SAFELY Storing Chicken Meat at ROOM TEMPERATURE! Pressure Canning Bone-In Chicken
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- เผยแพร่เมื่อ 9 ก.ค. 2024
- This weekend we processed our meat chickens. We ended up with 42 chicken and 1 turkey to put up for our family. Half of the meat went into the freezer and the other half is being canned. Today we will teach you how to pressure can chicken meat safely for your family.
#canningmeat #foodsecurity #growyourown #raisinganimalsformeat #farmlife
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Again, excellent tutorial. She never gets flustered or in a hurry. Kevin and Sara always do excellent jobs explaining what they are doing.
Yes they do!!
Kevin, I love that you are so helpful in the kitchen. Sara is blessed to have you!! Sara, the only thing we do different in the canning process is when they start to seal.... My Mom always says "Thank you Jesus" for each one...
Love this. I home can meat regularly whenever I find it on sale or have the extra grocery budget. My husband is a truck driver and for him, I can meals and meats in pint jars that he can cook up in a cooker on the truck. It saves us $450 or so in his food costs. Being that he is diabetic, it also insures that he is eating healthy, which has enabled him to maintain a normal blood sugar level without medication.
How cool!! I'd love to see your TH-cam channel 😊🤔🤣... I just got my first pressure canner and I'm curious to know what kinds of things you prep for your husband. I've heard you can do stew and stroganoff but I'd love more ideas.
@@idonttiptoe1519 I make homemade soups and stews. You can also do cut up stuffed bell peppers or stuffed cabbage.
That's great. Thank you for his service.
you are a good wife. Blessings!
Hubby was a long haul driver & we still have his Cooker that plugged into cigarette lighter, good to use on long road trips we take, he no longer drives over the road
I really appreciate your canning videos. Thanks for answering even the most basic questions without patronizing.
This was an outstanding program explaining and demonstrating how to can chicken meat! I have never seen the process from cutting up the meat to canning it. This was so fascinating and educational. Thank you so much for this incredibly useful video. Stay safe. God Bless all of you. ♥️🙏🏽🌎
Yay for canning meat and not needing to use freezer space!
Some time it might be interesting to show how you sharpen your knives. It makes all the difference.
My EX m-i-l used to can chickens...the ONLY *useful thing* I wished I could have learned from her...but here I get to actually get to learn it anyways!👍👍💕💕💕
Nothing is more satisfying than seeing your food jars clean and sealed properly after all of your hard work. Knowing you have prepared for your family’s needs. Good job guys! Hi
Yay! Nothing Better than Fresh, Free Range Chicken!!!
Thank you for teaching correct methods as per the USDA Complete Guide to Home Canning, which people can download for free. If they google Agriculture bulletin No. 539 it will take them to where it can be downloaded. Thank you again for your awesome videos!!!
Sarah, you have a gift for teaching - actually, both you AND Kevin do! I know many new and maybe seasoned homesteaders can learn some good lessons from you all 😁 thanks you for what you do...
Even though I already know this stuff I watch because they seem so happy and settled. It just does my heart good.
Mr. Turkey is going to be telling Mrs. Turkey you have some explaining to do. Lol God bless
I love your videos because this is such a lost part of our heritage. If Covid had happened 75 years ago, my grandparents would have barely noticed. They gardened, raised their own meat, educated their own children, and the whole family pitched in, thus handing down the elder wisdom. Thank you for reviving what America has lost. God Bless!
One of the best and most practical sets of videos on TH-cam! I wish there were something like this available 40 years ago! All I ever thought was freezer and lack of freezer space. Canning for shelf is so much smarter. All the best.
Just a tip I've learned from breaking down thousands of chickens over the years: Cut between the leg/thigh and breast on each side and pop the joint (as you do to remove them), but leave them on and cut off the breasts first, they lay flat and provide good stability to remove the breasts so you're not rolling the chicken around. Much safer so the body doesn't slip out and you cut yourself. Awesome video as usual :)
Great tip!
I can my dark meat and white meat separate. I do boneless skinless white meat, and bone in skin on dark meat. The reason I leave the skin on is because I will skim the fat and use it to a roux to make "cream of chicken" with broth. If I making soup or casseroles, I use the dark meat. If I making chicken salad, I will use the white meat.
Hope you are doing better. I'm a 34 yr breast cancer survivor. I know it's so scary. I was 34 yrs old at the time. I also had precancerous cells on my female parts so that had to go to a yr later. I'm 67 now. Health problems and are so scary... having a positive attitude helps a lot. I didn't have a wonderful supporting husband like you do. My then husband just didn't care. Been single now 18 years. I was fortunate to survive the cancer , but also a 21 bad marriage too.
I envy your wonderful relationship you 2 have. You are a great example of kind and caring people.
I wish your family all the best.
I just got my new pressure canner today! I’m thankful God answered my prayers. I’m praying others can find the supplies they need this year yet to process their food as well! This video is helpful as I’m going to can up chicken for the first time today!
Love watching your videos. I lived along the Ohio River has a child but my father had lost his job and he moved towards the city. after all of us girls were growing up and moved away mom and dad moved back down to where we were from and bought property in the middle of the State Forest. We love going down there spent a lot of our time down there. Mom and dad would can, put up things on their wood burning stove because there was no electricity or running water. my children grew up being part of that and they loved it. I like watching your show because it brings back good memories. my mom and dad have passed over along with all my aunts and uncles. Life does not seem so lonely watching your shows. Especially with all the animals. Love it I'll keep up the good work and may God bless you and your family
When I have a lot of chicken to can, I cook the skin and fat down in my electric pressure canner and make freezer fat bombs. These can be used for frying and flavoring. Simply pour the melted fat into ice cube trays, freeze, then dispel into zip bags.
Mind blown. This tip is seriously going to change my cooking life! I do tons of broth and always have that fat that idk what to do with. Thank you!
Wait... Also... How do you cook broth in your pressure canner? Is it similar to how I cook broth in my instant pot?
Divine timing!!
This morning I noticed the freezer making a horrid sound. I knew immediately what was happening. As i was emptying it I asked myself “I wonder how hard it would be to can these chicken breasts and legs” then presto- before I even got done emptying the freezer I got a notification of this video. 😳😍. Thank you very much!!
This is my 1st time seeing this process being done. Thanks for sharing
Thank you for teaching how to cut up a chicken, my mom taught me, but my daughter refuses. I believe soon, however, she's going to have to reclaim some of the teaching she's chosen to overlook.
The hardest part is the slipperiness of the chicken! Great job and instructions! As others have said, you two are great teachers! GOD bless
I love how you guys work together, lovely. That you two don't critisize and demean each other, ever. Everyone should be as loving!
Nice, enjoyed how to cut up chicken.
Will u please do a video on how to sharpen & keep knives super sharp. I hv a real problem with that. Thank you.🌱🌷🌱
I canned bone-in, skin-on chicken ONCE and dealing with that slimy, melty skin when I opened the jar was the stuff of Halloween nightmares. Watching your video gave me a "duh" moment...remove the stupid skin, lol. Im going to try it again...without the skin. THANK YOU!
Just a suggestion when processing large amounts of chicken, take your skin, render on low heat to get all the fat off, then add flour to thicken (pretty thick) then cool and roll up like a cigar in wax paper, freeze, put in plastic bag and u can just slice off a disk as needed, to thicken soups. Way better than bouillon! And home grown, no salt just flavor!
Corrina Wright just thinking 🤔 maybe can the skin in half pints for soup
Corrina Wright great tip!!
Do you then throw away the skin, keeping only the fat to roll up and freeze?
Lookit that gorgeous meat from your chickens! Just beautiful! I cannot wait until I have a farm of my own to raise my own meat from too. Truly inspiring. Thank you for sharing.
Just maybe a very helpful hint...years ago on our big farm, come culling time...we purchased a small table top black and Decker ban saw....oiled the long blade with mineral oil..and would process all our chickens..with great professional cuts...straight down the front and back...for the grill, each of us had a half of chicken...or to quarter them for fried chicken, or just left some whole for roasting. ..same with the rabbits...ducks, and geese...this process went so fast...from cleaned out carcass, to packaging to freezer...then we disassemble the saw washed in sudsy water..rinsed well reoiled, kept it covered in a big plastic bag..this was a great machine to have..saved us so much time in that faze of the processing....once we got the hang of it...just like the meat markets....this is just an F.Y.I. shout out....
Sarah, you are such a good teacher - big thumb's up!! I have never had the nerve to pressure cook or can anything, but you made me think that I should give it a try. Thank you!
Thank you so much!
Beautiful birds!
I was just watching your pig butchering series six months ago. You tried the laying down method and the hanging method. My phone died so I didn't see the end. My father was a butcher his whole life and I watched many animals being killed. He hung the pig and slit the throat and let the pig flop around to drain the blood quickly in the kill room.Then he laid them down and skinned them so thinly that he got awards for his expertise. So I think the hanging was the best and quickest way. He had chicken picking on Tuesday and I watched the chicken picker do its work except once after the beheaded a chicken it got away from them and it ran down the hall to the process room and chased me. I screamed and jumped up on the counter. Probably 65 years ago!
Lol!
Thanks Sarah, you are a wonderful teacher. I have the ball canning book but watching you canning the chickens really helps. I'm more visual so you are such a blessing. Thank you and Kevin for putting yourself out there. Have a blessed day. BTW how's Hope? She must be getting big.
She is doing great!
~~~ You both help out so many of us with your channel. Thank you both . Your picture and sound come across great..And you information is understandable. ...GOD'S LOVE and JOY.
Excellent video!!!! You explained the whole process so clearly. Thank you for sharing! ♡
I am learning so much from your channel, absolutely love your videos.
Thanks Sarah for teaching me a new skill. Wish I knew this in January when I started stocking up. Now it's very hard to find meat in the grocery stores in CT and they are rationing one per customer of each type of meat. We got our first batch of dual purpose chicks in March and have built them a beautiful coop and run. We just last weekend moved them out of the house and into their home. They love it and we're super proud of ourselves lol 😂 . You guys definitely have us the knowledge and confidence to try this new endeavor and I can't thank you enough. God bless
You know it's funny, I was just watching some of y'alls first vids from the beginning and realized - you both look so much younger now than you did in the beginning! Amazing! God bless y'all & keep you safe & continue to teach us out here!
I remember when one chicken fed a family of 8. Each of us got one piece, some homemade bread and lots of vegetables. We were so much healthier.
Grew up the same, 8 ppl
Mom canned everything,
Except meat. Im going to learn how ar my 58 year old self.
Just finished canning up 6 quarts. Our grocery store had leg quarters $4.99 for 10lb bag. that works out to about 83 cents a quart or 83 cents per meal for 2 people. its not as good as home grown like we used to do, but it works for 2 old, retired people.
Wow ! You got a good deal on the leg quarters! Congrats! I do agree in that home grown is way better but given how times are we make best with what we have at hand.
I recently got 10# of quarters for $1. Limit 1 bag. I froze it. Wish I could have gotten more. Wasn't enough to do anything else with. Have been wondering about dehydrating meat?
Reduce your bone broth down to a cup or two and then dehydrate it in a dehydrator. It is then shelf stable and takes almost no space. I have been doing it for awhile. Its great!
Oh! My friend put duck eggs under a bantam hen last year, and a few days after they hatched out, the babies found the pond. That poor hen nearly had a stroke and almost drowned herself trying to call the babies out of the water!!! (It was sad and really funny all at the same time)! =) aaaand...ANOTHER Excellent video!!!
I've been butchering and canning my chickens for over a decade now. Sometimes I'll par cook the chicken n my charcoal grill for the wonderful flavor and color it gives to my canned chicken. Even though it's par cooked I still use the raw packed method to pressure can them.
You can breed the Cornish cross.
Just get a Cornish rooster and breed it with a White Plymouth Rock hen and you have the beginnings of the modern Cornish cross chicken.
What we have commercially available today is a cross breed from at least 4 different chicken breeds selectively bread over the last 60 years for quick and heavy growth.
Kevin I do not know where you found your Sarah but you Hit a home run when you married her. Great video.
She lucked out also for getting a guy who helps as much as Kevin does in the kitchen. 👍
Watching your, Justin Rhodes's and Lumnah Acres videos over the Winter, lit a flame under my bum. Phase two of claiming an old abandoned horse paddock into gardens completed this morning. Irrigation system buried, up and running. Your videos on the ground cloth and drip irrigation were the last pieces of knowledge that I needed to actually attempt these gardens on my own. No way could I have accomplished gardens of this magnitude (2 of them 60 X 30 feet) on my own without the ground cloth to keep weeds at bay.
Garden establishment this Summer's project. Hoop house this Fall. Thanks for the inspiration
Woo hoo! That sounds awesome! Garden on!
Thank you guys so much! My husband & I are now both retired. We live in an urban community in South Fort Worth, Texas. We have a huge backyard that we are putting 6 4’x8’ raised garden beds in for more food security for our extended family. We have 2 pecan trees & 2 peach trees with plans on eventually adding berry bushes & possibly grapes. We appreciate you guys info & videos. If we were younger, we would imitate you but are doing what we can. God bless you & your family.
Had to watch this again today. We processed 23 chicken's yesterday and today was canning day. This is only my 3rd time using the canner. Older birds, alot of fat on them. But so far everything has gone good. Thank's for this and all your video's. You show how to do something and make it look easy, and it is/was. Love watching/learning from you 2. Stay safe and healthy. God bless.
May I just say, "Thank you!" for all the amazing information you give us. I stumbled across your channel about a week ago and was hooked immediately! :) Since then I have watched several of your presentations and have gained confidence and learned sooo much! Thank you for your generous gift of "know how" sharing.
That will be so funny when they hatch in the nest. Ya gotta make sure you get a video of them just after they hatch to see what that hen turkey does. What a great prank to pull on the turkey. I can't wait to see the video. You guys are so good.
My chicks will be here next week, 51 Cornish X. I’ve canned chicken for years, so handy! I used to buy 100 pounds of drumsticks and thighs for .29 cents a pound, I’d can them ! Home canned broth is the best! Love your cutting up lesson! I forget some people didn’t get raised cutting up chicken, excellent job!❤️
What a beast of a cutting board!
Home canned meat is so handy to have. Huge time saver after a long busy day. My mom doesn't eat much beef anymore because of her teeth but I can cubed beef roast and it's so tender shes able to enjoy it again.
Do you raw can the cubed roast? How much time?
@@mauryhill9703 Pints 75 minutes and Quarts 90 minutes, raw pack
I'd like to see videos with meals made with your canned meats. Thank you. Great video!
Don’t make her mad Kevin!! She’s pretty good with that steak knife!😋
I never knew canning meat, at least chicken, was so simple. Thank you for showing and explaining how to do so.
Another use for the skin (and any fat) is to render it like you would lard for Schmaltz. Rendered with some salt and onion produces one of the greatest cooking fats you hope to find. It is great for roasting veggies or just about any savory purpose. The crispy fried skin is known as Gribenes and are very tasty as well.
Thankyou
Kraxxis ofvox. Is rendering hard? I’ve never heard of it.
I found a easy way of dee skinning the chicken use fish skinning pliers you get in a bait and tackle section it works really well.
Blessings to you and your family I have always wanted to can things but never done anything so far this video taught me 2 things as I have never cut up a chicken before either as I always buy what I need in a store but watching your video I am going to try that bit too and you give a good tutorial so I feel a bit more confident in trying it so thankyou so much
Good morning. I always look forward to you showing us how to can foods. Also congratulations on hitting over 300,000 subscribers! Have a great day. God bless.
You work so hard! And then you make videos! You are such precious, salt-of-the-earth people. I pray God blesses you abundantly. I can't think of anyone who deserves it more.
I would love to see your freezer set up.
I love that extra large cutting board! Boy you are correct about how the chicken makes it's own juices, no need to add liquid. Thanks for the video.
As always, your step by step tutorial helps anyone desiring to can their chickens. I have always elected to freeze my poultry, but after watching your process of packing the cut up parts, I am definitely going to give this a try in order to free up some freezer space for other things.
It’s amazing how beautiful the meat looks when you have raised them yourselves. Thanks for the lesson 🥰🙏
Oh, and the taste is unbelievably excellent! There is nothing like home raised meat and vegetables too. Heavenly!
Great tutorial Sarah. You guys do such a great job in front of the camera. I know how much you love homesteading, but I could certainly see you and Kevin doing some teaching at a local Ag Extension Service or similar. We always feel confident in following your clearly explained instructions. Those chickens looked great also. Those breasts looked so nice and meaty. Made us hungry watching you. Take care and God Bless you, Kevin and the girls,
I over the years found it way easier to just use my kitchen shears for 99% of all my cutting in the kitchen especially on taking apart the chicken except for the breast meat off the breast plate. My All American canner will be to me very soon, super excited.
Love these types of videos because you show the tips and tricks of how to do useful tasks know how to cut up a chicken carcass is such a handy skill you can cut up a rabbit almost the same way but it makes one chicken go a lot further and frugal cooking is so neccasary today as you say with store bought chicken or home raised
This is what we need in schools now days
Shawna Belle agree 100%.
when you put the chicken into the jar (before putting into the canner) could you put some fresh herbs and/or garlic cloves into the jars to be canned with the chicken for some flavor?
Back when I thought fat was bad for you, I always skinned my chicken. The legs were so hard because they were slippery. I found that by grabbing the skin with a paper towel solved that problem. I know lots of people don’t like using paper towels, including myself but for a job like you are doing, one might decide to make an exception. Thank you for making this video. I’m really excited to do this.
I am a retired chef of 36 years in the foodservice industry and I still continue learning about food. I never canned anything for most of that 36 years. So thank you for sharing how you can foods. I buy chicken breast some times for 99 cents a pound yes 99 cents a pound when on sale. Very good chicken breast. I freeze and vacuum seal all my meats, nice to know you can pressure can raw chicken, to save freezer space. I will be following your channel and encourage others to do also.
Even though it has been 2 weeks since this video posted, I am pressure canning chicken for the first time today. Can't wait to try using it in a recipe in a few days. My chicken will come from a grocery store, but I still will buy and can it. My freezer quit on me about 6-7 weeks ago. Cannot find another freezer, new or used. So canning meat will be another way to preserve meat for the future. Thank you so much for your you tube channel. God bless.
.
Forgive my question, but I have never canned and know nothing! So, though you put the chicken in raw, by the time the canning is finished, you have cooked chicken, yes? I so enjoy your videos. God bless your family.
Yes, the chicken is cooked when it comes out of the canner...
Put a towel under that cutting board to make sure it's secured safely. Put a tea towel under the chicken so it doesn't slip around so much and if you wear rubber gloves that skin pulls off easier.
I canned 25 lbs of boneless chicken breast yesterday. I ended up with 20 pints of canned chicken. I love having this on hand too.
This is a great how to. Thanks!
All you need is white rock hens and a cornish rooster to breed and hatch
I canned a turkey for the first time last fall. At .29 cents a pound it was worth a try. Worked great. The first time I made turkey and noodles my husband thought it was chicken. Lol. I baked the turkey first and added the broth from the turkey in the jars. Very good video. My favorite thing to watch is the ducks coming out in the morning. I still laugh every time.
Those ducks crack me up, too!
Thank you for that very informative video. I will be getting my first meat chickens next week. I have had laying hens before, but never meat chickens. I most dread the actual dispatching of the chickens. God Bless! Carmen
The first thing I ever pressure canned was chicken. It smelled a little like canned tuna: tasted like bland chicken and was somewhat soft. (Realistically, most pressure cooked foods are soft. Think canned green beans VS frozen or fresh green beans.) It is great for chicken salads, potpies & casseroles and emergency eating, but you just aren't going to get a grilled chicken leg out of a jar of canned chicken.
One year I canned a 17 lb turkey I had thawed for a potluck that got canceled due to a storm and I found the flavor & texture much more robust than the chicken.
Cook up the bones & skin (LOTS of flavor in the skin) into a broth & can the broth. Really delicious.
Thanks for this information.
Just a note about removing slippery chicken skin...catfish skinning pliers $5 at fish tackle stores. $6 and up on Amazon. My pick are the stainless steel (No rust) pair for $13.99. Loved the video shall happen in the fall here on our homestead.
Sarah & Kevin, what a fantastic instructional video. This is going to be a great way to store up extra chicken meat that we pick up at the stores on different occasions. Would be great perhaps when it comes time to harvest the pigs another instructional video could be made to encourage so many of the subscribers to begin canning. Well done to you both!
God Bless,
Rob Schroeder (Rockford MI)
Great video - you make it look so easy. 😊🇦🇺
when grandma wanted chicken, she just went out in her yard, grabbed a chicken, rung it's neck, when it finished jumping all over the yard then plucked it took it inside and cooked on a woodstove with homemade biscuits.
Thank you... Thank you both! I tried your method for pressure canning chicken. I don't have a farm and so I have to rely on grocery store meat. I have in the past gone to a butcher but it is just not affordable (especially now)! With meat being scarcely on the grocery shelf , I managed to get each a package of chicken thighs and chicken legs for .88 a lb but the limit was 2 pkg per sale per day using the member store courtesy card ! Two other grocery stores had a similar deal but bit more pricey. I do not know how long the shortage will be but I decided what ever meat I purchase from now on I will be canning as much as I can financially afford.
We have a difference of opinion in my house as to add or not add liquid to the chicken, and to use quart instead of a pint size mason jar. I chose to do what you show on this video (no added water & canned the chicken into quart jars) .
Today I got to open one the quart jars for the first time. OMG! I slowly tugged out a l chicken leg . And all the meat was still in the jar. I scooped the meat out , melted my seasoned butter with some added onion powder, garlic powder, Salt & Pepper to tasted! All I can tell you is tears of Joy!!! The best home cooked chicken I ever had. The only hard thing about the process was removing the chicken skin from the chicken legs, but the worst part was we couldn't agree on the method. However, I did cook it your way and I retrieved some chicken breast I had in the freezer so the other person can cook as they choose too! I freed up some real estate in my freezer!
BTW I also used your method on canning ground beef (which I also got while it is still available but not much of a sale or on the grocery shelves ) . And the other person told me no way can I pressure cook ground beef! It proved to them my do diligence (your method) paid off! But really , I owe you both a gratitude of thanks. You gave me hope ! I look forward to learning more secrets to a better way in stocking my kitchen and less food waste!
This is the best video I've come across for canning chicken. You actually make it look easy and tell all of the steps instead of just the "advanced" steps. I feel like I'm in kindergarten when it comes to canning!
My mom canned chicken when I was a kid. One year she also did beef, pork and ground beef. We ate hamburger soup probably 3x a month. She also made soup veggies she canned. So one soup veggie and one ground beef. Dinner is served.
You can can them together, just follow the meat process as listed here. Just, remember, that potatoes change a bit if you need them in the soup.
I found I like to use meat shears for some reason it is just easier for me
I love using those kitchen sheers, they cut through meat so easily.
Love you guys❤
We followed all of your videos and raised 40 cornish chicks, processed them, froze some and canned some!
Awesome step by step videos!
Straight forward and easy to follow!
Thanks for all you do for all of us! So helpful and very much appreciated!
Strolling though the TH-cam videos.......oh, wait!......There’s Kevin and Sarah!......and it’s a brand new one......my morning is set 🙂 good morning Kevin and Sarah, and thank you for your wonderful videos
The trick to removing the skin from the legs is to use a dry paper towel to grab the skin and pull, comes right off. Can use same paper towel to do about five or six legs, then need a new dry paper towel. Yummy!
I do the same thing.
Should have Kevin/lefty on your left..
It's safer while cutting, as well as more comfortable while
your eating!..I know - I'm married to one...lol
This was interesting! I've never seen this process! I've heard about, but nobody where I live does this. I have a feeling, with what's going on today. This will be a valuable resource. Thank you!
I learn so much from you Sarah! Thank you! I’ve had a large pressure cooker for a while, kept asking my momma to help me with it, but still haven’t used it. You have inspired me to get it out and just do it!
Save the bones after u make broth and pressure cook them til they turn to mush. Great for dogs! Good calcium and marrow for them!
I would share a warning- be careful that your water isn’t too hot before canning- I busted jars before they even begin to can under pressure right when the jars hit that hot water jars can crack- just be careful ❤️ I love raw pack canning! Beautiful bone broth beauties!
Reminds me of my Mom. She always boiled the jars in the pressure cooker first, to sterilize them. Afterwards she stored canned goods upside down to keep a good seal and to know if any had leaks. Thanks for sharing!
Thanks Sarah! You make canning so much more accessible to all of us.
I like to use canned chicken to make a quick homemade chicken noodle soup or chicken and dumplings. Super handy to have around on a busy day.