I do my chicken, beef, ham, and turkey, pork the same way. I do the bone broth after meat has been taken off, sometimes I will add a little more veggies. I waterbath everything, better flavor, than pressure canning, better texture and color. Been canning since I was 18, helped before that, I am turning 70 this year. I am like you, my kitchen, my rules. Thank you for sharing.
I would truly love to have a clothes line. I can still remember sheets that were line dryer and brought in at just dusk oh that fresh scent is ingrained in my memory still at the age of 64.
I'm 58 and we just started again line drying our clothes after the hurricane 🌀 here in Texas, We we're without Electicity for 6 days , I make my own laundry soap already , and now put up several lines & will not be stopping even now that we got our electricity back on. God bless you Mrs josette Montgomery county, Texas 🙏
Re-watching your wonderful content on chicken broth / liquid gold - We are having strange extreme cold temps here in Texas - 22 over night & the next 4 or so days . Possibly snow ❄️- we dont ever get snow . So I figured id make some good hot meals - I had chicken carcasses roasted in freezer - I always keep our bones - and Im out of chicken broth - so making a bunch of quarts of chicken broth - for some yummy Chicken n dumplings this week & chicken potpie for just me & my husband - I have cooked chicken meat already in the freezer - just need to make some liquid gold . Great Content . Mrs josette Montgomery County, Texas 🙏
I have been searching out uses for everything that comes into my kitchen. I bought Martha Esh's cook/canning book, Preserving God's Bounty. I hope she makes another cook/canning book, volume 2 with more canning recipes. I do a lot of rebel canning of my own recipes, too. I usually make big dinners, and then can all but 2 servings. Water bathing done right is definitely the way to go.
If anyone thinks Leilani (sorry, I can't locate the spelling of your name) has odd or "rebel" canning practices, this is nothing compared to some of the stuff I see on the beautiful videos put out by "Country Life Vlog" on UA-cam. These people live in Azerbaijan and the way she cans and handles food with no soap, running water or other cleaning supplies has blown my mind! Truly shocking in many ways. I now look back at some of the ways you have taught Amish canning techniques and it is quite the difference from how the people of Azerbaijan do it! So interesting! Thanks for this awesome video!
@@Wintek55 Isn't it!!! I have since learned they do have running water but the way they preserve is so fascinating! I would love more details on how CLV preserves. Not enough info in their videos for me to feel ok trying it myself. That is why I appreciate Leilani's Amish canning videos so much!!!
A great way to wash your leeks. Cut length wise in half , exposing the layers. I use a lot of chicken broth, definitely going to start making my own. Thank s for all you share sweet girl.
I am so grateful to be checking out your channel. My grandma hung her clothes outside. She canned and processed all of her food for a family of 11 children and I’m sure many friends and family . A big thank you to Rachel at that 1870s Homestead for giving you a shout out! Watched some of your videos before. And I am definitely going to do my bone broth the same way. Thank you for sharing.
I love your channel! I’ve been wanting to get into canning, but the thought of needing a pressure canner for certain items always held me back - I always thought ‘that’s not how my great grandma had to can, why do I have to do it this way?’ Your channel is exactly what I needed to gain confidence in canning! THANK YOU ❤
Hello from New Zealand! I came across your channel, and I'm trying to learn as much as I can, no pun intended! Lol. I don't yet have a pressure cooker, so water bath bottling is a new skill I'm trying to master! Thank you for your videos, they are very informative! (You have a new subscriber! Lol.)
I’ve started roasting my beef, turkey & chicken bones in the oven first. It adds depth of flavor and also gives it beautiful color. I think I’ll try water bathing my next batch. Thank you for this video…
I usually save all bones, ham , chicken,beef and turkey. All vegetable ends and fresh herbs from the garden and make a great bone both. I also add tumeric garlic and ginger
I just was going through some of my stock holy poop 33 pints of pulled pork, 30 pints of beef and chicken and an array of soups. 30 pints of spaghetti sauce with meat, 24 pints of chili. Its crazy
hello! do you ever make your broth/stock with scraps? I tend to use the bones and leftover cooked meat from a previous meal vs using raw chicken/meat. I tend to do the same with my vegetables (I save a bag of scrap veg cuttings in my freezer until I have enough to fill a stock pot). have you heard of this method? I am curious about your thoughts on the finished product compared to the one that you produced in this video. thank you in advance for your advice and thank you for always being an inspiration!!! - Alyssa
I just did it with my Thanksgiving turkey. I pulled all the meat, gave some to the dogs, and filled it up (my instant pot) with the carcass and celery and onions for turkey bone. Now I'm water bath canning the broth. 2 quarts
Love the Clothes Line there !!! Man I do remember it well outside !!! Great doing the chicken this way !!! I have taken a leg & thigh browned it and had 5 qts of liquid from that browning then !!!
So glad I ran across your channel! Definitely helped me a lot with my journey of canning! I'm just about to can chicken broth for the first time! 🙂 My mother and Father in-law grew up Amish and she will give me some tips and trick every now and then. I would eventually love to get a big outdoor waterbath canner.
@@michalihirsch In Germany we cook with a different system of jars than in the USA. We work a lot here with Weck jars and Twistoff jars. Nobody uses a pressure canner here. All of them only cook using the water bath method or in the oven. There is also a video with Weck jars at make it make and she also did something with used jars from the supermarket. I've never had any problems with the lids or rubber rings, and I've been canning for 35 years.
Thanks for sharing that, I'm about to water bath pint size jars with vegetable broth/stock. I'm happy with 2 hours. 3 hours seemed a bit excessive to me. So good to know how other peoples around the world have been preserving their food successfully.
Thank you for sharing these recipes. In my experience, pressure canning has compromised the integrity of what I’m canning and it’s too much hard work to be disappointed by a process.
Just found your channel tonight as I was looking for videos on how to can . I watched your series on Amish on water bath. I subscribed to your channel and am so looking forward to learning everything you're willing to teach me. For the record I live in Amish county. Thank you for your informative blogs 😊
Love this video, so helpful. I love that you have a helper with the clothes, chores however, also making memories. Now I am off to start my chicken broth.
Muchas gracias por tu tiempo,te escribo desde España 🇪🇦, aqui hace calor y yo quiero empezar a hacer conservas, tu crees que podría hacerlo con este clima,? O no se conservarán bien? Gracias otra vez ❤
I am new to canning water bath chill so far it been fun. I have seen videos with water covering the jars and others just below the ring is their a reason or just personal perspective?
Do you use vinegar to clean your jars? And using the same spot on your towel just puts the oil from meat from can to can , use a different spot on your vinegar town for each jar., this way no fat gets transferred from one to the other for sealing., love your channel
Thank you for your videos. It has given me inspiration on starting my pressure cooking journey. I recently made chicken broth and pressured canned it but is it normal to have sediment settle on the bottom of the jar.
We only do waterbath here in Alsace, France, since generations ago 😊 I don’t do a ton of things with meat, but I do broths, confit de canard, soups and stews. This recipe looks delicious and simple. I’ve never made broth without browning the meat and bones first, does it change the flavor much? When I make chicken frame soup I find there’s less flavor if I don’t brown the carcass first
Love your videos, subscribed after the first one! I have a question...the most my water bath canner can hold is seven jars. If I make 14, let's say, can I refrigerate the second batch until the next day and then water bath those, after I bring them back to room temp? I can work in smaller batches, but wondered about this possibility. Great content, you are lots of fun to watch, down to earth and relatable!
So does the USDA regulates the FDA? The same Organization that's been having ALL THE RECALLS. I'll do as my ancestors did, a lot of us still alive and doing well. Thanks but no thanks US. I love 😍 your content.
Europe does not pressure can at all - they are experts at this stuff. USDA and FDA are always calling stuff back not because they made mistakes but because companies don't follow the best practices and when they are tested on routine inspections they find out about it and tell us. But as you said - lets do things the way our ancestors have and we will be fine.
Thank you for this video. I’m still a canning novice and learned a lot from watching. The broth looks beautiful and delicious. We eat with out eyes first, right? 😄 I’m looking forward to seeing what you do with the bones.
I am new to this world, what do you do with all the veggies and meat that you put in there to make the broth after you take the broth away? Can the stuff be used?
Hi. I canned home grown carrots last year and they turned out great. This year one batch is clear liquid and the second batch is a bit cloudy. What could this be from. Processed the same amount of time.
Is the chicken still edible after that many hours of being in the roaster? It’s not totally dried out? I love your process of water bath canning. I’m going to try it for myself and my husband.
I get a good deal on chicken right in my backyard. My daughter does the harvesting. I cooked up the chicken and made chicken stock and now I'm canning the chicken stock.
Question: when a recipe says add 10 minutes for every 1000ft of elevation you have, does that mean for a 3hr water bath you might need to add another 30 minutes if you’re in the Rocky Mountain region? Do people actually can for 3.5-4hrs?
Question- if you water bath for that long, 3 hours, as the water lowers and evaporates, how do you add more water to the pot without slowing the boil and then having to restart your timer? Know what I mean?
I have a pot of water on at all times during my proces, it's hot not boiling, when I need to add I bring it to a rolling boil and add it to my jars. Then put more in pot to heat up again for next time.
Hello! Newbie at canning here! I’ve watched quite a few of your videos and I have a few questions… chicken broth would be considered low acidity therefore shouldn’t there be vinegar added to keep bacteria at bay? Does Suzy add any vinegar to her broth? Have you have any broth go bad with no vinegar added? Love your channel! I reference a lot of my canning from here! Thank you in advance!!😊
She showed one that she pressure canned and had like mold.But if you boil it for 3 hrs at a rolling boil it is safe and you can add bay leaves and those avoid bacteria to grow into your food.
Question. Did you add salt? & is this a ninja cooker roaster? That is what I have, & I have a whole frozen chicken I would like to can. thank you & God bless you!
I do my chicken, beef, ham, and turkey, pork the same way. I do the bone broth after meat has been taken off, sometimes I will add a little more veggies.
I waterbath everything, better flavor, than pressure canning, better texture and color. Been canning since I was 18, helped before that, I am turning 70 this year. I am like you, my kitchen, my rules. Thank you for sharing.
you waterbath meat? for how long, please?
@@ginettecourchesne82253 hours at a rolling boil!!
I’m water bath canning stock now on electric stove. Water is spilling out and temp is at 210. Is this sage?
Safe
@@louisethomas8074 yes just make sure is at rolling boil they sell some cheap gas stove is cheaper than electric stove
I’ve been water bath canning my broths due to your videos. I would not have the confidence to do so without watching your wonderful videos!
I would truly love to have a clothes line. I can still remember sheets that were line dryer and brought in at just dusk oh that fresh scent is ingrained in my memory still at the age of 64.
I'm 58 and we just started again line drying our clothes after the hurricane 🌀 here in Texas, We we're without Electicity for 6 days , I make my own laundry soap already , and now put up several lines & will not be stopping even now that we got our electricity back on.
God bless you
Mrs josette
Montgomery county, Texas 🙏
Re-watching your wonderful content on chicken broth / liquid gold -
We are having strange extreme cold temps here in Texas - 22 over night & the next 4 or so days .
Possibly snow ❄️- we dont ever get snow .
So I figured id make some good hot meals - I had chicken carcasses roasted in freezer - I always keep our bones - and Im out of chicken broth - so making a bunch of quarts of chicken broth - for some yummy
Chicken n dumplings this week & chicken potpie for just me & my husband -
I have cooked chicken meat already in the freezer - just need to make some liquid gold .
Great Content .
Mrs josette
Montgomery County, Texas 🙏
I have been searching out uses for everything that comes into my kitchen.
I bought Martha Esh's cook/canning book, Preserving God's Bounty. I hope she makes another cook/canning book, volume 2 with more canning recipes.
I do a lot of rebel canning of my own recipes, too.
I usually make big dinners, and then can all but 2 servings.
Water bathing done right is definitely the way to go.
If anyone thinks Leilani (sorry, I can't locate the spelling of your name) has odd or "rebel" canning practices, this is nothing compared to some of the stuff I see on the beautiful videos put out by "Country Life Vlog" on UA-cam. These people live in Azerbaijan and the way she cans and handles food with no soap, running water or other cleaning supplies has blown my mind! Truly shocking in many ways. I now look back at some of the ways you have taught Amish canning techniques and it is quite the difference from how the people of Azerbaijan do it! So interesting! Thanks for this awesome video!
@@jenniferpepler5843 I love watching those videos! So amazing to learn how other cultures provide for their families.
@@Wintek55 Isn't it!!! I have since learned they do have running water but the way they preserve is so fascinating! I would love more details on how CLV preserves. Not enough info in their videos for me to feel ok trying it myself. That is why I appreciate Leilani's Amish canning videos so much!!!
God Bless you, Neighbor 👍
Beautiful!
I do cook my chicken broth 2 full days and my beef bone broth 3 full days ( until it looks black).
A great way to wash your leeks. Cut length wise in half , exposing the layers. I use a lot of chicken broth, definitely going to start making my own. Thank s for all you share sweet girl.
I am so grateful to be checking out your channel. My grandma hung her clothes outside. She canned and processed all of her food for a family of 11 children and I’m sure many friends and family . A big thank you to Rachel at that 1870s Homestead for giving you a shout out! Watched some of your videos before. And I am definitely going to do my bone broth the same way. Thank you for sharing.
I love your channel! I’ve been wanting to get into canning, but the thought of needing a pressure canner for certain items always held me back - I always thought ‘that’s not how my great grandma had to can, why do I have to do it this way?’
Your channel is exactly what I needed to gain confidence in canning! THANK YOU ❤
me too
Hello from New Zealand! I came across your channel, and I'm trying to learn as much as I can, no pun intended! Lol. I don't yet have a pressure cooker, so water bath bottling is a new skill I'm trying to master! Thank you for your videos, they are very informative! (You have a new subscriber! Lol.)
I’ve started roasting my beef, turkey & chicken bones in the oven first. It adds depth of flavor and also gives it beautiful color. I think I’ll try water bathing my next batch. Thank you for this video…
Will you be roasting your bones and then water bath canning the broth?
@@brendareed5050 yes....
I usually save all bones, ham , chicken,beef and turkey. All vegetable ends and fresh herbs from the garden and make a great bone both. I also add tumeric garlic and ginger
The canning time is found at 12:00, you're welcome. (psst, it's 3 hours from rolling boil)
Because of you, I am a successful canner. I water bath everything and it tastes delicious! And oh! how I wish I could hang my clothes outside.
I love your journey !!
You are sooo inspirationnal
Blessings +++!!!!
Wow, that chicken broth, looks amazing...👍❤️🌹
It looks lovely! I also love your location. I also live in a farming area up here in Canada and wouldn't trade it for all the tea in China. 😊
I just was going through some of my stock holy poop 33 pints of pulled pork, 30 pints of beef and chicken and an array of soups. 30 pints of spaghetti sauce with meat, 24 pints of chili. Its crazy
I am glad you mentioned the dirt in the leeks. I have always experienced a lot of it. Seems odd to me.
Why it's odd? It's how they grow.
I’ve read that a Tablespoon of apple cider vinegar is crucial. I’ve also started using an instant pot - 2 hours.
My mom canned everything water bath, from asparagus to pickled watermelon rind, and she never lost a batch of any of it!!
@@ruthw1079 … not losing a batch, meaning that it sealed, does not guarantee that it doesn’t have botulism. Just saying. I’ll pressure can, thanks….
hello! do you ever make your broth/stock with scraps? I tend to use the bones and leftover cooked meat from a previous meal vs using raw chicken/meat. I tend to do the same with my vegetables (I save a bag of scrap veg cuttings in my freezer until I have enough to fill a stock pot). have you heard of this method? I am curious about your thoughts on the finished product compared to the one that you produced in this video. thank you in advance for your advice and thank you for always being an inspiration!!! - Alyssa
I use scraps all the time
I just did it with my Thanksgiving turkey. I pulled all the meat, gave some to the dogs, and filled it up (my instant pot) with the carcass and celery and onions for turkey bone. Now I'm water bath canning the broth. 2 quarts
I have the stove I’m saving for the Amish canner
Love the Clothes Line there !!! Man I do remember it well outside !!! Great doing the chicken this way !!! I have taken a leg & thigh browned it and had 5 qts of liquid from that browning then !!!
So glad I ran across your channel! Definitely helped me a lot with my journey of canning! I'm just about to can chicken broth for the first time! 🙂
My mother and Father in-law grew up Amish and she will give me some tips and trick every now and then. I would eventually love to get a big outdoor waterbath canner.
It's enough to cook it by 2 hours. Nothing in Germany caning we cook more than 2 hours.
Did you ever have a seeling lid problem with 2 hours?
@@michalihirsch
In Germany we cook with a different system of jars than in the USA. We work a lot here with Weck jars and Twistoff jars. Nobody uses a pressure canner here. All of them only cook using the water bath method or in the oven. There is also a video with Weck jars at make it make and she also did something with used jars from the supermarket. I've never had any problems with the lids or rubber rings, and I've been canning for 35 years.
Thanks for sharing that, I'm about to water bath pint size jars with vegetable broth/stock. I'm happy with 2 hours. 3 hours seemed a bit excessive to me. So good to know how other peoples around the world have been preserving their food successfully.
Thank you for sharing these recipes. In my experience, pressure canning has compromised the integrity of what I’m canning and it’s too much hard work to be disappointed by a process.
Would have loved to see the full haul from this one,, I mean with the chicken etc.,, and everything you got from it 🙂
Just found your channel tonight as I was looking for videos on how to can . I watched your series on Amish on water bath.
I subscribed to your channel and am so looking forward to learning everything you're willing to teach me.
For the record I live in Amish county. Thank you for your informative blogs 😊
Beautiful! What a great idea to add leeks. Thank you
Love this video, so helpful. I love that you have a helper with the clothes, chores however, also making memories. Now I am off to start my chicken broth.
Love your approach
It's a weird thing when I am watching you chop celery and I can smell it like I am there with you 😅😅
Thanks for another great video
Muchas gracias por tu tiempo,te escribo desde España 🇪🇦, aqui hace calor y yo quiero empezar a hacer conservas, tu crees que podría hacerlo con este clima,? O no se conservarán bien? Gracias otra vez ❤
Sometimes we can get leg quarters for $.79lb, but just went up to $.89lb. Another store has them on sale this wk for $.69lb.
I don't have a roaster, can I use a slow cooker instead? I am going to water bath since I don't have a pressure cooker. Love your channel!!!!!
What do you do with the dehydrated used bones?!
I don't know where in the country you are, but the background scenery is beautiful.
Thank you
I cook chicken bone broth 3 to 4 days on slow cook drain and can it
Wow that’s so awesome 👏🙌🥳
Just wondering if you have ever canned butter using the water bath method. If so, how long would you water bath the butter? Thank you, from Forney, TX
I am new to canning water bath chill so far it been fun.
I have seen videos with water covering the jars and others just below the ring is their a reason or just personal perspective?
Do you use vinegar to clean your jars? And using the same spot on your towel just puts the oil from meat from can to can , use a different spot on your vinegar town for each jar., this way no fat gets transferred from one to the other for sealing., love your channel
Thank you for sharing 🙏🏻
I’m curious why you don’t you make bone broth with those bones?
You can make chicken bone broth in the Instant Pot in 2 hours. It's a smaller batch, but it's a huge time saver for me.
We call those maryland cutlets in Australia
It does look delicious. I never buy leeks really expensive here
How long does the propane last ?
Why do you put the bones in a dehydrator?
I was wondering if you could make a video on what recipes you use your broth in. For me I use in soups and I cook my rice in broth.
Can you do this with a whole chicken instead? And could I use a large stick por on the stove?
It hasn’t occurred to me to use raw chicken to make broth I’d always used leftover cooked chicken. What a nice idea!
Thank you for your videos. It has given me inspiration on starting my pressure cooking journey. I recently made chicken broth and pressured canned it but is it normal to have sediment settle on the bottom of the jar.
@@wendynorman9942 Sediment is normal. It's all the good stuff that dissolved into the broth and or made it through the strainer.
Hind quarters...there a staple in my house.
We only do waterbath here in Alsace, France, since generations ago 😊 I don’t do a ton of things with meat, but I do broths, confit de canard, soups and stews. This recipe looks delicious and simple. I’ve never made broth without browning the meat and bones first, does it change the flavor much? When I make chicken frame soup I find there’s less flavor if I don’t brown the carcass first
@@yolibart do you water bath your broth for 3 hours as well?
Have you ever tried a steam canner, and if so what are your thoughts of it?
I would like to bell peppers. Can you tell me how long the processing time is. Not pickled peppers.
Love your videos, subscribed after the first one! I have a question...the most my water bath canner can hold is seven jars. If I make 14, let's say, can I refrigerate the second batch until the next day and then water bath those, after I bring them back to room temp? I can work in smaller batches, but wondered about this possibility. Great content, you are lots of fun to watch, down to earth and relatable!
So does the USDA regulates the FDA?
The same Organization that's been having ALL THE RECALLS.
I'll do as my ancestors did, a lot of us still alive and doing well.
Thanks but no thanks US. I love 😍 your content.
Amen ✝️ 🙏
Europe does not pressure can at all - they are experts at this stuff. USDA and FDA are always calling stuff back not because they made mistakes but because companies don't follow the best practices and when they are tested on routine inspections they find out about it and tell us. But as you said - lets do things the way our ancestors have and we will be fine.
Is it 3 Hours even for Half Pint Jars? Or Pints?
Yes
Do you cover the top of the jars with water or just to the broth level?
Have you tried regrowing from you celery/ leaks/onions? It's an easy way to grow some veggies.
Thank you for this video. I’m still a canning novice and learned a lot from watching. The broth looks beautiful and delicious. We eat with out eyes first, right? 😄 I’m looking forward to seeing what you do with the bones.
What did you do with dehydrated bones?
Going to do this 😊
Can’t I just do the water bath on my stove if I just have a couple jars?
How long are these shelf stable?
I am new to this world, what do you do with all the veggies and meat that you put in there to make the broth after you take the broth away? Can the stuff be used?
What is the shelf life of your chicken broth
How long would the canning process be for half pints of meat?
It would still be three hours❤️
@@MakeitMake Thank you. I totally appreciate your videos💞💖💞
The same. DO NOT decrease water bath time for smaller amounts. 😁
Hi. I canned home grown carrots last year and they turned out great. This year one batch is clear liquid and the second batch is a bit cloudy. What could this be from. Processed the same amount of time.
I have a question. What if we dont have an amish canner may we use a regular big pot?
Good job
Can I do this recipe without the chicken or will it not can well?
what do you do with the bones after you dehydrate them? Also how long and what temperature do you hydrated them?
thank you
just seen the end of the video re dehydrating temp..can you please send me the link to the video about what you use the dehydrated bones ?? tia
What do you use the dehydrated bones for?
I was wondering the same thing
I’m guessing bonemeal.
Do you pur vinager or a brine in it? Sine you aren't pressure canning?
Is the chicken still edible after that many hours of being in the roaster? It’s not totally dried out? I love your process of water bath canning. I’m going to try it for myself and my husband.
I saw 4 jars has a sale, do you have a promo code u would like us to use before purchase?
Do you water bath at a rolling boil for 3 hours?
Could you please tell me where you got that ladle?? Also what is the name of it. I'm trying to find one like that!!! Thank you
I get a good deal on chicken right in my backyard. My daughter does the harvesting. I cooked up the chicken and made chicken stock and now I'm canning the chicken stock.
Lovely. To get 19 quart jars did you use the same batch for a second cook? Thanks
Question: when a recipe says add 10 minutes for every 1000ft of elevation you have, does that mean for a 3hr water bath you might need to add another 30 minutes if you’re in the Rocky Mountain region? Do people actually can for 3.5-4hrs?
Question- if you water bath for that long, 3 hours, as the water lowers and evaporates, how do you add more water to the pot without slowing the boil and then having to restart your timer? Know what I mean?
She keeps a pot on to boil next to it and adds as the level goes down. There is no break in the boiling process that way.
@@sandracreighton6415 thank you! I should’ve thought of that- makes total sense.
Keep a separate pot with boiling water ready and pour as needed ❤
I have a pot of water on at all times during my proces, it's hot not boiling, when I need to add I bring it to a rolling boil and add it to my jars. Then put more in pot to heat up again for next time.
She always has a kettle of boiling water handy to add water as needed. 😁
Hello! Newbie at canning here! I’ve watched quite a few of your videos and I have a few questions… chicken broth would be considered low acidity therefore shouldn’t there be vinegar added to keep bacteria at bay? Does Suzy add any vinegar to her broth? Have you have any broth go bad with no vinegar added? Love your channel! I reference a lot of my canning from here! Thank you in advance!!😊
She showed one that she pressure canned and had like mold.But if you boil it for 3 hrs at a rolling boil it is safe and you can add bay leaves and those avoid bacteria to grow into your food.
Question. Did you add salt? & is this a ninja cooker roaster? That is what I have, & I have a whole frozen chicken I would like to can. thank you & God bless you!
What size roaster was that?
So you didn't get 19 QT from that one crock pot of 4 chicken legs.... How many did you have to cook to get that result ?
For how long may I store this broth safely?
For 2 3 4 yrs. Or longer. I've got chicken broth 7 yrs old
@@ruthfields3874 thank you! ❤️
Do you remove the fat that is sitting on top?
Did you cover the pot over night?
Why do you water bath for 3 hours? I did mine for 20 minutes and they all sealed! Thanks!!
Curious if you use the vegetables for anything after cooking them?
You can dehydrate and make chicken bouillon!!😊
When doing Vegetable Broth, is the water bath duration also 3 hrs?