Fantastic way to clean up. I agree waste not want not. As always thankyou for sharing. The old true and true ways are indeed the best ways. *hugs* to both you and Howie
I HAVE SOME OF THOSE JARS OF CHICKEN... NOT HOME RAISED BUT EVERY TIME ITS ON SALE. I LIKE TO JUST LOOK AT THEM AND THINK OF ALL THE THINGS I WILL MAKE THEM INTO.. FOR COLD WINTER NIGHTS....
You go girl! I think I will be trying this for the first time soon. I have my canner and the tools and jars and still haven't tried yet. Bedridden so it's not easy and wont be easy. But it will beat trying to dehydrate everything. Will be doing it on a portable gas stove so I'm considering either raw packing, or parboiled skinless, or roasting the chicKen first but I also considered pressure cooking the chicken first like you did. Lol so many options and I may do a combination of all but I love how yours have ready broth and are so clear for shelves. I will be using whole birds too and I'm thinking to debone everything to save for slow cooking broth and save all skin for frying. My granny used to save all chicken skins and sometimes just defrost the bag of raw skins and prepare them like fried chicken. It was always so many trimmings because she cooked for the church. Probably would be a good substitute for cracklin cornbread but I like to make sandwiches with lettuce and tomato. So many ways to stretch things and I'm trying to stretch it as many ways as I can but still from bed God willing. Jeremiah 29:11 New International Version 11 For I know the plans(A) I have for you,” declares the Lord, “plans to prosper(B) you and not to harm you, plans to give you hope and a future Amen
Mrs. V-you amaze me! I know what it's like to suffer from chronic pain, and I'm super impressed with the amount of work you do. Thank you for all the videos you put up; I've been enjoying them for many years. Be well!
The broth looks just beautiful! I am busy canning from my freezer too. I have been nervous about trying my tattler lids, but you have inspired me! Thanks!!!
Thank you for this video. I bought a new All American Canner to start my canning adventure. I have been saving for 2 years while my back was healing from major surgery to buy my canning equipment and plan my garden in a way that I can still garden. My garden is growing (I've been gardening on my own since I was 16 and have had a garden every year. I over planted this year in hopes I will have a bumper harvest so I can make tomato sauce, canned tomatoes, can broth, hamburger and poultry and pork. I haven't canned in 30 years and never canned meat. I have been wanting to learn how and I trust you to show me the right way. I became disabled in 2013 and have all my garden in raised beds now, not the way I intended retirement to go but it is what it is. I really love poultry, my favorite but I think I could live on veggies to tell the truth. I also want to learn to can soup. It is just my husband and myself, like you and your husband. I just found your channel a few days ago after watching someone else and they mentioned you. Thank goodness they did. You answered a very important question for me, can I use my canning pressure canner for food cooking also. I have a small electric one I use for little meals for us but am interested in pressure cooking a brisket. Thank you for answering this question. I'll be going back and watching your canning videos and trying the crumb cake and the potato bread.
I am in the same process as you are Bev plus trying to keep up with what the garden is all producing for me to harvest & preserve as well. You take care Bev. XOXO Happy Harvesting
Thank you so much for this video.... I am absolutely sure I am going to follow this method for preserving meat..... I don't have room in my freezers but you make it look so easy that takes the intimations of canning disappear..... thank you so much.... and looking forward to other canning videos....
I haven't been watching your channel very long. I always leave knowing more than I did about preserving my blessings. Thanks so much. Your channel is a great reference. 🙂
Ok. I broke down clean my canner, a 23Qt Presto. I put a little oil on the gasket. Checked my openings. Added my rack and water, with "a splash of white vinegar" put in 9 raw packed of chicken breasr. I canned it at 10lbs pressure for my area for 75 minutes. I waited for 15 extra minutes before removing the lid. 90 minutes later, I removed the lid away from me. I've placed the jars on my canning pad. Got a glass of wine and turned on Al Green. I did it. And, it was easy. If I can do it anyone can. Thank you 😊 . Im doing all kinds of beans tomorrow. Then look out.😊
Thank you for making another video about canning frozen poultry! I was just watching your frozen turkey video the other day, I need to can last year's frozen laying hens up. I'm looking forward to your series about cleaning out the freezer and canning it!
Awesome video! I have been thinking about our need for good canned meat. I have never done it before but you make it look so easy. Thanks. I am going to be brave and do this.
Oh how good that looks! I've always been gun shy of pressure canners, but you make it look so easy and not scary at all. Think I'm going to get me one and try doing this.
it's cooling off here in West Virginia it's about time for me to start canning meat again I'm just waiting for the sales to start. I love my canned chicken. salad dumplings rice all are good on a cold winter day love ya sis GOD BLESS
always a great video bev . poultry meat n broth looks awesome . that will come in very handy for the winter months !! hugs from michigan n thumbs up always !!!
Help me understand what is happening with the store bought lids... I dont want to make any mistakes with my meats either! Please help! God bless you. Thanks a million for all of your wonderful tutorials by the way. I'm a definite fan! ♡♡♡
I boil up to 20 lbs of chicken quarters in my stock pot, de-bone the chicken,save the broth and use it in pint jars chicken dark meat in the first canner load, and chicken&rice soup in the second... sometimes I will even run the bones through a second run for just broth.The reason I use the stock pot is because its stainless steel.. where as the pressure canner is aluminum
Great video!! Can't wait to make Friday afternoon after work. That turkey is using prime freezer space. This will be my first attempt at pressure cooking/canning. Can't wait!!!
Good to know as the freezer can get full fast and this will make extra room for the new foods. We use some as pet food if meats are getting up there in years:) ATB
Thanks for this tutorial leason. It was interesting. I find you to be an inspiration re: fibromyalgia. I find that you exert yourself everyday! I worry that you must pace yourself...I appreciate that you shared so thanks. Will continue to follow. Cheers. Tea break.
Good to see, thanks! And what IS up with the new labeling on the canning jar lids saying they're now good for 18 months - as an improvement?? wth?? I guess I, too, have to pull out the Tatler lids, too. Blessings to you and Howie and the fam.
I found it interesting the way you can do your chicken. I've always Rawpacked mine. Skin side against the glass on the jar. Requires more work when you prepare to eat it such as casseroles, soups etc but this was an educational vid. Might try your way on some of my next canning.
Randy Eschenbacher I would Rob pocket if it was fresh chicken but it just makes more sense to pressure cook it and take it right off the bone and then can it and its own broth when it's coming from the freezer
I'm just beginning with pressure canning. I canned fully cooked chicken in with broth but noticed it changed the texture a little. So then I was thinking maybe I should've canned raw chicken or should've partially cooked it before canning. But you loose a lot of meat when you remove meat from raw chicken. So I wasn't sure which way to go about it... Thanks for sharing your skills! This helped!
Never canned chicken, but it looked really good. I have canned vension steaks and they are always very tender. I need to put in an order for the Tattler lids. It didn't look any harder than regular lids the way you showed it. So many people are afraid to use them, so I was a little nervous myself. Haha
Ooooo, I love your canning videos! I'm going in with my neighbors on a beef cow this year and am planning on canning part of my share of the meat. It'll be my first time pressure-canning, so wish me luck! :)
Yah! I have to buy a freezer and also a pressure canner -- I don't have either of them yet! I'm looking forward to my favorite cuts, which used to be cheap but are now selling for more than I'm willing to pay: short ribs, shanks, tail, chuck roasts and steaks, and my all-time fave, those huge ribs that are more entertainment and jaw exercise than nutrition. And, since the heifer is young, I'm hoping for sweetbreads, to boot!
Jeanette Waverly You'll ruin yourselves for Butcher's Beef for ever 😄 Not only with your 'Long Slow Cooker Cuts, but with the Steaks, Mince & Fillet ( Ground & Tenderloin) too, the taste & quality of the meat will be so much better.👍 I wish you loads of luck with it and with your Canning. If you haven't seen it already, Jaime at Guildbrook Farm also has an excellent 'Introduction to Canning', including Pressure Canning Step by Step video. She tells you where to go for questions and to find times for your elevation for lots of different foods.
Essem Sween, I am drooling already! My neighbor raises Dexters, so, when I finally munch my way through the heifer, I may purchase a steer from him to finish. Thanks for the Guildbrook Farm tip! I'll go check it out.
I LOVE your canning videos. You always make sure safety is first and still tell us the tried and methods that have worked for centuries (till some govt ding dong said they wouldn't 😠) which is what I wanna know. If a can of corn can last on shelf a gazillion years so can my home canned goodies!! ((Ok, a "gazillion" might be stretching it a bit!)) 😂 Thanks so much Bev for all the hard work you do for your followers. You really are the best! Love, hugs and blessings always, Lisa
I love your canning videos! I started watching them to make sure of how to can each of the foods. You gave me the courage to try, and now I am canning almost everything. So much so, I have run out of shelf space! Now what do I do? Ha!
so the meat is cooked twice for 90 min in a pressure cooker each time then? I wonder what the texture and nutrients of the meat is at that point..... I've never canned what is frozen, that's interesting. Looks like you had a few days of lots of work! Be sure and rest too! you are a busy lady just like me. Some days I look back and wonder how did I get all of that done. (whew)
Hi, Mrs V, have you noticed if pork gets a stronger taste to it the longer its canned? I'm also wondering if you have heard from prbain or Bexarprepper? Are they ok? Praying for all of the preppers. God bless.
I pressure can a lot of things and have been doing it for many years. If I may answer your question, no I do not leave the burner on high the whole time (I use the 15 pounds weight due to my altitude). I start it out on high, then after the weight starts to jiggle I eventually turn the heat down to around halfway (5 on my stove). Everyone's stove is different. I have the exact same pressure canner as Bev does in her vid. Bev's vids over the years have helped me to teach myself how to can and preserve a ton of things. We live about 20 minutes from the nearest town and the power goes out here quite a bit - so far, not for long (check Bev's vid from 2014; What we learned in a 69 hour power outage at th-cam.com/video/lO0MCaaidyg/w-d-xo.html just copy and paste it in your browser as I don't know how to make the link work in the comments, I'm sorry.) I started canning when I realised that things I was storing in the freezer not only got really freezer burnt, but that you need to pay for electricity the whole time it's being stored. That being said, I have three freezers (upright, chest and the one in the fridge). Once you've canned it, it doesn't take power to store it. At least that is my justification! Sometimes I even use my rocket stove to can out in the yard. Makes a real sooty mess on my pots but I think of it as a 'free canning session' (takes about $1 of power to run my canner for 90 minutes). Hope you don't mind me answering your question. Cheers from beautiful British Columbia!!
Love it*** I have a Presto and a All American sometimes I have to use both, lol. My problem is I have some from 2012 - 13-14-and 2017. I didn't can in 2015 due to health issues with kidney. But now * I am fine. My question is I heard from different sites Ball luds are only good for a year.All my jars are still Sealed. I just ate some carrots from 2012 and only thing is they darkened, But still taste good and seal was Tight. Do I need to Throw Away all those old foods. From 2012-13??? I am so confused now. I thought it last a Long time. I need to try save up for Tattler Lids never used them. Hugs***
For some reason I don't trust the tatlers. But I only do waterbatth.I won some tatlers in a contest last year. What a nice chicken broth. I freeze broth in icecream containers, if I am not using it at the moment. I am really interested in pressure can, scares me though and I can't afford or have the energy like you do.
Oh I wonder about the clear gel and gravy, cause when I got plain broth, whether frozen or fresh, I simmer it down and then add some cornstarch and spices, and dehydrated onion, or whatever, a dash of this n that even ketchup, lea and perrins, soya sauce, etc.
A question: the big mouth Mason jars: when I bought them, everything was ok lid, ring and canning perfect. I bought 100 lids from Amazon for big lids. Yesterday, not able to put the rings with the lids on the jars. Is that possible that some company cut their lids a little bigger than normally??
Wow, never knew meat and broth could be canned this way. I have never done canning and want to try it. Please advise what kind of lids were used (couldn't figure it out) and are they available in smaller sizes? Also, would it be ok to leave the jars on the shelf when my apartment gets up to 84-86 degree temperature sometimes? I don't like much AC so my apartment can be hot at times in the summer.
Have you done raw pack chicken/ meat? Ive done both but haven’t tasted either. Started canning end of July and canned everything under the sun lol from stews, to soups, chilli, meats, lots different veg etc
I love your canning videos! I learn so much from you! Thanks for sharing with us! 😊
Fantastic way to clean up. I agree waste not want not. As always thankyou for sharing. The old true and true ways are indeed the best ways. *hugs* to both you and Howie
Oh, that broth looks scrumptious! Nothing in the world like a good bone broth soup on a cold day! Thanks!!!
You should have been a teacher, so many talents.
I HAVE SOME OF THOSE JARS OF CHICKEN... NOT HOME RAISED BUT EVERY TIME ITS ON SALE. I LIKE TO JUST LOOK AT THEM AND THINK OF ALL THE THINGS I WILL MAKE THEM INTO.. FOR COLD WINTER NIGHTS....
Everytime I go to can chicken I watch this video. What a wealth of knowledge. Thank you.
Thank so much Bev! Love your videos showing us how to stretch all we have! Glad to see you are doing well. You look great!
You go girl! I think I will be trying this for the first time soon. I have my canner and the tools and jars and still haven't tried yet. Bedridden so it's not easy and wont be easy. But it will beat trying to dehydrate everything. Will be doing it on a portable gas stove so I'm considering either raw packing, or parboiled skinless, or roasting the chicKen first but I also considered pressure cooking the chicken first like you did. Lol so many options and I may do a combination of all but I love how yours have ready broth and are so clear for shelves. I will be using whole birds too and I'm thinking to debone everything to save for slow cooking broth and save all skin for frying. My granny used to save all chicken skins and sometimes just defrost the bag of raw skins and prepare them like fried chicken. It was always so many trimmings because she cooked for the church. Probably would be a good substitute for cracklin cornbread but I like to make sandwiches with lettuce and tomato. So many ways to stretch things and I'm trying to stretch it as many ways as I can but still from bed God willing.
Jeremiah 29:11
New International Version
11 For I know the plans(A) I have for you,” declares the Lord, “plans to prosper(B) you and not to harm you, plans to give you hope and a future
Amen
Mrs. V-you amaze me! I know what it's like to suffer from chronic pain, and I'm super impressed with the amount of work you do. Thank you for all the videos you put up; I've been enjoying them for many years. Be well!
The broth looks just beautiful! I am busy canning from my freezer too. I have been nervous about trying my tattler lids, but you have inspired me! Thanks!!!
Thank you for this video. I bought a new All American Canner to start my canning adventure. I have been saving for 2 years while my back was healing from major surgery to buy my canning equipment and plan my garden in a way that I can still garden. My garden is growing (I've been gardening on my own since I was 16 and have had a garden every year. I over planted this year in hopes I will have a bumper harvest so I can make tomato sauce, canned tomatoes, can broth, hamburger and poultry and pork. I haven't canned in 30 years and never canned meat. I have been wanting to learn how and I trust you to show me the right way. I became disabled in 2013 and have all my garden in raised beds now, not the way I intended retirement to go but it is what it is. I really love poultry, my favorite but I think I could live on veggies to tell the truth. I also want to learn to can soup. It is just my husband and myself, like you and your husband. I just found your channel a few days ago after watching someone else and they mentioned you. Thank goodness they did. You answered a very important question for me, can I use my canning pressure canner for food cooking also. I have a small electric one I use for little meals for us but am interested in pressure cooking a brisket. Thank you for answering this question. I'll be going back and watching your canning videos and trying the crumb cake and the potato bread.
Thank you Sweety! If you ever have a question or need help..just e-mail me..mrsvolfie@gmail.com
I am in the same process as you are Bev plus trying to keep up with what the garden is all producing for me to harvest & preserve as well. You take care Bev. XOXO Happy Harvesting
If you leave the skin on that onion it will give a gorgeous color to your stock!
I love your canning videos, Thanks Bev
Thank you so much for this video.... I am absolutely sure I am going to follow this method for preserving meat..... I don't have room in my freezers but you make it look so easy that takes the intimations of canning disappear..... thank you so much.... and looking forward to other canning videos....
I haven't been watching your channel very long. I always leave knowing more than I did about preserving my blessings. Thanks so much. Your channel is a great reference. 🙂
Totally enjoyed this video! I love your matter of fact style of your videos! You make it look simple!
Ok. I broke down clean my canner, a 23Qt Presto. I put a little oil on the gasket. Checked my openings. Added my rack and water, with "a splash of white vinegar" put in 9 raw packed of chicken breasr. I canned it at 10lbs pressure for my area for 75 minutes. I waited for 15 extra minutes before removing the lid. 90 minutes later, I removed the lid away from me. I've placed the jars on my canning pad. Got a glass of wine and turned on Al Green. I did it. And, it was easy. If I can do it anyone can. Thank you 😊 . Im doing all kinds of beans tomorrow. Then look out.😊
Fabulous Nothing beats home canned chicken and broth!! :)
Yummy two thumbs up for our half acre Homestead. Thank you Bev. If I close my eyes I can almost smell it yummy yummy
Hello from South Carolina. Enjoyed your video. You always explain everything very well. Thanks for all you do.
This is exactly what I did when you put up the video about frozen turkey. It worked out perfectly. You are so clever and I learn so much from you
Thank you for making another video about canning frozen poultry! I was just watching your frozen turkey video the other day, I need to can last year's frozen laying hens up. I'm looking forward to your series about cleaning out the freezer and canning it!
Awesome video! I have been thinking about our need for good canned meat. I have never done it before but you make it look so easy. Thanks. I am going to be brave and do this.
I love your videos on canning.and making bread
Been doing the same, it sure is handy come winter , or busy , to tired , feel like chit days
I love your canning videos Bev Thanks God bless.
What an awesome production!💜💜😎
Really good presentation; thank you! You definitely know your stuff!💖👵🙏😊👍👍
Thank you
Hello from Florida. Finally have power back and can watch what Mrs. V is up to !! Oooo, chicken... :)
love this idea, especially if your trying to be frugal.
Great idea!
Oh how good that looks! I've always been gun shy of pressure canners, but you make it look so easy and not scary at all. Think I'm going to get me one and try doing this.
Thank you
my pleasure
it's cooling off here in West Virginia it's about time for me to start canning meat again I'm just waiting for the sales to start. I love my canned chicken. salad dumplings rice all are good on a cold winter day love ya sis GOD BLESS
always a great video bev . poultry meat n broth looks awesome . that will come in very handy for the winter months !! hugs from michigan n thumbs up always !!!
so good to see you canning again,
look forward to the series. I just started cleaning mine out as well
Well, Bev - your goose is cooked & canned, too! I love that apron!
Your broth is so healthy looking. Best I've ever seen. Love you!!
I like this idea. Even the thought of the broth made my mouth water.
Hello Mrs Volfie wow you ate goooooood. Awesome cook. I will keep your cooking videos help me improved my life. Cheers. :)
I blend the veggies in with the stock, its not pretty but its mighty tasty
You work soo very hard Bev!
Help me understand what is happening with the store bought lids... I dont want to make any mistakes with my meats either! Please help!
God bless you. Thanks a million for all of your wonderful tutorials by the way. I'm a definite fan! ♡♡♡
I boil up to 20 lbs of chicken quarters in my stock pot, de-bone the chicken,save the broth and use it in pint jars chicken dark meat in the first canner load, and chicken&rice soup in the second... sometimes I will even run the bones through a second run for just broth.The reason I use the stock pot is because its stainless steel.. where as the pressure canner is aluminum
thank you Bev or the video as always love love love it.
Thank you xx
I love this idea. Thank you for shareing.
Great video. Ty
Great video!! Can't wait to make Friday afternoon after work. That turkey is using prime freezer space. This will be my first attempt at pressure cooking/canning. Can't wait!!!
Good to know as the freezer can get full fast and this will make extra room for the new foods. We use some as pet food if meats are getting up there in years:) ATB
great idea Mrs. V! yummm all that meat looks divine!!!
Thanks for this tutorial leason. It was interesting. I find you to be an inspiration re: fibromyalgia. I find that you exert yourself everyday! I worry that you must pace yourself...I appreciate that you shared so thanks. Will continue to follow. Cheers. Tea break.
Good job 😀👍
Good to see, thanks! And what IS up with the new labeling on the canning jar lids saying they're now good for 18 months - as an improvement?? wth?? I guess I, too, have to pull out the Tatler lids, too. Blessings to you and Howie and the fam.
Beautiful canning!
Another awesome video! Thanks...keep them coming!
I just love your canning videos! I've learned so much from you and now have a pressure canner that I'm working up the nerve to try. lol
Enjoyed the video😊
I just subbed you! I started pressure canning last year and I love canning videos. I'm still learning. I love canning! Thank you!
I found it interesting the way you can do your chicken. I've always Rawpacked mine. Skin side against the glass on the jar. Requires more work when you prepare to eat it such as casseroles, soups etc but this was an educational vid. Might try your way on some of my next canning.
Randy Eschenbacher I would Rob pocket if it was fresh chicken but it just makes more sense to pressure cook it and take it right off the bone and then can it and its own broth when it's coming from the freezer
I need to do that, deer season is right around the corner...
I'm just beginning with pressure canning. I canned fully cooked chicken in with broth but noticed it changed the texture a little. So then I was thinking maybe I should've canned raw chicken or should've partially cooked it before canning. But you loose a lot of meat when you remove meat from raw chicken. So I wasn't sure which way to go about it...
Thanks for sharing your skills! This helped!
Never canned chicken, but it looked really good. I have canned vension steaks and they are always very tender. I need to put in an order for the Tattler lids. It didn't look any harder than regular lids the way you showed it. So many people are afraid to use them, so I was a little nervous myself. Haha
Ooooo, I love your canning videos! I'm going in with my neighbors on a beef cow this year and am planning on canning part of my share of the meat. It'll be my first time pressure-canning, so wish me luck! :)
Jeanette Waverly Ooh Jeanette that's a LOT of meat. You're going to need an empty freezer for that lot. 😄
Yah! I have to buy a freezer and also a pressure canner -- I don't have either of them yet! I'm looking forward to my favorite cuts, which used to be cheap but are now selling for more than I'm willing to pay: short ribs, shanks, tail, chuck roasts and steaks, and my all-time fave, those huge ribs that are more entertainment and jaw exercise than nutrition. And, since the heifer is young, I'm hoping for sweetbreads, to boot!
Jeanette Waverly You'll ruin yourselves for Butcher's Beef for ever 😄 Not only with your 'Long Slow Cooker Cuts, but with the Steaks, Mince & Fillet ( Ground & Tenderloin) too, the taste & quality of the meat will be so much better.👍 I wish you loads of luck with it and with your Canning. If you haven't seen it already, Jaime at Guildbrook Farm also has an excellent 'Introduction to Canning', including Pressure Canning Step by Step video. She tells you where to go for questions and to find times for your elevation for lots of different foods.
Essem Sween, I am drooling already! My neighbor raises Dexters, so, when I finally munch my way through the heifer, I may purchase a steer from him to finish. Thanks for the Guildbrook Farm tip! I'll go check it out.
I LOVE your canning videos. You always make sure safety is first and still tell us the tried and methods that have worked for centuries (till some govt ding dong said they wouldn't 😠) which is what I wanna know. If a can of corn can last on shelf a gazillion years so can my home canned goodies!! ((Ok, a "gazillion" might be stretching it a bit!)) 😂 Thanks so much Bev for all the hard work you do for your followers. You really are the best! Love, hugs and blessings always, Lisa
Darn I meant "tried and true" my brain moves faster than my fingers! (For now anyway.) LOL 💜
Great job Bev!! Looks so Good! Blessings and hugs🤗
Great video, thank you.
@4:39 - that ‘jelly’ is GOLD!!! 😳😍😍😍😍😍😍👍🤓🎉🎉
I love your canning videos! I started watching them to make sure of how to can each of the foods. You gave me the courage to try, and now I am canning almost everything. So much so, I have run out of shelf space! Now what do I do? Ha!
brilliant canning video Bev !! thanks for sharing
Looks Great! I have to try this.
Looks delicious! I haven't tried Tatters yet, need to get some.
so the meat is cooked twice for 90 min in a pressure cooker each time then? I wonder what the texture and nutrients of the meat is at that point..... I've never canned what is frozen, that's interesting. Looks like you had a few days of lots of work! Be sure and rest too! you are a busy lady just like me. Some days I look back and wonder how did I get all of that done. (whew)
Looks de-lish! I'm fixing to do some pork and other things that was too hot to do this summer, loads of tomatoes too.
Hi, Mrs V, have you noticed if pork gets a stronger taste to it the longer its canned? I'm also wondering if you have heard from prbain or Bexarprepper? Are they ok? Praying for all of the preppers. God bless.
Cindy bonem I've never had a problem with pork getting too strong the longer it scanned mind you it never lasts more than 2 years on my shelf
OurHalfAcreHomestead, thank you, I'm doing my first batch of chicken, I've never canned meat before. Wish me luck!
I've been eating up pork I canned 3+ years ago...hasn't gotten stronger in flavour in my experience
Thank u for helping me greatly I'M learning so much from u.😁🌹
Do you leave the burner on high the whole time?Love your videos. Bless you all.
I pressure can a lot of things and have been doing it for many years. If I may answer your question, no I do not leave the burner on high the whole time (I use the 15 pounds weight due to my altitude). I start it out on high, then after the weight starts to jiggle I eventually turn the heat down to around halfway (5 on my stove). Everyone's stove is different. I have the exact same pressure canner as Bev does in her vid. Bev's vids over the years have helped me to teach myself how to can and preserve a ton of things. We live about 20 minutes from the nearest town and the power goes out here quite a bit - so far, not for long (check Bev's vid from 2014; What we learned in a 69 hour power outage at th-cam.com/video/lO0MCaaidyg/w-d-xo.html just copy and paste it in your browser as I don't know how to make the link work in the comments, I'm sorry.)
I started canning when I realised that things I was storing in the freezer not only got really freezer burnt, but that you need to pay for electricity the whole time it's being stored. That being said, I have three freezers (upright, chest and the one in the fridge).
Once you've canned it, it doesn't take power to store it. At least that is my justification! Sometimes I even use my rocket stove to can out in the yard. Makes a real sooty mess on my pots but I think of it as a 'free canning session' (takes about $1 of power to run my canner for 90 minutes).
Hope you don't mind me answering your question. Cheers from beautiful British Columbia!!
Love it***
I have a Presto and a All American sometimes I have to use both, lol. My problem is I have some from 2012 - 13-14-and 2017. I didn't can in 2015 due to health issues with kidney. But now * I am fine. My question is I heard from different sites Ball luds are only good for a year.All my jars are still Sealed. I just ate some carrots from 2012 and only thing is they darkened, But still taste good and seal was Tight.
Do I need to Throw Away all those old foods. From 2012-13???
I am so confused now. I thought it last a Long time.
I need to try save up for Tattler Lids never used them.
Hugs***
Cheryl Sigler , if they are still sealed they're still good. The company is using a different compound on the lid so check every so often to be sure.
Cindy bonem yes, all seals are tight.
Was scared when I heard new rule is only a year .
So I guess 2012 are still good. Thank You***
Thanks! greetings from PEI
AWESOME!!!
Q: Mrs. V.. why do you turn it BACK a ¼ turn? I’ve canned many times, but I’m not familiar with the ¼ turn process - I’m always learning! 😬👍❤️
For some reason I don't trust the tatlers. But I only do waterbatth.I won some tatlers in a contest last year. What a nice chicken broth. I freeze broth in icecream containers, if I am not using it at the moment. I am really interested in pressure can, scares me though and I can't afford or have the energy like you do.
Oh I wonder about the clear gel and gravy, cause when I got plain broth, whether frozen or fresh, I simmer it down and then add some cornstarch and spices, and dehydrated onion, or whatever, a dash of this n that even ketchup, lea and perrins, soya sauce, etc.
had no idea you could cook frozen meat like that ! Smart !
I always do mine at 15lbs even though I live at sea level, a little extra protection I feel like.
do you. cook your turkeys in the pressure canner first then Devon and can? I've never thought about doing it that way, and frozen too
Perfect debubbler! :)
How will you prepare a meal with the canned chicken and broth? Thank you for you videos I love them!
have you had good luck with your tattler lids? How do you label your bottles? I always just write on the disposable lids with contents, date, etc.
A question: the big mouth Mason jars: when I bought them, everything was ok lid, ring and canning perfect. I bought 100 lids from Amazon for big lids. Yesterday, not able to put the rings with the lids on the jars. Is that possible that some company cut their lids a little bigger than normally??
Thank you for sharing how you can your meat from freezer to shelf. Did you add the poultry in frozen to cook it down or did you thaw it first?
Awesome video!! You always show all the steps and do such a good job! I love your videos and I thank you!-------------Tressa Daigle
That's Looks delishes! 😁
Beth, why the mistrust for the regular lid?? Curious on your view
such a smart gal
Wow, never knew meat and broth could be canned this way. I have never done canning and want to try it. Please advise what kind of lids were used (couldn't figure it out) and are they available in smaller sizes? Also, would it be ok to leave the jars on the shelf when my apartment gets up to 84-86 degree temperature sometimes? I don't like much AC so my apartment can be hot at times in the summer.
I know this is an older video but we're the jars cold and the chicken cooked but cold? Was the water in the canner cold when you put the jars in?
good video
Have you done raw pack chicken/ meat? Ive done both but haven’t tasted either. Started canning end of July and canned everything under the sun lol from stews, to soups, chilli, meats, lots different veg etc