Canning Chicken Thighs, Breasts, & Getting Real!
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- Опубліковано 20 жов 2023
- Do you have canned chicken in your pantry? You should! You get the most tender and moist canned chicken and it's available to eat right out of the jar... ok, you may want to heat it up, but it's that good!
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Ah yes, the PIECE OF PAPER! It is often so helpful to write things down. It's getting to the point that I think I need a canning journal, just for things like this and recipe/batch modifications, for future reference.
Hi VagabondAnn. A journal would be a great idea! I think that would be a wise idea for all of us. 👍😊
Mickey - you are awesome. Even though you had one of 'those days', you got through it, and helped us all tremendously. Get some rest - tomorrow will be better. God has truly blessed you. Thank you.
Thank you, Judy. God bless and enjoy your evening. 😊💗
I just bought quarter chicken for 79 cent a pound. Love canning my chicken raw pack. 👍🙏🙋🏻♀️ Love your videos my sister in Christ.
Hi Nydia. WOW! What a blessing! Enjoy your weekend and God bless! 😊
Very nice canning accomplishments there, Mickey. I had to chuckle when you mentioned needing a step stool to reach into the canner. I do that to get clothes outta my wash machine. Thanks for sharing.
Hi grizzleegur. Oh my goodness! I do gymnastics trying to get the clothes from the bottom of the washer drum! 🤣 I had a real small step stool near it and it vanished into thin air about a year ago. My husband claims he knows nothing about that! Sure, says the man that's 6' 2" tall! 😉😊
I know I am up in age, I always mark on paper 😍 when I have two canners going. You are doing great, thank you for sharing.✝️💟
Hi Linda. Smart gal! Have a blessed evening. 😊💗
i have 2 canners too. a bigger presto and a small one. i took an empty ball pectin bottle and put the weight in that and put the bottle inside the canner. i also put any small extra parts like the small rubber seal for the top and the small metal pressure lock inside the bottle. Easier for me to keep up with them.
Hi Monna. Great tips! Thanks for sharing with us all. 😊
Just canned 2 large packages of bone in chicken thighs..family packs for .87 lb. I took the skin off and raw packed them in quart jars. So convenient and like having them on the shelf. For canning chicken now the USDA recommends 1 1/4" head space..just thought I'd share that with you.
Hi Deborah. Sounds like you got a great deal on chicken. Nice! Thanks for the new headspace update. Why they keep changing everything is beyond me, but I'll stick with what I've been doing for years. 😊
Rockstar!
Thank You for sharing.
Hi Natalia! 😊💗
I got so tired of looking for weights, I put a cord on them now and tie them to the lid handle :)
That's a smart idea! 👍 Thanks for sharing your tip. 😊
I love your videos! Thanks, Mickey.
Hi Paula. Thank you, and I appreciate you watching! 😊
Thank you. I do not season any meats I can because I do not know what I am going to make with them. Brisket on sale this week for $2.99/lb; might bite the bullet and get a couple to can. In the next few years, I'll move away from regular mouth jars, green beans and tomatoes in regulars. Also, "Give Away Jars" will be regular mouth. God Bless and stay safe.
Hi Joey. That's a great deal on brisket! I still use the regular mouth jars for my apple sauces and such, and quarts of soup. Enjoy your evening and God bless. 😊
I love home canned chicken and turkey.
So do we, Susie! I use it often. 😊
I started canning one day and fter venting I could not find my canner so I used water bath and ordered 2 from Amazon. A few days after they were delivered I was moving furniture to sweep and mop and there it was my puppy or a cat used it for a hockey puck nothing lost I now have 2 extra 😂
🤣 well, CandyJo, I think you're set! 👍😊
Glad you found some chicken on sale to can. Not long ago I found whole chickens on sale. I bought 4. I like canning the cooked chicken meat in the broth that it made when I cooked it. I have some chicken breast canned also the way you did today. I'm always looking where the clearance meat is and if there is something I think is a good deal I will buy it and can it up. This past week the store had 5-pound bags of potatoes on sale. I got 3 and canned 24 jars of potatoes cut as French fries. I found out that they cook well in my air fryer, so I don't have to take up freezer space.
Hi Laurie. I'm glad you found a deal on chicken. I've been watching for potatoes to go on sale, but no good deals yet. I'll definitely buy some up when I find them. Question for you. When you can your fries, do you leave your skins on or peel them. Just curious. 😊
@@OuttheBackDoor I peel them all the time. Our Kroger has them on sale for $1.99 per bag. Hope you find some soon.
My local grocery just had boneless, skinless chicken breast for $1.99/ pound. I bought 60 pounds! I just finished canning it all in pint jars! I’m not even sure how many I ended up with but I had 2 canners going, double stacked for several batches😂🤣. I love canned chicken. I’ve canned bone in before and I like the ease and taste but don’t like dealing with little pieces of bone and gristle.
Hi Barbara. Sounds like you made a major haul! Nice work! And I love that you had both of your canners filled and running! 😊
Thank you so much for sharing your knowledge! I have never canned meat but after this video l might give it a try. 😊
Thank you for watching and I'm glad this was helpful. If you have any questions, just give me a shout. 😊
Hi when I'm finished pressure cannering I always put my weight in the bottom of my canner, that way I know where it's at. And it won't get lost.
Hi Poppy. Thanks for sharing your tip! 😊
Me too 🙂
@@sandrasstitches6108 Another wise, person! 😊
Eating it right now for quick soft tacos 😂. We found a great chicken sale this week and need to eat up some previously canned.
Hi Lisa. Chicken tacos sound wonderful right now! I'm cooking up venison steaks and hash browns for supper. 😊
@OuttheBackDoor nice! I haven't had venison since I left Michigan. Enjoy!
@@lisapop5219 oh, that's sad! I'll take a bite just for you. 😉
I’m with your husband, dark meat is my favorite also. It’s just juicier.
Hi Connie. I agree. I think I'm used to eating white meat from the days I did weight lifting. I'm eating dark meat a little more. 😊
Lol. I think we all have these days. Me more then most. Lol. Great idea to raw but i worry about the broth level covering the meat.
My hieght joke is hot stinly air rises. So im below the smog
Thanks.
Hi Di. I know there are many reasons I'm this short. Now you've given me another one! 🤣😊
This was a great video Mickey. I'm sorry your day has been a booger. We all have them sometimes, unfortunately. But you did great, as usual.
I'd like to thank you for telling us the times on BOTH size jars. Not a lot of channels do that. It sure is a time-saver for those of us on THIS side of the camera when we have reasons to do a different size jar than whats being shown. I'm finding a lot of channels that dont say their times at all. Not very helpful for the beginner canners that watch them. I just like everything about your canning videos. Please don't change a thing. Be well... tomorrow us another day & the opportunity to be a bang up version that today wasn't. Not sure that came out the way I intended, but hopefully it made sense. Long day here too... it must be bed time, right? God bless my friend & be safe. 🙏🙏❤️🙏🙏
Hi Sandi. Thank you for your encouraging words! 💗 Yes, it's bedtime for me. Sleep well and God bless. 😊
Ah now I know how to can chicken. 😁😁
Bwaahaahaa! You've known for awhile, Munkey! 😊
@@OuttheBackDoor I forgot LOL.
@@markcumbriauk 🤣🤣🤣🤣 sure ya did! 😉
I would love it if you would go over your step-by-step process for using your tattler lids and gaskets. I have invested heavily in the reusable lids. But I have a 50/50 seal ratio which is just too many that don't seal for me. Any help would be greatly appreciated.
Hi Melva. I've got several videos in my Canning Playlist where I show how to use them. But, just a quick checklist, make sure to scald your lids, make sure you're using enough headspace (I give my meats & legumes and extra 1/4"), make sure the bands aren't on too tight before processing, and tighten the bands down the best you can after removing them from the canner. I'm here to help more if needed. Mickey 😊
I went and watched your how to use Tatler Lid and SS rings video thank you so much for the information. How long do you boil your lids for? Also if I see groves in the ring I should face the groves facing towards the glass rim, correct?
@@melvabates1061 Hi Melva. I may scald them for about 10 minutes or so. If I'm not ready to use them right away I'll turn the heat down to a simmer to keep them hot. Many times I get distracted getting things ready and forget they are on the heat.
Also, you are correct on the gaskets. If you see grooves, place that towards the rim. I really don't pay close attention to this unless it's super noticeable.
If you want to do some "practice" canning using your Tattlers, start with canning water. You can water bath can jars of water for 10 to 15 minutes so you get the "feel" for the band tightness and also for cranking down on the bands when you remove them from the canner. That way if it didn't seal, you're not out any food that you need to eat right away.
After my jars have cooled and I'm going to check to see if they sealed, a sure way to know right away is if the band is loose, it's going to be sealed. If I have a hard time getting the band off, most likely it didn't seal. I'm not saying this is 100% of the time, but pretty darn close. 😊
I am so happy! I canned with my tatler lids yesterday and they all sealed. Thank you for your help. Back in 2020 I invested a lot of money in them and every time I would work with them 6 out of 7 would not seal. Every time I would have more not seal then would seal. So thank you again for coaching me. I'm going to can butter soon and will be fallowing your video again.
@@melvabates1061 Hi Melva. 🎉 Woohoo! I'm so happy for you! And just so you know, even though I've been using these for years, I still occasionally get a failure and it's always been my own fault. 😊
Hey lady! I hope all is well with you. Bone in chicken I have never canned. The marrow, etc grosses me out lol 🤢
Hi Missy. That's extra nutrition, my dear! 🤣😊💗
As a newer canner (about a year now) I've watched A LOT of UA-cam videos in the last year and noticed one thing most had in common (and all prepper type channels had this) and that is "we're going to be seeing hyperinflation/food shortages/purchase limits soon" and this has been since early 2020 of course. While inflation was bad it was not hyperinflation (50% or more) and I've not seen widespread food shortages since summer/early fall of 2020. Occasionally I'd see low stock in things like pet food, paper products, and other things that came from China due to the port issues but not real food.
Just my observation as a newer scratch cook/food storage peep.
Hi Mary. I've gone through the grocery store and the meat shelves were nearly empty except for a little bit of chicken. No eggs. $9+ for a pound of butter. Now with the election around the corner I wouldn't be surprised to see stuff like this happening again. Just my thought. 😊
@@OuttheBackDoor like I said, just my observation from western NY state.
@marylamphere2112 👍 I'm in northern Minnesota. Sometimes different regions have shortages while others don't. 🤷♀️ I'm glad things haven't gotten nuts where you live. 😊
Whether it's from hyperinflation or shortages, prices of cheaper staples have gone up much more than 50% in my area, which is a relatively expensive area to live in (SF Bay Area). Personally I think it its due to rent and electricity costs going up, which affects labor costs, and the spiral continues on up. Eggs $8/dozen, Butter $9/lb, I have seen plain flour and sugar at $3-$4/lb on a regular basis, and this is not in fancy stores! I used to keep protein averaging $4/lb overall, but now it's more like $6 or $7/lb. Non-organic peanut butter (Laura Scudder, so just peanuts and salt, no hydgrogenated fats or sugar) is $5/lb. Last year there were shortages but prices were better, this year there seems to be plenty of food but prices are crazy. So glad I've been stocking up my freezer on sales and canning up meat as I've been able. With a garden, and with buying in bulk from Azure Standard, I have been able to keep things reasonable. I'm doubling down on the garden and sale meat shopping for now, because there may be prolonged shortages. If not, I'll just use up my cheaper stash, and call it a price hedge.
@@VagabondAnne 👍😊
I am a new subscriber and love your videos. I am wondering if it's okay to use previously frozen chicken for canning? I live far from stores so I freeze what I am able to get on sale!!
Welcome to the channel and I appreciate you joining me on my journey! Yes, you may use frozen chicken. Just make sure to let it thaw completely. Sales are a good thing! 😊
Hi Mickey, just curious to know why you leave your chicken in large pieces rather than cutting them up in small pieces? I’ve only seen chicken and other meats canned in around 1” cubes.
Hi Sandra. To me it's more versatile leaving them in larger pieces. I can warm up whole thighs or breasts as single servings for our meal. I can shred them for sandwiches or cube them up for salads. I mainly use these for our main serving of meat and add sides with it. 😊
Thanks for sharing. After seeing only cubed up style canned chicken, it was a “huh, I never thought of doing it that way” moment for me. Thanks for helping to expand my thought process 🥹 @@OuttheBackDoor
Still need to boil the lids?
Hi Kay. If using reusable lids like Tattlers, yes, they need to be scalded. 😊
How long can you store them ?
Hi Denise. I've got some that are from 2017 that are still good. I buy when on sale and can it up! I rotate the stock so I'm using the oldest first. 😊
Where are you sister 😊
Hi Sharon. I'm fasting social media and taking monthly trips to Mayo Clinic. I hope you're doing well! 😊💗
@@OuttheBackDoor oooo ok Sis , love n prayers 🙌♥️🙌