Thank you! I found this recipe in the Ball book and was happy to come across your channel while looking for someone who shared this recipe. This will be my first complete meal in my pressure canner!
I am overjoyed to see you using the Nesco canner. I have two and have been nervous to use them. I will be making this very soon. My favorite thing that you do is meals in jars, so I am overjoyed to try this. Thank you so much for making this so simple.
Hello, Karen! I bought one for me and one for my sister. Pam has tested several electronic pressure canners using her gadget. The test results for the Nesco met the prescribed safety perimeters. Pam said it was safe for HER to use for pressure canning but let us know we needed to make our own decisions. She is a stickler for safe canning so this was more than good enough for me. If you haven’t watched those videos I highly recommend them. 🙂
Excellent timing. I bought chicken this past weekend specifically to make this recipe after watching your recent salsa verde recipe. My mom use to make the best Chile Verde but used pork and potatoes (rather than chicken and beans), but didn’t can it. I’m wondering if pork and potatoes can be used instead of the chicken and beans. I appreciate you both Pam and Jim. I also love your helpful and devoted viewers… we’re a great family.
I recently made this with pork loin pieces instead of chicken and it turned out great. My dad bought too much when it was on sale and then didn't know what to do with it. They really like it. Love meal in a jar ideas as I make them for my parents. Heat and serve is the best.
What a nice recipe. Suits my taste just perfect. Meals in jars are so convenient. I don't have to remember to take them out of the freezer in time for thawing, they don't occupy valuable freezer space, they are quickly prepared and keep their texture and flavours a lot better than in the freezer.
Hello, good afternoon, Thank you for your service to the community. I appreciate everything your channel is doing for us who are learning. You both are salt of the earth, God bless you always .
I am so excited to see this recipe in action and I just purchased a Nesco now I have to get my act together and make the salsa Verdi and then try this. I do have the ball book. WOO HOO I am very excited. Thanks Pam and Jim you made my day. ❤️❤️❤️
Legumes, including beans, soybeans, and peanuts, host the most plant lectins, followed by grains and plants in the nightshade family. Lectins are a family of carbohydrate-binding proteins. They occur in nearly all foods, but the highest amounts are found in legumes and grains.
Oooh… this sounds good. This book is my favourite canning book. I also love seeing you use the electric canner. I havent seen the cream soup class yet, and am also very excited for the holiday food class…. Thank you both so much for all you do xo
Hello, that looks so delicious! I love how you always seem to make recipes that i have never tried or sometimes never heard of. I have the book on my Christmas wish list. Might just have to try and get it soon. Thank you so much for sharing your time with us and have a lovely day.
I think I would use beef instead. I am now canning again after 30 year stop. I now have the ball book. I got my grandmother's canning jars after she passed, I've been carrying them with since 2010
I’m glad you’re back to canning. I’m not sure I would like this with beans but I am going to try it! I think I might try it with potatoes instead of beans, too!
That looks delicious! Did you forget to add the extra beans to the second jar? 🤔Or did I have a "senior moment"? 😂 Jim, why don't you let us how you *really feel about this? 🤣🤣🤣
I'm so glad you did this video! I have this recipe on my list to do soon. I was wondering if there is a particular reason that you don't use your Presto digital pressure canner. I bought mine after seeing you test it, and watching others who use it. I just love it! Thanks for sharing!
I’m much prefer chicken thighs to chicken breast. Would it be an issue to substitute that in this recipe you think? I plan to make this tonight. I just finished making my salsa Verde this morning. Thank you for all of your videos and enjoy your channel very much
Ah, so that's what I'm doing with the 6 pounds of chicken breast I just thawed - thank you! I also have some fermented hatch chilies that I was wondering what to do with... I can totally sub those in. UPDATE: THEY CAME OUT GREAT!
This looks delicious! Thank you so much! Could you please do a recipe for roasted tomato salsa? I spent most of an afternoon this week researching recipes and found nothing that I would trust. Thanks in advance.
I was rushing off to Stake Conf one evening and wasn’t thinking, I released the pressure in my Nesco canner, walked to the front door and snapped back to my senses and closed the vent. I’ve been terrified to even consider using the chicken. Should I chuck it jars and all? Thanks for sharing your vast knowledge. ❤
Hello Pam & Jim! My question is can I use store bought salsa verde instead of home canned? If so, how much? My tomatillo harvest was terrible this year and tomatillos are expensive where I am. Thanks!
I noticed in my nesco canner that when I add 2 quarts of water it shows just a little over 6 cups in the canner. Being the person I am this bothers me no end. Should I add more water to the canner to bring it up to eight cups? Loved your chicken chili verde!
This looks very good. It wouldn't be too difficult to reduce it for pints! I am curious. I saw the video where you first tested the canner. Do you check it periodically, too?
Can I use fresh instead of pickled jalapeño and less or no added salt? My husband is on limited sodium diet and even though I love to cook it has been challenging. The only way to stay under his 2000 mg limit is to cook everything at home.
Picked and candied jalapenos are completely different. Pickled are canned in vinegar, water and salt. Cowboy Candy has a lot of sugar. If you don't want to use the pickled, just leave all jalapenos out. When you open your jar to eat, just add a little Cowboy Candy then.
Hi friend, I have a question about canning lids. I have been using Ball products for years and read a comment last year about the present Ball lids were faulty. I can’t take that chance so my question is, who produces the best quality lids, and are Ball lids no longer reliable?
I am using up my Ball lids and will then try Forjars. Many of the canning channels I watch have switched and find they are much more reliable to seal. Made in USA too.
Thanks, I’ve wanted to try this for some time. Canning question: I did salsa verde this summer, everything sealed but there are tons of bubbles in the jar. They’re moving around as if fermenting. Do you think it’s safe to eat? The only thing I did differently in the recipe was to do a mixture of tomatillo and green tomato since I didn’t have enough tomatillo. 🤷♀️
I'm a bit surprised that you haven't received a reply yet. No, there definitely shouldn't be any bubbles moving around. Don't eat that. I'm curious. You say the jars sealed, but is the seal still intact? If gas/CO2 forms inside, the jars should be unsealed now or at least have a bulging lid. When did you can the salsa and do you know when the bubbles started forming?
I canned it about a month ago. I’ve checked the seals, they all look fine. I can hold the jar up by the lid and it doesn’t budge. The bands came off the morning after canning. Plus I canned another type of salsa at the same time and it looks perfect, no bubbles. Very confusing
@@adinaderoy-stouffer5724 It can happen. Even when you followed all the instructions. An old rule says that when there's something not right, it'll show within the first 6 weeks. It's always frustrating not to be able to find the root cause unless you have access to a lab to get it analyzed. You'll have to dispose of it and try again. Bubbles definitely don't belong in there.
Hello, i also wondered if both of your electric canners are USDA approved? I can't seem to find any information here in Canada on either one of the electric canners that you use. Thank you.
My understanding is that unless the recipe says to layer/stack ingredients you can not do this. It’s a destiny issue. This recipe says to mix all ingredients together. Then add to jar. Layering this is not safe. Healthy Canning has the recipe from Ball. Please follow that recipe for shelf stable directions
is she the best teacher or what? so appreciate her.
I agree, excellent teacher
Agree, I trust her information .
Thank you! I found this recipe in the Ball book and was happy to come across your channel while looking for someone who shared this recipe. This will be my first complete meal in my pressure canner!
TY. I enjoy the meals in a jar. I know you do the ingredients correctly. I am retired (14 years) and learning new skills from you (and Jim).
You never disappoint with your choices of food canning. Thank you so much for your extraordinary efforts. You and Jim are true blessings.
I am overjoyed to see you using the Nesco canner. I have two and have been nervous to use them. I will be making this very soon. My favorite thing that you do is meals in jars, so I am overjoyed to try this. Thank you so much for making this so simple.
Hello, Karen! I bought one for me and one for my sister. Pam has tested several electronic pressure canners using her gadget. The test results for the Nesco met the prescribed safety perimeters. Pam said it was safe for HER to use for pressure canning but let us know we needed to make our own decisions. She is a stickler for safe canning so this was more than good enough for me. If you haven’t watched those videos I highly recommend them. 🙂
I am in the same boat as you and am very excited about this recipe. Best wishes.
Excellent timing. I bought chicken this past weekend specifically to make this recipe after watching your recent salsa verde recipe. My mom use to make the best Chile Verde but used pork and potatoes (rather than chicken and beans), but didn’t can it. I’m wondering if pork and potatoes can be used instead of the chicken and beans. I appreciate you both Pam and Jim. I also love your helpful and devoted viewers… we’re a great family.
this looks great to me. thanks Professor Gadget and Jim..
I recently made this with pork loin pieces instead of chicken and it turned out great. My dad bought too much when it was on sale and then didn't know what to do with it. They really like it.
Love meal in a jar ideas as I make them for my parents. Heat and serve is the best.
What a nice recipe. Suits my taste just perfect.
Meals in jars are so convenient. I don't have to remember to take them out of the freezer in time for thawing, they don't occupy valuable freezer space, they are quickly prepared and keep their texture and flavours a lot better than in the freezer.
Hello, good afternoon,
Thank you for your service to the community. I appreciate everything your channel is doing for us who are learning. You both are salt of the earth, God bless you always .
That’s my favorite canning book, too, and a favorite recipe. It’s delicious with pork or chicken!
That Nesco canner is a gem! It is on my wish list. This is a favorite dinner at our house, too.
Thank You Both!!! We learn SO much from your channels !!! 🙏❤
I am definitely going to try this recipe it sounds delicious thank you so much for sharing I love you and your husband’s videos
I love your videos! What a great idea to make ahead Holiday meals. God Bless!
I am so excited to see this recipe in action and I just purchased a Nesco now I have to get my act together and make the salsa Verdi and then try this. I do have the ball book. WOO HOO I am very excited. Thanks Pam and Jim you made my day. ❤️❤️❤️
Legumes, including beans, soybeans, and peanuts, host the most plant lectins, followed by grains and plants in the nightshade family. Lectins are a family of carbohydrate-binding proteins. They occur in nearly all foods, but the highest amounts are found in legumes and grains.
I believe I have heard that lectins are destroyed in the pressure cooking/canning process.
I am so glad you're working through the Ball Blue Book. I have made a couple of the recipes, which I have really enjoyed! So many recipes to try!
Another Great Video!!! Thank You Both, for all you do!!!🙏❤
Out of all the ones I’ve tried, this is my favorite meal in a jar ❤
Oooh… this sounds good. This book is my favourite canning book. I also love seeing you use the electric canner. I havent seen the cream soup class yet, and am also very excited for the holiday food class…. Thank you both so much for all you do xo
I have a hard time dealing with hot jars also so I wear a glove to protect with heat. Very helpful.
Just want to say thank you for everything that you do your videos help so much and information on canning and preserving absolutely love your Channel
This looks great. And such a great way to use up the verde salsa. ❤
Hello, that looks so delicious! I love how you always seem to make recipes that i have never tried or sometimes never heard of. I have the book on my Christmas wish list. Might just have to try and get it soon. Thank you so much for sharing your time with us and have a lovely day.
Thank you, I have been eyeing that recipe for awhile and it’s so nice to hear your thoughts
I think I would use beef instead. I am now canning again after 30 year stop. I now have the ball book. I got my grandmother's canning jars after she passed, I've been carrying them with since 2010
Thank you so much. Really appreciate all you teach us.
Pam, that looks so good!! Going to have to give it try.
I’m glad you’re back to canning. I’m not sure I would like this with beans but I am going to try it! I think I might try it with potatoes instead of beans, too!
That looks delicious! Did you forget to add the extra beans to the second jar? 🤔Or did I have a "senior moment"? 😂
Jim, why don't you let us how you *really feel about this? 🤣🤣🤣
Wonderfully done as usual.❤❤🤗🤗thanks Pam and Jim, you're a Great happy team blessings 🤗🤗
This is one of our favorites as well. It’s so nice to have a quick meal to heat and eat on busy days. I’m looking forward to your holiday foods class!
Looking forward to making this, thank you!!
You are so welcome! Jim
Im so excited about trying this recipe 😋 As always,it looks amazing 🤗 Thanks to the both of y'all for sharing 🥰
I'm so glad you did this video! I have this recipe on my list to do soon. I was wondering if there is a particular reason that you don't use your Presto digital pressure canner. I bought mine after seeing you test it, and watching others who use it. I just love it! Thanks for sharing!
I have that book. Must make it! Thank you ☺️
I’m much prefer chicken thighs to chicken breast. Would it be an issue to substitute that in this recipe you think? I plan to make this tonight. I just finished making my salsa Verde this morning. Thank you for all of your videos and enjoy your channel very much
That was great! Thanks so much
Ah, so that's what I'm doing with the 6 pounds of chicken breast I just thawed - thank you! I also have some fermented hatch chilies that I was wondering what to do with... I can totally sub those in. UPDATE: THEY CAME OUT GREAT!
Can't wait to try ALL your soup recipes.
I cannot wait to yry this! Thank you!
Looks delicious, thank you for sharing
Love it! Thanks 👍
Your community loves you ❤❤❤❤
Doesn't layering ingredients in the jars affect even heat distribution?
Have you and your sister completed your "Turkey Cookbook"? I have several turkeys to process soon.
A Good Soup to have on the Shelf! Yummy!
This looks delicious! Thank you so much! Could you please do a recipe for roasted tomato salsa? I spent most of an afternoon this week researching recipes and found nothing that I would trust. Thanks in advance.
Thank you!!
Enjoy your videos. But is there any reason you omitted the cumin in both the salsa Verde and the chicken Chile verde? Keep up the good work.
Love you guys❤
7:36. Do you soak the dry beans overnight (8hrs)? Can you do quick soak (as instructed on bag of dry beans) instead ? And then cook 30 minutes?
That’s why I came here to find out as I couldn’t remember.
I was wondering if you had a cook book specifically for Freeze Dried food?
Yum.
I was rushing off to Stake Conf one evening and wasn’t thinking, I released the pressure in my Nesco canner, walked to the front door and snapped back to my senses and closed the vent. I’ve been terrified to even consider using the chicken. Should I chuck it jars and all? Thanks for sharing your vast knowledge. ❤
🇦🇺You will need to make about 12 of those.
Hello Pam & Jim! My question is can I use store bought salsa verde instead of home canned? If so, how much? My tomatillo harvest was terrible this year and tomatillos are expensive where I am. Thanks!
I noticed in my nesco canner that when I add 2 quarts of water it shows just a little over 6 cups in the canner. Being the person I am this bothers me no end. Should I add more water to the canner to bring it up to eight cups? Loved your chicken chili verde!
That looks delicious! What could I use instead of green salsa? Would red salsa be ok?
This looks very good. It wouldn't be too difficult to reduce it for pints!
I am curious.
I saw the video where you first tested the canner. Do you check it periodically, too?
Hello, i do not have the book, yet. I am guessing you would reduce the ingredients buy half? How long would you pressure cook it? Thank you.
I looked up canning poultry in pints and it’s 75 minutes …
Oh thank you very much!
@@AngelaM-y4ePints of meat (or anything containing meat) pressure cans for 75 minutes. Quarts for 90 minutes.
Can I use fresh instead of pickled jalapeño and less or no added salt? My husband is on limited sodium diet and even though I love to cook it has been challenging. The only way to stay under his 2000 mg limit is to cook everything at home.
Was wondering if you could use red salsa instead of green salsa? TIA
❤️
TWO QUESTIONS: What can we substitute for the Salsa Verde? Are pickled jalapeños the same as candied jalapeños? (“Cowboy Candy”)
Picked and candied jalapenos are completely different. Pickled are canned in vinegar, water and salt. Cowboy Candy has a lot of sugar. If you don't want to use the pickled, just leave all jalapenos out. When you open your jar to eat, just add a little Cowboy Candy then.
How long do you pre-cook your great northern beans ?
I think she said she soaked overnight and cooked for 30 minutes before adding to this recipe.
Hi friend, I have a question about canning lids. I have been using Ball products for years and read a comment last year about the present Ball lids were faulty. I can’t take that chance so my question is, who produces the best quality lids, and are Ball lids no longer reliable?
I am using up my Ball lids and will then try Forjars. Many of the canning channels I watch have switched and find they are much more reliable to seal. Made in USA too.
Thanks, I’ve wanted to try this for some time. Canning question: I did salsa verde this summer, everything sealed but there are tons of bubbles in the jar. They’re moving around as if fermenting. Do you think it’s safe to eat? The only thing I did differently in the recipe was to do a mixture of tomatillo and green tomato since I didn’t have enough tomatillo. 🤷♀️
I'm a bit surprised that you haven't received a reply yet.
No, there definitely shouldn't be any bubbles moving around. Don't eat that.
I'm curious. You say the jars sealed, but is the seal still intact? If gas/CO2 forms inside, the jars should be unsealed now or at least have a bulging lid. When did you can the salsa and do you know when the bubbles started forming?
I canned it about a month ago. I’ve checked the seals, they all look fine. I can hold the jar up by the lid and it doesn’t budge. The bands came off the morning after canning. Plus I canned another type of salsa at the same time and it looks perfect, no bubbles. Very confusing
@@adinaderoy-stouffer5724 It can happen. Even when you followed all the instructions. An old rule says that when there's something not right, it'll show within the first 6 weeks.
It's always frustrating not to be able to find the root cause unless you have access to a lab to get it analyzed.
You'll have to dispose of it and try again. Bubbles definitely don't belong in there.
@@natviolen4021 thanks for the reply and the information. I appreciate your taking the time to answer my question. I guess I’m tossing it all out
Where can I go to find the true accurate elevation for where I live? I want to be precise when I start canning.
Just type “elevation for zip code xxxxx” into your web browser and you will get the answer.
Google looking up your elevation. There are numerous sites that come up. You plug in your address and it tells you.
I watch one of your dehydrating video's on green onions you didn't show or say what temperature you set them on?????????????????
Is the chicken Raw? & also are the beans cooked or just pre-soaked? TIA
It is a raw pack chicken recipe.
The beans were soaked and par-cooked for 30 minutes.
Hello, i also wondered if both of your electric canners are USDA approved? I can't seem to find any information here in Canada on either one of the electric canners that you use. Thank you.
They are safe. I’ve had one for just about 2 years. Love mine
Okay, thank you. On my Christmas list it goes!.
This is the electric canner that I chose. Pam has videos on electric pressure canners. Probably two years ago.
Okay, i will check that out, thank you.
There are at least 3 EPC’s. Pam’s done many videos where she tests them. I trust my MAX and I trust Pam & her gadget testing. Happy canning 🫙
My understanding is that unless the recipe says to layer/stack ingredients you can not do this. It’s a destiny issue. This recipe says to mix all ingredients together. Then add to jar. Layering this is not safe. Healthy Canning has the recipe from Ball. Please follow that recipe for shelf stable directions
Not true