Teriyaki Chicken || Super Simple Pressure Canning
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- čas přidán 8. 09. 2024
- More often than not, beginning canners tend to start with water bath canning. If they fall in love with canning at that point, they're hooked for life. But they still often tend to be somewhat reluctant to pressure can. I get the whole "what if it blows up?" hesitation, but it's not going to blow up. It's super simple, super safe, and so incredibly productive to put proteins (and other things) on the shelf! Whether you're an experienced canner or a beginner, I hope you'll give this one a try.
xoxo,
Carter
This recipe is from Angi Schneider's Pressure Canning for Beginners & Beyond: amzn.to/3UTXuMX (Amazon affiliate link)
Jar Lids: For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: forjars.co?sca_ref=2901432.VbUi032n6C and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Amazon Affiliate Links to items mentioned:
Presto Electric Pressure Canner: amzn.to/3yg2XTD
All American Pressure Canner: amzn.to/3TuWsGj
Pressure Canning for Beginners & Beyond: amzn.to/3UTXuMX
Allulose: amzn.to/3Nj2mJq
I didn't have any chicken in house but had a half pork loin and 2 small tenderloins that needed to be used soon so I used this recipe and canned them....AMAZING!! Best pork I've eaten. Thanks!
Lynda, how clever! I'm so glad you're so creative and that it turned out so yummy! Thanks so much for sharing!
Yummm I just finished 40 lbs of chicken but I think I'll grab a pckg and try this one too. Last load of potatoes going in now 10 more quarts of reds. Ended up with 15 pints of broth. Thank you again!!!!
You have been crazy busy, Constance! I don't know how you have time to do it all.
@@growandpreserve I'm not married and I have plenty of time lol. I just finished putting up 50 lbs of onions and am exhausted. I was gifted a box of sweet potatoes just now as well if you were coming my way I'd give them to you. I am still dealing with the ones we grew last year
@@constancebeck2992 You're amazing, Constance!
I just canned this up today. I used brown sugar swerve. The taste I had from the pot was delicious! I can't wait to enjoy this sometime soon. Thank you for sharing! ❤
Yay! Thanks so much for reporting back.
I was just going to can and supplement my "ugly chicken" stock today, but NOT now! I'm super excited to give this a try. Thx for the great video and for the link to Angi's pressure canning book.
Great! Hope you love it, Norma. Thanks for being here!
I just finished 25 pints ugly chicken but ran to piggly wiggly and bought 5 lbs to make the teriyaki
Thank you so much for this video! I bought this book upon your recommendation and I have everything in this recipe on hand! My grandchildren love teriyaki chicken so I will be doing this over the weekend to add to pantry. LOVE YOUR VIDEOS
You are most welcome, Charlene! I can't wait to hear what your grandkids think of it. Great to have you here!
Thanks Carter, I bought the book and yes, truly divine!
Wonderful!
Just got my chicken today! Will be canning this tomorrow! I love this book and have made several things from it! Thank you Carter for your canning videos!! I learned a lot as well as gotten wonderful recipes !❤
So good to have you here, Suzan!
Just what i was looking for. I appreciate your allulose recipes! We are sugar-free here. Looking forward to more sugar-free recipes.
Welcome! I am a huge fan of allulose. You'll find many recipes with it here.
Thank you for all your videos Carter! You inspire me to be more creative! Wish I had more time to can!
You're welcome! Good to have you here, Pam!
I have made this, easy and wonderful. If you haven't tried bourbon chicken, do!! Another great one for quick, easy meals
How did I miss Bourbon Chicken? That one has David's name all over it! Thanks for the rec!
Where is the recipe for the bourbon chicken please!
@@suzansayres9644 i used recipe from Carol - Thrifty Chic Housewife youtube channel
@@rschroeder6460 thank you!!! I use a lot of Carol recipes I’ll go look for it!😍
Recently found your channel and love to find empty nesters, like us, putting up food. Great videos 😊 One question, I also use the electric canner and when you removed your heated jars you emptied the water back in the pot. Does this affect the water level? Thanks for the time and attention you put into each video.
Recipe (double check to be sure but this is what I heard)
yield: 7 Pints
5 lbs Chicken (1" cubes)
1 cup Soy Sauce
1/4 cup Rice Vinegar
6Tbsp Honey
6 Tbsp Mirin Japanese cooking sweet rice wine ....she substituted using white wine
2/3 cup Brown Sugar
2 tsp Salt non-iodized
2 tsp Garlic powder
2 tsp Ground Ginger
4 tsp Sesame Oil
Bring sauce to a boil for 5 mins
add Chicken, and bring back up to a boil for 5 mins
Put chicken in jars 1st then fill with sauce
1 1/4" Headspace
Pints - 75 mins
You must have been a master note taker in school! Yes, you got everything. Thanks for being here, wascallywabbit.
Thank you for this!!
I created this recipe today and thank you for sharing I will need to invest in this great sounding recipe book… I did however double the recipe as far as the sauce and realized early on that it looked scant for this hungry family of SAUCE LOVERS …I did not add as much chicken just over half of a jar could be why I needed more liquid I’m guessing …haven’t tasted it yet but did the bacon in a jar yesterday much to the joy of my family a great channel with much information ..stay blessed
So glad the bacon was a hit, Isabella! Hope they like this one as well.
What a fabulous recipe! I agree, adding the mirin would have probably pushed it over the sweetness edge! And it was a piece of cake to make! 😊
It was easy! Good to see you, Erika!
Looks yummy. I know the recipes say a lb a pint, but I usually put in between 10 and 11 oz per jar so I end up with more than they say.
Yep, that's probably about where I ended up. Good to see you, Tracie!
Another great share! 👍 my son loves teriyaki , I'm excited to try this. Thanks Carter! Take good care!😊
Thanks, Shannon! Always good to see you!
I would love to make this and I bought her cookbook. Thank you
Great! I've really enjoyed her cookbook. Hope you do too. Great to have you here, Judy!
This looks yummy can’t wait to try. I have loved all the other recipes
Fantastic! Hope you love this one too, Danielle! Thanks for being here.
Teriyaki chicken done 7 pints loved the sauce! Thank you!
Good for you! I thought we were going to get to try this last night, but plans changed. Next week! Have a great weekend, Constance!
@@growandpreserve thank you. I'm taking the rest of the day off and tomorrow too. Turned 72 today! Lol what happened? I was 30 just yesterday... I ordered an orange squeezer that will arrive Sunday so it's back to work then. Have a great weekend.
@@constancebeck2992 Happy Birthday!
@@growandpreserve tks
@@growandpreserve I missed this sorry, thank you! Just cooked up the teriyaki chicken. I sautéed onions peppers and snow peas in sesame oil added in jar of chicken. Thickened with cornstarch in a little water. Poured on top of rice. Made at least 3 good servings. It is delicious thank you again!!! I used boneless thighs instead of breast. The cubes seem to hold up better. Very few shreds
Just found your channel and very much enjoy it Carter!
Welcome, Lori!
THAT looks delicious and I just got chicken on sale.... Next canning project. Merry Christmas to you and yours 🎁🎁🤗🙏 Kendra
Merry Christmas, Kendra!
Another one on my list of things to try...hope I didnt already say this!
You make me chuckle, Marcia.
Oh I love Teriyaki Chicken. Really does makes a pretty jar. Will it thicken or will you thicken with a slurry? Thanks for the video. Can't wait for the taste test. Have a great week.
Good question. I think if I'm doing it in a stir fry with veggies, I will just thicken the sauce with a slurry of some sort so I have lots of sauce for the veggies. However, I do also like just a "sticky" teriyaki chicken on rice. For that, I'd just reduce the sauce until it reaches that "sticky" phase. Always good to see you, Donna!
@@growandpreserve that's a good idea to cook the sauce down. We are have another rain shower this afternoon. Fig trees are loving it. Well everything except my hair.
Your videos are great. I've watched them a lot. I made this canning recipe and used pints, so I wouldn't have a burnt taste. I make it yesterday so I wanted to sample it today to see how it tasted. As careful as I was it seems like it still had a little burnt taste and or a plain taste. Any ideas on how to make this better the next time I make it?
Oh, I made 1 batch with chicken and a batch with beef. Thank you.
Hmmm. I didn't taste "burnt", but I did doctor it up a bit at serving time. Sitting here now, I can't remember exactly what I added. We'll have it again soon, and I will film it for you. Probably during the January Pantry Challenge. I like the idea of doing it with beef!
Looks amazing ❤
Thanks! I haven't had a chance to try it yet. I hope it is!
Hi- I have a quick question please. Upon seeing your cookware & your recommendations, I ordered the stainless steel pots in your link. After ordering I read the reviews, which are saying the frying pans rust & peel, & problems with the baking sheets. Everyone speaks highly of the stainless steel items, but not the other items. Before I open the pans, I was wondering what your experience has been with the frying pans & baking sheets in the set? Thank you so much for your reply. I love all your videos & recipes!
Hey Terry! I love my Babish pots and pans. The fry pans are carbon steel. I love it, but you have to be ok with the well-used look as they season. Mine have not peeled or rusted, and they’ve seen lots of use! I also have 2 other non-Babish carbon steel pans that I’ve had for years. I’ve had no issues with any of them. I don’t put them in the dishwasher. I clean them after dinner and rub some avocado oil on the inside, just like I would do with cast iron. The carbon steel, though, is much lighter than cast iron. If you’d like to email me at carter@growandpreserve.com, I will send you pics tomorrow of my carbon steel pans so you can see how you feel about the patina. I’m not sure what could go wrong with a baking sheet, but I’ve had no problems with mine. I’m happy to help, so don’t hesitate to email me. Glad to have you here, Terry!
@@growandpreserve thank you so much for your reply & helpfulness! I am going to look forward to using them!
I was surprised how dark the chicken was in mine. Luckily trimmed chicken breast at the butcher was on sale! 7 pints..
Yes, the chicken is very dark from the sauce. I think it's going to be best shredded. I'm working on some ways to use it now. Hope to get into a "cooking from the pantry" episode soon. Love to see you here, LLL!
❤ looks delicious.
Thanks, Lisa! I hope you're doing well.
I heard you say you use allulose? I am just starting a low carb/keto journey. Do you use allulose 1:1 for sugar? Thank you so much for sharing all youre knowledge
I do, yes. Technically, allulose is only 70% as sweet as sugar, but for me a 1:1 ratio is perfect.
@@growandpreserve that is great to know. I have allulose, and am excited to get rid of the sugar. Thanks so much for youre reply. I am a big fan of all youre canning videos.
I’m new to canning. I’ve been binge watching videos and binge canning for a few months now.
I’m confused as to why any home recipe cannot be canned. I assume it’s because it hasn’t been tested in a lab to ensure the internal temp of all ingredients reach what they need to to insure safety.
If that is the case and we can’t just can anything, I understand books like Ball’s canning guide and stuff like that because I’m guessing they’ve tested all the recipes they put in the book.
When you buy a book like the one you used for this recipe, by a person, not a company, how do you ensure proper internal testing has been done? I mean it could be you or me who writes a book with recipes. What makes her recipes safe and my own not (to can)?
I ask with honest sunset, I want to know what seems a recipe safe vs one (like my own or your own) that wouldn’t be?
Thank you.
Outstanding question. I will do my best to give you my perspective and some food for thought. First and foremost, the decision on what to can or not can for your family is yours. Unless you're planning to sell to the public, there are no laws governing home canning. There are no rules governing home canning. Even the various government and corporate "authorities" offer Guidelines only. Your own personal guidelines will come with (and possibly change) with experience.
Unfortunately, this has become such a contentious topic, with such diverse views, that it's very difficult for less experienced canners to find their own comfort level. To your point, which sources are trustworthy and which are not? Regarding Angi's book, she goes into great detail in her book about the guidelines that she follows. It's up to you to determine if you are comfortable with them or not. (I will say that she is very conservative in her approach.) I have other canning books, in which one or more of the recipes is not something that would make me comfortable. I recently bought a "canning book" that was so far outside my comfort zone that I threw it out.
In considering canning your own recipe, there are things you might want to consider.
**First, are there any "red flag" ingredients that you should research for yourself (maybe things like thickeners, rice, pasta, dairy, etc). Some consider these things totally taboo. Others say anything goes. Maybe after your own research, you fall into one of the many shades of gray?
**Second, do you need to make any adjustments to the recipe in order to have the best quality outcome after processing? For example, in my Brunswick Stew recipe, I modify how I treat the potatoes when I'm canning versus preparing to eat fresh or freeze. In this coming Saturday's video, I modify how I treat the beans in the canning version versus how I would treat them if planning to only eat fresh or frozen. Seasonings and heat levels might also need to be adjusted to account for potential changes during processing. I also mention this in Saturday's upcoming video.
**Third, find your own personal litmus test. If your child or grandchild were looking for something to eat, would you serve that jar to them without hesitation? If there's any doubt, keep gaining experience before you re-evaluate a canning recipe at a later date.
Some of my thoughts on how to approach a canning journey:
**An "Approved" recipe is simply one recipe that has been tested and deemed safe. It is NOT, and was never intended, to be the only recipe for a dish that is safe. Just because the government or Ball have not tested a specific recipe does NOT make it unsafe. Rather, it makes it untested. It is up to you to determine if it fits within your own guidelines.
**Experience and common sense reign supreme in my view. Just because something can be sealed in a jar does not mean it should be. Just because the government says it is so, does not necessarily make it so.
**Find your starting comfort level (Guidelines), and let experience move that needle along the way. Maybe you start with only tested recipes. Maybe you're good with anything granny did and lived to tell about it. My guess is that you're already in the "somewhere in between" category. Take a moment to define what's currently within your litmus test comfort area. It may change along the way.
Finally, if you have a specific recipe of your own that you would like to can, you are welcome to email it to me at carter@growandpreserve.com. I will give you my thoughts on whether or not I would be comfortable canning it as is or what changes I would make if I were to can it in my house.
I hope this is helpful. You can follow up with questions or comments here, or you should feel free to email me.
What is the processing time please? Thanks for this video!
Shoot. Did I leave that out? 75 minutes for pints at the appropriate pressure for your altitude. (or just 75 minutes if you're using an electric pressure canner that accounts for altitude automatically)
Is the sauce thick enough or will it need thickened before serving? If it needs thickening can we add clear gel?
I don't usually thicken sauces, but you might want to before serving. I have never used ClearJel, but if you are comfortable with it, I don't see a problem adding some to the recipe.
Hello Carter, how did this recipe turn out? Did you like it? I always appreciate it when creators do a taste test or a review. I know we all have individual tastes, but so far mine seem to be similar to yours! Please let me know what you think. I'd hate to waste even 2lbs of chicken if I don't like it! Thanks!
I've had several positive reviews on this one, but for me, I find chicken canned in added liquid turns out a bit dry. The flavor of the sauce is great, but for me, it works better added to something quite saucy with some softer textures (egg roll in a bowl) than it does as a standalone dish. I might do it again one of these days with stew beef instead of chicken. Hope that helps!
@@growandpreserve, Tariyaki istraditionally made with thighs, wonder if that would make a difference.
Would you be able to use less sodium soy sauce?
Sure!
@@growandpreserve Thank you😊
Sorry, but not related to teriyaki chicken but is a canning recipe. I am DROWNING in cherries right now. I have frozen some, made pie filling, dried them, etc. but now I want to make a jam. I would like to do a no sucrose version but don’t know where to start. Do you have any advice on cherry jam?
Yes! Are you familiar with Pomona's Pectin? It's the pectin I use because it sets without sugar. I use allulose, but they have recipes for stevia or monk fruit as well. If you can do no-sugar added fruit juices or honey, they have recipes for those as well. I have made many of their recipes. Even the ones that call for reduced amounts of sugar, I have replaced the sugar with allulose. Start with their website: pomonapectin.com/ Also, here are the pectin (bulk and regular) and allulose that I use, if you're interested. Bulk Pectin: amzn.to/44bUE9B Small order pectin: amzn.to/3No4Ply Allulose: amzn.to/3J9cKkp. Hope some of this helps. Let me know what you decide to do!
@@growandpreserve Thank you so much! I am trying to beat the birds to the tree (no nets) so the cherries aren’t as sweet as they could be so I do need a sweetener, so I will try the Pomona’s Pectin and allulose. Thank you so much! I really appreciate it, Carter. That was very helpful.
@@karikelly2797 My pleasure! Keep me posted.
I wish you put instructions/recipe here
Unless I change a recipe, I feel it's important to respect the work of others for their own benefit.
Can you make it with already cooked chicken
Yes. I find that rotisserie (or a whole baked) chicken, shredded works best for me.
aboiding oil in pressure canning, is the sesame oil okay in this?
Yes, it’s fine. The temp in a pressure canner doesn’t exceed 250F, well below sesame oil’s smoke point of 410F. The proper headspace allows air to be pushed out of the jar, so there’s no oxidation either. Great question, Stephanie!
Have you ever used COOKED rice in a soup recipe and canned??
Hey, Brenda! No, I haven't. I think I'm a weird rice purist. I like my rice white, a tiny bit sticky, definitely not mushy and completely plain--no seasoning other than salted water. So canning a recipe that includes rice would just be a waste for me. I do understand the mass appeal though.
Just found your site. What type of canner are you using?
Welcome, Kim! I use the Presto Electric Pressure canner (amzn.to/3Os3J7S) and the All American stove top pressure canner (amzn.to/3rXIOC6)
@@growandpreserve I have been thinking about the presto electric just not sure
How long do you keep these on the shelf? Looking for a range.
Minimum 18 months. I think the general rule of thumb is that quality (texture, nutritional value) starts declining slowly after the 1 year mark, but the safety is not something that declines as a factor of time. Stord properly, home canned food can last a very long time.
Thank you! One last thing. Would a constant 76 (AC) be too hot and hurt the jars? My pantry is dark as well. 🙏
@@JMD242 Ideal is between 50-70F; however, most sources acknowledge that keeping them below 85 is good. Dark definitely helps. If it makes you fell better...I packed up a bunch of filled jars a couple years ago for a 250 mile move in July. They were all fine.
I recently discovered your channel and have enjoyed watching your videos. My only negative is giving out exact measurements on copyrighted material, which causes Angi to lose out on sales of her cookbook since you seem to make a lot of her recipes. You should only be mentioning ingredients and telling people to purchase her book if they want the exact measurements. I mean she is trying to make a buck just like you are on your CZcams channel. I bought her cookbook just because I already had so many of her yummy recipes through watching your channel I only felt it was fair to her...lol😂
It's definitely a fine line we have to walk, Denise. More often than not, the criticism I get is in not sharing enough of the recipe. Some folks get really very angry (oddly so) that I "make them sit through a whole video only to tell them to go buy a book". While my interest is not to please these angry people, it is to introduce folks to a cookbook I really enjoy. Angie has sold quite a lot of books directly from my videos. I can't imagine she would think I've done anything but help her while I'm trying to help all of you.
@@growandpreserve I totally agree! You can't please everyone. Keep up the great channel. I'm sure Angi is pleased that so many are finding her wonderful cookbook through you ❤
Side note: recipes themselves can not be copyrighted. You can google that information. Carter made changes to the recipe (allulose rather than sugar, coconut aminos rather than all soy) and so made it her own. And Carter highly recommended the book. I'm sure there was a bump in sales of the book from this recommendation. I for one really appreciate the exact measurements. I would not buy this $18 book to get this one recipe. But I might buy it based on Carter's glowing recommendation.
"Similar to ideas, facts and history, there isn't copyright protection in recipes as mere lists of ingredients. This is clearly stated by the U.S. Copyright Office."