Pressure Canning Basics: Chicken Meal Mix
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- Опубліковано 14 вер 2021
- One jar of this mix presents many options for making a meal from chicken stew, to chicken pot pies, to chicken and dumplings and more. It is easy to can and an excellent resource to have ready to go on your pantry shelf.
Botulism is the biggest threat to food safety in home canning low acid foods. What does it really take to reduce the probability of botulism toxin being produced in the foods you can at home? This video shows how to do exactly that.
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I lost my mother yrs ago, and never learned how to can, I had been praying about several things I feel I need to can for the future. Then I found you. Thank you for a great channel. I was really missing her, thank for your knowledge.
Your comment touched me deeply. Thank you so much for sharing. We are so glad you found us and are happy to have you in our community.
OMG, I was going to post basically the same thing! My grandmother passed unexpectedly in 2004. I definitely feel like I'm getting this information almost exactly as she would have taught me. Easy to follow, and shown in depth! Thanks so, so much! ❤️🙏👍
It’s great for you to learn to can foods. I’m in Florida and a hurricane took out my power for 3 weeks and I lost all my freezers full of foods. I decided to find a new way. I bought a Canner and a dehydrator. I began to can all kinds of foods. Meats and veggies, stews, meats, venison, everything I will eat. I love learning even more from the vloggers . They have great ideas. Good for you.
Me too! GOD BLESS
@@RoseRedHomestead Apparently, many of us are in this "boat". I always intended to ask Mom to teach me how to can, but she passed away before we got around to it. So, I am self-taught by researching everything I could find in reference materials and the internet. I DO appreciate your emphasis on canning safety & my "go to" when in doubt is the USDA book as well. It stays on my recipe holder in the kitchen all canning season!
*Slapping myself silly.* I can't believe I have never thought of leaving the plastic on the box. Awesome video. Thanks, Pam.
I keep the plastic on top on one end to cover the jars while they are on the shelf to keep the dust off.....
And, if you cut the plastic at the halfway down point, on two short sides and one long side, you'll have a hinged "dust cover" to keep over your jars...
Great discussion! Great ideas! Thank you all.
@@kathleenturley1561 Great thought!!! I always try to leave plastic on the bottom of my boxes, but leaving a flap to go over the top is brilliant!!! You could just fold it into the bottom of the box when it is not needed. My husband just did some remodeling in the room where we keep my jars and it tool forever to wipe everything down. Thank you for the suggestion!!!
Totally kicking myself for opening two brand new boxes of jars and removing all of the plastic!! I think there’s a new product idea in here somewhere lol
I just wanted to, thank you. Because of your videos, I have found the confidence to start canning. It has changed our lives. I just wanted to thank you.
Same here! Once you start you can't stop either! My husband thought I was crazy, but then he liked the food lol. Now he's asking if I'll make fried rice with the canned spicy pork again!
Both these comments just thrill me. Thank you both for sharing.
Ditto. I also just brought a jar of apple pie filling, a jar of beef stew and and a jar of apple peeling spiced jelly to ill family members....inspired by your meal in a bag talk. Thanks for the step by step presentations, for the literature references and the scientific demos. It really makes a difference because there are a lot of people who post about canning but some of it doesn't look safe.
I also want to thank you. I lost my husband Sept. 2021 and was looking for ideas on how to cook for one. Thanks to your website, I have started canning meals in jars. Now, I will add this chicken recipe to my pantry.
Pam and Jim, You gave me the courage to finally purchase a pressure canner! I followed your instructions for canning hamburger, cold packed beef, and Russet potatoes! I feel much better knowing that I have food in storage for my family, especially with all of the supply chain issues that are currently plaguing our beautiful country.
Same here, I worry about canning everything in sight. lol. I managed to buy one after all.
I have become a couch potato! All I want to do is watch your wonderful videos! You are such a beautiful person and such an excellent speaker and teacher! So enjoyable and comforting to watch your videos. God bless you both for teaching us these important skills. You are both experts!!!!!! Thank you so much!
Thank you so much, but hope the videos will help you start food preservation and emergency prepping as well! LOL. Appreciate your comment.
Yes! I consider Pam the Bob Ross of homestead teaching 🎨
Miss Pam, LOVED your video going from opening the new jars, washing them, preparing the jars for filling, all the way to the canning of the jars. And showing siphoning (even for an experienced canner). And then to show foods you can make with your finished canned product!!! EXCELLENT job!!!
Thank you so much. I always appreciate your comments and positive feedback.
@@RoseRedHomestead thank you. 🙏🇺🇸🙏🇺🇸. I really like that you do more than one jar. We get to see a few and it really helps to give confidence that we can do it. I’m all in. I just bought the pressure canner and the regular one with the tools.
Rose! Greetings from Bristol, Rhode Island! We love your videos! We are going to try the Chicken Meal Mix this weekend. You rock!
@@david9306 Hello, from CT, formally N.Scituate
One more thing, I am teaching a little girl from my church how to sew and cook and preserve food she is homeschooled. I am going to teach her this recipe. Thank you so much for everything that you do. You are inspiring me to share more of my knowledge with teachable children and young women.
Your so sweet ! I would
Also gift her a ball blue book! When I first started canning , my mother in law gifted me her blue book from the 80’s ! I just bought the ball guide to preserving :) it’s 8.47 at Walmart ! It would make a great gift for her !
@@amandaforeman2626 Thank you for that suggestion I will apply it
@@donnastormer9652 your so very welcome !!!
I love that, Donna! It is so important to bring the next generation into the safe canning group! Thank you for doing that and for sharing your comment.
What a lovely thing to do ☺️
Glad you took on “that woman with a gadget” and made it yours! 😂
She should hyphenate the channel's name with it, at the very least!
Rose Red Homestead w/the Woman with a Gadget!
I've heard n read that saying on a few vids n comments..what is this gadget that's she's accused of having
Check out her video on testing electric pressure canners. I think there’s a photo of her with 3 canners.
@@marlenekallstrom-barritt7570 I saw that vid..if I remember right she was holding something that's why I asked..Soo..the "gadget" is just her having a canner?..
@@markfults1693 I think it may be referring to the tool aka “gadget” that she used to determine temperatures while canning.
I love watching the show! You have inspired me at 81 to enter the world of canning. I will be canning meat to be sure I have food for my 5 pets with the anticipated food shortages. I have learned so much from you and sincerely thank you for all the education you provide your audience. Blessings. 🌸💐🌺
I appreciate that you take the time to give very thorough information. And not waste time showing slicing food. If your viewers are wanting to get into pressure canning, pretty sure they know how to cut a carrot. 🙂
I love how so many UA-cam channels are so much better at creating content than t.v. networks.
Such a great teacher!
This was absolutely needed! I purchased a canning book, have watched countless videos and even pressure canned some green beans. But I didn't feel confident. I've water bath canned a handful of times and had no problem with that (in general). But there is this mystique around pressure canning that I can't quite explain. I'm a Gen X'er (46 years old), and the art of canning was not something I saw growing up. I know that my grandmothers canned, but it was well before I was born. I have one remaining grandparent and at 97, she is doing amazing but not doing things like this anymore. For the last 20 years, I've grown small gardens, but never gave food preservation much thought. I basically grew enough for fresh summer eating, shared the rest with friends and family and went back to the grocery store in the winter. I know so silly🤦🏽♀️. But about 8 years ago I started to have more of a preparedness mindset, but that still didn't include pressure canning. Fast forward to last summer. I decided that I really needed to learn this skill and not be afraid of it. I have an undergraduate degree in biology and I get the science, but alas... I bought the pressure canner and did not use it last summer 😔. So this summer I FINALLY tried. And guess what...the house is still standing and we still have a roof😆! But the way you explained everything in this video has given me a renewed sense that I can do this! I will pressure can something else before this week is finished. Thank you Ms. Pam, for the instruction, sound advice and encouragement. I appreciate you.
We really appreciate your story and courage to really start canning. Let us know how your canning progresses.
This my Hubby’s favorite meal in a jar. So versatile- he prefers it over cooked wide noodles. Thanks for showing this so completely.
That would be a great way to serve this! Thanks for sharing and we appreciate you comments.
Thank you, we are brand new at canning over here. These videos are so incredibly helpful in learning safe canning methods...priceless.
So glad to hear that--we love newbies and our community members are always happy to offer safe and good advise and support. Thanks for your commetn.
Thank you so much for demonstrating real safe canning techniques. There are so any new canners in the last two years who need this information, but are being exposed to "But my granny did it this way 50 years ago!" videos on the internet when they need "Just the facts, M'am."
Just a small suggestion: I typed up a step-by-step list for using the canner & laminated it. I keep it in my canner & hang it on the fridge whenever I can, as a quick review. Yes, sometimes you forget to put the rack in the bottom & need a reminder. (The bottles can break if you do that. Don't ask me how I know.)
That is a fantastic idea and I might share it on an upcoming video! Thanks for your comment and for sharing that idea.
We love you too!! Thank you for recognizing your followers in beginning of video.
You are such a classy lady. Be sure and thank Jim for all he does!
I will do that. He is such a great guy and even though he does not like to go in front of the camera, this would not happen without him. Thank you so much!
YES LET'S NOT FORGET THE CAMERA MAN AND TASTE TESTER !!!!
Thank you Pam!! I’m very grateful for your videos, they’ve helped me immensely!!
Because of you, I overcame my extreme fear of pressure canning!! (I’ll explain below) ….
I’ve now canned meatballs, ground beef, chicken, escabeche (pickled jalapeño mix) beef broth and also pickled cabbage and I’m having such fun!! I’m still a little worried that I’m not doing something right, but I’m getting more confident with every batch!
The following story, I have heard thousands of times….word for word, while growing up. Mostly grandma would talk about it during canning season, every year…but sometimes on the anniversary of it happening as well….This was very traumatic for my grandma and I’m sure it helped her to talk about it, even many years later….
In 1937, my grandma and grandpa lived in Colorado Springs…at that time my grandma was a newlywed and pregnant with my mom, her neighbor (and my grands best friend) gave my grandma a quart sized jar of tomato sauce (that her best friend had just canned, a few weeks before)…my grandma was so excited to make my grandpa “cold spaghetti” but pregnancy hormones took over and she accidentally fell asleep on the couch! She was so tired she slept until the next morning and my grandpa covered her up with a blanket and let her sleep…
When my grandma woke up, she realized there was a bunch of cars and noise at the neighbors house (her best friends house)…. She walked outside and heard a woman crying loudly….. when she reached her best friends house ….. her friends mom ran over to my grandma …. She was hysterical…. She said “oh Marie, they’ve all died, they’re gone! In their beds! They’re all gone!!” ….. my grandma was speechless and heartbroken…. No one knew what happened…
They found out a few weeks later, the entire family, even the children…. Died in their beds from botulism…. It was the tomato sauce, the very same one she had given my grandma as a gift….
My grandma was convinced that her nap saved her and my grandpas lives….. if it weren’t for her nap, she would of made them cold spaghetti out of the sauce…. It was very hot out and my grandma would of likely just poured the sauce over the noodles without heating it…(a common dish back then)
So ………that’s why I’ve always had a terrible fear of canning…. Until the end of my grandmas life, she would never can tomatoes…. Which of course was an understandable fear given the situation …which got passed down to me … so that fueled my fear, which is why I didn’t have the confidence to start canning until recently, at age 51…
Anyway…. That was my grandmas tragic food poisoning story … when I was little, the first time she told me that story…. I wouldn’t eat anything with a tomato sauce in it, for more than a year…. It terrified me..
Blessings to everyone!! ❤️💕🙏
Thanks again Pam ❤️
What a tragic story. How awful for your grandmother, but out blessed she was as well to have fallen asleep. Oh my goodness. What a great lesson for all of us! Thank you so much for sharing this.
Thank you for sharing, when I was in High School we had an incident of botulism at our country club by girlfriends grandfather died, so very sad. So important we follow safe canning if we are going to ut forth the effort.
Good Lord!! I’m terrified I’ll do this to my family! So many people can with confidence, I’m just a beginner! How do I trust myself?! I’m studying and going by the book, but still - reading your comment has me terrified! That poor mother having lost everyone at once, I can’t fathom the pain and grief!
@@jilliananderson3915 I was too but I got the insta pot Max and following the guidelines and Pam's videos I feel confident and started to can beef, chili, beans, salsa etc. Also git the Ball book and the usda....can't be too safe.
I already know how to can but you were very thorough in your explanation. I'm interested in more ideas for meals in a jar. Glad you'll be doing more.
Awesome! Thank you!
That was a great canning video! Very detailed and precise in every aspect. That is a lot of hard work filming and explaining everything while you are canning and baking and cooking. Thank you for all the hard work and contributing so much to the preparedness community.
You are very welcome.
I’ve been watching a lot of your videos. I haven’t stop to thank you for your research and in-depth hard work. I’m truly enjoying your videos. Keep up the great work.
Thank you. We intend to do just that. Thanks for watching our channel.
I love you have added “that woman with a gadget”. 😉
LOL--so glad you noticed! I am having fun with it.
Thank you so much! I have canned for years and love the "nuggets" of info I'm gleaning from your videos. Also really like your outdoor canning area.
Thank you... again! I would love to also see more meals in a jar. That and just meat are going to be my main focus for awhile!
That is an excellent focus. I sometimes worry that we don't can enough protein/meat. Thanks for your comment.
That's exactly what I do plus baked beans and salsa. I love making canned meals or meal starters and meats. I vacuum seal most other things including 1/2 gallon canning jars for beans, rice and pasta. Meat is getting to be the most expensive food to buy. I shop sales and buy what I can weekly. We had rump and bottom round roast for 3.29lb and that's cheaper than ground beef so I got about 50lbs. Ground the bottom round for ground beef with my kitchenaid and raw packed the rump roast plus made pot roast meals/starters with it. This made 50 meals for 2 - 4 people. This kept my meals for 2+ at 5.00 or less. Did the same with pork loin at 1.69lb and boneless skinless chicken breast and thighs at 2.00lb. Chicken cacciatore is a real hit in this house 😁 Homemade sausages are next on my list to make and can. Pam is a wonderful teacher ❤
@@jackietomkins5085 that's awesome! I hope to do that soon! Seems hard right now to afford food for the week we are in... lol.
I usually do not comment but I feel the need to thank you for this wonderful video for beginners. From start to finish plus what you can do with the things you canned. Also the importance of cleaning the rims of the jars with vinegar especially when you're dealing with greasy food items. Great great video. I hope you get a lot of newbies following this. You explained it so well.
Thank you very much. Pam is very thorough with her explanations and wants it to be safe for you and those to whom you serve it. Jim
Because of her videos. I’m gonna go for it. I’ve always been afraid of canning. Not any more.
I forgot to thank you for the tip of leaving the plastic on the box for added protection. Great idea & will do.
Glad it was helpful! I learned from other viewers to not cut the top plastic all the way off. Leave one side attached to flip back over the top of the jars for protection from dust. I loved that idea as well.
Okay that answered a question that's been bothering me. You said," the toxin is not the same as the spores. The toxin can be destroyed by boiling for 10 minutes." I have heard people say if there was any doubt at all about the canned food to go ahead and boil it 10 minutes as long as you know you had originally processed the food properly. And for the life of me I could not figure out why boiling it for 10 minutes was acceptable but we had to pressure can it at 240 degrees for so much of a longer time period Now I understand the difference between the spores and the toxins and how they can be destroyed by heat . Thank you!
Yay! That is wonderful. You are not the only one who has (had!) those two things conflated which is why I mention it often. So glad you shared this with us!
Same!
@@RoseRedHomestead isn't it actually the SPORES which produce the toxin, you are destroying, not the toxin? If boiling ten minutes destroyed the TOXIN, one could simply boil all the food AFTER opening the jars...
OK I hadn't watched all the way through with my comment above. But I'm still a little confused. Could you clarify the concerns with both? Thanks so much. (Fangirl in Minnesota)
@@janegalt4065 the botulism spores are everywhere, they are in the air they are on your skin they are on your food. The spores do not actually harm us. However there are certain conditions where the spores can start to grow and produce toxins. The spores can grow when the following conditions are met: low or no oxygen environment, in a low acid environment, and low sugar. We eat food with these spores all the time but that's not what harms us it is the toxin that the spores produce while they are in the jars if the food was not properly prepared during the canning process. So with an low acid food means you have to pressure can not water bath can in order to raise the temperature high enough to kill the spores that produced the toxins that can grow in the jar which has a no or low oxygen environment, low acid and basically low sugar. If you follow all the steps properly you kill the spores and the toxin never gets a chance to grow. In the old days when more people used to die from botulism poisoning, it was recommended to boil all canned food at a high boil for 10 minutes after opening as a method of reducing or killing the toxins by poor canning procedures. That's why it's particularly important to make sure you have the right ratio of solids to liquids in a jar so that the heat can penetrate through everything and why it's also important that you can for the proper amount of time. Which is why I'm watching this UA-cam for the third time because I don't remember how long I am supposed to process these quart jars. But remember it's nothing to be afraid of As Long as You Follow the right procedures
Enjoyed this video. My sis just surprised me it’s a large pressure canner to start canning meat and dinners. This has eased my fear, I’m a brand new canner.
You really go the extra mile. Not only did you show every step of the canning process, with plenty of education thrown in, but then you made not one, but TWO meals with the food you canned. Thank you! I learned so much!! I can't understand how you don't have a million subscribers. ~ Lisa
Edited to say that I want to include your sweet husband, Jim, in my comment. If he weren't manning the camera, we wouldn't have these wonderful videos. Thank you, Jim!
I am watching you from Greece , you are the best home prepping teacher ! God bless you !
Thanks!
Those safety precautions re: canning meats, are extremely important. Home canning is not as prevalent as it used to be, so I think a lot of people have forgotten the dangers of improperly canned foods. Before I retired, I covered a co-worker's shift for almost a year, while he stayed with his teenage daughter. She was stricken with botulism after eating home-canned meat. She was paralyzed for months, had to breath through a tracheotomy. Even after she was able to come off the breathing apparatus, it took months of physical therapy for her to become strong enough to come home, and my co-worker then had to stay with her as she could not be by herself for extended periods of time. I felt so awful for him, as well as his daughter, as his feeling of guilt had to be terrible to endure. I gave the man immense kudos for being a good single-parent to his children after his wife passed, and he put so much effort into teaching his children some of the older ways of doing things. So, when the FDA recommends a certain procedure for canning foods, there is usually a good reason. But, when done correctly, as you show here, it is completely safe--and delicious! What a great and versatile recipe!
You really are a gifted teacher and I cannot tell you how much I appreciate this video. I’m about to start canning with a pressure canner for the first time and I’m feeling a bit nervous about it so this video is exactly what I needed to get me started. Much gratitude.
You make it look so simple. Pressure canning intimidates me.
I like that you do things by the numbers. Thanks camera person for slowly moving in and out :}
Thank you for starting with the basics, that so many of us need. And thank you for explaining the reasoning behind what you’re doing!
Hi, just wanted to let you know, Presto now makes a stainless clad bottom canner for induction stove tops!👍👏 ty for sharing your knowledge and insight🤗
Mine just came this week. Have about 30 pounds of squash that I'm excited to put up this weekend
I use mine on a propane tank grill. It works great
You are everyone’s sweet instructional grandmother. I love your channel.
Thanks for pointing out the rubber safety plug and the steam vent to newer canners. And, the lid is not going to fly off once the lid lock has risen. Presto built in a lot of safety features. We just need to read the directions and follow them. ("That woman with a gadget." Own it, girl!)
Thank you so much! I appreciate your comments.
Thank you for your educational videos. I feel the same as Desiree, I find canning easier watching your videos and very confidence building.
So glad to hear that--it means a lot to us. Thank you.
I also like the plastic to remain on the top (by cutting the plastic around the rim of the box but leaving one edge intact. That keeps the dust off the tops pretty well.
I love your "about ½ a teaspoon of salt" measuring palm !👩🍳
LOL--like my mother used to do. She was amazingly accurate--I measured her amounts once. I am not that good, but close!
I giggled at that, because it's so human. You're not selling to the public, just making food for your family. I shared it with a friend at work in the lunchroom
I appreciate your detailed explanation of EVERY STEP in your process. Whenever I think I might have a question, you ALWAYS answer it. Thank you so much. Love watching your videos.
Love the addition to your name. Wonderful video, love jar recipe and uses. You're terrific and so much appreciated here, as well as your hubby who is a tremendous help.
Thank you so much! And yes, I could not do this without Jim. So glad you like the name addition! Thank you.
Loved this video. You and Jim are treasures. Thank you for all you do.
Our pleasure! Thank you so much for your comment--we appreciate that.
So glad you are sharing all your canning expertice with us. My husband and I both watch and have learned so much. Both retired and have a big garden. Many thanks! NE Ohio
So nice to be retired! And to have a big garden.
Canning makes my heart sing. Your channel is fantastic! Glad to have found you.
Awesome! Thank you! We are glad you found us, too. I know that feeling as well!
I can't tell you enough how I appreciate your clear precise directions. THANK you.
I keep my boxes too, but never thought about the plastic. Great tip! Thanks.
Same here!
You are welcome!
I wish you were my mom, such a great teacher
This deserves 5 thumbs up!
Ohhh this is just what I wanted to see. My store has chicken on sale today and I wanted to can it. This is perfect. Thank you Pam. I can't tell you how much I appreciate you and the knowledge you pass on. This is only my second year of canning and I have learned more from you than any book or other person. You have made this a wonderful adventure for me. Oh and thank Jim for his great filming.
Thank you so much--this is so great to hear! Thank you very much for sharing.
I re-watch your video's over and over again Pam, and I always hear and see something I missed in the first. Repetition is how I learn. At my age I've figured that out along time ago. (dyslexic). Anyways, I made so many Amish Canned Chicken (which is delish btw) and I'm going to make this tonight after work. Your my teacher Pam. Thank you again for reminding me siphoning happens and it's ok, as long as theirs some liquid left in jars. I'm getting better at that as I'm progressing. Thank you again for all you and Jim do...😄
I also watch her videos over and over!! I absolutely LOVE their videos!! I have learned so much from them!!
I really enjoy your videos. I've stolen the "kill zone" explanation when explaining pressure canning to interested parties!
Thank you so very much. You are a great teacher! You make it simple and easy to understand. I canned with my Mom as a teenager, but never really learned how to do it myself. I am now 62 and retired and finally learning how. Having a lot of fun!
Thank you Miss Pam, I have watched, learned and tried 3 of your recipes so far. also instructions on how to raw pack meat. I have only had my pressure canner about a week. I will be doing this one in the next day or so. Such a good feeling to know I have meals in a jar for convenience and food storage. Again I want to say thanks for your detailed instruction and the technical information you give us! I trust what I learn from you!
Pam thanks so much for the refresher on canning. I have been canning for a number of years and trying to teach my wife about canning. It’s amazing how many details I overlooked or became lackadaisical about. If I may point something out to you. You might want to mention about washing your hands between handling chicken and your spice containers. I forgot to mention I really appreciate that you give examples of meals you make with your canned goods.
That is a good idea! Thank you. I do that, but cut it out when editing. But you are right! I should show it.
My Hubs noticed that too between the chicken and veggies. Oh The challenges of working in a CLEAN space in a small kitchen here!
Rose my wife and I both love your videos We set up and just watch them like our favorite sitcom reruns..
Watch this video a couple of times just to make sure you remember everything. Start slow and then work up. Don’t overburden your mind with all you’ve learned. I am thrilled to watch all her videos. Learned much.
Thank you so much for this video. I am new to canning and I have been binge watching all of your videos! Blessings from Canada! 🇨🇦
Thank you for watching our channel.
Love, love, love all your videos and I find myself watching them over and over. Each time I learn something new! This start to finish video will be a blessing to all the new canners out there. Thank you!
This was wonderful and it's making me hungry. Thank you.
Thank you for sharing your know how. Greatly appreciated.
This is a GREAT refresher and full step by step! So inspired! (also watched your lemon powder recipie and am SO happy to know about the pectin!!! I couldnt figure out why my gran used to drop the whole peel into her pear sauce!!! I learn so much from your videos, you are a blessing and a wonderful addition to my kitchen!)
Thanks so much and thank you for sharing what your grandmother did! That is great.
This was a great video! Thank you so much for sharing another easy and delicious meal in a jar recipe. We appreciate all of Jim's hard work, too.
thank you!
What a awesome lesson
Everything turned out beautifully.
This video was awesome! You are such a good teacher! Thanks for sharing!!
Thank you so much. We appreciate that.
Thank you so much for your clear and well presented information. I'm always learning from you.
This was so informative! Thank you!
Oh this is so completely brilliant. Thank you so much!
I love the food in jars recipes you have. Hope you do more. Thank you
Thank you! We are planning on it.
Thank you so much for taking me through canning a chicken dinner. I feel confident enough to try it now.
Thank you for watching and being willing to can it.
Love the idea of meals in jars
I LOVE the detail that you go to. You help us belive we can also do it.
Brilliant video. Thank you so much for showing the whole process, from canning, to serving.. As a Newbie to pressure canning, this is exactly what I want to see…. I have had my pressure canner for 12 months, and am still to use it for the first time. I am almost over my fear of poisoning my entire family-YOU have given me the confidence and knowledge to do that, so a huge thank you for that. I also love the idea of having ready made meals sitting on the shelf, and would really like to see more of those. Thanks again to both of you for all you do
So good to hear where you are with your readiness to try pressure canning and so glad you are gaining confidence. You can do it! We do plan to make more videos showing meals in jars. Thanks so much for sharing your comments.
Other videos suggest, as shown here, to either take off the rings or leave them loose. If the jar was not sealed correctly or there are germs and things growing in your canned jar, it will produce gasses and the lid will not stay seated. I've seen people say before they use their canned food, they lift the jar by holding the lid. If the jar lifts up, and the lid stays tight, that's a good indication the seal is intact. Also do not stack your jars one on top of the other, that way if a jar has a bad seal or germs growing in it, the top jar will prevent the bottom jar from giving an indication that the seal is not tight as it will weigh it down. So single layer of stored jars. You canned products should also be stored in cool constant temperature - like a basement, away from the light, and damp. You can reuse your rings, but not the lids, used lids can be marked with a marker give them a 'x' and you can use them for other purposes like closing an jar of uncooked rice or macaroni, but don't reuse the lids for canning, one use only. Also a little vinegar in your canner pot when you can, will help keep the outside of your jars from getting a cloudy mineral deposit on them. Keep watching videos on canning and you'll be an expert in no time.
Thank you for this video and for all of the other videos you have created that share your wealth of knowledge! It is greatly appreciated!
You are very welcome. Thank you so much.
Incredibly easy. Thank you Rose!
I show my children your videos all the time. They learn a great deal. Y father is in Emergency Prepardness and he tells us all the time prep for all you can. And bought me 1 pressure canners to help me can meals and foods. I was so excited about your feminine bug out bag ideas. So awesome God bless
I learned to can from my mother but haven’t canned since she passed but after a hurricane took out my freezers and power I have decided to go a different route in preserving food. Canning and Dehydrating is my way now. It’s fun, satisfying. I’m happy you show us recipes to use our canned foods. That is a special for me. Thank you. Please keep doing that for us. I love that .
Marvelous video! I'll be making this very soon. Love that you showed us how to use the chicken mix for our meals.
You are very welcome. Thanks for your comments.
Love watching your videos
Thanks for the ideas of how to use them!!!!!
Wow! What an awesome beginner's tutorial ☺️ Wishing we had had this for my first time canning. Subscribed!!
Thanks for subbing!
Thanks so much! I was a bit of afraid to use my pressure canner because I saw a pressure cooker blow up at my Aunt's house many years ago, it flew thrthe air, landed on the kitchen floor and kept going about 25 feet. You have made me feel so confident now! I'm over 60 and never pressure canned; hot water bath, but never pressure. Thank you so very much! Yay! I'm happy😊
You are so welcome!
Best vid so far. I learnt so much
You are amazing! Thank you for all you do.
Perfect Red! Yummy! I haven’t fixed dumplings in years. They are on the meal plan now💕
I hadn't either! I need to work on my recipe a bit. I thought I had it in my head, but it didn't taste like I remember. Thanks.
Well I love this process to pack raw then can. I created a hot pack mix then canned and the poor mix was over cooked and looks tired. My next batch I will follow your instructions. Thank you for the support you give us via the video tutorials.
You are very welcome. I am sure your next batch will be better!
I so appreciate you. Thank you for all the knowledge you are sharing.
This was very helpful, thank you.
Great video! Something that no one on UA-cam talks about is the sealing ring on the lid of the pressure canner. How can you tell when it needs to be replaced.
You used to be able to buy them at hardware stores, but I think the internet is the likely location, now. Those who are new to canning may not know how to shop for a replacement ring, particularly if the canner was purchased used.
Also for those purchasing used canners, the internet is a good place to get a canner manual. Some sites have PDF copies that can be downloaded for free.
I haven't needed to replace the sealing ring on my canner, but in the past I've had to replace them on my pressure cooker more than once. I could tell they needed to be replaced when I had trouble getting it to come up to pressure. I just googled "gasket for model xxx brand xxx" & found what I needed. They're not very expensive. Shipping was almost as much as the ring so I ordered 2! 😊
Great conversation with great information. I think I should make a quick video on this!
I was able to buy silicon ones for a Paul Revere sauce pot pressure cooker. It worked but was not as good as the original rubber ring sealer. Oh how do I know, because on old appliances - and kitchen gadgets, you can't just have one. I bought one pan with a nice original rubber seal and one pan with no seal. They make nice sauce pots, even if you don't use the pressure lid, as they are rather sturdy and heavy, just not that big.
(1540) I chop my 1/2 cup of vegies, weigh it & multiply, rather than measure over & over again. OR, use a 8 C. measuring bowl to measure what I will need.
Thank you very much this was wonderful!
You are an amazing woman!! I wish that I was your neighbor. Thank you for all you do. It is SO much appreciated!
You are so welcome! We appreciate your kind words.
Love this video. Even though i have been canning a long time, i still love watching canning videos., besides sometimes we get sloppy or lax in our techniques over the years. This is such a good recipe. I grew up with dumplings just like these and still make them. anyways great video Pam and Jim.
Thank you! Yes, some times we need a reminder to help get back to the basics so we can can safely.
Your timing is great. I just decided a couple weeks ago to start canning. In my area the jars are easy to get at reasonable prices. I think between $14-$17 depending on the size & brand. Lids can't be found though.
Where do you buy them? In my area (central Arkansas) they are not on the shelves and only barely available online.
You are very lucky to have jars available. Sometimes I have to buy a case of jars just to get the lids!
I'm in Ohio. They are in all the stores I shop at. Kroger, ACE, Menards. Being new I needed jars so that wasnt a big deal that I couldn't get lids.
@@dominodarwin If you can say it, more than likely Amazon has it. I've seen videos where people buy their jars from garage sales, flea markets etc. So the jars 2nd hand may be cheaper, just check them for chips or cracks. Jars generally are pretty sturdy, but make sure they are canning jars and not the old store bought pickle jar. I've seen videos where people say they have used their same jars for years - decades even. They even sell stainless steel bands, that are expensive but will not corrode and rust.
Food looks so nice, thank you for talking us through the process xx
Excellent video!!! I learned a lot!
PLEASE, PLEASE, please with sugar on top do canning of different types of seafood, calamari, mussels, etc... thank you!
Have you looked at the videos already made? She has done at least one on clams with a lot of good demonstration and ideas.
@@published1789 No, I'm new subscriber. Thank you for info. I will search for it.
So far we have only done salmon. I will add the others to my list! Thanks.
Actually, we have not done one on clams. Unless you mean clam chowder base--that one we have done.
@@RoseRedHomestead oh, its clam chowder. I hope you can make time to do seafood meats, great channel!
Thank you for all the videos! I would love a lesson on using the Weck jars. How am I sure they sealed? Because of the shortages I also have tattler lids but threw in a few Weck just for good measure. Thank you also for the science, I am seeing a lot of not understanding and I pass along all I know because a risk is a risk no matter how small.
Do check her past videos, she has done quite a few on the Weck jars.
Beverly is correct--check out our video on canning cherries in Weck jars for a look at my first time canning with them.
Thorough and TASTY!! ☺
Just fabulous! Thank you Pam for all you do!
You are very welcome.