Canning Chicken Legs || Raw Pack Method
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- เผยแพร่เมื่อ 30 ต.ค. 2017
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Looks great! I'm sure you know by now it's 75 minutes for quarts of bone-in chicken.
Yes. I was still semi new to pressure canning meat and adding the extra 15 minutes so that it was like boneless chicken made me feel better and the meat still turned out great. I pretty much exclusively can boneless par cooked chicken now because we enjoy it more. It's so delicious.
Thanks for your note. I have been seeing both 90 minutes and 75 minutes for quarts. I was thinking that 75 was right, and appreciate the confirmation.
It looks so easy that I could even do it. Yummy, I've got to do this. Thanks for great instructions. Hugs to you❤️
Doing this tomorrow!! Our local Sobey's grocery store has a "buy one, get one" free, sale! It's the bigger packs 😁
That's an awesome deal!
Awesome job every jar counts😃
I wish I lived near you! I would just come over and watch you can!!! I'm new to canning and my mother didn't can when I was growing up (except canning jams and jellies but she used paraffin) so I'm learning all this now.
That would be so much fun!! My mom canned salsa and my Mamaw did the garden veggies and jams, but I was on my own when it came to meats lol They thought I was crazy!
I haven't tried meats yet, but to be honest you make it looks so easy. I want to do corned beef- you're video makes it look delicious and I love making corned beef hash so having some corned beef and some potatoes canned up would make it so convenient!
Thank you, thank you, thank you. I much prefer short, sharp and concise instructions. You did a phenominal job of exactly that. Long story filled tales with advice three ways from Thursday may be great but not when you want the facts, just the facts.
You're welcome 😊
Sorry if you mentioned this in another video, but what’s next? You take the meat off the bones and use like regular shredded chicken, and save the broth? Or can you bake them and crisp up the skin?
I use it like shredded chicken and save the broth..or shred it and use it for soup! ..I have never tried to crisp them up because they literally fall off the bone, but it never hurts to try.
Use the same way you'd use canned chicken bought from the store. Some examples: chicken soup/dumplings, pot pie, chicken salad, casseroles, top with seasonings of choice and put in a sandwich.
What is the shelf life of this chicken? Especially the jars that have less juice versus the ones that have a little more juice in it?
It's going to be the same as par cooked where the liquid covers. 3-5years if stored properly. I personally like to use something I can by the 5 year mark. The meat that is above the liquid line is just going to dry out a little over time and you might have discoloration, but it's still perfectly fine.
thanks
Do you store those in your pantry? How long are those “good” for? I always just freeze my chicken in freezer bags and toss in my chest freezer
Yes they are stored in my pantry. After safely canning them, they are shelf stable for an average of 3 yrs. Some people will say it's good as long as the seal is good, but I make sure and use mine by 3 years old. It's my own preference.
Can I ask what them gloves are called you use for the food are they latex and where can I buy them
They were bought years ago at walmart
I used pint and could only fit 2 legs after cutting off abt 1 "
Now after processing for 75 min the jars are only 1/2 full. I'm new to this and I'm not sure if that is safe. When I do breasts cubed it's easy to get 1" head space but I'm not sure we with the legs. Not sure why it would matter bc they are cooked and sealed. Any advice?
It is perfectly safe. This is a tested and approved method for canning bone in chicken. And yes they are cooked and sealed. When canning raw packed meat, most of the time the juices are not going to reach 1 inch from the top of jar. If you still feel funny about it, you can always par cook the chicken first then put them in the jar with water or broth to the 1 inch headspace. I have done this and it turns out great. It's just more steps.
Could you add a 1/4 cup of liquid to the jar with only 3 pieces in it? 🤔
Thanks
Lee from Australia
I have seen people do this! I think that would be the perfect amount. I just wouldn't want to add too much liquid.
Can you add a little juice. And will it still make juice to cover meat. Just thinking 🤔.
I'm sure you can! especially if its not a full jar..I would just be careful in adding liquid because you don't want to potentially over fill your jars. I was just going off of the Ball Book instructions, BUT that is a great idea and you could definitely play around with it!!😊
Make since. 👍
I follow all the canning rules, but I'm NEVER happy with how any of my chicken comes out. It always has the consistency of dry tuna! I'm seriously. Not taste wise, but texture wise. Anyone have this issue?
Par cook before hand
It should be ok to add a little bit of chicken broth, just to add a bit more liquid?
Yes. A small amount would be fine.
@@TheHomesteadingHousewife nice. Thank you.
Is your canner water heated since it is raw packed?
It was warm water. Not hot water. My jars had been freshly washed so they were hot from the water.
@@TheHomesteadingHousewife thank you. I am new to pressure canning.
No problem! I'm happy to answer any questions!
Can you put &can in pint?How many.Thank you.
Yes you can can them in pint jars
@@TheHomesteadingHousewife ,75 minutes.
@@TheHomesteadingHousewife And thank you so much
Yes 75 min at 10lbs of pressure. But check your altitude because if you are higher you may need 15lbs of pressure
Do you have to use a pressure canner or can you cook them longer in regular canning?
I recommend only using a pressure Canner for meats.
@@TheHomesteadingHousewife thank you so much for your quick reply,I’m very new to this and I’m under the understanding that you have to cook it longer if using regular canning,,like about 5 hours,,would this be correct?
I would not know because I only waterbath can high acid foods. I'm aware that in other countries they will waterbath can meats and other low acid foods for hours instead of pressure canning but I don't. I prefer to follow the usda guides for canning low acid foods because it's just not worth the risk for me. I say use your best judgment after doing your research and do what's best for you and your family. And that's so exciting that you are getting into canning!
@@TheHomesteadingHousewife thank you so much! Any info is very appreciated ❤️
You're very welcome !
I cooked some chicken legs today the same way you did but used my 1 1/2 pint jars... they were big chicken legs, so I could only fit 3 in most jars. I processed them at 75 min. because of the lg. jar sz. But they were all sealed as I took them out of the canner... I didn't leave them in there or anything... I waited the normal amount of time after processing and their cool-down cycle before removing them like I always do... I've canned lots of stuff and never has that happened before... I followed the same steps I always do for cooking chicken and now I'm not sure... I mean they are sealed.... I even tried the lift the lid method... but wondered if that's ever happened to you before? or anyone? and is it safe? I've just never run into that before and want to make sure all is good... meat and broth look just like yours do in the video... Just would like a second opinion.... :)
Yes I have had jars come out of the Canner sealed. As long as they went for the allotted time and sealed They are perfectly fine🙂 and it sounds like you did everything right! Did you mean to say that you let them go for 90 minutes? I was always told to use qt times for the 1 1/2 pint jars. I assume that's what you meant since you said you used the time for the larger jars.
@@TheHomesteadingHousewife - yes for quarts.. It states on the national food preservation 75 min with Bone /raw at that time... So does my ball book. 😁 which is what I did... I just never had them seal before pulling them out and I was a little freaked out! Thanks for your quick response. 👍 I feel better knowing I'm not the only one this happen to... It's a first! LOL
O my goodness yes lol I probably shouldn't respond when I'm half asleep. Of course you are correct in the timing.
The first time mine sealed before I got them out of Canner I had the same response as you. I scoured the internet looking for an answer.
I canned so much last summer that my one flat stove top eye I only use started to concave a little. I'm afraid I'll melt the whole thing. Oh well.
O wow that's crazy!!
Welcome to parenthood...
Great video! I just canned the same thing the other day:) I just subscribed to your channel and I have a new youtube channel if you get a chance to check it out:) Blessings, Judy
Headed over to your channel now!
Baby wants attention!
Ok Karen - jeeezzzzz
You didn't wash your meat 1st
No I didn't. New studies have shown that there is no need to pre wash meat.
Ikr
@@TheHomesteadingHousewife what!? Are you serious or just messing?
Anyway, Im fixin to do the same... trying to can or prep everyday
Only a fool washes meat. There is no need to wash meat. Google it.