I may have to freeze it if I can’t find jars. I have never had this much gelatin.
It's a good question, the best stocks have a high gelatin content. It makes for the best soups, stews and sauces. It's also good for you and makes for good mouth feel when eating. Check out the "Cooking in Russia" channel and his recipe for beef stock. When his stock cools, it looks like jello. Complicated and time consuming recipe, but apparently it was what royalty and the very rich ate in centuries past.
I’m not a canner YET, but I’m very interested and have been watching several of your videos! 😃 I was amazed at how many times the jars “pinged”. I thought they were only to ping once.
Dianne L C they do only ping once for sealing. Stock when you first take it out of the canner is boiling pretty hard and I think what you were hearing was the stock bubbling against the lid. I know it’s confusing. It was weird to me the first time I canned stock 😊. And you will LOVE being a canner. I never dreamed I would enjoy it so much or be sharing it on UA-cam. 😂 💕Carol
I'm a first-timer I'm just now making bone broth so that's why I'm looking into canning it any more instructions or information you can give me would be appreciated like what does it look like inside the canner what comes with your canner that kind of stuff
I'm new to canning, I watched your video on making stock and thought you said to skim fat off after removing from refrigerator but didn't see that part did I miss it should I go back and watch again
Carol Mckinney you didn’t miss anything. I skimmed mine off camera to save time. If you start with cold stock the fat floats to the top and it’s easy to remove. Then heat your stock to a simmer and start the canning process ❤️
Daisy Moses that’s so cool you’re from Australia! I’ve found I have several viewers from there and they’re all canners 😊. I’m always amazed how far reaching UA-cam is! 😍
Thanks so much! This is a clear and very useful tutorial. :)
Split pea soup came out great..7 Qts of chicken stock and did vegetable stock today..
Thank you so much for all the great video's..
Iam on a roll now...
Nancy moss love this 💕💕
You've taught me a lot ..i 💘 canning...i started during the pandemic... I'm a widow..so this became a great hobby for me in 2020... People think im crazy.. But this is great for survival as well as delicious....God bless thanks again.. 🙏
I love my All American canner. I’ll be canning beef bone broth in the morning. We just had the cow butchered. Nothing better than fresh homemade 👍
Don't remove the weight. Let the jars seal. Patience is a virtue.
I live in Southern California and my home is on a slab - so no basement - but wouldn't it be lovely to have a home with a kitchen in the basement and a LOT of room to store your canning treasures? What a dream!
Yes! 💕
I've learned a costly but valuable lesson, do not can corn, it will caramelize, yuk...
I threw a package of chicken feet into my bone broth of two chickens carcasses and some veggies, which I make in my Instant Pot. I am short on jars and cannot find any so I put the pot in the fridge and it completely became gelatinous. I removed the fat. Anyway I want to pressure can it. I presume it is ok that there is so much gelatin ( when heated is liquid)? I may have to
freeze it if I can’t find jars. I have never had this much gelatin.
It's a good question, the best stocks have a high gelatin content. It makes for the best soups, stews and sauces. It's also good for you and makes for good mouth feel when eating. Check out the "Cooking in Russia" channel and his recipe for beef stock. When his stock cools, it looks like jello. Complicated and time consuming recipe, but apparently it was what royalty and the very rich ate in centuries past.
Wow! You've really got you some singers there! Good job!
I’m not a canner YET, but I’m very interested and have been watching several of your videos! 😃
I was amazed at how many times the jars “pinged”. I thought they were only to ping once.
Dianne L C they do only ping once for sealing. Stock when you first take it out of the canner is boiling pretty hard and I think what you were hearing was the stock bubbling against the lid. I know it’s confusing. It was weird to me the first time I canned stock 😊. And you will LOVE being a canner. I never dreamed I would enjoy it so much or be sharing it on UA-cam. 😂 💕Carol
Thrifty Chic Housewife Thank you Carol! ❤️
I'm a first-timer I'm just now making bone broth so that's why I'm looking into canning it any more instructions or information you can give me would be appreciated like what does it look like inside the canner what comes with your canner that kind of stuff
You could use a cup and have a saucer to sit it on when you are through. You are losing a lot of stock.
Love it!
You rock at canning!!
I don’t have a presser canner but I do hope to get one someday!! Soon I hope!!
Cindy Nicholson they are so worth the money 😊
Yours is a 912 right?
Cindy Nicholson 915
nice ,what is the shelf life?
saundra V I keep all of my home canned goods up to 3 years 😊
I'm new to canning, I watched your video on making stock and thought you said to skim fat off after removing from refrigerator but didn't see that part did I miss it should I go back and watch again
Carol Mckinney you didn’t miss anything. I skimmed mine off camera to save time. If you start with cold stock the fat floats to the top and it’s easy to remove. Then heat your stock to a simmer and start the canning process ❤️
@@carol-thriftychichousewife6231 thank you for the information
Carol - would it be ok to use my pint and 1/2 jars?
Yes, process for quarts 😊
Sorry you said 15 minutes not 50 correct??
Processing time is 20 minutes for pints and 25 minutes for quarts 😊
good job Sis!
Thanks you for the canning tutorial can you please tell me what size your canner - I'm looking to buy one. thankyou
Daisy Moses it’s the All American 915. I love it, perfect size 7 quarts or 9 pints. I purchased mine on Amazon 😊
@@carol-thriftychichousewife6231 thank you for your quick reply I'm from Australia, I'll look for it here :)
Daisy Moses that’s so cool you’re from Australia! I’ve found I have several viewers from there and they’re all canners 😊. I’m always amazed how far reaching UA-cam is! 😍
Daisy Moses did you find one? Im in Australia too, but i havent had any luck :( sucks we dont have amazon like the rest of the world seems to!
@@BiancaH1120 maybe you could find someone in usa to send it to you from amazon just a thought