YES! Even if the lids popped, they weren't processed long enough to make them safe for storage. And if the weight wasn't rocking, the pot wasn't under pressure. Chicken MUST be canned under pressure for the required amount of time (hour and 15 min for pints, hour and a half for quarts) or else you risk killing anyone who eats it.
I've watched this video 15-20 times, read the Blue Book & my instruction book several times each and today i canned chicken! Thank you so much for the helpful videos and inspiration! You are truly a blessing!
Wow! You did a great job on this video. So clear and to the point. I love the idea of using the water bath canner to keep jars hot, and then also to put the chicken into, until ready to pressure can. I will use this idea next time. Thanks again.
Yes, we were sitting at the table talking about all the things that could be made from it. It is really a great taste. Really convenient for us busy people. LOL
Hey Imstillworkin, My wife made chicken and biscuits with a jar of the chicken we canned from your video. OMG it is so good, the chicken was firm yet juicy and the juice in the jar made excellent gravy. Thank You so Much.
This is probably the best no muss not fuss strait to the point informative canning video I have ever seen! I love how you show us step by step how to can chicken all the while editing out the wasted "dead air time". I also love how you showed what a popping lid looks and sounds like. I really hope you keep making these videos. :)
I'm 32 and a guy and I have to thank you for making this video you made it very easy amd I have jars of chicken canning as we speak (or as you read:)) it is noisy as you said. Next is the veg from my garden when they finish growing. Trying to prep and beat that hyperinflation thanks again
*longing for a pressure canner* They just had split chicken breasts on sale here week before last for $.79 a pound. I usually stock up the freezer after I cut the breasts off and then make batches of chicken broth with the bones but would've been a heck of a lot easier and convenient to can them.
Exceptional video. I have a few questions. 1.What does this chicken taste like after several years? 2. Do you ever use chicken with bones and how does this affect shelf life? 3. Same thing for chicken skin...see #2. Thanks for all your time in helping us all...you have no idea what seeds you are sowing.
I just loved how you filmed the lid popping. It's been a long while since I did any canning, and I remember that sound as music to my ears. Thank you for sharing, I'm ready to can some chicken now, and I appreciate your video.
Oh I just saw this video for the first time. I did chicken today. I did 1 1/2 pint jars. I saw TheMrsVolfie pressure cook a turkey before canning it and I tried that. It came out really well. I do like the idea of using one of these roasters too. I have one so maybe I'll give it a try when I do more chicken or turkey.
I don't know if you ever come in here to read or write yourself but we sure do miss you and hope that you will come back and share again. You, essentially, have hooked me with your presentations and sense of humor. Hope you will come back some day!
You want to cook the chicken until it is barely pink inside or just done. The time it takes to get there could vary depending on how much chicken you're cooking at a time.
You remove the rings because if the rings rust they can weld themselves to the lids and it's next to impossible to open the jars if that happens. The rings rust fairly easily too.
@docsimonson Nope, Congress doesn't like to read things. Just vote on them! And forget about 3 days, they like to do things quick so that they can go on vacation.
This is almost exactly how I do my chicken and turkey. Only difference is that when the canning is completed it is so late for me that I generally just turn the gas off and go to bed. I deal with the jars in the morning, which are all at that point, still warm but able to be handled by hand. Very little risk of breakage or burns that way too. They will seal down in the canner just as they would on the counter, so for those of you that are short on time, there is no rush to pull them.
@katiatomsk I use the canned chicken in dishes that appearance is not an issue. But I can see your point about the differences. I hope you have encouraged more people to can. I use to have problems with white dusty jars because of the minerals in my water, but now I add a few tablespoons of vinegar to the water in the pressure canner and my jars come out beautiful. Just a tip incase someone else needs it.
DARN! I hate when I get ahead of myself and hit the post button! I had meant to say if I only have chicken I've already seasoned I'm I can't change it but if I have plain I can add what I whatever i want when I want it. I saw a later post of yours where you combined white and dark meat...just like a real chicken. I do that also. Been experimenting with veggies though. Cheaper to make a mistake but also nicer to get a happy cheap surprise. Thanks for all your great ideas.
Well you did everything correctly. I haven't had the dry problem using the same numbers. One thing I haven't tried yet, which I'm going to do this weekend is fast grill the chicken on the BBQ cutting the pieces again in quarters. Then can them. Not cooking them on the grill, only getting a surface "grill burn". (Off the top I was thinking the quart jars were 90 minutes, and pints were 75)
Now see! That's EXACTLY what folks NEED to know. If I want curried chicken or chicken paprika but want something else I'm stuck. If I have nicely canned plain chicken I can do anything I want. Plus I'm getting to really like the taste of plain chicken.
I really appreciate how thorough your videos always are, and how you stress the safety issues involved. I don't think people are educated enough about botulism and with more newbies canning, I don't think there can be enough information about it. Botulism, as I'm sure I don't need to tell you, is one of the most deadly and insidious poisons. Thanks, again, for sharing.
Thanks for this great tutorial. I have said many times before that the pressure canner I bought 2 years ago mocks me from the attic. I am getting ready to give it a piece of my mind here pretty soon. I have considered doing raw pack, but after watching you do it this way, I may change my mind. Thanks again for your great videos! Noreen
Thank you SO much! This is the BEST video I've seen yet on CZcams on how to can chicken. One question: what about *raw* canning? Do you do that? Also, on the type of pressure canner that you are using in this video...how do you know when the inside pressure has reached 10 lbs?
Here is something I found "I cut up chicken breasts into cubes, partially bake in a big roaster, pack in jars and add fresh boiling water. I find I can get more chicken in a jar when it's been partially baked because it shrinks. After processing, the water added turns into a chicken flavored broth." I think the trick is to not over cook it, just get the outside sealed and then can it, also adding the hot water or stock would be good.
Now there's something I've not seen before: a lid popping. Great addition to the vid. I use both, raw & hot-pack methods, but must say the hot-pack looks nicer when done. I lean toward raw-pack, because it's a bit faster and, well, I'm a bit lazy :D
This is exactly what I did (see above) I do add stock. I don't want to cube all of my chicken store, as I wanted larger pieces of meat. I cook them just done on the outside, and completely pink all the way through, and STILL, even though canned in a nice stock that doesn't boil out the lid, it still comes out "dry" tasting. Just open a can of Star Kist canned chicken, it tastes EXACTLY like that minus all that salt. I thought this would be nice and juicy. It's not.
Do you have to leave the rings off or do you just remove the rings clean the jar and replace the ring? I got up the nerve to buy me a pressure cooker today thanks to your videos I will be canning chicken by the end of the week...You are a true inspiration to so many of us!
I like to can mine raw and let the canner do the cooking. I do can turkey and I roast that first then can the way you are saying. We love turkey better in turkey/chicken salad. I love canning big quantities and then I have chicken, turkey, or beef ready to use. I sometimes take one whole day and just can all day and do several cases of meat.
I did it!!! I canned my first batch of chicken today and it came out wonderful...Thank you so much for your tutorial you are a true blessing and I mean it!!
I found you awhile back because of your chicken coop videos.. I never realized you had so many wonderful videos!!! is there a benefit to doing cooked versus raw.. I was just thinking effort wise.. :) Thanks Susan - sure love your stuff!!!!
I noticed many people ask how long will chicken store for, well, do you remember history class in school, the two explorers Louis and Clark that canoed the Great Lakes and up into Canada? In a museum exhibit They had a glass jar of sealed meat that was with them on their expedition, so they decided to open it to see if it was still good. They fed it to a cat who was totally happy to eat it. The meat was still good. The cat never got sick. So the moral of the story is, if the jar is still sealed it's still good. You can google it for yourself, it was in the news many years ago. I believe canning was a brand new thing at that time.
Sure, canned meat may be good for several years. But even if it were only meant for one year, I'd still prefer to can rather than freeze it. There's a savings in electricity (and a boost in security in case of blackouts) when you can store your food on a shelf instead of in a freezer. Plus, year-old canned food tastes fresh, but year-old frozen food is often freezer burned. Not always, but often, if freezer conditions aren't perfect.
we're eating chicken and chicken soup that we canned in Mar,2008, there would be no point in canning if the jars were only good for a yr, a freezer will keep them a yr.
try searing large pieces in a pan before adding them to the pot to simmer, use the broth to deglaze the pan between batches so the pan doesn't burn and add the gravy (no flour) back to the broth. Or roast a few whole birds, pick the meat and use the skin and bones to make a broth in the roaster, then use that to pack your meat. Big flavor but more work.
Wow, I knew the price of gas was high for all of you. I hadn't thought about how that would affect your food prices. We are truly blessed here in the states.
Well, I'm at 402 ft sea level, so, I'm using 10 lbs of pressure, and I believe if I remember right, it was quart size jars for 75 minutes. I partially cooked the chicken beforehand so the chicken wouldn't stick together. I raw packed it once or twice, and the chicken came out like one big ball of chicken that was very difficult to seperate. So, it gets partially cooked before it goes in. What do you think?
great video.. thank you. I did not know I / we could can chicken.. thank you for this GREAT video...... what would be the self life of the Jared chicken?
Canned chicken is great, you'll love the convenience of it. They say to only can as much as you can use in one year but the shelf life of commercially canned chicken is five years.
Love the videos! I have a question, why do you put the jars of chicken in the canner before it has heated up? I have never canned chicken before but everything else I have always been taught to get the canner heating and add jars they are filled. By the time all the jars are in, the water is boiling, then I put the lid on.
I'm still working, my daughter and I just canned a bunch of chicken as you described in this video. Everything came out great except one jar lost some water and is below the chicken in the jar. Does this have to be done over or is it ok. The lid did seal on it.
Dale, the reason you remove the rings is because they are only used to hold the lids on while you are canning. Once the lid is sealed the ring is removed. Also, the ring does not make the lid stay on tight/sealed. A lid can pop open, and if the ring is on, the lid can reseal itself. At that point bacteria can enter the contents of the jar and create spoilage. With the ring removed, if the lid unseals or opens, then it's easier to see that the contents will have to be thrown out. Hope that helps.
Chele, just wanted to say that I always keep the rings on as an extra layer of protection. If a jar tips and knocks another jar, the ring helps to ensure that the lid is not accidentally loosened or dislodged or that a jar rim is nicked and thus no longer usable. I don't tighten them down hard. I've never had a lid reseal itself; once it unseals, vacuum pressure is totally lost-even if the lid appears normal, if you don't hear the pressure release when opened, then it was unsealed. Personally, I’d toss any jar that was unsealed whether or not it showed signs of spoilage. Besides, with hundreds of jars in the pantry, where would we store all of those homeless rings?
great video, i'm going out to get a pressure canner. the ending of your vid made me laugh... thank you so much :) p.s, have you ever tried anything in gravy? or stews?
I had the same problem with canned chicken being very tender but utterly dry. I was told it could be because I let my pressure get too high on my dial gauge. Mine got up to 15 pounds sometimes, though it was supposed to be 10-11. Man, you look away for just a few minutes... Anyway, I've heard too many people say theirs is fine I know it must have been something I did wrong. I'mna try again. I'm also going to pre-brown or even grill my chicken this time!
I’m using your recipes to can chicken strip meat to make fried chicken strips later, blending your canning with teaser pleasers fried chicken bites from home canned chicken
Hi I had a quick chicken question - I've been canning quartered chicken breast in the quart jars for 8 mos now, and I just opened the oldest jar, and the chicken was absolutely beautiful. The only thing I didn't like about it, was that the chicken was so thoroughly cooked through, that it tasted like the starkist chunk chicken that comes in the can. It was so tender you could flake it with a fork, but it was DRY...I mean....DRY, even though it was covered in broth. Is that how it'll be?
I finally got around to canning both 40# of "chicken quarters" (which are the thighs and drumsticks), and 40# of boneless, skinless chicken breasts. For the chicken quarters, I found the easiest method is to first pull off the skin, then cook them in an electric roaster. After they cooled, using a boning knife I slice the meat off in fillets that I can slice as I want. For the chicken breasts, I boil them for 15 minutes, then cube them up and can them. (They came out looking like yours.) In both cases, since these will be used either as soup or white chili, I canned them using chicken stock I made from a product called "Minor's Chicken Base." Tastes really good. I do have a question: How do you minimize the chicken becoming tough and chewy? Will it become tough and chewy during the canning process? Thanks again! (Wish there was a way I could post photos, so I could show you the results!)
How do you figure your method? One pint = one pound of chicken? I'll be doing this this weekend!!! I'm nervous about canning "meat" but am confident now that I've seen this video. I do not like raw pack! So this is the route I'm taking. Just figuring how much meat to buy...If one pint equals one pound. Great! When SHTF occurs, the taste of meat, will mean alot!!! Thanks again!!! You are very helpful!!! Lori
Great video. I'm just starting to learn. I haven't attempted yet I'm seeing how people do theirs first. How long does this chicken last and when you put the jars in the pressure cooker are the lids on tight or lose? I would guess lose but want to make sure.
I am for sure going to start canning chicken now, thank you for the info. I just have one wuestion...Did you say you put Broth in the chicken before sealing them? If yes, is it just any chicken broth?
Thanks for the video. When you say that you add broth to the chicken in the canning jar, is that the broth from your cooker where you cooked the chicken prior to canning or are you using some other type of broth? Want to do this soon as chicken is $.99 per pound at the store!
I accidently came across your brilliant canning videos, and I'm very glad I did! You're a great teacher and the way you explain things makes me feel like I'm in your kitchen with you learning how to can. I haven't canned anything yet but I'm looking forward to it. Thank you very much for your great videos!
Hi Susan, was wondering, what do you use your canned chicken in besides pot pie, or something like that? That is my problem. I don't know what to use it for. This is supposed to make my cooking easier, but I really have no imagination when it comes to cooking. Thanks Bev
By the way, have you ever cooked the chicken in any seasoning or additional boullion cubes to add flavor to the chicken before canning. I was going to cook mine with boullion cubes and a little seasoning so as to make chicken soup with it when i open the jars. Actually considered canning the cooked chicken with some frozen mixed vegetables so as to only need to make noodles when I used the cans. Thoughts?
Thanks for the video. How long will this last? Can this be done with cooked beans or soup? I was thinking of making chilebeans and soups for my parents who are getting older and dont cook much for them self any more. Because store bought can and frozen food has so much sodium and preseritives. Thanks for any info.
I bought a Mirro 22 quart pressure cooker. When I ran it thru the mfg's directions for "testing" to determine what stove temp to reduce it to after the 10-lb weight begins to "jiggle", it never really did "jiggle" continuously. Instead, it would vent like crazy (jiggle), then stop for about 30 seconds, then violently vent again. There are pieces of wire on either side of the bottom of the weights. Am I supposed to mash down hard on the weight to get it to seat on the valve? That's what I did.
YES! Even if the lids popped, they weren't processed long enough to make them safe for storage. And if the weight wasn't rocking, the pot wasn't under pressure. Chicken MUST be canned under pressure for the required amount of time (hour and 15 min for pints, hour and a half for quarts) or else you risk killing anyone who eats it.
Outstanding and very simple to follow video and instructions. Thank you
I've watched this video 15-20 times, read the Blue Book & my instruction book several times each and today i canned chicken! Thank you so much for the helpful videos and inspiration! You are truly a blessing!
Wow! You did a great job on this video. So clear and to the point. I love the idea of using the water bath canner to keep jars hot, and then also to put the chicken into, until ready to pressure can. I will use this idea next time. Thanks again.
Yes, we were sitting at the table talking about all the things that could be made from it. It is really a great taste. Really convenient for us busy people. LOL
Hey Imstillworkin, My wife made chicken and biscuits with a jar of the chicken we canned from your video. OMG it is so good, the chicken was firm yet juicy and the juice in the jar made excellent gravy. Thank You so Much.
This is probably the best no muss not fuss strait to the point informative canning video I have ever seen! I love how you show us step by step how to can chicken all the while editing out the wasted "dead air time". I also love how you showed what a popping lid looks and sounds like. I really hope you keep making these videos. :)
I'm 32 and a guy and I have to thank you for making this video you made it very easy amd I have jars of chicken canning as we speak (or as you read:)) it is noisy as you said. Next is the veg from my garden when they finish growing. Trying to prep and beat that hyperinflation thanks again
*longing for a pressure canner* They just had split chicken breasts on sale here week before last for $.79 a pound. I usually stock up the freezer after I cut the breasts off and then make batches of chicken broth with the bones but would've been a heck of a lot easier and convenient to can them.
Exceptional video. I have a few questions. 1.What does this chicken taste like after several years? 2. Do you ever use chicken with bones and how does this affect shelf life?
3. Same thing for chicken skin...see #2. Thanks for all your time in helping us all...you have no idea what seeds you are sowing.
I just loved how you filmed the lid popping. It's been a long while since I did any canning, and I remember that sound as music to my ears. Thank you for sharing, I'm ready to can some chicken now, and I appreciate your video.
thank you for your quick answer.
Very concise, good video.
Thanks again... Peace to you and yours..
Oh I just saw this video for the first time. I did chicken today. I did 1 1/2 pint jars. I saw TheMrsVolfie pressure cook a turkey before canning it and I tried that. It came out really well. I do like the idea of using one of these roasters too. I have one so maybe I'll give it a try when I do more chicken or turkey.
I don't know if you ever come in here to read or write yourself but we sure do miss you and hope that you will come back and share again. You, essentially, have hooked me with your presentations and sense of humor. Hope you will come back some day!
You use a lot more steps than me, but hey, that's the great thing about it. There's more than one way to do it. Your chicken looks great.
You want to cook the chicken until it is barely pink inside or just done. The time it takes to get there could vary depending on how much chicken you're cooking at a time.
You remove the rings because if the rings rust they can weld themselves to the lids and it's next to impossible to open the jars if that happens. The rings rust fairly easily too.
I'm getting spoiled seeing a video from you every day! Keep them rolling. I really enjoy them.
@docsimonson Nope, Congress doesn't like to read things. Just vote on them! And forget about 3 days, they like to do things quick so that they can go on vacation.
Great video! Thanks
Awesome! You make it look easy, thank you for sharing your knowledge.
Great video. Very well made!!
This is almost exactly how I do my chicken and turkey. Only difference is that when the canning is completed it is so late for me that I generally just turn the gas off and go to bed. I deal with the jars in the morning, which are all at that point, still warm but able to be handled by hand. Very little risk of breakage or burns that way too. They will seal down in the canner just as they would on the counter, so for those of you that are short on time, there is no rush to pull them.
@katiatomsk I use the canned chicken in dishes that appearance is not an issue. But I can see your point about the differences. I hope you have encouraged more people to can.
I use to have problems with white dusty jars because of the minerals in my water, but now I add a few tablespoons of vinegar to the water in the pressure canner and my jars come out beautiful. Just a tip incase someone else needs it.
Thank you so much! This was very helpful
i never thought to put the waiting cans in the hot water bath canner. I am so glad i caught that tip.
I know this is a very kid thread but her videos are the best on CZcams. Concise and to the point and always stressing safety. 💕✌️
They just made the pop sound they sealed!!!!! This is one huge sense of accomplishment this os awesome!
DARN! I hate when I get ahead of myself and hit the post button! I had meant to say if I only have chicken I've already seasoned I'm I can't change it but if I have plain I can add what I whatever i want when I want it. I saw a later post of yours where you combined white and dark meat...just like a real chicken. I do that also. Been experimenting with veggies though. Cheaper to make a mistake but also nicer to get a happy cheap surprise. Thanks for all your great ideas.
Well you did everything correctly. I haven't had the dry problem using the same numbers. One thing I haven't tried yet, which I'm going to do this weekend is fast grill the chicken on the BBQ cutting the pieces again in quarters. Then can them.
Not cooking them on the grill, only getting a surface "grill burn". (Off the top I was thinking the quart jars were 90 minutes, and pints were 75)
Thank you!
Thank you! I can't wait to try canning chicken...just waiting for my pressure canner to arrive.:)
Same here in Australia Dave...chicken is $16 per kilo
Now see! That's EXACTLY what folks NEED to know. If I want curried chicken or chicken paprika but want something else I'm stuck. If I have nicely canned plain chicken I can do anything I want. Plus I'm getting to really like the taste of plain chicken.
Thank you
I really appreciate how thorough your videos always are, and how you stress the safety issues involved. I don't think people are educated enough about botulism and with more newbies canning, I don't think there can be enough information about it. Botulism, as I'm sure I don't need to tell you, is one of the most deadly and insidious poisons. Thanks, again, for sharing.
Thanks for this great tutorial. I have said many times before that the pressure canner I bought 2 years ago mocks me from the attic. I am getting ready to give it a piece of my mind here pretty soon. I have considered doing raw pack, but after watching you do it this way, I may change my mind. Thanks again for your great videos! Noreen
Thank you SO much! This is the BEST video I've seen yet on CZcams on how to can chicken. One question: what about *raw* canning? Do you do that?
Also, on the type of pressure canner that you are using in this video...how do you know when the inside pressure has reached 10 lbs?
I used this recipe today... Yummy, I miss your canning videos..
Here is something I found "I cut up chicken breasts into cubes, partially bake in a big roaster, pack in jars and add fresh boiling water. I find I can get more chicken in a jar when it's been partially baked because it shrinks. After processing, the water added turns into a chicken flavored broth." I think the trick is to not over cook it, just get the outside sealed and then can it, also adding the hot water or stock would be good.
Thank you I'mstillworking I have been nervous about doing meat. Now I feel I can do this. Thanks again
Now there's something I've not seen before: a lid popping.
Great addition to the vid.
I use both, raw & hot-pack methods, but must say the hot-pack looks nicer when done.
I lean toward raw-pack, because it's a bit faster and, well, I'm a bit lazy :D
This is exactly what I did (see above) I do add stock. I don't want to cube all of my chicken store, as I wanted larger pieces of meat. I cook them just done on the outside, and completely pink all the way through, and STILL, even though canned in a nice stock that doesn't boil out the lid, it still comes out "dry" tasting. Just open a can of Star Kist canned chicken, it tastes EXACTLY like that minus all that salt. I thought this would be nice and juicy. It's not.
Do you have to leave the rings off or do you just remove the rings clean the jar and replace the ring? I got up the nerve to buy me a pressure cooker today thanks to your videos I will be canning chicken by the end of the week...You are a true inspiration to so many of us!
I think canned chicken tastes better for some reason. It's definitely more tender. Nice video!
You make this look so easy. I just bought a pressure canner now I just have to work up the nerve to try it. :)
Awesome..Thanks again!
You make such great video's. Keep em coming
I like to can mine raw and let the canner do the cooking. I do can turkey and I roast that first then can the way you are saying. We love turkey better in turkey/chicken salad. I love canning big quantities and then I have chicken, turkey, or beef ready to use. I sometimes take one whole day and just can all day and do several cases of meat.
I went back. You did say you can can it raw too. I'm just starting out here so thanks for the video.
3 days and 3 lawyers? *snicker* I guess that leaves Congress out. Thanks for another great video!
I put my salt on the bottom of the jar first when filling. Then the salt melds better. Just a suggestion. :D Good video.
I did it!!! I canned my first batch of chicken today and it came out wonderful...Thank you so much for your tutorial you are a true blessing and I mean it!!
I found you awhile back because of your chicken coop videos.. I never realized you had so many wonderful videos!!! is there a benefit to doing cooked versus raw.. I was just thinking effort wise.. :) Thanks Susan - sure love your stuff!!!!
I noticed many people ask how long will chicken store for, well, do you remember history class in school, the two explorers Louis and Clark that canoed the Great Lakes and up into Canada? In a museum exhibit They had a glass jar of sealed meat that was with them on their expedition, so they decided to open it to see if it was still good. They fed it to a cat who was totally happy to eat it. The meat was still good. The cat never got sick. So the moral of the story is, if the jar is still sealed it's still good. You can google it for yourself, it was in the news many years ago. I believe canning was a brand new thing at that time.
Sure, canned meat may be good for several years. But even if it were only meant for one year, I'd still prefer to can rather than freeze it. There's a savings in electricity (and a boost in security in case of blackouts) when you can store your food on a shelf instead of in a freezer. Plus, year-old canned food tastes fresh, but year-old frozen food is often freezer burned. Not always, but often, if freezer conditions aren't perfect.
we're eating chicken and chicken soup that we canned in Mar,2008, there would be no point in canning if the jars were only good for a yr, a freezer will keep them a yr.
i like to can mine alive that way they are fresh when you are ready to use.
try searing large pieces in a pan before adding them to the pot to simmer, use the broth to deglaze the pan between batches so the pan doesn't burn and add the gravy (no flour) back to the broth. Or roast a few whole birds, pick the meat and use the skin and bones to make a broth in the roaster, then use that to pack your meat. Big flavor but more work.
$1.58?!? In the UK it would cost us nearly $12 a jar to do this, yes $12
Wow, I knew the price of gas was high for all of you. I hadn't thought about how that would affect your food prices. We are truly blessed here in the states.
Well, I'm at 402 ft sea level, so, I'm using 10 lbs of pressure, and I believe if I remember right, it was quart size jars for 75 minutes. I partially cooked the chicken beforehand so the chicken wouldn't stick together. I raw packed it once or twice, and the chicken came out like one big ball of chicken that was very difficult to seperate. So, it gets partially cooked before it goes in. What do you think?
great video.. thank you. I did not know I / we could can chicken.. thank you for this GREAT video...... what would be the self life of the Jared chicken?
Canned chicken is great, you'll love the convenience of it. They say to only can as much as you can use in one year but the shelf life of commercially canned chicken is five years.
Love the videos! I have a question, why do you put the jars of chicken in the canner before it has heated up? I have never canned chicken before but everything else I have always been taught to get the canner heating and add jars they are filled. By the time all the jars are in, the water is boiling, then I put the lid on.
This is one of the best videos I have seen for canning chicken! Quick and to the point! Love it.
Very nicely done. How long will the chicken be good after it is canned?
Thank you for this great video. Can you can fully cooked chicken? I have canned raw chicken before, and it tastes great!
I'm still working, my daughter and I just canned a bunch of chicken as you described in this video. Everything came out great except one jar lost some water and is below the chicken in the jar. Does this have to be done over or is it ok. The lid did seal on it.
Thanks for good instruction...I need to hear it over and over again!!!
Dale, the reason you remove the rings is because they are only used to hold the lids on while you are canning. Once the lid is sealed the ring is removed. Also, the ring does not make the lid stay on tight/sealed. A lid can pop open, and if the ring is on, the lid can reseal itself. At that point bacteria can enter the contents of the jar and create spoilage. With the ring removed, if the lid unseals or opens, then it's easier to see that the contents will have to be thrown out. Hope that helps.
Chele, just wanted to say that I always keep the rings on as an extra layer of protection. If a jar tips and knocks another jar, the ring helps to ensure that the lid is not accidentally loosened or dislodged or that a jar rim is nicked and thus no longer usable. I don't tighten them down hard. I've never had a lid reseal itself; once it unseals, vacuum pressure is totally lost-even if the lid appears normal, if you don't hear the pressure release when opened, then it was unsealed. Personally, I’d toss any jar that was unsealed whether or not it showed signs of spoilage. Besides, with hundreds of jars in the pantry, where would we store all of those homeless rings?
great video, i'm going out to get a pressure canner. the ending of your vid made me laugh... thank you so much :)
p.s, have you ever tried anything in gravy? or stews?
I raw pack chicken, and do the same for all meats. Never had a problem.
Short, ne ad t and sweet. Good job. Loved it.
I had the same problem with canned chicken being very tender but utterly dry. I was told it could be because I let my pressure get too high on my dial gauge. Mine got up to 15 pounds sometimes, though it was supposed to be 10-11. Man, you look away for just a few minutes... Anyway, I've heard too many people say theirs is fine I know it must have been something I did wrong. I'mna try again. I'm also going to pre-brown or even grill my chicken this time!
I’m using your recipes to can chicken strip meat to make fried chicken strips later, blending your canning with teaser pleasers fried chicken bites from home canned chicken
Thank you for this! Loved the follow-up, also, for battering & frying this chicken; will also use that process for the pork pieces I put up.
Hi I had a quick chicken question - I've been canning quartered chicken breast in the quart jars for 8 mos now, and I just opened the oldest jar, and the chicken was absolutely beautiful. The only thing I didn't like about it, was that the chicken was so thoroughly cooked through, that it tasted like the starkist chunk chicken that comes in the can. It was so tender you could flake it with a fork, but it was DRY...I mean....DRY, even though it was covered in broth. Is that how it'll be?
just a heads up. those glass cutting boards will RUIN knives ! trust me i found out the hard way :(
I finally got around to canning both 40# of "chicken quarters" (which are the thighs and drumsticks), and 40# of boneless, skinless chicken breasts.
For the chicken quarters, I found the easiest method is to first pull off the skin, then cook them in an electric roaster. After they cooled, using a boning knife I slice the meat off in fillets that I can slice as I want.
For the chicken breasts, I boil them for 15 minutes, then cube them up and can them. (They came out looking like yours.)
In both cases, since these will be used either as soup or white chili, I canned them using chicken stock I made from a product called "Minor's Chicken Base." Tastes really good.
I do have a question: How do you minimize the chicken becoming tough and chewy? Will it become tough and chewy during the canning process? Thanks again!
(Wish there was a way I could post photos, so I could show you the results!)
How do you figure your method? One pint = one pound of chicken? I'll be doing this this weekend!!! I'm nervous about canning "meat" but am confident now that I've seen this video. I do not like raw pack! So this is the route I'm taking. Just figuring how much meat to buy...If one pint equals one pound. Great! When SHTF occurs, the taste of meat, will mean alot!!! Thanks again!!! You are very helpful!!! Lori
+manny silva yes, it's about one pound to each pint.
Great video. I'm just starting to learn. I haven't attempted yet I'm seeing how people do theirs first. How long does this chicken last and when you put the jars in the pressure cooker are the lids on tight or lose? I would guess lose but want to make sure.
Kk thank really helped
I am for sure going to start canning chicken now, thank you for the info. I just have one wuestion...Did you say you put Broth in the chicken before sealing them? If yes, is it just any chicken broth?
Thanks for the video. When you say that you add broth to the chicken in the canning jar, is that the broth from your cooker where you cooked the chicken prior to canning or are you using some other type of broth? Want to do this soon as chicken is $.99 per pound at the store!
I canned some chicken raw pack method and I absolutely HATE the taste of it.. I think I will try it your way when I need to can some more...
Love the video, got a question what do you you use the canned chicken for
I accidently came across your brilliant canning videos, and I'm very glad I did! You're a great teacher and the way you explain things makes me feel like I'm in your kitchen with you learning how to can. I haven't canned anything yet but I'm looking forward to it. Thank you very much for your great videos!
Hi Susan, was wondering, what do you use your canned chicken in besides pot pie, or something like that? That is my problem. I don't know what to use it for. This is supposed to make my cooking easier, but I really have no imagination when it comes to cooking.
Thanks Bev
Do you use any seasoning in the water you use to cook the chicken breast and why or why not? Thank you for the great videos.
Susan, How big is your roaster? They have them on sale at Wally World and I may need to get one. Thanks Bev
By the way, have you ever cooked the chicken in any seasoning or additional boullion cubes to add flavor to the chicken before canning. I was going to cook mine with boullion cubes and a little seasoning so as to make chicken soup with it when i open the jars. Actually considered canning the cooked chicken with some frozen mixed vegetables so as to only need to make noodles when I used the cans. Thoughts?
Thanks for the video. How long will this last? Can this be done with cooked beans or soup? I was thinking of making chilebeans and soups for my parents who are getting older and dont cook much for them self any more. Because store bought can and frozen food has so much sodium and preseritives. Thanks for any info.
You shouldn't abuse your knives by using them on a glass cutting board. Otherwise, nice video. Thanks!
To be fair, I didn't realise either! Its staggering, thanks for the vid though, its something I'll do when I can afford it :D
I bought a Mirro 22 quart pressure cooker. When I ran it thru the mfg's directions for "testing" to determine what stove temp to reduce it to after the 10-lb weight begins to "jiggle", it never really did "jiggle" continuously. Instead, it would vent like crazy (jiggle), then stop for about 30 seconds, then violently vent again. There are pieces of wire on either side of the bottom of the weights. Am I supposed to mash down hard on the weight to get it to seat on the valve? That's what I did.
Can I take meet from the freezer, thaw and cook it, than can? I want to empty my freezer of meat this way. Thanks
thanks , beautiful
Why cook the chicken first? The process of using the canner would cook it. Is there a reason?