👀 *Video Links* Home canning is a great way to fill your shelves with jars of food with no extra artificial ingredients but I urge you to practice safe canning methods. For more information, watch my Canning FAQ playlist: Canning FAQ playlist bit.ly/39gF2KW Pressure Canning playlist bit.ly/3xnOCDO Pressure Canning For Beginners bit.ly/3hTXT2F 🔥🔥 *Product Links* ForJars 10% discount code: PREPPER10 ForJars lids forjars.co?sca_ref=2324897.AkyIBss8Kz Cookwise Mason Jar Opener amzn.to/3XTES0j Pressure Canning: Presto 23 Quart Pressure Canner amzn.to/3KgXv7r All American 921 Pressure Canner amzn.to/35R7zoG *Visit my Amazon page* www.amazon.com/shop/prepperpotpourri and support my channel by clicking here before you start shopping on Amazon. I'd appreciate it if you would bookmark the link and use it each time you visit Amazon. You incur no extra fees but I do receive a small commission. NOTE: Most of the hyperlinks to products included on my channel are affiliate links, which means that I make a small sales commission if you purchase an item after clicking one of the links from my channel. You do not incur any additional costs. As an Amazon Associate I earn from qualifying purchases. Money earned goes towards funding my channel's costs. Your support is much appreciated!
1&1/4 inch head space is the 💥New Approved headspace💥 for chicken because of chronic siphoning . It changed last year 2022, so it doesn't show up in many cookbooks yet 😉💖
I just put this recipe in the canner. My kitchen is smelling amazingly good! Got 6 pints. Next time I will make 1 1/2 recipes of the sauce to have enough without adding chicken broth.
Great video! I think everyone in your audience should make and can this recipe. 50 or 60 of them should each send a quart to my address. I will taste test each one and announce the winner in 50 or 60 days. PS, please include 1 pound of rice with each entry. Lol. 😂
You were one of the first people I ever watched on U tube years ago when I was learning to can foods. Now I am back doing canning again and you are still here helping me again.❤
Thank you for sharing this. I received that book for Christmas last year and will be trying it. I really appreciate the adjustment advice. I can see this being a huge hit for my family too!
Thank you so much..I have made your bourbon chicken that I canned many years ago now..lol..I’m thinking of just canning the teriyaki sauce with beef strips thanks for sharing.
I think I’ll make the sauce & put it in refrigerator can chicken by it’s self only because all the sugar can scorch & taste a bit bitter. Thank you for sharing
@@PrepperPotpourri Loved it thankyou , I canned a few jars and then when the grandsons came for a stay over we had it for dinner , everyone loved it :)
Hi, Mary Ellen, I bought the Ami Schneider book mostly based on your recommendation. There are so many recipes that look delicious that I don't know where to start. I've done the pork and beans and they were wonderful. Could you tell me what your favorite recipes on the book are? I'm definitely doing the teriyaki chicken and the refried beans recipes, but like more recommendations. Thanks for all the videos!
I've made other canned teriyaki chicken but this looks much richer and more flavorful. I will be canning a batch in the next few weeks having all the ingredients on hand already. Thanks.
Great info on canning this recipe! I will have to try it. I don’t know if you viewed your video before uploading but there are several spots where your voice sounds strange and at around 13:30 mark it sounds really weird like robotic . Just thought you’d like to know. Love the info❤
Thank you for your video. I wish I liked Terri-Yukkie more. I have some, it's just not a priority. I'm good with a dash thrown into a whack of food for flavor but I don't like the food flooded in the stuff. I know, my bad. And it's funny too, I have no problem flooding the old Oyster Sauce to the Beef and Broccoli. Did I tell you abut finding "real" chinese Soy Sauce at the wholesalers? And by the gallon too! Only $17! I have 4 gallon so far and I decant it into one gallon glass jugs I had for just such a thing. No more glass jugs now, and one more gallon to decant. There's no wheat in this Soy Sauce, and lots of flavor and salt. You know it's gotta be good when it states to "Shake Contents Before Using". I know it sounds like a lot of Soy but when you take into consideration the amount of Rice I have and the amount I use for cooking with myself, it's not that much Soy. I'm sure that if/when the day comes I can't find any Soy Sauce on the store shelf to buy, it won't seem like too much at all. Probably not enough by then eh? Just the thought of that happening (no Soy) makes a cold hard lump in the bottom of the old tummy. Because if there's no Soy, chances are there will be lots of other stuff on the missing list as well. Enough of my cold, hard, lumps, ... It will NEVER happen here, ... right? See? The lump is dissolving already! itwillneverhappenhereitwillneverhappenheritwillneverhappenhereitwillneverhappenhere, ... Denial eh? Serving drunks and lumps for generations. Keep up the great work and good luck.
This looks so good. I think I will try the sweet and sour chicken I canned tonight with rice. I need to order that book. All the recipes you do look so good 😊
This looks wonderful! Thanks for the recipe. I just got a great deal on 59 cents a pound for chicken hind quarters😊. Can I use dark meat? Thank you for your advice! ( I was able to score 30 pounds for less than $20!!!!) Now its in my freezer - waiting for jars!
I would love to try this; we really enjoy eating teriyaki chicken. I always have an issue when I pressure can anything that contains brown sugar and/or honey, it comes out with a scorched taste every single time. Do you know how I can prevent this?
I am wondering if salmon could be canned with teriyaki sauce without disentegrating into mush. I always glaze my salmon filets before baking with Very Very Teriyaki. The flavor is so good. I would love to reach for a jar of teriyaki salmon to eat as a snack or put into a salad.
Wow, the chicken is so dark, it looks like chunks of beef. This looks delicious and definitely going on my future canning list! Thank you for sharing this. 😊
Hi. In your talk you said 4 tsp sesame oil, and 6 TBSP mirin. In the receipt ingredient list you show on screen it says 6 tsp sesame oil and don’t mention the mirin. I’m confused how much oil to use. Can you clarify please? Thank you.
I wonder if you could do beef and pork with this recipe? My house likes beef much better than chicken. Looks like a great recipe I'll have to find my copy of her cookbook and see if i can't get them to eat chicken lol
👀 *Video Links*
Home canning is a great way to fill your shelves with jars of food with no extra artificial ingredients but I urge you to practice safe canning methods. For more information, watch my Canning FAQ playlist:
Canning FAQ playlist bit.ly/39gF2KW
Pressure Canning playlist bit.ly/3xnOCDO
Pressure Canning For Beginners bit.ly/3hTXT2F
🔥🔥 *Product Links*
ForJars 10% discount code: PREPPER10
ForJars lids forjars.co?sca_ref=2324897.AkyIBss8Kz
Cookwise Mason Jar Opener amzn.to/3XTES0j
Pressure Canning:
Presto 23 Quart Pressure Canner amzn.to/3KgXv7r
All American 921 Pressure Canner amzn.to/35R7zoG
*Visit my Amazon page* www.amazon.com/shop/prepperpotpourri and support my channel by clicking here before you start shopping on Amazon. I'd appreciate it if you would bookmark the link and use it each time you visit Amazon. You incur no extra fees but I do receive a small commission.
NOTE: Most of the hyperlinks to products included on my channel are affiliate links, which means that I make a small sales commission if you purchase an item after clicking one of the links from my channel. You do not incur any additional costs. As an Amazon Associate I earn from qualifying purchases. Money earned goes towards funding my channel's costs. Your support is much appreciated!
1&1/4 inch head space is the 💥New Approved headspace💥 for chicken because of chronic siphoning . It changed last year 2022, so it doesn't show up in many cookbooks yet 😉💖
I just put this recipe in the canner. My kitchen is smelling amazingly good! Got 6 pints. Next time I will make 1 1/2 recipes of the sauce to have enough without adding chicken broth.
Thank you for another recipe using already canned meat.
Great video! I think everyone in your audience should make and can this recipe. 50 or 60 of them should each send a quart to my address. I will taste test each one and announce the winner in 50 or 60 days. PS, please include 1 pound of rice with each entry. Lol. 😂
LOL
so funny ! 😊
😅
Hahahahaha,good one
You were one of the first people I ever watched on U tube years ago when I was learning to can foods. Now I am back doing canning again and you are still here helping me again.❤
Glad you are canning again
Really Great way to graduate beyond 'ugly' chicken. So tempting to the taste buds 😊
Thank you for sharing this. I received that book for Christmas last year and will be trying it. I really appreciate the adjustment advice. I can see this being a huge hit for my family too!
I've made several recipes from her book but not this one. It's going to the front of the list. Thanks so much.
I made this and gave my son who is a chef a couple of jars - he says it’s the best canned meal so far 😋😋
So glad you both enjoyed it
Wow this recipe is the same with the I did, from another TH-camr which is younger.
Definitely a delicious way to have easy teriyaki chicken on your shelves for a quick meal. Thanks for sharing and have a blessed day!
I would like some of that right now, I'm eating beans and rice.
I have watched some of your videos making receips from the cookbook, they all sound good and look good. I think i need that cookbook also. Thank you.
Boy....that's making my mouth water.
Thank you so much..I have made your bourbon chicken that I canned many years ago now..lol..I’m thinking of just canning the teriyaki sauce with beef strips thanks for sharing.
This is one of my favorite recipes , it’s delicious! I have made many recipes from this book they are really great
Wow, this looks delicious. Definitely going to give this a try. Watching from Australia.
Thanks!
I think I’ll make the sauce & put it in refrigerator can chicken by it’s self only because all the sugar can scorch & taste a bit bitter. Thank you for sharing
That's what happened to mine it was burnt
I will definitely be canning this as well as the sweet & sour chicken. I appreciate you showing how you use it too!! Thank you🌻🌻🌻
Yummy, definitely one for my Pantry Shelves
Great timing on this recipe since our local Chinese restaurant closed this week. Have to start making my own recipes. Like this one.
this made my mouth water....I ordered the book from your link to amazon, can't wait! already have chicken thawing!
Awesome! Thank you!
Going on my list!
at 6:08....you show a list of ingredients, but it didn't mention the asian min stuff, was that a typo or was the min stuff optional???
Going on my "to do" list or the next time chicken is on sale. Thanks!
What a great canning recipe! Thank you!😊
Going to try this!
I have got to get the rest of the ingredients to make this. Looks delish!!
Looks like a winner.
I wish you could do a video freeze drying this(not the full amount)
I do not own a freeze dryer
Dang I just saw your video about freeze drying I thought you had one, have a good day
Ordered her book! 😊
I know you will enjoy the recipes
Hello from Australia , Thankyou so much for sharing I can't wait to try this one :)
Hope you enjoy it!
@@PrepperPotpourri Loved it thankyou , I canned a few jars and then when the grandsons came for a stay over we had it for dinner , everyone loved it :)
Thank you. As good as the Sweet and Sour Chicken is, this will be a favorite too. God Bless and stay safe.
I have to try this recipe! We love Teriyaki chicken! My husband cant have the brown sugar. Is there a way I can substitute more honey?
Do you have a printable recipes?
The teriyaki chicken looks fantastic!
Hi, Mary Ellen, I bought the Ami Schneider book mostly based on your recommendation. There are so many recipes that look delicious that I don't know where to start. I've done the pork and beans and they were wonderful. Could you tell me what your favorite recipes on the book are? I'm definitely doing the teriyaki chicken and the refried beans recipes, but like more recommendations. Thanks for all the videos!
I really like everyone I have tried. I have videos of many of her recipes in my canning or Canuary playlist
I've made other canned teriyaki chicken but this looks much richer and more flavorful. I will be canning a batch in the next few weeks having all the ingredients on hand already. Thanks.
Hope you enjoy
Do you add pineapple? Can pineapple be canned with it or some pineapple juice. Or would it best to add it after you open up the finished project.
Great info on canning this recipe! I will have to try it. I don’t know if you viewed your video before uploading but there are several spots where your voice sounds strange and at around 13:30 mark it sounds really weird like robotic . Just thought you’d like to know. Love the info❤
Yes, I was having throat issues and my voice got distorted
Thank you for your video.
I wish I liked Terri-Yukkie more.
I have some, it's just not a priority.
I'm good with a dash thrown into a whack of food for flavor but I don't like the food flooded in the stuff.
I know, my bad.
And it's funny too, I have no problem flooding the old Oyster Sauce to the Beef and Broccoli.
Did I tell you abut finding "real" chinese Soy Sauce at the wholesalers? And by the gallon too! Only $17!
I have 4 gallon so far and I decant it into one gallon glass jugs I had for just such a thing. No more glass jugs now, and one more gallon to decant.
There's no wheat in this Soy Sauce, and lots of flavor and salt. You know it's gotta be good when it states to "Shake Contents Before Using".
I know it sounds like a lot of Soy but when you take into consideration the amount of Rice I have and the amount I use for cooking with myself, it's not that much Soy.
I'm sure that if/when the day comes I can't find any Soy Sauce on the store shelf to buy, it won't seem like too much at all. Probably not enough by then eh?
Just the thought of that happening (no Soy) makes a cold hard lump in the bottom of the old tummy. Because if there's no Soy, chances are there will be lots of other stuff on the missing list as well.
Enough of my cold, hard, lumps, ... It will NEVER happen here, ... right?
See? The lump is dissolving already! itwillneverhappenhereitwillneverhappenheritwillneverhappenhereitwillneverhappenhere, ...
Denial eh? Serving drunks and lumps for generations.
Keep up the great work and good luck.
Good show Prepper Potpourri, thanks!
THANK YOU!
This looks so good. I think I will try the sweet and sour chicken I canned tonight with rice. I need to order that book. All the recipes you do look so good 😊
I really do like this book.
This looks wonderful! Thanks for the recipe. I just got a great deal on 59 cents a pound for chicken hind quarters😊. Can I use dark meat? Thank you for your advice! ( I was able to score 30 pounds for less than $20!!!!) Now its in my freezer - waiting for jars!
Yes, I think it would even taste better with dark meat.
I would love to try this; we really enjoy eating teriyaki chicken. I always have an issue when I pressure can anything that contains brown sugar and/or honey, it comes out with a scorched taste every single time. Do you know how I can prevent this?
The sauce really tasted good
I am wondering if salmon could be canned with teriyaki sauce without disentegrating into mush. I always glaze my salmon filets before baking with Very Very Teriyaki. The flavor is so good. I would love to reach for a jar of teriyaki salmon to eat as a snack or put into a salad.
I do can salmon but have never tried it with this sauce.
Loved this video. Would you be able to just can the sauce no chicken added and would it be water bathed?
I honestly don't know
Wow, the chicken is so dark, it looks like chunks of beef. This looks delicious and definitely going on my future canning list! Thank you for sharing this. 😊
I think it would be great with beef too
@@PrepperPotpourri absolutely!
Hi. In your talk you said 4 tsp sesame oil, and 6 TBSP mirin. In the receipt ingredient list you show on screen it says 6 tsp sesame oil and don’t mention the mirin. I’m confused how much oil to use. Can you clarify please? Thank you.
6 Tblsp mirin also
I'm wondering if you can can the sauce by itself in half pints? And for how long?
I was wondering the same thing but I don't know the processing time
@@PrepperPotpourri Thank you
I can't get mirin here, is there a substitute idea? Looking forward to trying this.
Dry sherry, sweet wine, or rice vinegar with a little sugar
Did you have any siphoning on the jars?
None at all
I wonder if you could do beef and pork with this recipe? My house likes beef much better than chicken. Looks like a great recipe I'll have to find my copy of her cookbook and see if i can't get them to eat chicken lol
Yes. My husband want me to try it with beef next.
I bought her book but didnt enjoy this recipe