Buy Chicken NOW, Stockpile Chicken NO REFRIGERATION | Prepping | Canning Chicken
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- čas přidán 9. 04. 2022
- Buy Chicken NOW, Stockpile Chicken NO REFRIGERATION | Prepping | Canning Chicken
Canning chicken, SUPER EASY, raw pack chicken
Buy chicken now, Chicken will soon be overpriced or unavailable.
Buy Meat NOW And Preserve It With NO REFRIGERATION, its time for Prepping and Canning raw pack chicken!
DO THIS NOW BEFORE ITS TO LATE!
Canning Ground Beef/ super easy
• Buy Meat NOW And Prese...
More amazing tips:
• Emergency Preparedness...
Meat shortage video:
• Meat Shortage DO THIS ...
Canning meat with out a pressure canner video:
• Preserve Your Meat for...
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Remember the usda recommends canned meat storage for one year, but it is commonly known for meat to be canned correctly and stored and last up to 15 years.
Prep now, whether you are a prepper or not the time is now with the chicken and poultry shortages and other food shortages, and the supply and demand is a growing concern with the supply chain issues
prepper or not you need to be prepping! This is why everyone is prepping right now because things are getting bad in this world with shelves going empty.
Homemade Chicken seasoning recipe:
3 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 1\4 tsp thyme
1 tsp garlic powder
1/2 tsp black pepper
( 2 tsp per pint)
The inflation and hyperinflation is also another thing that is getting bad, the prices of groceries are going through the roof! and it is super smart to stock up now
stockpile things you will buy eventually and buy them now while it is available and priced lower because prices are going up.
Chicken and poultry especially may disappear and not be available in coming months! and if chicken and poultry is available it may be triple the cost meaning only rich people will be able to purchase groceries.
Canning raw pack chicken is easy and fast, learning how to pressure can chicken the easy way could help you now with making sure your family has chicken and poultry through any
food shortages as bird flu is getting bad and bird flu is causing a chicken and poultry shortages. Now is the time to buy chicken before it inflation of chicken get so high
you can not afford it, or chicken and poultry is no longer on shelve, empty shelves; stockpile chicken now with out refrigeration. You can store chicken long term in canning jars
for years, that is long term preservation of chicken in canning jars. Pressure canning chicken is something anyone can do that has a pressure canner like our all American model 921 pressure
canner. Any pressure canner can pressure can chicken. It is a matter of reading the manual of your pressure canner and it will be very easy to pressure can chicken for long term
food storage.
have you heard about the bird flu and the killing of all the chickens and turkeys and entire farms loosing all of there chickens? This will cause egg shortages, chicken shortages
turkey shortages and poultry shortages in the grocery stores all around the would as the U.S. is the second largest exporter of poultry to the world so I the importance of
buying chicken now and pressure canning raw pack chicken could not be more important.
This is how you pressure can chicken, pressure can; raw pack chicken is so easy.
Hyper inflation is here, canning chicken is a prepping skill you must learn to be able to go buy meat right now and store it with out refrigeration! and store if for many years. Do this now, meat shortages will consume the world soon and food shortages will plague the world, prepping now for that storm is very smart. The time to learn how to be self reliant is now, the time to buy food and stockpile food is now, the time learn how to can meat long term is now.
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#Buychickennowstockpilechickennowrefrigeration #prepping #canningchicken
Super Easy canning Ground Beef How to: czcams.com/video/BZV0-uFmTCE/video.html
Emergency canning without a pressure canner: czcams.com/video/VnVXU8lphFE/video.html
Thank you for leaving a comment/ added tips and sharing this to get more people prepping!
you 'all are so great!
Thank you, for this timely video! I would definitely invest in a canning pot but have an electric stove. Can this be done with a Ninja Foodi?
How big is your pressure cooker you use on the video?
Can we have the receipt for the seasoning plse, tks a lot
@@emmanuellestaub5251 it's up there. Click on " more" in the description
Cooked chicken lasting 2 weeks in the fridge? Canned chicken lasting 15 years?
I want to see you eat the two week old chicken, and I want to see you eat from a 15 year old can of chicken canned like this.
I've eaten home canned chicken that was 13 years old and it was wonderful, so 15 years sounds fine to me. And I would agree with others in the comments, don't leave it in the canner overnight, take it out soon and set on a towel out of a breeze. Let the jars set still for 12 - 24 hours before removing the rings and thoroughly wash the jars in warm soapy water, rinse and set to dry before labeling and storing. I've been canning over 35 years in case anyone was wondering.
Thanks love pro tips 🙌🏽😊
Awesome. Your a pro. I could learn alot from you. Thank you. Canning is very wise my Grandmother did it in Russia and I love it. I am eager to try canning myself
I thought food only kept a year in jars once pressure canned so super pleased to see that it is much longer as I am prepping for the big one!! In the uk and just got a pressure canner and cannot wait to start.
Recycled, he took the lid off, so it's not a problem to leave the jars til morning.
It's when you leave the lid on ,it's sealed tight, that's when it's not a good idea
The reason why is, if you have jars that don't seal, you won't know til the next day, whereas, if the lid is off while they're cooling, you'll hear the lids seal - the most beautiful sounds in my opinion - and you can tap or look to see if they've sealed.
I prefer to remove my jars after I'm done canning, that's how I was taught yrs ago, but if you want to just leave them, at least check to make sure they all sealed.
Some people are afraid to take them out before morning in case they break a seal moving them. But that's really not a problem. If the seal is broken, they never really sealed correctly to begin with
Btw, you can do one of two things if you find a jar hasn't sealed...
Put it into the fridge to be used or you can reprocess it again with a new lid
My mom was doing this back in the 60s when we were kids! She would make batches on a Saturday and Sunday… she worked Monday-Friday full time and this was how most of our dinners were prepared. Our father was gone and mom was the bread winner. What ever meat was the cheapest she would purchase. She would actually prepare the stews/soups in the jars. We would come home from school about 15 minutes before mom would get home from work and my older sister who was about 12-13 would have things started on the stove. I’m getting a little weepy right now thinking about the greatest mother in the world! I was the baby boy about 5-6 and my brother is 5 yrs older then me. Thank you for this video!!! God bless!
That is a great story, thank you for sharing! It sure makes meals easy after the prep work is done!
Wow. Beautiful. 😊💗
Sounds like good days!!
You are such a great person with a golden heart. We have never seen u and may never will, but we love you from our heart.
God bless u always.
The island of,Fiji
@@tasneemali4970 thank you! So many people today take to much for granted. Loving God and loving our family and others are the most important things in life! 🙏🇺🇸
I know a man that lost everything and the only place he had left to go was a little piece of land his mother owned and there was a storage shed that she had put out there. He had to hack his way in through the brush to get to it, he had no money to buy food at all but inside that building he found these heavy duty cardboard barrels with the metal rim you lock the top down with that tobacco use to he shipped in and his momma had them loaded down with jars of food she had canned THIRTY YEARS ago and it was still just as good as the first day. He was able to live over a year off that food.
wow❤❤❤
and after that he starved?
Amazing and Awesome story
Beautiful how she prepared for his survival. A mother's ❤️ heart
@@I.Am.Nobody Maybe he was able to find a job or something. It's a year worth of food after all. Just enough to get you doing something to survive.
No, never leave your jars in the canner! Especially overnight! You can get what's called "flat sour" of the food. It's caused by keeping food at a high temperature for a prolonged period of time. Your jars can take a temp change if you acclimate the canner in a timely manner. As soon as the pressure is down; open canner and canter the lid over the pot; so steam and room air can exchange. Leave for about 10 minutes. You may hear lids seal, that's normal. Set towels on your counter and lift your jars straight up out of the canner, don't tip or tap the jar. Set it softly on the towel. Leave about and inch of space around the jars for air flow as they cool down. Don't move for 12 to 24 hours. You can remove rings after the jars completely cool and check seals. Refrigerate any jars that didn't seal and consume the food within two days.
Thank you for those Tips!!!
Hi, I always leave them sit overnight. Haven’t had an issue yet and been canning about 10 years.
Here in the UK canning isn't a thing, but I managed to get my hands on the stuff and have done one batch of chicken and one of minced beef. All sealed perfectly! So pleased I have this new skill. Also water bathed tomato sauce last year and we are still eating that. Thanks to you and others for giving me the confidence to have a go!🤗🇬🇧
In the southern part of USA where iam from generations know the great benefits of home canned vegetables and meats. I tried sometime a year ago canned deer I canned15- 18 years old and taste and smelled great. , the only preserver a level tea spoon salt.can about anything.doing this 35 years or more .nanna and papa wishing you well from USA .
awesome, I too am learning this...
It’s a thing in my little corner in Scotland
Good to hear someone from uk too. I see some jars in homebargains, same looking with lids, £1.40 a jar, wonder if these where good
How did you can the chicken?
Now, I need a video on how to convince my wife who will not eat left overs more than 1 day old to eat 15 year old chicken.
I guess if she gets hungry enough she might try it :) lol
She's never been hungy then. Even fresh roadkill looks like a steak when you haven't eaten lol 😂😂😂
😂This made me laugh pretty hard. I can relate. 😂
hahahaha, this gave me a good laugh.
i used to be said wife LOL!! were a family of 5 and i just hated leftovers, i loved fresh meals, but this inflation changed my mind HAH now im canning
Been canning a long time and would like to add a bit of advice. If you use spices, they get stronger in time. I often use just a 1/2 tsp of canning or kosher salt to each pint and skip my other fav spices. You can add the spices to the open meat as served. I have always layed a towel down on the counter to set the hot jars on when removed from the canner. I had a few bust years ago to temp change of cold counter. Thank you for taking the time to help others! For a young man, I was impressed with how well you did this!
Hiya mate just a question if you don't mind from a complete novice from U.K...do I need a proper pressure canner too be able too store jars for a good amount off time..get back too me if you can (no pun intended) 🤣...thanks
@@jshaw4757 Hi sweetie. I will be glad to help if (I CAN). Yes, a pressure canner is needed for most foods to be safe. You can water bath can some things like tomatoes or high acid content like a salsa. I pressure can all meats. Best advice is get a Ball canning book to refer to. I am older and still refer to it at times. Love to can and have foods last for many years.
@@jshaw4757 I've canned quite a bit of all kinds of things with a canner I bought off of Amazon the brand name T-fal. Homestead Tessie (also on CZcams) has a bunch of prepping and canning videos that are very helpful as well. Good luck & God Bless.
Great advice. Thanks from Charlotte NC
@@thankfullyredeemedmaderigh7436 You are welcome. I grew up in Charlotte. Still have family and friends there. Happy canning!
This is my first time on your channel. I'm 65 years old and have been canning for most of my life as I would help my mother as a child and into my early adulthood. Then every single year. My father had a garden and I can remember "helping" him when I was pretty young by walking on the onions so they didn't go to seed. My parents had me late in life so they were gone from my life when I was a young adult. I've been canning chicken, beef and pork for around 20 years. I'm retired so I don't have the money to throw food in my cart at the grocery stores. I only buy food when it's on sale but then I buy a lot of extra and can what I am able. I make and can my homemade soups in the winter so it helps to heat the house. That is what's called a win win. I always use my preserved food using the first in, first out principle.
If your chicken isn't submerged when it gets done, it's still perfectly safe to eat. Just in case anyone in the comments was wondering
I was wondering that. Thank you.
I find that whatever meat I can tends to shrink. Italian sausage, chicken, meat loaf, .... they all seem to stick up above the liquid and I had been wondering if I needed to recan them, or if they'd be ok.
Yes, Thank you for sharing this Lisa! adding the water or broth will just make all of the meat submerged, but is not necessary
I was just on here trying to find out. Just did our 1st batch, 3 out of 4 quarts sealed. Some leaked out of one, im assuming I didn't get tge head space correct.
I think there is suppose to be 50 percent liquid and sometimes even if you add water or broth, meat still isn't fully submerged.
I just asked that before seeing this comment! 😄 Glad I’m not the o my one with this problem.
I've been eating steak I canned almost 3 years ago. Man I can't believe how good it smells when I pop the lid open, and the taste is crazy good.I I've been using the broth for gravy or even just to drink hot in a mug. 😋 Zero chemicals and Zero preservatives.
Drinking canned steak gravy hot from a mug sounds tasty/gross/manly 😂
I see that cross on the fridge... God bless you bro. Thanks for helping young men like myself (22)
Canned for 45 years . Am working on teaching my granddaughter
Love hearing that
We use our pressure cooker for the first time Fri. We followed your instructions to the letter. We have 9 jars of hamburger meat on the shelf. We owe you a ton of thanks. Who would have thought we would have canned meat of our own on the shelf. Ok husband is ready to do the chicken now. This channel is one of the best on Utube.
Wonderful to hear- and makes us feel good! 🙏🏽 thank you
You know you can also waterbath halo oranges ?
Pressure "cooker" and pressure "canner" are different and cannot be interchanged. (although the newer instant pots also have a canning setting).
@@carnivoreisvegan Excellent point. Recently read publication that said not to use Instant pots even if has canning setting because a study found they don't maintain consist pressure throughout the process.
@@Chocoholiclady66 that's sad. That was such a nice addition.
I love seeing these practices coming back. My father was an avid hobby farmer (he grew up on a real farm) and I used to help my mother can it all. It's the surest way to beat inflation at the grocery store and it's also the best way to really know what you're getting on your plate.
My grandparents were the first African American farm owners in Caroline County Maryland. I've heard about them cooking them and then sealing gallon sized glass jars with grease and it makes a seal . Stored for as long as needed and they heated them when it was needed ...viola fresh while cooked rotisserie chicken !!
Wait-what? So no pressure canning needed then?
😂😂😂😂😂
I've heard of doing that with clarified butter too!
Wait 10 minutes after releasing pressure and taking off canner lid, then remove the jars promptly while hot. You place them on a flat, heat resistant countertop and cover with a towel for slow cooling over 12-24 hours. Check seals, remove rings. @Riverside Homestead.
I just canned 36 pints of chicken broth for my Mother yesterday. I've been canning, drying, smoking, dehydrating, etc.. meats and vegetables for decades. I have never let the steam build up and release before putting on the weight on. I'll definitely being using your method from here on out. Great video!
In the senior citizen community that I live in down here in St Petersburg Florida. There is a lot of people from different parts of the world talking to this older German couple that has been here almost your entire life they said that they're relative is back in Germany people are stockpiling can meets and as many vegetables and foods that will preserve on a shelf as long as possible. There's also a lady that lives here in the community she's polish she basically says the same thing and they're also doing it here also you don't know what's coming next hope everybody is prepared. One interesting thing the Polish person told me back in Poland they're buying iodine tablets they're afraid of nuclear war or a missile hitting a reactor somewhere causing radiation to leak out.
This channel was thriving during the pandemic.
At Thanksgiving when turkey is on sale for 33 to 39 cents a lb I buy 5-7 and can them. Same at Christmas and Easter with ham. The canned spiral ham is AMAZING!!!
Great tip! Thanks Karen
Good tip with the ham especially.
I'll have to try that. Thanks.
That's brilliant ❤
Smart to plan when prices are low.
When have not enough meat to fill all the jars, , I fill the extra jar(s) 1/3 of the way with washed pinto beans and then with water. Dried beans are canned the same time and pressure as meats.
Great idea! I do beans all the time. I usually soak them first but a few dry beans will probably not suck up too much of the liquid in the jar.
I agree about the wide-mouth jars, that's my preference too. Since I could only find the regular mouth jars, I had to tell myself to get over it and just buy what's available....next time there may be none! Thanks for all the tips!
Thanks for sharing!!
Yeah, I’m just grateful for whatever canning jars I can get or have. I also asked friends to think of me if they know anyone who wants to get rid of canning jars. It’s working. 😊
I like the regular mouth for beans, potatoes, bone broth and soups (things that slide out easily).
I can usually find some at Goodwill.
Yes, narrow mouth are not a pain ( to me) for thing which are more liquidy, like sauces, or chopped small enough and/or pour out easily enough, like my canned venison tends to. My sis in law actually prefers them, so I've been able to trade some to her for some wide mouths :). Picked up about 30 wide mouth pint jars at an estate sale this fall. Wasn't what I went for, and that was gone and I'd really wanted it, but they were a nice consolation prize, in good condition and at good price.
Thank you so much. I am a relatively new canner from Rotterdam Holland. Since years I was looking for way's to preserve meat, but this wasn't possible with waterbathing. I bought a presto canner resently, this gives me reasurence and this way I can take even better care of my mum (83) and make sure she stay's healthy because she is a diabetic. Thank you so match for you video's. Diana Veer Netherlands
You will also find out that no matter what cut of meat you use, it will come out tender. Your Mom will love that!
Don't forget to take the lid from your gauged canners to your local extension office once a year to have it calibrated!
Also, vinegar in the canner water is not necessary. I no longer add it to mine because I found it was causing my rings to rust terribly. If there is any mineral residue on the jars, it wipes right off like dust. And I usually wash my sealed jars with soap after they're cooled anyway.
👍
Vinegar is necessary, especially if you have hard water. take your rings off. You don’t need to keep rings on
Great video! I've been canning for decades, and this was a very good tutorial for newbies. I have a Presto dial gage canner, so the gage tells me when it's at pressure. One thing I'd like to add if I may, wash your jars after they've cooled down, before putting on the shelf. Wash them in warm, soapy water with a little bleach in the water. This removes odors, grease, bacteria, etc from the outside of the jars so they don't attract insects and rodents. Do not submerge the jar in the warm water, though, bc you don't want to loosen the seal. Great job! Don't stop prepping!
Thank you - yes I will add that on next video thanks for the reminder- heard it also helps from
The attraction of rodents 🙌🏽💥
That’s a great idea!!
I always wash the filled jars before they go on the shelf, and take the rings off before the bath.
Would wiping the outside of the jars with sanitizer wipe be acceptable?... Another ? Is you don't have a pantry big enough .could you put the jars in a brown paper bag (darkness) and store in a tub in a closet in an air conditioned apartment?
@@kimberluna2226 Please don't. Just wash in warm water with soap. You can wrap with paper if you like, and store in a tub in the closet. Keep it simple.
Thanks for the metric conversion on storage temperatures, that's very considerate of you, 99% of US CZcamsrs forget that the rest of the world uses metric lol
I always have to Google imperial to metric to figure out how they compare. I know 40 Celsius is hot and 0 Celsius is freezing for water, but that doesn't help when cooking.
Sept '22- 5 mths ago, I used this video to can my first round of chicken. Since then, I have learned to can a freezer of venison sausage, roasts, pork etc. You have become my go to prepper for current events also. SHTF is just around the corner. God Bless You All and stay safe.
I suppose it's still making the turn?
I've done turkey, chilli, hamburger, chicken with bone and without, broth, stew meat, stew, carrots, potatoes plus anything else I find a deal on. Saves on food prep. Pints and half pints are perfect for a single person. Thank you for this great video.
Great tips, thanks Liz!
Hello Liz, I have canned two turkeys. One I roasted, the other raw. I swear I will never do another turkey. Either way, it was so tedious.
I did some inventory on my preps this weekend. Last fall i canned chicken 40qts, pork, 35 qts, ground beef 25qts, sausage 14 pints. Also pressure canned 50lbs potatoes. I still have 18 dozen lids I have been picking up along.
Nice
Awesome . Way to go
How did you can potatoes? How are these able to be used after opening?
@@bkdill51 I washed and cut bad pieces away. Cut into chunks, added water and pressure canned just like meat. 90 min at 10lbs. We opened them, added butter salt and pepper and had them with green beans. They're pretty soft so if you peel them completely they could be mashed after opening.
@@bkdill51 they make great mash potatoes. You can leave them I. Chunks right out of the jar but they do break apart easy. Since you pressure can these you can go ahead and add any spices. I like to add garlic and rosemary.
I've never seen your Channel before. This video came up in suggested feed. Liked, subscribed, and shared.
Thank for the Sub Special Operations Equipment (SOE), welcome to the group and thank you kindly for sharing!
My husband thinks I'm crazy for canning. I love canning.
It’s fun!
This is the first video I ever saw on pressure canning. I’ve always been so fearful of pressure cookers ! You made it seem so easy that it stuck in my head ever since. Well, you taught this old dog a new trick. I canned 18 jars of chicken yesterday. I’m loving my AA. Thanks again. You got me hooked !
I had to tell you that is great I’m so happy for you
Opened up some canned chicken dated 2007 I'm telling you it was real good 👍!! Can everything you can.
That is great to hear !
Hi Karen, may I ask was the chicken at room temperature or in a root cellar? Thank you.
It was room temperature.
Good to know. I am using my 2015 stock at the moment, (meat, and vegies) because nothing ever last longer than that, since I eat it nearly everyday.
I've heard this from several individuals. Your canning method was very effective. Proof that canning is efficient and the reason everyone wants to do it.
OMG.When you brought up oiling the metal to metal seal,I knew you knew what you are talking about.I love your presentation.It is designed for people that have some comfort with the pressure canner.I find more people so afraid of pressure canning that could benefit from from your easy to understand explainations.
Thank you kindly Leslee, appreciate your comment
I was terrified when I first started using mine but got over that quickly when 2020 happened haha.
If your lid sticks you can gently pry it up with a strong bottle opener, or a screw driver, just go around the rim, a little bit at a time around the circumstance and gently pry it up. Eventually it will loosen enough to 'unseal'. Then next time you can oil your canned and lid rim.
This is my first time on your channel. When you said that we may have been canning longer than you, you sold me right then and there! I'm nearly 65 years old and I have been canning most of my life. My mother had me helping her at a young age. My father had me help him in the garden. The best of all worlds! I just bought chicken that I'll be canning tomorrow. Ground beef too. I'm in Wisconsin and our stores haven't had chicken on sale for months. Finally! I'm topping off my pantry.
I have never canned anything since my parents never did it. This was a subject I always wanted to learn for food preservation.
Your videos are excellent and very detailed in showing people how to do it.
Thank you for taking the time to make these videos to show people like me how to store food for longer periods of time.
Howdy pard', and MANY thanks for taking the time to make this video. I'm a former 'old school' U.S. Marine ('71-'75) and a lifelong believer in being prepared for ANY circumstance. I am not a 'prepper' nor prone to overreaction to societal flights of nonsense, but, I do believe in the old adage of 'it's better to have and not need, than to need and not have'. That said I cannot thank you enough for opening my eyes to canning MEAT. I realize (for you) that's probably a silly thing to hear but, it's true. My wonderful wife is a long time 'canner' and has canned a LOT of fruits and vegetables but never meat...the even sillier thing is; SHE probably knew all about canning meat, but I did not. We have several refrigerators and freezers full of meat and poultry for that 'just in case' scenario. All of which cost a decent amount of shekels per month. I definitely need to amp up my meat canning! As an aside: What you are essentially doing is 'sous-vide' ing the chicken and then storing it. I am an accomplished amateur chef and sous-vide is one of my primary tools....I will need to brain-storm this option. Many thanks for the 'spark'. : - )
been doing this for years, cooked, not raw. I am going to try this very very soon. And yes I have had jars of cooked canned chicken I used at 11 years. Its so good it just never lasted . Beef and venison too. Fish is done differently, going to do last years salmon soon. Every body needs to know you can also water can a lot of things outside over a fire. Good to shop summertime yard sales and flea markets, and a bit of advice, get a spare rubber seal for your canner in case we cant get them later on. Great video.
So glad to hear this! Thank you Kim
@@RiversideHomesteadLife The only way we are all gonna make it is if we stick together and help our neighbor.
@@fryday65 I love reading comments about how far out people have ate pressure canned food. Thanks for sharing. The people that did this 100 years ago aren't here to share their wisdom with us.
@@jkco4300 But, they are here in spirit.
Last year, when I first started pressure canning, I was terrified to can raw. I finally got up the courage to raw pack, and it is a lot easier and quicker in general. I have no interest in precooking anything that does not have to be.
You make this look so easy. I have always been so intimidated by canning. I have always wanted to do it, but just never felt confident enough to try. I feel now that I can after watching your video. Thank you so much for taking the time to make the video, and explain the process so well.
I'm a year ahead of you. I had water bathed canned before, but always afraid of pressure canning. It is a process for sure, but it is so cool when you pull them out!! Love.
Very slow on the stove dial as pressure builds and cans at pressure.
This is got to be the most informative raw pack pressure canning video I have seen. I am brandy new to canning and know nothing. All of the other videos never actually show what you do with the pressure canner itself. Which the pressure canner intimidated me anyway. Thank you very much for making me feel more confident.
You have a gift for teaching!
Blessings :)
🥰
Enjoy your videos. Very down to earth. You are a natural teacher. I was raised with big gardens and canning. I am a widow now and have decided to can some things for the uncertain times ahead. Jars are hard to find with wide mouth. Hopefully I can have a large enuf garden to can. A friend is "loaning" me her spot if I do peas and radishes for her to eat fresh. Good trade to me. Thanks for your caring enuf to do these videos for us.
Thank you for your info and comment Sarah, really appreciate it
We are 80 and 70 and long time preppers. This us an outstanding tutorial. Good job young man. Dandahermit subbed
Back in late 2019 I was helping my grandmother clean our her cellar. Her and my grandfather used to can alot and there was canned goods in there dating back to the late 90's. The cellar itself over the past decade or so has been been leaking water in so alot of the stuff was completely rotted. The stuff that wasn't completely disgusting she told me to take since we can alot here at the house. Anyways to keep the story short One of the jars I went to open was from Summer of 1998 and it had half runner green beans in it. So they would have been almost 22 years old. when I opened them up they smelled as fresh as the day they were canned. While I didn't chance eatting them I have no doubt there would have been nothing wrong with them.
Anyways thought I would share that.
Thank you for that...it helps to make judgements when we hear the experiences of others.
I have never canned before, so I appreciate you showing the weight, etc. because I need to understand the basics, not just a pretty recipe. Thank you!!
Alex ! Yes I try to not miss a thing- I’m aiming for teaching newbies !!! 🙌🏽 more to come
You can can soo many things! It’s probably my favorite thing to do besides knitting. 😁 I can all of our meat, chili, soup, and many veggies. With our large family it doesn’t ever last over 18-24 months. I’ve had jars not seal randomly. Makes the next days meal easier. Happy canning!!
It was a fail on my part ! It good lesson to teach - anything to help 😁 thank you
Wow. Just learning how to can at age 54. This is one of the best channels to learn from. Thank you!
Loved the demo! Best of the best! Thanks!!
Loved the closeups of the sputtering. Finally I understand!
I am just beginning I have a presto canner but I am going to do this and I thank you for giving us the direction to go to, to make sure we have the right pressure to use. God Bless you and your family
You are so welcome!
That’s 18 meals or 18 Days of something to eat if that’s all you got. Mix with other things…rice, noodles, soups….you could stretch that out to 3-4days of something to eat if Chicken becomes so expensive you can’t afford it. Wonderful video dear….just wonderful……♥️
Thanks 🙌🏽
Thank you for the video. Just finished a chicken pot pie I made from my first batch of canned chicken legs/thighs. I always was apprehensive about meats...but a few days later I'm fine and the chicken pie was great. I have a newfound confidence in pressure canning. Now to convince my family!
I was just wondering what you do with all the meat same preparation but your idea of chicken pot pie is great!
I wish I'd paid attention when my Grandma was canning.... Since I didn't I'm thankful for these videos. This year we invested in canning supplies and followed your videos on meats. So far, I have Chicken, beef, and Butter out of my freezer and into some beautiful glass jars on the garage Shelf. 💟
Thank you Riverside. I’ll be closing on my homestead the first week in May. I will do a video and tag you when I open my canner and prepare for canning. (Pressure) Canning.
Hi!! Great video. The USDA recommended headspace changed in 2015 to 1 1/4 inches for raw packed chicken... No more 1 inch... Cheers!
🙌🏽💥👍
I saw that. I have always done 1inch, but things change.
@@justme8108 It's bc chicken has changed... And that's just creepy, but there you go 😳
@@rebelcolorist Yes, it is creepy. Maybe they are meaning to leave more space since the chicken cooking in the pressure canner puts off a lot of liquid in and of itself. But we will really never know the truth if you ask me why they changed it.
I have just ordered all my canning supplies and I’m looking forward to getting started. I really enjoyed your video. So I had to subscribe.
Easily the best video I've seen on home canning - out of a dozen or so watched on CZcams. Huge thanks!
Have subscribed and checked the little bell for all videos as well!
Later today going to take an in person class at the Florida Agricultural Center in Cocoa Florida and this helps with preparation for that!
Great info, especially as we see the destruction of our processing plants and H5N5 allegedly getting worse. My grandma used to "put up" all sorts of stuff when I was young. Wish I would have payed more attention. Thanks and just subbed.
😊 thanks
Yes - I’m sure we all can say we wished we payed more attention to g-pas!
I love these videos. I always learn so much. I'm in the process right now canning hamburger from your other video! Thanks so much!
Thank you Vicki, glad to hear you are :)
This has got to be the best video on canning I’ve seen. I subscribed
Thank you
Just got your video YT recommended and I have to say how much it pleases me to see someone who is young and doing this!
I have been canning since I was a kid helping my great grandmother with her canning. She told me stories about the great depression and also being a boy scout helped me a lot and is why I get a kick out of folks just learning to prepair just now, especially since the motto of the scouts is "Be Prepaired".
I appreciate the checking of the lids, but also, check the rim of the jar. They get knocked around and are packaged by a machine and nicks and cracks can be found on the rim which means no seal.
I can on a "rocket stove" and I suggest folks learn about those and build one. Even if not a grid down, heating up the house in the summer time is simply not an option here. And the pressure can be maintained with the rocket stove within a safe tollarence. At 15lbs pressure, you can drop or go over 3lbs with zero issues. Even 5lbs but any lower than that and you need to bring the pressure up and start your canning time all over again. But with a burn chamber of 8 in sq, I found having foot long half inch sticks or split wood and I stay and watch the canner, never walk away from it in case something goes wrong. But also, it allows me to keep tabs on the pressure. If it starts to go down a bit, I add two to four sticks. Usually two at a time.
I like your spice mix and will try some. But, even if I do some spices, I still like to add chicken broth.
I turn 70 next march and have been canning for close to 55 yrs. Never had a bad batch but it always pays to be safe and on top of things, no matter how many years you've been at it.
So, thank you and God bless. Y'all stay safe and as I always say: "Don't just survive, thrive!"
I highly recommend sanitizing the jars in hot water with a little white vinegar. Also, drop the lids in a sauce pan with simmering water and a splash of vinegar. Pull a hot lid out of the water, shake the water off, put it on the clean jar rim, add the ring, put the jar in the canner.
This is no longer required if pressure canning. Ball also recommends NOT heating their new lids before using.
Yes! Excellent and very educational video! 😎 I am not new to long-term food storage, but I am new to pressure canning. Thanks for the hands-on pressure canning tips and links to help me get started. 😊
You are so welcome! Thanks for watching Roy!
This is so detailed and helpful. I've alway been afraid to try pressure canning and this gives me courage to try it.
What great information. We can not thank you enough. Will get those 13 items today. This is the first time to see your home prepping video. Many vid bloggers comment alot on the politics and macro economics, but I appreciate your nuts and bolts, no nonsense approach on what to do now to survive. God bless you in His name.
I just bought a pressure canner for the first time and I am currently canner chicken for the first time. I am so excited to be able to prep for my family. The way the world has been going lately made me want to make sure my family is safe. Now I'm a stay at home mom full time, Canning is my new hobby.
Awe so glad to hear that! I love your new hobby! You won't regret it, I'm sure. I am going to delve into your new hobby quite soon myself. 😂
One piece of advice, cut most of the fat off. It is messy if you don't. The canner, jars are greasy and a pain for clean up. Good luck and enjoy. It is just that easy.
If you haven't already have been watching thier channels I would like to suggest the following channels as well. They cover everything from canning, fermentation and a multiple of other subjects.
Mary's Nest
Rose Red Homestead
Hi any updates how is your canning going on?
May I ask which canner you all chose?
Living in the country we have our own garden plus we raise our own beef , pork , and chicken , i hunt and can what i hunt also. I used to keep it in my storm cellar , now i have several shipping containers buried and keep all of my food it there. I have one entire shipping container full of shelves with anything from jams and jellys to soups . Great video , more people should learn how to can my mom always canned when i lived at home and she still does now at 71
Glad to hear Keven! Thanks
top tier. Love to here this.
Great video! Thank you for teaching this!
Great video. Good job with simple explanations. Thank you...
Videos like this are so needed in a time of uncertainty like this. Thanks for sharing.
More to come
Nice tutorial. I'm canning tons of beans instead of storing all of them dry these days. I do chicken and beans days where I break down whole chickens and use the carcass for making broth which I add to both my canned chicken and my beans before I can them.
I've had stuff like spices and herbs become too strong in the jar so I only use salt, black pepper and a bay leaf in my jars. I keep the bones in the legs and thighs and I often add a chicken foot to the jar. It makes a super gelled broth inside the jars which is so good for you.
I've been pressure canning since 2010 but still like to take a look at what others are teaching to make sure I keep current and haven't been slipping into bad habits out of convenience. I enjoyed your way of teaching. You are very reassuring and don't make canning sound scary with tons of warnings. You still covered most everything necessary imo.
To me it's so important to help people to take back their right to make things themselves and be self reliant. We've become terribly de-skilled in the past many years making people scared to do things like pressure can. You are doing a service by showing people it's not hard with just a few precautions. As a long time canner I felt that you covered all the basics and it felt encouraging to try and can.
I have several All American Canners and I love them. No rubber gaskets to replace and when I accidentally melted the regulator on my canner (never set the lid down on the stove no matter what ever, ever, ever!) I was able to buy just the parts I needed to replace the melted parts and the canner was as good as new. All American Canners are the only ones I will ever use.
Thanks so much - you are probly a super pro compared to me- ur getting people motivated and teaching new people is probly the folks we are aiming for- I appreciate your comment- and look forward to future helpful input 😊
@@RiversideHomesteadLife I thought you had an Amazon link for the canner? I can't find it and I want to order one right now. Thanks for the video. You should make one on how to avoid botulism. Or getting sick in general.
Love, love, love the idea of adding a chicken foot. Thank you 😊
I also can the chicken legs with the bones. When I open and use my dogs get the bones which have softened to the point they can be crushed by hand. They love em!
I love chicken skin. Can I keep that on the thighs for canning?
Great video. I'll be using this video and a canning book for my first time canning. Excited & nervous. I just need to get past the first time.💙
Awesome just what I've been looking for. Ty
Great step by step. I usually use a chopstick or something to de-bubble. I go around the edges and in the middle to be sure to get as much of the bubbles out as I can. I also use the pressure gauge as a guide as well to get to the correct pounds of pressure. Thank you for teaching us how you can your meat. Blessings!
🙌🏽
P lp
Great video❤ I'm going to can some fresh chicken this week!!!
I use your videos for teaching and learning!! Keep them coming!!
I've been canning chicken this year to be ready for next year(I still have some of last year's on the shelf that ill use this year). I've spent so much time doing it and I tell my husband this is exactly why when we went to the store and there was no chicken
I know we are talking canning, but if you have a dehydrator, fully cook pasta and then dehydrate. My rotini took about 7 hours. The ratio is 1 cup pasta to 1 cup liquid when preparing. Saves on water and quick to fix. Stay safe and do something every single day! Can, plant, stock pantry, dehydrate.
Could l please ask how long is it shelf stable when you have dehydrated thanks 😊
I have 3 jars left from 2014 and they are still good. I seal with oxygen absorbers and/or vacuum seal.
@@awake6472 Yes, if after you dehydrate then you vacuum seal and place the food in a mylar bag with oxygen absorber's, the food lasts for years and years. Flour, sugar, beans, rice, pancake mix, instant boxed potatoes (plain) no oils or fats. Pasta, Cornmeal, etc., are big variety of food that can be kept longer by this process. Lots of videos on CZcams. Start prepping!
Great presentation! Great information. Thank you.
Great video . Thanks for sharing
Got my first pressure canner this weekend! So glad I found your channel. Great video and love your tips. So excited to get started! Canning carrots today - first attempt at canning 😬 feeling optimistic so wish me luck!
We just started as well. Have done chicken & pork so far.
@@ruthcurfman7532 Awe!
I've seen nice recipes for dilled carrots with bourbon. So don't think you can only use water with your vegetables.
I don’t recommend leaving the jars in the canner overnight because there is the possibly of what is called “flat sour”. It doesn’t mean the food isn’t edible, it won’t taste as good. We generally wait about 15 to 20 minutes and then carefully take the jars out. Leave a couple of inches between jars so they can cool.
Agree with you. Even though he means well some of his methods can make someone deathly sick.
@@nobattles4322 That's not good.
Also put them on a towel or something, not on cold counter.
I always take my jars right out and put on a towel on my kitchen table. Haven’t had a problem doing it that way. I do space them out for cooling.
There is so much wrong here it's concerning....uggg.
I just love your channel. You give a lot of really good information to help all our family members. Thank you for explaining this so well.
That was really good clear information. Thank you.
Very good video. It’s nice to have someone show how easy pressure canning is without making it look so complicated.
Thanks 👍 Appreciate that!
Agreed!
Awesome video! Just got my canner this weekend and i canned hotdogs and turkey as a test starter. Turned out great. Feels good putting this valuable protein on the shelf for my family!
I never thought of hotdogs. Great idea
Love hearing this Dallas! Thank you so much for sharing!
I was wondering if anyone did hotdogs, seems logical enough.
Hotdogs? Like oscar myers??
@@mikeconley9590 With all of the sodium nitrate in the hotdogs, they'll probably be good for 30 years!
This is wholesome content! Thank you.
Very instructive, thank you for making this video.
Yes!!!! Get all the meat u can on the shelf!! Much easier to add sides if u have a protein foundation for a meal.
Thank you so much for this video. I literally canned chicken yesterday, but it was in the Presto canner I've used for 15 years. I just purchased my first All American canner this past week. I needed to see someone actually use it, I'm a visual learner. Thank you! So helpful.
We have a couple videos of us using it - watch them both and you will see how easy it is… we love it- it just feels like your using a commercial industry type of equipment- can def tell it’s built to last a nuke lol 🙌🏽
Once you find that sweet spot on your stove dial - it’s a cake walk every time 🙌🏽
@@RiversideHomesteadLife Okay, but isn't it the same when you use a presto in terms of finding the sweet spot? I just bought one and haven't used it yet!!!! I will be using a gas stove thank God that I know very well. I think I know just where the slow boil is!!!!! lol
Amazing video, LOVE IT
Great content. I am glad I came across this video.
Perfect timing this is what Im doing tomorrow!! Thank you
AWSOME 💥
Down here in Brazil we are used to pressure pans, every house has one but it's a splier version that fits two or three cans
we are also used to acess food all year with not much season variance, except for some fruits
this is a tecnice still to be embraced here, meat is getting expencier this days
thanks for the video and cheers
Thank you
"Excellent teaching"💖
Thank you for a very informative video. I have been worried about blackouts/freezer. Really like your video!!!
Nice tutorial! I've had an All American Pressure Canner for 9ver a year and have been nervous about using it. I think you've given me some courage; thanks so much!
Like I said get first under your belt and it’s addictive after that 🙌🏽
I love my All American-so fun and easy to use. Great investment.
Can some jars filled with water. Once you see how easy it was you will be much more confident in canning.
Best Video Ever!!!!!!! Much Love from Florida ❤
Thank you kindly H H2O!
Thank you. Excellent video.
Thank you. Great instructional.