Just FYI. You mentioned in this video that the scanner forces you to go through the process of warming the jars. You can bypass that step by just continuing to press the process button until it moves you to the next stage.
Thank you! I’ve learned that since this video. Just out of curiosity one day, I clicked the Next button twice & it skipped the Warm cycle. I thought, “Well what do ya know…” Lol
I love this. I do exactly the same thing. After making the bone broth, I actually take the bones, dehydrate them, and then grind them into bone meal for the garden. I dehydrate egg shells and grind for calcium for the garden. It’s awesome to not have any waste. Love the video. I’ll subscribe.
Dehydrating the bones for bone meal ... GENIUS! I just knew there was something that could be done with it, but I wasn't sure what. Now I know! THANK YOU
What an amazing canning tool. I am just starting my canning journey. I live off grid so need to learn how to can with the non-electric pressure canner. Would love to get an instant pot but they likely take too much electricity for us to use one. I love how quick and easy your tools made it. One would be much more likely to can!
They sure are convenient! You probably already have this ... but just in case, one of my favorite off-grid tools is the Stanley Camp Crock. I call it my off-grid Crock Pot! :)
Thank you! ❤️ Recipes, when available, will be linked in the description box. The links are to our blog posts/website where we've typed out the recipes. Here's the one for canning shredded chicken - foodprepguide.com/canning-shredded-chicken/
@@foodprepguide I found them this morning. Wow! You’ve done so many and each one has great nuggets of information…and I’ve been involved in canning since I was a child. Great job and thank you for your hard work!!! You are a blessing to me and many.
Great video. Im going to try this with the roosters I processed on the weekend. I would love to see a video with some ideas of how to use the cans and how far it gets you and your family. I was given a couple of quarts of cubed chicken last year and made a butter chicken and a soup. Looking for more ideas.
That sounds like a great idea for a video. 🙂 One of our favorite ways to use it is for taco filling (or nachos, quesadillas, etc). We'll do a jar of chicken, jar of black beans, and a jar of salsa. Season it, and we have a quick and easy taco dinner!
That is an amazing pressure canner, the others ones I’ve seen make me Nervous, this one looks great. However, I only do water bath canning. But thank you for this video
Just a suggestion….rinse the blood and juices off your chicken then soak in a vinegar bath for ten minutes. It will kill any bacteria and who knows how that chicken has been handled. I worked in a restaurant and that is what I was taught by the health dept.
She pressure canned it. That should be all I need to say but I don't think you need to worry about bacteria when your pressure canning to cook it and then pressure can to store it.
You input the canning time manually using the knob on the canner. At the 6:03-minute mark in this video, you can see me setting the canning time at 75 minutes, which is the recommended safe time for chicken in pint-sized jars. Hope that helps! :)
@@amandae.8342it would be the same processing time but you need to adjust your weight to the correct pressure for your elevation. You can find a guide online on what that would be. You need to watch your canner the whole time making sure it stays in that area. Hope that helps.
By the way. You can bypass the jar warming process you can go straight to Canning. You just continue to press the process button until it goes to the next step.
Just FYI. You mentioned in this video that the scanner forces you to go through the process of warming the jars. You can bypass that step by just continuing to press the process button until it moves you to the next stage.
Thank you! I’ve learned that since this video. Just out of curiosity one day, I clicked the Next button twice & it skipped the Warm cycle. I thought, “Well what do ya know…” Lol
I love this. I do exactly the same thing. After making the bone broth, I actually take the bones, dehydrate them, and then grind them into bone meal for the garden. I dehydrate egg shells and grind for calcium for the garden. It’s awesome to not have any waste. Love the video. I’ll subscribe.
Dehydrating the bones for bone meal ... GENIUS! I just knew there was something that could be done with it, but I wasn't sure what. Now I know! THANK YOU
@@foodprepguide super easy, they just fall apart at that stage anyway. Glad I could help!
@@foodprepguidegood to sprinkle on dog food
What an amazing canning tool. I am just starting my canning journey. I live off grid so need to learn how to can with the non-electric pressure canner. Would love to get an instant pot but they likely take too much electricity for us to use one. I love how quick and easy your tools made it. One would be much more likely to can!
They sure are convenient! You probably already have this ... but just in case, one of my favorite off-grid tools is the Stanley Camp Crock. I call it my off-grid Crock Pot! :)
Love ❤ your channel and instructions. You’re a great teacher! Thank you. Where are the written recipes?
Thank you! ❤️ Recipes, when available, will be linked in the description box. The links are to our blog posts/website where we've typed out the recipes. Here's the one for canning shredded chicken - foodprepguide.com/canning-shredded-chicken/
@@foodprepguide I found them this morning. Wow! You’ve done so many and each one has great nuggets of information…and I’ve been involved in canning since I was a child. Great job and thank you for your hard work!!! You are a blessing to me and many.
Great video. Im going to try this with the roosters I processed on the weekend. I would love to see a video with some ideas of how to use the cans and how far it gets you and your family. I was given a couple of quarts of cubed chicken last year and made a butter chicken and a soup. Looking for more ideas.
That sounds like a great idea for a video. 🙂 One of our favorite ways to use it is for taco filling (or nachos, quesadillas, etc). We'll do a jar of chicken, jar of black beans, and a jar of salsa. Season it, and we have a quick and easy taco dinner!
@@foodprepguide My family are indignant if I use anything but ground beef for taco night. Lol. They just need training I think. ;)
Try extending canning time for the seals
I'd love your channel. May I ask what size Instant Pot you used to cook the ten pounds of leg/thighs, 6 or 8 quart?
It's the 8 quart. :)
@@foodprepguide Thank you I will adjust the leg/thigh for my 6 quart.....or I could do it in my Nesco canner/cooker. 😺
That is an amazing pressure canner, the others ones I’ve seen make me Nervous, this one looks great. However, I only do water bath canning. But thank you for this video
It really does remove the intimidation factor of pressure canning. :)
Awesome. Thank you.
Does this canner come with a guide to know the times for different products?
Yes, the user manual includes processing times for all the major canning food categories. :)
Just a suggestion….rinse the blood and juices off your chicken then soak in a vinegar bath for ten minutes. It will kill any bacteria and who knows how that chicken has been handled. I worked in a restaurant and that is what I was taught by the health dept.
Thank you for the tip! :)
She pressure canned it. That should be all I need to say but I don't think you need to worry about bacteria when your pressure canning to cook it and then pressure can to store it.
Okay so how does the canner know how long to pressure can for?
You input the canning time manually using the knob on the canner. At the 6:03-minute mark in this video, you can see me setting the canning time at 75 minutes, which is the recommended safe time for chicken in pint-sized jars. Hope that helps! :)
@@foodprepguide I think the problem is I don't have a gauge with the presto canner. It only has a place for weight.
@@amandae.8342it would be the same processing time but you need to adjust your weight to the correct pressure for your elevation. You can find a guide online on what that would be. You need to watch your canner the whole time making sure it stays in that area. Hope that helps.
It automatically cans at 15 pounds of pressure. You cannot change it. It’s automatically set. That’s really the only negative thing about the scanner.
By the way. You can bypass the jar warming process you can go straight to Canning. You just continue to press the process button until it goes to the next step.