That is a well trained, well-mannered dog. Good job, pet parent. Only because I am a stickler for sanitation, I want to add that the jars should be cleaned and sterilized before packing. Clean hands with soap hot water frequently during the canning process. I clean the jars with soapy hot water, and I sterilize jars in a hot oven while I prepare chicken. Stay safe, everyone
Great to see male canners here on YT, too! I started my canning "journey" recently, and I love to do it. Both hot water bath and pressure canning. Did can 3lbs of chicken breast and 13lbs of pork today in my 25qt "Presto knock-off" pressure canner in one run. And loads of home-grown cucumbers and squash about a month ago. My wife is both afraid of & overwhelmed by the technical aspects of canning, so I do that for our family. Dito with making jams & marmalades, as well as using a steam juicer to get pure juice from berries. A simple way to fill our pantry with quality shelf-stable food that doesn't rely on el. power.
Thank you..I will be canning chicken on Saturday thanks to my new canner i got today...My local store has sales in bulk evey month and i bought 40lbs of boneless skinless breasts for $59..Hope that was a good price..Lol!
Awesome thanks for sharing 🙏🏼 Sub’d was very fearful of pressure canning, but Black Friday pu the Nesco canner, did soup yesterday first canning! & came across your channel, will try this cold pack chicken this weekend! Looks good! Kc 👍
Fantastic video. Thank you. I love my 921 All American. I use it often however, I often find seriously reduced meat at a particular market. Never quite enough to fill the 921 so it ends up in the freezer taking up valuable real estate. I like the idea of being able to do a smaller batch. I also like the idea that I'm not going to literally be chained to the pressure canner. I just ordered this to help with many things including if I have too much food to fit in the All American. I'm running the All American at this moment and have 5 more quartz of food in the fridge because they wouldn't fit. I think this will help immensely due to less than I need or more than I can accommodate in the All American. Thank you sir!
This is exactly what I need I’m ordering mine from Amazon and I was trying to find videos on here for this particular Canner other canners look so big and scary lol so thanks a lot
Ha Ha! :) That's exactly what I do too. I also use the regular mouth jars for Hydroponics since pool noodles fit in them so well. I had a bunch of regular mouth jars on hand and I didn't want to go to the store just to get wide mouth ones in order to make a video. :)
I found a deal on the Carey canner, but haven't used it yet. But, I just found a good deal on some chicken, pork and I got a couple of small beef roasts, so I'm hoping to get it going tomorrow. I wish we got the deals you seem to find, the last couple of years Turkeys only go on sale for .89-.99lb in November, not like it used to. I know we have some locals here in AZ who sell beef, but it's super expensive. I haven't heard of anyone selling chickens locally. Btw, Finnegan is adorable!!
Thanks Blondie. Finn Says hello. :) I forgot to mention I usually pick up my jars at Walmart. They are usually about a dollar a jar. Target usually has them as well, though slightly more expensive. Show us some pics or vids when you get it up and going. Thanks for commenting. :)
@@TroyTime02 That's where I've been getting them, they seem to have the best price I can find. I followed your instructions and canned 4qt's of chicken breasts last night and they turned out great! I'm a visual learner so having the videos to follow really helps! Thanks!
@@blondiejr9142 Thats awesome blondie! After a couple sessions you will be very comfortable with it. Hot pack videos are coming up soon. I'll probably be doing Hamburger and the pulled pork video is already shot. I just need to edit it. Obviously, im looking forward to those turkeys in November like I spoke about in the video. Thanks for coming along. :)
This is a slick canner!!! I have canned with a second hand presto for years… two years ago for Christmas I got an All American (so I could knock out LOTS of jars at once 🎉
Yes Dina. Those things are huge! Right now I have a glass top stove so I don't think I can use stove top canners on it. I do occasionally run two canners at the same time. I just have to make sure I put them on 2 different electrical circuits. You should share with us some of the things you can on your YT channel That would be cool.Thanks for your comments.
Oh! Ya I have heard horror stories about canning on glass top stoves- not worth the risk And there is a place for smaller canners in the home 🥰 Love watching your channel and getting to see other peoples set up I might just do that 🥰 share my canning journey on UA-cam 🥰 Thanks 🙏
. Hi! I have a 29 qt Presto that does fine on my glass cooktop. Yes, it's heavy, but my cooktop handles it fine. I can use it on my Turkey propane cooker base, too. I have a portable solar setup for my Nesco.
@pamwittaker483 I have used my large propane camp stove as well… making sure it’s in a wind proof area so that I don’t get a lot of fluctuations in my heat… works great - and doesn’t heat up my kitchen 🥰 Great video and information Thanks Troy!
Not all glass tops are made the same- some, back in the day,had a manufacturer’s warning not to can on them (I owned one) For safety purposes, always refer to the owners manual…
Thank you for sharing with us. I just ordered one ( should be here by friday can't wait!) Would you do other chicken the same way? our stores will have a 10lb bag of legs and thigh's bone in that go on sale, and would like to try that. ( i am thinking just cut meat off bones and use same way???)
Hey Lisa. Thats awesome! I'm sure you will get a lot of use out of it. Bone-in chicken can be canned in a similar fashion. The processing time is cut down to 75 minutes for raw pack quart jars. You can google USDA Canning guide for an awesome reference to canning almost everything. I don't typically can alot of bone-in meat, but next time it goes on sale i will look to do a video of that. Thanks for your comment. :)
You know I was looking at another video about canning with the Nesco. I think I was just seeing the 'color' of the button. My bad! I cant wait for mine to come in.
@@TroyTime02 Well, I bought one and got it just today. Have some meat in it. Is it supposed to make the hissing noise while in the seal mode? It is doing that now when it is supposed to be sealed, not venting.
@@kshav62 That's awesome that you bought one! Yes that's normal.Its sealed but it vents to maintain proper pressure. It might be a touch loud during the e10 countdown but once it starts the timer it should have much less output of steam and be much quieter.Remember to use the proper weight (black or green) for your elevation.
@@TroyTime02 Thanks. Yeah, I have the proper weight (black). It just seemed really loud while in sealing mode. The jars all came out okay and sealed so I guess all is fine!! Thanks :). I will be a happy/busy canner tomorrow!!
Watching this again and taking notes. I noticed this time that you used narrow mouth jars? Can you show how you line them up relative to the red nipple? Thank you
There use to be an opportunity near me to buy 80# box of chicken breasts… clean raised and harvested… but those folks retired Happy for them, sad for me 😊
I love your technique. The tip about the red nipple is new to me! I keep a spray bottle of chlorine dioxide from KVLabs for surface and food disinfection. Household bleach is toxic. Cl02 is used in water purification and inert.
I'm still using it after 3 years!!! If you mix any veggies into the it then i recommend using it within 1 year. The veggies break down quicker. It will always be safe to eat as long as the seal is intact. The texture and nutrient value decreases over time. I recommend about 3 years or less shelf time for meat only. Thanks for the comment.
I am just starating to use my Nesco canner. Video is great! One question..onmine, .the marks on the weight do not match up with the arrow on the canner when changing from exhaust to airtight and visa versa; it seems to move a little and is not lined up. Is this a problem? Way to correct it? Yours look like they match. Thanks
The weight can be removed and reinstalled. You could try reseating it. You can ttell if is sealed becasue the little red nipple will not pop up if air is leaking out of somewhere else.
Camera tricks :) :) :) HAHA! I'm fighting a few injuries but i'm getting a lot better. I hope to be back in fight shape this year. We will see how it goes!
Couple questions: 1. Can you can different meats at same time ( not in same jar, but let's say i had 3 pints of chicken and 2 pints of beef, can they go in canner together? as i believe they both take 75 mins) and you say 2 1/2 quarts water in machine, book only says 8 cups? tonight will be first try with canner- wish my luck! now, i am not hitting on you, lol but how many in your family that you do the quarts mostly? i am canning for one, so i think i better stick to pints, so i dont have days of leftover's.
Great questions Faith. You can use 2 quarts of water just as the book says. I started using 2 1/2 quarts because i was making some mistakes when i first started and i would have to restart the process. Usually the water would be lower the 2nd try due to steam loss and I would have to add a 1/2 quart or so. Because of that, I just added an extra 1/2 quart up front. I never went back after I started getting better at canning. It's less important for quarts because they are taller. Pints are shorter. You just have to make sure you don't overfill the canner and cover them. 2 1/2 quarts of water sill works fine, but to be a bit more technical and go exactly by the book you can use just 2 quarts. :)
I mostly due Quarts and I mostly due just Meats because I'm trying to maximize my storage space and my time. Pints are fine too. I also entertain frequently and often use canned meat in the recipes. If you look at some of my cooking videos, they show things I have made for guests. The Chili, the salads, the quesadillas, and the super food Sobas have all been giant hits with the guests and I use canned meat for those. I always tell them, but they know anyways, because they know who i am, and what I do. :)
Hey Faith. It's totally fine to mix the type of meats in a single batch. I often substitute chicken when my pork or turkey won't completely fill the canner. You just can't do one raw and one cooked. You have to either cold pack or hot pack. You can also mix the Jar sizes just make sure and always use a process time for the Largest size. That will usually be the quarts at 90 min. :)
Yes, The lid will vent through the little nipple port on top. It is called airtight which is confusing. actually it is maintaing pressure at either 10 or 15 pounds depending on if you are using the black or green weight. Black is for low elevation and green is for above 1000ft. if it is leaking around the bottom of the lid then you may have to clean the rim on the canner and the lid. :)
They technically never go “bad”. They begin to loose some texture and nutrition after time. I try to eat meat items within around 2 years. I would look to eat veggies and things within 1 year. I quite frequently use meat 2 years old and it is totally fine. 🙂👍
So I'm trying my first batch of chicken. But after counting down I still have steam coming out even in airlock, i don't think mine sealed correctly. Think I just wasted my chicken
Ok, So let me try to help. It's ok if you don't get it perfect the first time, and you can always just reprocess the chicken . So, it is normal that steam comes out after switching to airtight. It has to vent pressure to keep it at 10 lbs and not build pressure above that. Airtight is perhaps not the best nomenclature.. Perhaps proper pressure would be better. It's OK if it vents from the weighted nipple area. Its not OK if it vents from around the edge of the lid. It sounds at this point like everything is Ok if steam is coming through the weight. That is normal. It should settle soon. :) I'll l try to help the best I can.while you familiarize yourself with the canner. It took me a couple tries to get everything right when I was starting. Hang in here. :)
@@TroyTime02 Thank you, after 35 mins of steam still coming out, i unplugged machine and gave up. rather then try and re-process my first batch, going to use chicken for something else and try again this weekend. i moved my seal around a little bit, and i am going to wipe the seal with vinegar to help ( if it works on the lids for the jars, maybe it will work on my machine as well. ( my little red button never popped up- so i am pretty sure it didn't seal right) thank you again for your videos and please keep them coming. ( hoping to can some venison this year)
Hey Bluesky. I almost always use Wide mouth just because I like them better and they fit a little more meat in them, Actually though it is a tight fit sometimes with 4 wide mouth jars. If you use 1 narrow mouth jar it makes putting in and taking out the jars a little easier. I have never heard of a restriction for narrow mouth jars. I wouldn't understand any reason why there would be one, Thanks for the comment. :)
@@BluesySky Wow! It does say they prefer you use wide mouth jars in the manual. Hmmmn.... I really have no idea why. I have used narrow mouth jars just fine several times. Perhaps the wide mouth jars have a better chance of sealing properly. I have had no issues. I mostly use wide mouth jars, but i will continue to use narrow mouth too if that is all that is available for some reason. Good Catch BlueSky. Thanks for the info. :)
We call it ugly chicken. It looks ugly in a clear jar. I go rotisserie chickens from Costco. They are about 2 lbs of meat for 5 bucks. I did probably 24 quarts before moving on to freeze drying it. I don’t trim the fat. It cans fine and without oxygen it doesn’t oxidize or go rancid. I can brisket and that’s a lot of fat. Good stuff. ❤❤
Hi Jane. I speak a little bit about taste and texture in my beef canning video. I can say this... It tastes really good! The texture will basically be shredded. You can use it in tons of recipes. My military buddies always ask me if it tastes like sea rations. No it tastes fine. It doesn't taste metallic because it is canned in glass. I think you would be pleasantly surprised at the end product. It's not like a large chicken breast that you would cut into and eat by itself. It's awesome though in tons of recipes. i show several so far on my site using canned beef. You could use canned chicken in those just the same. I'll be posting some videos of using the chicken in the following months. I use mine regularly and people enjoy it. They don't even know it's canned unless I tell them.
@@TroyTime02 Thanks for your response! I will definitely look into canning beef because I could use that as a base for chili or spaghetti sauce, both of which I make regularly. I can imagine canning turkey, too, because I love turkey soup! Most of my chicken recipes are based on sauteed or roasted chicken, though.
@@janegardener1662 Best of luck. I love the Beef. The London broil actually gets more tender during the canning process. Let us know how it goes.Thanks for the comment. :)
I really like the texture of my canned chicken. Tastes so much better than store bought. I use it in soups, chicken pot pies, chicken and dumplings, green chile chicken enchiladas. My family doesn't even know the difference 😂 I'm getting ready to do my second batch, but waiting for my new Nesco. Before I've used my presto stove top canner that I won on Alaska Prepper's channel. It's been GREAT learning the last year or so.
@@wytchyprepper3370 Great stuff Wytchy! I just subscribed to you. I'll look to see some of those chicken recipes on your channel when you get a chance. :) I love Alaska Prepper too. He seems like a really good dude. Thanks for your comment.
That is a well trained, well-mannered dog. Good job, pet parent.
Only because I am a stickler for sanitation, I want to add that the jars should be cleaned and sterilized before packing.
Clean hands with soap hot water frequently during the canning process.
I clean the jars with soapy hot water, and I sterilize jars in a hot oven while I prepare chicken. Stay safe, everyone
Good point.
Today I purchased the Nesco Canner at Kohl's for $45. It was on clearance. Regular price is $179. I will be viewing your videos for some great ideas.
That's awesome Johnny! I might stop by my local Kohls on my way home just to check and see what they have. :)
Do you have Nesco canning instructions for soup, gumbo, green beans, and collards?
Great to see male canners here on YT, too!
I started my canning "journey" recently, and I love to do it. Both hot water bath and pressure canning. Did can 3lbs of chicken breast and 13lbs of pork today in my 25qt "Presto knock-off" pressure canner in one run. And loads of home-grown cucumbers and squash about a month ago. My wife is both afraid of & overwhelmed by the technical aspects of canning, so I do that for our family. Dito with making jams & marmalades, as well as using a steam juicer to get pure juice from berries. A simple way to fill our pantry with quality shelf-stable food that doesn't rely on el. power.
Great stuff Ghost!
Thank you..I will be canning chicken on Saturday thanks to my new canner i got today...My local store has sales in bulk evey month and i bought 40lbs of boneless skinless breasts for $59..Hope that was a good price..Lol!
You did great!
Perfect. Will be butchering 13 chickens Saturday! This video is just in time for that!
Sounds great!
Awesome thanks for sharing 🙏🏼 Sub’d was very fearful of pressure canning, but Black Friday pu the Nesco canner, did soup yesterday first canning! & came across your channel, will try this cold pack chicken this weekend! Looks good! Kc 👍
Welcome! Glad you are joining in the fun! :)
Just bought one on Amazon. Keep educating brother.
Fantastic video. Thank you. I love my 921 All American. I use it often however, I often find seriously reduced meat at a particular market. Never quite enough to fill the 921 so it ends up in the freezer taking up valuable real estate. I like the idea of being able to do a smaller batch. I also like the idea that I'm not going to literally be chained to the pressure canner. I just ordered this to help with many things including if I have too much food to fit in the All American. I'm running the All American at this moment and have 5 more quartz of food in the fridge because they wouldn't fit. I think this will help immensely due to less than I need or more than I can accommodate in the All American. Thank you sir!
That’s a great way to use it Jamie! Thanks for the comment. Sometimes I use my Insta pot Max as an overflow canner too, just as you describe. 👍
Great to see a man canning. Great video. I have 2 stove canners but considering a Nesco. Thank you.😊😊
Thanks Olga!
This is exactly what I need I’m ordering mine from Amazon and I was trying to find videos on here for this particular Canner other canners look so big and scary lol so thanks a lot
You are welcome Asuelu. Welcome to the channel. :)
Wide mouth jars are all I use for canning anymore… I use the regular mouth for dry storage 🥰
Ha Ha! :) That's exactly what I do too. I also use the regular mouth jars for Hydroponics since pool noodles fit in them so well. I had a bunch of regular mouth jars on hand and I didn't want to go to the store just to get wide mouth ones in order to make a video. :)
Oh good to know about the regular jars working for hydroponics 🥰
Thank you
Do you have a video on the Hydroponics?😊
I’m glad I found you. Looking forward to more videos, how would you do potatoes?
I found a deal on the Carey canner, but haven't used it yet. But, I just found a good deal on some chicken, pork and I got a couple of small beef roasts, so I'm hoping to get it going tomorrow. I wish we got the deals you seem to find, the last couple of years Turkeys only go on sale for .89-.99lb in November, not like it used to. I know we have some locals here in AZ who sell beef, but it's super expensive. I haven't heard of anyone selling chickens locally. Btw, Finnegan is adorable!!
Thanks Blondie. Finn Says hello. :) I forgot to mention I usually pick up my jars at Walmart. They are usually about a dollar a jar. Target usually has them as well, though slightly more expensive. Show us some pics or vids when you get it up and going. Thanks for commenting. :)
@@TroyTime02 That's where I've been getting them, they seem to have the best price I can find. I followed your instructions and canned 4qt's of chicken breasts last night and they turned out great! I'm a visual learner so having the videos to follow really helps! Thanks!
@@blondiejr9142 Thats awesome blondie! After a couple sessions you will be very comfortable with it.
Hot pack videos are coming up soon. I'll probably be doing Hamburger and the pulled pork video is already shot. I just need to edit it. Obviously, im looking forward to those turkeys in November like I spoke about in the video. Thanks for coming along. :)
One to one and a half inch head space! This is important!
I went with the All American. Nice job!!!
Yep! Those are great too. Happy Canning! :)
This is a slick canner!!!
I have canned with a second hand presto for years… two years ago for Christmas I got an All American (so I could knock out LOTS of jars at once 🎉
Yes Dina. Those things are huge! Right now I have a glass top stove so I don't think I can use stove top canners on it. I do occasionally run two canners at the same time. I just have to make sure I put them on 2 different electrical circuits. You should share with us some of the things you can on your YT channel That would be cool.Thanks for your comments.
Oh! Ya I have heard horror stories about canning on glass top stoves- not worth the risk
And there is a place for smaller canners in the home
🥰
Love watching your channel and getting to see other peoples set up
I might just do that 🥰 share my canning journey on UA-cam 🥰
Thanks 🙏
. Hi! I have a 29 qt Presto that does fine on my glass cooktop. Yes, it's heavy, but my cooktop handles it fine. I can use it on my Turkey propane cooker base, too. I have a portable solar setup for my Nesco.
@pamwittaker483 I have used my large propane camp stove as well… making sure it’s in a wind proof area so that I don’t get a lot of fluctuations in my heat… works great - and doesn’t heat up my kitchen 🥰
Great video and information
Thanks Troy!
Not all glass tops are made the same- some, back in the day,had a manufacturer’s warning not to can on them (I owned one)
For safety purposes, always refer to the owners manual…
Thank you for sharing with us. I just ordered one ( should be here by friday can't wait!) Would you do other chicken the same way? our stores will have a 10lb bag of legs and thigh's bone in that go on sale, and would like to try that. ( i am thinking just cut meat off bones and use same way???)
Hey Lisa. Thats awesome! I'm sure you will get a lot of use out of it. Bone-in chicken can be canned in a similar fashion. The processing time is cut down to 75 minutes for raw pack quart jars. You can google USDA Canning guide for an awesome reference to canning almost everything.
I don't typically can alot of bone-in meat, but next time it goes on sale i will look to do a video of that. Thanks for your comment. :)
You know I was looking at another video about canning with the Nesco. I think I was just seeing the 'color' of the button. My bad! I cant wait for mine to come in.
I was on the fence about getting this Nesco canner or paying more for one of the other. After watching your videos I have decided to get this one.
That's Awesome! I'm sure you are going to enjoy it. :) Thanks for watching. Let us know how it goes.
@@TroyTime02 Well, I bought one and got it just today. Have some meat in it. Is it supposed to make the hissing noise while in the seal mode? It is doing that now when it is supposed to be sealed, not venting.
@@kshav62 That's awesome that you bought one! Yes that's normal.Its sealed but it vents to maintain proper pressure. It might be a touch loud during the e10 countdown but once it starts the timer it should have much less output of steam and be much quieter.Remember to use the proper weight (black or green) for your elevation.
@@TroyTime02 Thanks. Yeah, I have the proper weight (black). It just seemed really loud while in sealing mode. The jars all came out okay and sealed so I guess all is fine!! Thanks :). I will be a happy/busy canner tomorrow!!
@@kshav62 That's Awesome. Super happy for you. What did you can?
I just bought one of these canners. I dont have it yet. I have a question though. Why is it set to slow cooker? Maybe I am seeing it wrong.
Watching this again and taking notes. I noticed this time that you used narrow mouth jars? Can you show how you line them up relative to the red nipple? Thank you
There use to be an opportunity near me to buy 80# box of chicken breasts… clean raised and harvested… but those folks retired
Happy for them, sad for me 😊
I love your technique. The tip about the red nipple is new to me! I keep a spray bottle of chlorine dioxide from KVLabs for surface and food disinfection. Household bleach is toxic. Cl02 is used in water purification and inert.
Great stuff Pam!. Thanks for the info, and thanks for watching! :)
@@TroyTime02 I love your channel!
How long do canned chicken last on the shelf?
I'm still using it after 3 years!!! If you mix any veggies into the it then i recommend using it within 1 year. The veggies break down quicker. It will always be safe to eat as long as the seal is intact. The texture and nutrient value decreases over time. I recommend about 3 years or less shelf time for meat only. Thanks for the comment.
@@TroyTime02 thank you for the info! I appreciate you and your channel
I am just starating to use my Nesco canner. Video is great! One question..onmine, .the marks on the weight do not match up with the arrow on the canner when changing from exhaust to airtight and visa versa; it seems to move a little and is not lined up. Is this a problem? Way to correct it? Yours look like they match. Thanks
The weight can be removed and reinstalled. You could try reseating it. You can ttell if is sealed becasue the little red nipple will not pop up if air is leaking out of somewhere else.
How much salt per jar?
Looking fit Troy.
Camera tricks :) :) :) HAHA! I'm fighting a few injuries but i'm getting a lot better. I hope to be back in fight shape this year. We will see how it goes!
Couple questions: 1. Can you can different meats at same time ( not in same jar, but let's say i had 3 pints of chicken and 2 pints of beef, can they go in canner together? as i believe they both take 75 mins) and you say 2 1/2 quarts water in machine, book only says 8 cups? tonight will be first try with canner- wish my luck! now, i am not hitting on you, lol but how many in your family that you do the quarts mostly? i am canning for one, so i think i better stick to pints, so i dont have days of leftover's.
Great questions Faith. You can use 2 quarts of water just as the book says. I started using 2 1/2 quarts because i was making some mistakes when i first started and i would have to restart the process. Usually the water would be lower the 2nd try due to steam loss and I would have to add a 1/2 quart or so. Because of that, I just added an extra 1/2 quart up front. I never went back after I started getting better at canning. It's less important for quarts because they are taller. Pints are shorter. You just have to make sure you don't overfill the canner and cover them. 2 1/2 quarts of water sill works fine, but to be a bit more technical and go exactly by the book you can use just 2 quarts. :)
I mostly due Quarts and I mostly due just Meats because I'm trying to maximize my storage space and my time. Pints are fine too. I also entertain frequently and often use canned meat in the recipes. If you look at some of my cooking videos, they show things I have made for guests. The Chili, the salads, the quesadillas, and the super food Sobas have all been giant hits with the guests and I use canned meat for those. I always tell them, but they know anyways, because they know who i am, and what I do. :)
Hey Faith. It's totally fine to mix the type of meats in a single batch. I often substitute chicken when my pork or turkey won't completely fill the canner. You just can't do one raw and one cooked. You have to either cold pack or hot pack. You can also mix the Jar sizes just make sure and always use a process time for the Largest size. That will usually be the quarts at 90 min. :)
Love the lil one. ❤
Question. I noticed my canner leaking when I set to airtight..it leaked for 90 min. What am missing?
Yes, The lid will vent through the little nipple port on top. It is called airtight which is confusing. actually it is maintaing pressure at either 10 or 15 pounds depending on if you are using the black or green weight. Black is for low elevation and green is for above 1000ft. if it is leaking around the bottom of the lid then you may have to clean the rim on the canner and the lid. :)
What is the recommended shelf life of these jars?
They technically never go “bad”. They begin to loose some texture and nutrition after time. I try to eat meat items within around 2 years. I would look to eat veggies and things within 1 year.
I quite frequently use meat 2 years old and it is totally fine. 🙂👍
So I'm trying my first batch of chicken. But after counting down I still have steam coming out even in airlock, i don't think mine sealed correctly. Think I just wasted my chicken
Ok, So let me try to help. It's ok if you don't get it perfect the first time, and you can always just reprocess the chicken . So, it is normal that steam comes out after switching to airtight. It has to vent pressure to keep it at 10 lbs and not build pressure above that. Airtight is perhaps not the best nomenclature.. Perhaps proper pressure would be better. It's OK if it vents from the weighted nipple area. Its not OK if it vents from around the edge of the lid.
It sounds at this point like everything is Ok if steam is coming through the weight. That is normal. It should settle soon. :) I'll l try to help the best I can.while you familiarize yourself with the canner. It took me a couple tries to get everything right when I was starting. Hang in here. :)
@@TroyTime02 Thank you, after 35 mins of steam still coming out, i unplugged machine and gave up. rather then try and re-process my first batch, going to use chicken for something else and try again this weekend. i moved my seal around a little bit, and i am going to wipe the seal with vinegar to help ( if it works on the lids for the jars, maybe it will work on my machine as well. ( my little red button never popped up- so i am pretty sure it didn't seal right) thank you again for your videos and please keep them coming. ( hoping to can some venison this year)
How much water do you put in the canner???
Hey Terri. I usually use 2 quarts for pints. Sometimes I use 2 1/2 quarts when i do Quarts.
I thought you were only supposed to use wide mouth quart jars in the Nesco?
Hey Bluesky. I almost always use Wide mouth just because I like them better and they fit a little more meat in them, Actually though it is a tight fit sometimes with 4 wide mouth jars. If you use 1 narrow mouth jar it makes putting in and taking out the jars a little easier. I have never heard of a restriction for narrow mouth jars. I wouldn't understand any reason why there would be one, Thanks for the comment. :)
@TroyTime02 I just canned chicken in my nesco today and followed your directions. Thanks!
@TroyTime02 I think I read it in the directions to only use wide mouth. But if regular jars work, that's great! I'll try it too!
@@BluesySky Awesome!!!
@@BluesySky Wow! It does say they prefer you use wide mouth jars in the manual. Hmmmn.... I really have no idea why. I have used narrow mouth jars just fine several times. Perhaps the wide mouth jars have a better chance of sealing properly. I have had no issues. I mostly use wide mouth jars, but i will continue to use narrow mouth too if that is all that is available for some reason. Good Catch BlueSky. Thanks for the info. :)
We call it ugly chicken. It looks ugly in a clear jar. I go rotisserie chickens from Costco. They are about 2 lbs of meat for 5 bucks. I did probably 24 quarts before moving on to freeze drying it. I don’t trim the fat. It cans fine and without oxygen it doesn’t oxidize or go rancid. I can brisket and that’s a lot of fat. Good stuff. ❤❤
Great tips Beatrice!
If I run out of White vinegar will apple cider vinegar work?
I'm guessing it would cut the grease, but i would be concerned that the particulate might inhibit a good seal. Thats just my best guess though.
rubios friend
Welcome Aboard Diego. :)
I can't imagine what chicken cooked for 90 minutes in a pressure cooker tastes like, or the texture.
Hi Jane. I speak a little bit about taste and texture in my beef canning video. I can say this... It tastes really good! The texture will basically be shredded. You can use it in tons of recipes. My military buddies always ask me if it tastes like sea rations. No it tastes fine. It doesn't taste metallic because it is canned in glass.
I think you would be pleasantly surprised at the end product. It's not like a large chicken breast that you would cut into and eat by itself. It's awesome though in tons of recipes. i show several so far on my site using canned beef. You could use canned chicken in those just the same. I'll be posting some videos of using the chicken in the following months. I use mine regularly and people enjoy it. They don't even know it's canned unless I tell them.
@@TroyTime02 Thanks for your response! I will definitely look into canning beef because I could use that as a base for chili or spaghetti sauce, both of which I make regularly. I can imagine canning turkey, too, because I love turkey soup! Most of my chicken recipes are based on sauteed or roasted chicken, though.
@@janegardener1662 Best of luck. I love the Beef. The London broil actually gets more tender during the canning process. Let us know how it goes.Thanks for the comment. :)
I really like the texture of my canned chicken. Tastes so much better than store bought. I use it in soups, chicken pot pies, chicken and dumplings, green chile chicken enchiladas. My family doesn't even know the difference 😂 I'm getting ready to do my second batch, but waiting for my new Nesco. Before I've used my presto stove top canner that I won on Alaska Prepper's channel. It's been GREAT learning the last year or so.
@@wytchyprepper3370 Great stuff Wytchy! I just subscribed to you. I'll look to see some of those chicken recipes on your channel when you get a chance. :)
I love Alaska Prepper too. He seems like a really good dude. Thanks for your comment.
You should leave the fat on