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can you water bath to have them shelf stable?

Do you pull the feed at night when they get a certain age? Or do you let them have 24/7 access to feed the whole time. We haven’t raised any Cornish cross for the past four years. Life just hasn’t allowed for us to do so. But I’m hoping to next spring we will. We have to feed them soy free food due to my daughter having sensitivity to soy now. Our daughter was diagnosed with Hashimoto’s last year so she has a lot of dietary restrictions now.

Perfect size for "Cross Kabobs"!!

Could have been the whiskey. Might have been the gin. Could have been the 3 or 4 six packs. I don't know but look at the mess I'm in.

Were can I buy some

Awsome! Strait to the point and easy to follow❤❤❤

great video I am watching from New Brunswick Canada You are so lucky to have such a great family I made some with Franks but was disappointed as it was not hot at all??

as it comes to pressure you lower heat to maintain pressure never drop below 11.

Beautiful mama and babies.

How do you heat the jars? Do you boil the lids. Can I save bacon grease, chicken grease as lard and put it in the jar the same way? Does rendered just mean cooked?

Love canning chicken this way. Canning meat of most kinds is a great idea, especially if you’re getting it on sale. Beef is outrageously priced in Canada due to our federal government’s carbon tax. So this is a great way to cut costs too. Thanks for video! Love watching how people figure out food and families 💫

That's a feather weight

Two cuties !! -KJ

Always a humbling experience when your know it all teenager tells you, um yeah, so wrong buddy, so wrong

First time viewing your channel, loved all the families involvement🤗 I'm going back to watch the rest of the egg play list. Thank you, great video!

How long were the jars in the canner. Blessings from England

Those cows will give you a lot of meat. Nice 👍🏻

My chickens def love eating my garden lol - I need to get my chicken wire up to protect my plants haha. I wish I was able to keep turkeys here. Someday I will consider it for sure.

Miss your videos. Hope to see you all again soon!

Cute.

Just started 2 jars tonight! Very excited to find such a nice and simple recipe

What an awesome machine! Turns grass into brisket!!

Most helpful video on CZcams so far for me

Great info I went shooting w my wife today my first time. We have 12ga pump action I could get 2 in chamber and 1 in the action. Ty for your help I didn't realize it was that ez.. PS I didn't do to bad thought gun would kick my ass.. I'm small guy w big gun

Why can you not cold pack them for 25 minutes in a water bath?

We are doing a 9 day UP trip. And we are basically following same timeline. Lighthouse and waterfalls chasers. So lucky I found you. Planned the trip out already but we leave next week!

I know who you remind me of now...Destin from the CZcams Channel "Smarter Every Day"

Slice your onions from Root to Stem, that way you break a lot less of the Onion's cells, and that way you give off a lot less of the Onions gasses and Liquids.

Cuz it is! I love to watch as it's very relaxing 😌 ☺️ 😎

You must remove ALL MOISTURE to make it shelf stable. Careful with store-bought lard. It has a bunch of moisture and sometimes has other ingredients as preservatives because of the moisture. I just filter out crumbs from bacon fat with a coffee filter into a jar. When I have enough, I melt it into a large oven-safe measuring cup with a wide surface area. I use metal trivets to keep the glass off of the burner, but this can be done in the oven as well. The idea is to be able to see any moisture in the form of bubbles on the top or drops on the bottom. I bring the lard slowly up to 100°C (212°F) until all visible moisture is gone. Not hotter to prevent scorching/ smoking and adding unwanted flavouring. Use warm bottles, warm lids to soften the seal, pour fat in the jar and put lid and ring on. Let cool. Ensure the seal is made. I have done this for many years and the latest jar I opened was from late 2021. No funny taste/smell nor weird appearance on the surface. Cheers from the wilds of Alberta, Canada.

Great family

heck yeah,,,grill time,,

Why have they been frustrating?

Where’s the beef … You just wait lol

Thanks king

Saved me a trip back to the dealer!!! Thank you very much!

wing tips have a LOT of collagen add to necks backs and feet for wicked rich and awesome bone broth

Are y'all selling any yal's turkeys? I need a tom

Nooooooooo !!!!! He broke the yokes 😪😪

Thanks for this video! I need to can a few chickens and I was not too excited about deboning so many!

Thanks 6 years later! Took 10 min 🤙🏾🤙🏾

It is well worth it. You can also use that wonderful broth to make things like egg drop soup!! An over looked protein packed delicious soup. The broth can be frozen until you have a quart or two for chicken and dumplings as well. That Smoltz (chicken fat) can be used in biscuits, frying potatoes and many other dishes. Hey thanks for this. Great video. Oh yeah, I have added I teaspoon full of Lee Kum Kee chicken bullion to a quart jar of canned chicken instead of salt and it make a great broth on it's own. Just an option.

When heating your jars before filling with the melted fat, do you dry the jars?

Beautiful family brother!

I know this video is 5 years old but wanted to let you know I make this all the time and come back to this video every time. Winner!

7/8/24 canner has 7 quarts of bone in chicken. I added 1 t dry onions, 1 t dry chicken seasoning. Like that it takes less time. I save bones for bone broth in roaster pan, bones still strong.

nice kids, and great dad

Do not buy into the diet-industry lie about 'fat'. Fat is good. Carbs are tricky. I suggest you listen to Dr Gundry MD.

Love this video, and I am going to try it. My canner is similar and I can consistently get 11 pounds of pressure on my stove that is set at 6 for the temp.

Just out of curiosity, do you still have any contact with Patara? She appears to be be real deep in the Rabbit Hole these days.