Why We Now Can Chicken BONE-IN
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- เผยแพร่เมื่อ 9 ก.ค. 2024
- For a couple years now we have stripped the meat of chicken legs and thighs and canned it. We think we have now found an easier way to can chicken and feed our family.
#canning #canningchicken #DIY
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I am soo impressed! I’m 64 yrs old & just now learning to can. Thanks for helping this ole bird learn 😉
I've been canning for over 50 years. Canning bone in makes the chicken and broth taste so much better. I do add water to raw pack, bone in chicken so the meat is covered with liquid. I do remove the skin and render the fat out to freeze or fry the skin for chips.
If you want to hot pack just meat, boil the chicken, cool, remove the meat and use the cooking broth for canning. That works, too, but..honestly, canning bone in tastes better.
Agree on flavor with bone-in.
This is great info. I raised 70 meat chickens this year. After breaking down 28 of them my poor right hand was just miserable. Getting old sucks lol
I'm gonna be honest We have gone back to deboning it. There are pros and cons. But the simple fast way of just being about to dump a jar of chicken into a pan with out having to sort through it ... won over. So I think we are mostly back to .... canning boneless. - Mike
I got myself a by pressure canner after I watch this video. Thank you so much.
I even did brats
Thats awesome!!! Congrats!!
I leave the skin on when I can chicken. It just adds flavor. When I open the jar and am pulling out the bone, I pitch the skin. It is a dream for me when I am working or for Hubs if he is making himself lunch! I also prefer wide-mouth jars for chicken. :)
That is a great idea and will speed things up even more. I will do that next time. Thank you! WE don't have many wide mouth jars, but is we had more, I would probably prefer it as well!
I would imagine there is a lot more nutrients in the chicken canned with the bones in. Thanks!
You know I LOVE this. Nothing better than home canned chicken :-)
YES! Thank you for all your help!
I’m curious -if you pressure can bone in is there anything left in the bones to make nutrient broth after pulling the chicken off? I guess I’m asking if it’s worth it cause doesn’t the pressure canning pull all of it into the jar?
I'm loving the cold pack method. I use it for burger chicken pork and beef cubes. Keep up the videos
Yes! And Thank you so much!
I found this on three different places online:
Wipe the rims of the jars to remove any residue, adjust the lids/rings (finger tight only), and process in a pressure canner as follows:
For jars without bones (both hot and raw pack methods), process pints for 75 minutes and quarts for 90 minutes
For jars with bones (both hot and raw pack methods), process pints for 65 minutes and quarts for 75 minutes
For Dial-gauge pressure canners, process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft).
For Weighted gauge pressure canners, process jars at 10 pounds pressure (altitudes of 0 to 1,000 ft) or at 15 pounds pressure (altitudes above 1,000 ft).
Hope this helps everybody!
The broth off of the bone in canned chicken is great in soup, anything that you would use broth in to cook. Freeze it and use later.
Loved seeing the caned product after it’s been caned! Seeing the results is awesome!
Thank you! We were very happy with the results!
Most of the nutrients and collagen are in the SKIN. That's the best part of chicken meat.
Looks like perfection. Winco has chicken quarters for .78 cents a lbs. I'm getting ideas to go for it.
There ya go! Let us know how it turns out!! :)
THREE legs AND THREE thighs in EACH quart jar?? WOW!! I buy the 10# bags of legs and thighs...this might be something I need to try!??
Did you try this out? It's a lot of chicken in a jar!
@@PrattFamilyHomestead YES I did!! I got 5 legs in each quart jar! They came out PERFECT!! I am so glad I ran across this video! I showed my daughter too!
@@PrattFamilyHomestead AS a matter of fact...I wasn't sure what I wanted for supper...DING DING DING!!! Went down to the pantry! VWOILA!! Chicken & rice! MMMMMmMMmM!!!
Reuse the bones and can throw the juice into to make more stock. Camera stock as well. It can get fairly concentrated If you want it to be. Put a lid full of apple cider vinegar in with the bones to draw out the nutrients. Since your chickens are pastured you can get probably two batches of broth from the bones
Thank you! Yes! We are already saving up the broth made in the can. Have started a batch in the freezer and will do a big batch at once down the road. But yes,we should be throwing the bones in there too. Thank you!
My dog love chicken broth / juice too.
I always can the chicken legs with the bones, usually 4 to a jar. My dogs love the bones, and after canning they are soft enough they don't hurt the dogs. I can crush them with my fingers.....
Yes!! That's awesome!!!
I love Lisa and love how respectful you talk about your wife. I own a deli in Oregon but canning is new to me. I am really loving it. I should note that we have 11 kids and 11 grand kids 😬
Broth: dilute with water and use it to cook rice, cracked wheat, or cracked beans.
Bones: run 'em thru a coarse meat chopper/ grinder and add 'em to dog and cat food,
especially if you're reduced to making dog bread by economic troubles, shortages, disaster, whatever.
Chopped bones are safe. It's the splinters from bones that make them hazardous.
Great ideas! Thank you so much!
I make chicken brough with just a piece or two of chicken once I added a few chickan feet for gelatan
Nice!
Love, love love this video. Thank you for helping me.
Thank you for watching!
Beautiful job, and great video. We are getting ready to start canning chicken for the first time, and this was helpful.
Glad it was helpful! Thanks for watching!
I'm canning it this way! Thanks for the video!
Thank you!
game changer for me thanks!
I watched the video on how to raw pack chicken. I have a glass top stove and it could not handle large canner I bought a garage sale. So I used my 6 quart pressure cooker. 1 quart wide mouth jars could only fit 3 in at a time. Had to move cooker to different burner after 30 min. Rotated pot on stove to get the full cook time So my stove top would not crack but it worked. I've never canned anything before. Your video made me want to try this. So very cool. Thanks
I would not recommend canning in a pressure cooker. You need to be able to see the pressure your canning at and if you cant maintain the proper pressure for the proper amount of time .... you have to start over.
Please only can in a pressure canner.
Looks great. I have to admit that when I first saw one of your videos you were drinking coffee from an Alaskan-themed mug and later in the video I saw your shelves w/o earthquake bars across them I went "Huh...?" Too many people new to Alaska find out the hard way with a big mess following a shaker that they NEED to have safety stoppers across their shelves and well-anchored shelves as well. I looked and saw you were in the Lower 48 and likely in a place where it is most likely not an issue, but it's still noteworthy for those living anywhere in earthquake country to be aware beforehand in order to save a lot of waste and ultimately, misery for both the loss and the cleanup. Great videos, congratulations.
It tastes really good, easier to remove the bone
Yep! Good home canned food. I have been caning off the bone, but after watching your video, I will try bone in next time. Thanks for making great videos.
OAG
OldAlabamaGardener I love your channel too OAG🦋💜
Thank you Charles!!
It’s sooo much easier on bone!
We've been canning chicken with the bone in it for the last 2 years and yes it is so easy plus that little bit of time afterwards is so good
Thank you!
I love the ease of canning bone on chicken and the broth/stock is FAB! Leisa is just the best :-)
Thank you and yes! She really is the best!!
I have never canned meat but am anxious to try. Thank you so much for this information and demo. love and prayers...........Patti
THank you so much for watching! When you start canning meat it gets a little addicting once you take that first leap :) Let us know how it goes once you start!
great video!!!
Awesome guys! ✌🏻❤️
Thanks!!
I love some Suttons Daze... This is my 1st year canning meat and I have watched your videos and some others and oh by I cant wait to try it. Thanks for sharing... I can only can with pint jars so I don't think I can do the bone in canning... but its all good... thanks for sharing
You might be able to get some thighs into a pint jars??? Thanks for watching!!
Thank you for this video. I've always canned chicken, hot pack. Decided to try some this time using raw pack. There are 7 quarts in the canner now. Canning 4 drumsticks per jar for a family of 2. That works out better for us than canning 3 per pint. A whole lot faster than hot pack, that's for sure. For me, that's usually a two day process. Day 1: Prep the meat and boil, cool, refrigerate. Day 2: Skim off solidified fat. Combine chicken and stock & heat, fill jars, etc. Yes, I get more broth to can. Yet, from what I understand, there's better broth in raw pack that can be saved or will enhance the current meal, as desired.
Also, I prefer dark meat. Breast is my least favorite part of the chicken.
Suspect this batch will be the first of many raw pack to come. Again, thank you!
Awesome!! Thank you very much. We are starting to have second thoughts on the bone in chicken. It can be a bit of pain we have found out. So we may go back to hot pack boned chicken. Cut up into cubes and canned. Not sure.
@@PrattFamilyHomestead Thanks for the heads up. I'll consider these a test run, so to speak. One quart didn't seal, in the refrigerator, so that'll be my first test. What kinds of "pain" have you encountered?
When I hot pack, I boil the chicken parts just long enough to remove the bones. (2/3 done per Ball Blue Book). Cut into pieces (chunks) along with some "shredded" as nothing is left on the bones.
At that point, I refrigerate the chicken meat. Have the option to return the large bones back to the stock pot and continue to simmer for more enriched broth. Or, discard bones & refrigerate the broth, too.
After doing this raw pack, I may omit prep one day & can the next. Somewhere along the line, I was taught that for longer shelf life, remove most of the fat. Processing time will be faster as nothing has to be reheated.
Again, thanks for encouraging me to re-think what I've been doing. You can teach an old dog new tricks. :-)
Oh yes a great time saver for sure
Love it!
Since the skin is removed for canning, you could skip plucking, too. Save even more time and just skin them instead.
You don’t have to remove the skin for canning
Love the new music Mike!!!
Thanks!
i had trouble getting the meat off the bone one time , i was in a rush and just cramed the chicken into the jars and it turned out to be faster,, so thats how i been doing it ever since,,, thank you for the video,,, just subed..
It is amazing how much nicer it is! Thank you!
Mike a fantastic job on canning the chicken. I have heard that bone in chicken has more flavor I can not really tell any difference. When we butcher chickens I like to put the wings in jars together and add some of my taco seasoning. They are so good like that.
Oh that is a great idea for wings as well. We don't use a lot of wings, but I could also shove a couple wings in each quart jar (if there is a extra room). The wings and taco seasoning sound great!
Good morning. I have canned both ways. Good either way. Canning with bone in. Gives a much richer wonderful broth
Yes! Thank you very much!
I can 1 thigh with a little water and that goes to make meat and broth for my chicken soup
That is a great idea!
great video, thanks. just bought 20 lbs. of leg's and after watching your video i will can bone-in. saw your other post about maybe going back to cutting meat off the bone. I think leaving it on bone is the better choice because it gives you choices on what to make as in grilled, broiled, cut meat off to make in casseroles or serve as just the meat on the leg with noodles and gravy.
Thank you! When you pull the meat out of the jar it is going to fall about. Along with the bones alot of the time. Gonna be hard to get it onto the grill. But I do understand what your saying!
I did a batch..bone in but I added chicken broth...that stock is great for soups and gravy..
I also canned chicken breasts raw pack...its good but seemed to have a tuna taste..but when I parcooked the chicken breasts cut up, jarred them with chicken stock..delicious!
Yours looks delicious too! It does make for fast meal prep!
Yes thank you! And that is a great way of looking at adding more liquid when you can. You get more broth! Great idea! Thanks!
yeah and all that bone broth and gelatin as a bonus to. bones always so under rated :-)
Yes! All great stuff!!
It's so delicious with the bone.
It is! Thanks for watching!
Good to know, good video.
Thank you!
It looks really good! You need a drive up window. At least 5 buck a pint and bun and condiments not included!
Yes!! LOL Thank you very much!
Oh that would be great for Chicken noodle soup or chicken tortilla soup, Mexican casserole, Chicken enchilada's, Chicken salad sandwiches. Ok you have got me hooked to do this. The broth would be amazing in soup. How long did you pressure can the quarts? Thanks for sharing.
Thanks! Per Ball Book / USDA ... Quarts with BONE IN - 1 hour 15 mins!
It looks great! Much quicker that way!
Thank you!
My cats go crazy for the broth (and meat if theres any left) our bones always hard. I actually can quarts of cheaper meats in case of pet food shortages. My favorite to can for us is thighs, both with and without bones. Canned Chicken is delicious. Makes great nachos, sandwich meat, street tacos, burritosfast soup. The canning processing time is faster bone in too. A quick fast dinner is Rice A Roni, canned chicken and steamed veggies. Dinner in the time it takes to make the rice. The bones go into our woods the for outdoor wild critters. NO WASTE 😋
Yes all absolutely correct!!!
Way great way to can chicken. That works! Be well.
Thanks!
Your welcome.
How long did you process your quart jars of chicken?
Chicken bone in? Best. More uses. Gently remove from jar. Can even baste bbq sauce on them and heat up on grill. A must in our living pantry. The broth makes best gravy ever.
Thank you! Yes we are saving the broth from the jars in the freezer and will be making a big batch to can. As easy as the meat falls off these bones ... it must be hard getting to and from the grill :)
@@PrattFamilyHomestead wide mouth jars and gently remove. Legs are easiest.
Our heritage breed chickens legs are too long to fit in quart jars. I thought I would can bone in drumsticks and thighs....it is as you said easier. However our roosters which are Australorpe are leggier than Cornish Cross or Freedom Ranger. Your chicken looks wonderful. 👍🏼👍🏼👍🏼👍🏼
Wow! So the leg separated from the thigh won't fit in quart jar! While that stinks, it is also kinda awesome!! Reminds me that I was chuckling about trying to can our turkeys bone in LOL!!!
I would be concerned about the low liquid level in the jars. From what I have read if the jar is only half full of water it is not even safe to store it. I would add some water when canning it so there is less head space.
We haven't had any problems with this, but since creating this video we have gone back to cutting the meat off the bone prior to canning. It makes it more time efficient when cooking.
@@PrattFamilyHomestead I kind of like the idea of on the bone, I would think it would have more flavor that way. I remember how much I liked those whole chickens in a can I used to get in those USDA commodities. They had gelled up bone broth in the can I would make gravy from, so good.
How long did you water bath canning
I have a problem with your can jar stage room. You need cardboard dividers and a lip on the edge of shelf. When the earthquake hits. Jars won't smash into each other and rock off the shelf.
I don't disagree about anything you said. I've been meaning to for years to put a lip on but we spent in any kind of earthquake zone .... that being said .... anything can happen and I really should get a lip put on!
should do a video on cutting up the chicken for canning
I will. Gonna try here in a just a couple weeks when we butcher all the chickens. Might do one sooner as we still have some legs and thighs!
So at what pressure and how long?
I do the full processing time
Awesome! So do we!
Great video! You will not be disappointed. Leisa is one of my favorite canning teachers. Love her channel! I left the skin on too for extra flavor. I pressure canned ours the day after processing in pt and a half jars for 75 min and the bones were very soft enough to mash. We pressure can around 13 lbs. I wonder if that's the difference?
I am not sure? Our caner is always running high LOL. I can never keep it on 11 (due to our altitude), so it is always up at 13 or higher. LOL! And Leisa is that DA BOMB!!
I too did legs in quarts and the bones squished in my fingers trying to pull them out. I use those for dog food additives...figure he can tolerate the mushed bones (I supposed I could too!)
@@shellyrees5946 Thank you Shelly. I was thinking perhaps I was over processing but the meat was not mushy just the bones.
Canning chicken today!!!!!!
Yes! That's awesome!
I've wanted to grow a flock for the freezer but here in Ca foster farms can raise chicken cheaper than I can. A whole chicken costs about 5 dollars a bird. No hormones added. Just isn't feasible for me.
I'd love to see how you guys use your canned chicken. Future video maybe?
Yes that is a great idea!
I asked Leisa just today if I saved all the juice from each jar of chicken and froze it could I re-can the broth once I got enough. She said absolutely! I’m going to can up her ugly chicken lol🦋💜
This is exactly what we did with that jar we opened. We will be adding to that jar each time we open a new one. It was also suggested to me to also keep the bones! Run them through in the broth again. Once we have enough saved up, we will make a big batch and can that!! Thank you for watching!
we have been saving our broth from chicken, ham and turkey's for say the last 6 years in freezer. just started canning in the last 6 months. so thought why not and have canned everything. our freezer is now half empty YEAH !!
So are you saying these have to be frozen??
Hi how long to can with bone in please 😍 xx
Thank you for your video
Bone in quarts is 75 mins. Bone in pints is 60 min.
WITHOUT Bones ... Quart 90 min, Pint 75.
Reason is, as explained to me, bone is much less dense than meat. So it heats up faster.
Here is the NCHCP link for you. Thank you for watching!!!
nchfp.uga.edu/how/can_05/chicken_rabbit.html
Can you use chicken that has been previously frozen,to can? Thank you!
Great question!! Absolutely!! Any meat that has been frozen can then be canned. We regularly go through and clean out our freezers, canning whatever meat we need to clear out!!
So Lisa said your cooking time is less. What is it?
Makes sense and you aren't burning your fingers trying to get it off the bone.
Right!
Hi Mike! I canned up 15 lbs a few days ago. I don't have animals here, but I did find some super healthy boneless chicken breasts and thighs on sale. But, if I can find bone-in chicken on sale, this will certainly be a bonus for me. Thanks for the video! Note: I do prefer to use wide mouth jars for the meat. Easier to take out :)
Awesome! Gald to hear it!! As far as wide mouth, yes I need to invest in more. We only have a handful and I usually use those for my ferments!
I wonder if quail bones can handle the canner
I don't understand the downside if the bones soften or disintegrate. Nutrition will be superior bones-in. Full stop.
Seems to me that you get the added bonus of producing a richer bone broth by leaving the bone on. All that goodness just stays in the jar instead of being wasted.
YES!!! And we save that liquid if we aren't using it in what we are cooking!!
Zero waste❤
I’ve always canned chicken on the bone, easier. My bones always get soft, not a problem because they don’t fall apart, they slip away from the meat.
It's awesome! Thanks for watching!
yes canning is as you put it fast food. for Gramma or Great Gramma didn't spend all day cooking the meals. you know she had many things to do in a day as well as cooking the meals, even back in the day!
YES!
AMEN! Not only for Grandma. Still applies today. I can pull a jar of chicken off the pantry shelf faster than I can get through drive-thru at meal time!!! Re-hydrate some DIY Instant Rice made with chicken broth, while I'm waiting for a jar of green peas/beans to heat and there's a full meal ready for the table. At less cost (I'm sure) for less than waiting for the 10 cars, ahead of me, to get their take out bags. 😁
Does it make a difference in the shelf life between canning with bones & without? That would be something to consider. By the way, love your channel. Love & Hugs from Vicki in Ft. Worth, Texas 🇨🇱🇺🇸
It is the same shelf time.
Thank you so much for the kind words! The shelf life is not affected with bone in vs bone out!
I have had bone-in canned legs that were 12 years old and they were fine.
I always use wide mouth jars
We mostly have regular mouth. I really like to save my wide mouths for ferments and stuff. But yeah, I should invest in more wide mouth. Thanks!
Curious as to how fast you can cut up a whole chicken.
Quartering a chicken I am relatively quick. (Leg/thigh, breasts, tenderloin, wings). De boning all of it, well the leg and thigh is all really, it takes me a little time.
I wonder if you can go right from butcher to canning in jars right away or do you still have to wait to cool the meat off before canning?
I would think it would be fine. But we do prefer to soak our birds in ice water for a bit before packaging or in this case canning. I believe they also say it's a good idea to let that meat rest for awhile before packaging/freezing. Not sure if the same would apply canning/cooking!
I've read it must be cooled 12-24 hours prior to canning. That's the recommendation from our extention office and all my canner books.
Happy Canning!
I saved chicken skins to try and make fried chicken rinds because I am allergic to pork &beef..so miss my pork rinds..😢
That's a good idea!
I use the bones for dog treats.....
How long do you process with bone in?
Per USDA/Ball Book BONE IN - Pints 65 min Quarts 75 min. BONED - Pints 75 min Quarts 90 min.
I also think the flavor is better with bone in canning. Just mho!
Yes! It does seem that way!
how many minutes to pressure can for pints and quarts?
BONE IN - Pints 65 min Quarts 75 min. BONED - Pints 75 Min Quarts Quarts 90min
@@PrattFamilyHomestead thank you muchly. I'm gonna give this a try. Once a year our local grocery store has a huge sale on 10# bags of leg quarters and I always buy a bunch for the freezer but this might be better.
Skin can’t be processed?
You can leave the skin on if would like to
Can I have Lisa’s number too 😆 I need an experienced canning mentor for random questions too!
Lol! We are lucky to have her as a friend and mentor!
You also get some benefits of the bone marrow.
yes!!!
Do you think the chicken was tastier since it processed less time?
With the dark meat it is not as "dry" as chicken breast can be. More to do with the cut of meat vs the time.
@@SuttonsDaze Thanks Leisa!
Hi! I think the bone in adds flavor from the bones. Jeni and talked about this. A while the bone out chicken tastes great, I think the bone in adds a lot flavor!!
do you think the chicken thighs have more meat than the legs?
I do think the thigh has more than the leg. We've had some pretty hefty birds, but even with our smaller birds we get more from the thigh area.
do you add anything in there as far as pickling salt/ to preserve???
Just chicken. You can add salt for flavor or spices.
No. Nothing needed or required! Thanks for watching!
@@weegie2818 thanks for answering :)
@@PrattFamilyHomestead we love your channel
Thank you so much! We really appreciate that!
You present very interesting practical things. Please activate the subtitles and in Romanian we will understand better.
Please !!!
Tu prezinți lucruri practice foarte interesante. Te rog să activezi subtitrarea și in limba română să înțelegem mai bine și noi.
Te rog !!!
A Pint A Pound the world around
:) Yes!
I get chicken breasts in 3-5 lb bags on sale alot and just throw them in the freezer. Would it be better to can the breasts? I only have a few legs and thighs but alot of skinned, deboned breasts. Thank you and love the channel. Somehow I got un-subscribed so I've got to re-subscribe
Yes the breasts can be canned as well! One comment somewhere this video says they didn't care as much for canned breasts. But I plan on trying .... just to try it! Maybe do a small batch of legs/thighs but also have 1 or 2 cans of breasts to test them out!
Can the chicken meat be eaten cold in a salad ??
It would be the same as opening a can of tuna and making a salad
So yes
How long will the chicken last in jars in terms of years,
I think most canning folks would tell you that canned meat will last indefinitely. I think "official sources" tell you to use canned products with in 12-18 months.
Probably even more flavor with the bones..
We think so! Maybe a side by side comparison is needed?? :)
Plus you get some of the nutrition that was locked away in the bones. Cutting off the joints opens the bone cavity for even more. With a good meat cleaver, just give legs and thighs a whack to cut them into 2 pieces. Just don't over pack the jars, as timing is based on the density, as bone-in normally isn't packed as tightly as boneless & bones are not as dense as flesh. Thus, water/steam can circulate better and reach the center of the jar for the amount of time given(& needed) to process.
any meat cooked with the bone is more flavorful ;)
Yes!
It is very bad for animals to eat cooked bones. In a while they eat bones but they are uncooked.
Thank you!
plot twist - its a jar not a can.
:)
Yes it’s in jars but it’s called canning! Never heard of it referred to as jarring!