Canning Raw Chicken With the Electric Carey Pressure Canner
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- How to can chicken in the electric Carey or Nesco smart canner.
*Update!* Now canning guidelines state 1 1/4" of headspace!
Canning Chicken Soup- • Canning Chicken Soup i...
#Canning #Homesteading #Homesteaders
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Funny at 7:50 see hubby in the background while the dog licks the stove. He knows there's chicken somewhere.
Hahaha! Hubby tries so hard to stay out of the camera! And that dog is a menace. Most ungrateful pound puppy ever! And she's the wrong breed. Hahaha
Thanks so much for posting. The video, camera, lighting, and especially the text steps overlays are very user friendly and great information summary aids.
Stay gold.
Thank you so much for that!
So far your videos are great with the Carey/Nesco canner! Please do more! I saw Rose Red Homestead do beef strew but in a regular canner. She left the beef raw and veggies raw. Added broth and seasoning and canned it in traditional canner. Would love to see more recipes with multiple ingredient :)
Great suggestion! Thanks! I'll add that to the list :)
@@homestead4life18 thanks. I know you’re busy. But your videos are the most clear!!!
Agree
Jessica, Pam also has over at rose-red homestead some videos where she used her Data logger gadget in one of the jars of food inside the nesco canner and show the results of the temperatures that we're registered by the Data logger during the canning cycle and it shows how the temperatures got up to between 240 and 250°during the canning cycle and for long enough to kill the botulism spores.
Omg! This is my next canning project! You made it so easy to understand, and I can use this chicken sooo many ways!
Thank you for doing these videos with the Carey Canner- I am definitely glad I finally got one👍😃
Oh my gosh! You're a life saver! I just got a nesco canner and I don't have any canning books yet. This video helped me step by step to get my first batch of chicken Canned! Thank you!
Oh yay! I'm so glad to hear that - and welcome to the club! LOVE this canner!
Thank you so much for commenting on getting the jars out. I thought I was the only one. I even stripped the silicone off of one of my jar grabbers.😊
Regular mouth jars are fine, but the wide mouths baaaaaaarely fit in there! But, we got it done :) I think I might pick up an extra Ov-Glov for it!
Great video and I’ve done the raw chicken and it was great. I hope you do more videos using the Carey canner. New subscriber here!
Thanks, I'm so glad to hear that! And I plan to! :) Any particular items you'd like to see?
Bawahaha...the apron is everything! I am subscribing for that apron.
Ha! Thank you! My mom made it for me last year, and I had to gift one to the woman who taught me how to can - you never know how the...more mature... will take things, but I thought I'd killed her she laughed so hard! But you can order your own at www.urbanowlembroidery.com/
Thank you for doing the Carey Canner videos, I find it super helpful as I'm just starting my pressure canning journey
You are so welcome! And welcome to the Carey Canner Club! We're working on a secret handshake....
Seriously, though, you'll love it. I wasn't sure at first, just because it can't hold as many jars, but wowza do I love this thing!
I just purchased my Carey and have been canning nonstop! I can’t wait to can chicken and appreciate you saying it takes 1 lb. of chicken per pint jar! That really helps!
It's an estimate, cut size will factor, but learning that has helped me tremendously. Also - congrats! Isn't the Carey great?
I would like to cook dried beans & peas in my Carrey. Also soups, stews, and chilli. Thanks
Hmmmmmm, my sister-in-law makes the beeeeeest chilli. Maybe we can do a video together!
You are right about the beans, though, I've heard a lot of people ask about those, so I just need to get it on film!
I just got this canner and your instructions are much clearer than the manual that came with it. Thank you!
Thanks! You are going to love it- it makes canning so much simpler
Your instructions made it very easy to follow, especially with me being a beginner canner
Glad it was helpful! I'm sure you'll be a pro in no time - I just love how easy the Carey canner makes it. No more sitting around and watching the pressure gauge!
I am so thankful to have found your channel, new sub here! I just bought this canner and have been worried how to use it, it's still sitting on my table. I've watched others with canning recipes but a regular pressure cooker. This is wonderful, just what I need. Food is way too outrageous to NOT can! Thank you. Please more videos like this!!
Thank you! So glad to hear this. Canning is so much easier in this. I thought the size limitations would bother me more, but so far it hasn't been. Love this thing, you gotta jump in and use it!
Just in time for me to watch! Scheduled to butcher 13 chickens Saturday and will process!! Thank you for clear instructions!
Good timing! What an undertaking, do you just skin the ones you're canning?
I have no idea what I'm getting myself into!! First timer. I'm sure I will skin them all because canned skin just sounds gross.... @@homestead4life18
@@lisastarling6944 we skin them because we're too lazy to pluck them 🤣
That sounds like a great idea! I'm going to see if I can find out how to do that! That would definitely be the way to go!!
@@homestead4life18
Thank you so much for your videos! I am new and have the same canner. You make it look very doable! THANK YOU!!
And my fave is the cold foods to the cold jars to the cold canner!! Haven't tackled the hot food, hot jar, hot canner yet.
You are so welcome! I'm glad to hear it :) It is so much easier in the electric canner, I'm just so glad to finally have one!
You can do it, though. It's only a little different because of the extra step to heat everything up first - you got this!
Hi! Love your video, just FYI the E-10 countdown is the 10 minute vent countdown you're supposed to do when the water start boiling before building pressure so you're supposed to let the pressure valve open during this 10 minutes countdown, once it's done close the valve then the pressure builds up and timer start!
Thanks for the info - I didn't realize it started when the boiling started :) I guess I should try harder to let it get to 1 or 0. No promises, though, I'm not that patient! I figure anything under a 3 means my patience won, haha
i bought a carey canner on sale on amazon.....and i lost my directions! thank you so much....this is just what i needed!...............i am thawing out 4 frozen chickens to can.....and your video makes it look easy!...................and you have a new subscriber!!!!!!!!!!
Can you let it sit unplugged for more than an hour? Thanks for your excellent video.
Absolutely! I will sometimes leave it over night, and take them out in the morning.
And thank you!
When i can chicken, I keep it below the one inch water line. I never stuff them in and let them be up to the top.
Great video.
Thanks!
Thank you so much!
Your welcome 🙂
You don't need to heat the lids up anymore. The packaging says so.
Sweet! That saves a step. The aftermarket lids I have do not say so - that may be brand specific. But I'll check for that next time I buy some!
@Homestead4Life the current updated headspace for chicken is 1-1/4".
Good to know! Thanks!
thank you for all your videos - i am learning a ton of stuff
Thank you so much - I'm so glad to hear that!
I was hoping you would do hot dogs. Grandkids love them but take lit space in my freezer.
Huh, I'll have to look into that. Interesting....
My husband and sons are big deer hunters! Can you maybe do a video of canning deer meat? I haven’t seen anyone on TH-cam use the Carey/Nesco for deer meat and I have a regular pressure canner as well, but the electric is so much easier!
That's a great idea - I will definitely do that next time I have some. Thanks for the suggestion :) We will see if the guys come through for me soon!
@@homestead4life18 thank you! I will be looking for the video!!
I was able to get some venison! My video for Canning Venison with the Carey Eclectic Pressure Canner is live! Thanks you for the suggestion. th-cam.com/video/y2ZAQg6XcIQ/w-d-xo.html
Would you have a guide or list out for all the different times needed for certain foods for processing.
I don't have that - I always refer to the USDA website or the Ball canning book. I also like just being able to Google specifically what I'm after and get the usda times. And the Ball books have recipes I'd never think of on my own!
When I Google times for raw chicken with bones, it always says 75 minutes for quarts, not 90 minutes. What am I missing?
I just seen on a website that you should make sure a jar isn't under the vent or release plug. Have you seen or heard this? I like your videos. What is the.model number of your canner? Getting ready to buy on😮
I just bought my Carey pressure canner and am loving it. I have been following all your tutorials. I think I made a mistake. I have canned 20 quart cans of raw beef. My question is. I hit high put in my time. Waited for the beep for ten minutes. Turned my canner to airtight and let it cook for the time set. Did I make a mistake by not hitting the canner button. Every can popped. Did I ruin all the jars. Help
You did not, that was exactly right! You hit "high" not pressure cook. I think I said the wrong word in the potato video, now I have to find how to fix it! You hit "high", enter the time. When it beeps, change the valve to "air tight", and when the time runs out you unplug it for an hour. Easy peasy!
@@homestead4life18 thank u. I’m glad I did not ruin all the meat. I’m gonna try the potatoes next. Keep on teaching me
Brenda, did you add anything to the raw beef? Thanks!
@@jessicaj8148 a little salt and a small amount of broth. My son just butchered 2 cows and with the world as it is we r starting to can. If electric goes down we have 1200 lbs of waisted meat. Hope it all comes out all right. Tasted my chili and was delicious. Made ham and beans and hotdogs and beans. not so good. Dried out the ham and the hot dogs were mooshy. I question it’s trial and erra. If u have tips for me I would appreciate it. Thank u so much for your input. Keep up the recipes lol
@@brendalore3039 thanks for that! I have a lot of stew meat so i will try that!!!
wow you go! You are probably further along than I am. I just canned my first batch of taco meat yesterday. We get beef from a local farmer and right now I have about 90 lbs in freezer and more coming. So I want to preserve as much as I can. I agree…Who knows what the world will bring down the pike!
Great video on canning chicken. Wondering why it's okay to use cold jars and cold water for the raw chicken but hot water and warm jars for the ground beef ? Is this just to keep the jars from cracking if the temp between the jar and the food is too far apart? I also wondered if it hurts to add maybe an extra five minutes to the recommended time?
That's exactly it, the glass Temps. The times I have are actually 10 mins longer than the USDA says to ensure they all seal. Their times have not been 100% for me in the electric canner. So you can, yes. It may toughen or overcook a bit.
Great video! I have just found your channel. Do you have any videos where you are preparing a meal from your canned foods?
Not yet, but sounds like that's in the near future!
Why do you use cold jars??
Great question! Because the food going in them was cold, so we started with cold jars and cold water. If you are starting with hot food, you would use hot jars and preheat the water, too. :)
Probably lots of reasons for this - glass safety is the big one for me. Don't want to put cold things in hot jars or vice versa, they could break.
Why didnt you press the pressure cook valve? I'm canning stew soon
Not entirely sure, but the instructions said to press high.
I used my Carey canner for the first time last night. However, I put in 6 pint jars (snugly) and pressure canned them. Now I'm wondering if that was okay. All six are sealed. But was six too many? Would six have caused botulism?
No, you are fine. The size limits are based on can/canner size. If they fit, can on!
Is there a base to put in the bottom of the canner. For canning turkey or chicken do you have to remove the skin?
There is a rack in the bottom of the canner. And I remove the skin, that's how I was taught. You want to remove as much fat as possible so it stays good longer.
I just watched you do the raw chicken, I know you canned for 75 minutes does that mean they are all cooked and I can eat right out of the jar. Thank you.
They are and you can!
I’m very curious as I’ve never seen this before: what is the chicken like when you open it? Has the heating of the canned cooked it?
Yes, processing cooks it. It's got the consistency and taste of canned chicken you buy at the store. Like tuna fish, but chicken, if that makes sense.
@@homestead4life18 interesting thanks! so i guess good for things like salads..
@jazandriz it's a quick easy add for anything, I add it to casseroles mostly
@@jazandriz your could use it for anything really, open a jar, throw in a pan and add taco seasoning , etc...
Hey! Question, my carey canner instructions say to set the valve to exhaust but then switch to airtight after the countdown. How come you leave yours on exhaust the entire time?
It starts on exhaust, but I do switch it to airtight at the end of the countdown. Did I miss that in this video? That's an important step!
Have u done a video with chicken legs?
I’m new to canning I just received my Nesco/Carey I did everything it said but I noticed the pressure limiting valve is really letting stream coming out of the the green valve is that what it’s suppose to do? I I’ve in the Mtns of Ga so I use the green valve. I’m afraid I’m doing something wrong. And can’t find an answer. 🙁
You are probably doing everything right! Mine releases steam just about the whole time - it freaked me out, too. It's regulating the pressure, so all of that is essentially excess to maintain that. I think my other video, How to Can Ground Beef, shows the steam. But all of the "buttons" have popped for me, and they come out looking the same is they do with the traditional canner - even though it's letting out so much more steam.
@@homestead4life18 Thank you really like your channel.🙂
@@teeser2436 thank you! If there are other topics you want to see, please let me know :)
What kind of salt are you using.
She's using a box of the Morton brand canning and pickling salt. Mrs. Wages has their own canning salt; Morton has the box whereas Mrs. Wages has the bag. You should be able to find either one at Walmart or your local grocery store.
Hey, thanks! I've been behind and didn't get to answer timely, I appreciate you :)
Where can you purchase that canner!!????
Amazon! Mine was about $115 on black Friday, and it's so easy I'm sorry I waited for the sale!
What are you going to use the chicken for?
Anything! Stir fry, casseroles, alfredo or other pasta dishes. Anything you would throw sliced chicken in. :)
Are you supposed to put the valve to exhaust after it’s finished? My canner has been unplugged for an hour but can tell there is still pressure inside the canner
My instructions just say to unplug for an hour, and if there is still pressure after that I'll turn to exhaust.
You take rings off after cooled?
Yes, after they have cooled and the buttons "popped". I also wipe down the jar after that, too. :)
Nice demonstration. Just bought my Nesco. Going to be great for smaller loads!!!
When did the headspace change?
QUESTION …..I was canning raw chicken in my nesco pressure canner and the power clicked off with 12 minutes left!! I haven’t touched it and waiting for the pressure release. What can I do,at this point? 5 pints not done fully 75 min. Any guidance is appreciated Thank
Oh no! You would have to restart it, from what I've been taught. If the pressure drops below the specific level, the timer starts over. That stinks, I'm so sorry.
All other instructions and videos say 4 cups of water. Do you have other instructions for the 8 and not 4?
The book that came with the canner says 8 cups. I think I remembered wrong a few times and did 4, and it worked fine. I've been doing 8 minimum lately because it steams so much. But the book says 8.
What is the texture like
Pretty much the same as if you bought canned chicken. Reminds me of tuna, how it shreds apart. Tastes better, though :)
Can you prepare foods in the canner like an immersion circulator
I don't believe so based on a quick Google search - but full disclosure...I had no idea what that was 5 minutes ago!
The instructions with my Carey says to add 4 cups water. Why do you add 8 cups of water?
I triple checked the book on mine, it says 8 cups. So strange - maybe they changed it at some point.
Your headspace for chicken is 1 1/2 inches, not 1 inch.....
Holy smokes, I looked it up, for chicken and rabbit it's 1.25".... I was taught 1" for all meats! My whole life is a lie!
Thank you for making me look this up.
@@homestead4life18 na, they changed it due to siphoning. One inch didn’t work with the amount of liquid chicken can release. The rabbit I have no clue about. Lol
How about a video on canning pike. Thanks