The addition of Better than Bouillon makes a huge difference in the quality and texture of the meat once it has been pressure canned. I make several quarts of this every year with leftover turkey. You are right. This is absolutely delicious. It would also be great as a base for cream of chicken/turkey and wild rice. Thank you for showing the complete process. 👌
I love it when you sample what you made at the end of the video and give a review. I've been canning for over 50 years and mostly meats. I always cook the meat first, it gives such a nicer presentation. Chicken after I debone the cooked meat I simmer the bones in the broth and can that broth. Beef and pork I cook till about 40% done then can it, either boil, roast or on the BBQ grill. Often I just can the meat alone for an ingredient in a meal. I've made beef and chicken pot pie filling for canning for decades and it's so handy to have in the pantry. I usually use a quart and a pint for a pot pie. If it's just me the pint on toast or a biscuit makes two meals. Chicken breast is 99¢ a pound this week, so far I have 60+ pounds to can. I'm definitely canning some into pot pie filling.
When you can your chicken pot pie filling, do you use the clear gel? You sound like a well seasoned canner and I’m on the fence about using it. Thank you!
I'm new to canning and can't wait to make this. Instead of using pie crust, I use the Red Lobster Cheddar biscuit mix on top. Oh my word...next level. Try it at least once. Thanks for sharing. I'm so glad I found your channel!!
Its so great to not have to prep veggies when making chickenpotpie. It really does come together quick and easy. I often make bisciuts and then i dont have to fiddle with pie crust.
I absolutely agree, use your chicken/turkey/beef soups - which are, of course, from Ball/Bernardin, and, if you want/have, then add some leftover chicken/turkey/beef. I sauté some extra veg, - onion, celery, peas, carrots, a bit of bouillon - if making a deep dish pie, elsewise I just use what’s in the jar, drain off the broth into the skillet, from the jar, then I do the thickening in the skillet, with a slurry, then into the pie shells, = mouth love. And I have also traded the top crusts for an outer top ring of leftover mashed potatoes, then an inner ring of leftover stuffing, then some gravy over top all of it, leftover or from a packet, then into the oven, unbelievably yum! The whole world would be healthy if we all ate a homemade savoury pie🥰🥰🥰. Thank you for all your ongoing, determined work, ensuring people are safely canning. Like I say, we pressure can so we are safe; they USED to put a knife under the bed to cut the labour pains of a woman.😳 😳 We don’t do THAT any longer, either. Thank you, again🥰🥰. ps: I think it might be an old fashioned recipe - lemon juice in chicken soup. Delicious! Cuts the grease during digestion 💕💕
Carol your safety information is greatly appreciated. Besides all your wonderful videos, when I ask you a question on canning, you not only reply back you also include site information for my questions. So very helpful as a new canner. Your a great teacher. Thank you.
New subscriber. I watched your Split Pea soup video and spent all day yesterday canning pints of it. Delicious! I may do this recipe next - thank you so much for all the tips and tweaks. I am new to pressure canning and it really helps me to see the recipe prepared. 🥰
Carol , truthfully, from the bottom of my fearful, quaking heart I'm grateful to you for giving me the courage and determined fire to attempt both waterbath and even pressure canning! As with quilting, I have come to all this rather late in life. By God's grace I "happened" upon you on YT. As I type this you are teaching pressure canning for making your fabulous chicken pot pie. I have watched hours of your videos - since we are on a necessary budget, because of you I'll be able to make real and awesome homemade gifts for beloved family and friends ,something well within our budget. As a retired nurse of many years I TOTALLY agree with your strict observance of WHAT EXACTLY IS THE CORRECT way to attempt this new journey - both SAFELY AND CORRECTLY! I've seen on FB the real horror of so very many who refuse to acknowledge and believe they are choosing a slippery slope which at least they could become desperately sick with lifetime permanent effects, at worst, ending in death. I typed a long email text to one who replied to my negative, not unkind, remarks of waterbath canning EVERYTHING, on Facebook. Evidently the response was rather bad as it could not be printed. I deeply grieve for the innocent ones who will come to harm when documented, scientific proof of many decades causes harm and worse to others, when they absolutely NEVER believe their arcane, unsafe preserving practices cotinue. to be blatantly ignored/practised. God bless you on YOUR journey as you continue to grace, teach, inspire and guide the rest of us who do thank God for you. Kindly, in HIM, Mary Halsey - Atlanta, GA
I’ve been following Linda’s Pantry and how she cans her meat. So far I’ve done the roast beef and chicken and they turned out “pretty” as you would say. Between you and Linda...I’ve got a “pretty” full pantry! 😉
As long you don't promote unsafe practices as safe. Russian Roulette canning has been rebranded as Rebel Canning and it's quite scary to see some of the things being tried.
Love this recipe. My mix would be fine to can except that I found your recipe after I had added a can of cream of celery soup which I was on the fence about, but did anyway and it has a thickening agent. I am relatively new to canning, so I’m very happy that you went over the process. For this round it’s going to be ready-made frozen pot pies but for the next round I have a weapon so I don’t need to use my freezer. Space! Your channel is great. Thanks so much.
Awesome tasting. My family love it. Also did it with just a can of biscuits on top.my daughter law sent me your video definitely subscribed. We raise chickens for eggs and meat so was nice to have a new receipe to use the meat in. Ordered the canning book too. Can't wait to see the recipes in it. Thank you so much for taking the time to do this video. Have canned off and on your years but learned somethings I didn't know in it. Also raise our own prok and beef so looking forward to watching your videos. May God bless!
This is a wonderful recipe! I will be canning this soon. It never crossed my mind, that it is a small step from chicken stew to Chicken Pot Pie! Genius! Thank You!
Beautiful recipe and explanation! We all need safe and delicious canning recipes. Thank you so much for your time and efforts in sharing your tips and expertise. May God Bless.
I'm glad you're a cautious canner. Russian Roulette canning has been rebranded as Rebel Canning and it's quite scary to see how some people are canning. LOL, just cooked two hens in the instant pot and now realized I have no Thyme! 😩😩
Thank you so much for showing this recipe - I wanted to make it, I wasn’t sure about some of the ingredients or the pints only - I love mushrooms but in the interest of my sanity I left them out so I could do quarts - I’m already planning on doing a bunch of half pints of mushrooms so I’ll just know to add the mushrooms back when I’m eating it!
Hi Carol, I Subscribed yesterday, as I love all the canning you do. I am Canning Celery tomorrow, I got a lot, on sale. when things go back up in price, then it's $2.00 for a bunch. you are very on point when you explain how and why you do things. Thank you for all your videos and your time.
New subscriber here, this looks great and I plan on canning this, with one exception, I don't like canned peas (either commercial or home canned). I will leave frozen peas out until opening the jar and add it to the pie, etc.
Yum yum Carol! I’m canning that very soon. A lot of great options as to how to eat it. One will definitely be pot pie with that wonderful pie crust of yours. Thanks for another great video!😘
I love it. I can a lot of different foods to make into meals otherwise you are committed to what ever is in the jar. if you can just all specific meals it doesn't leave room for creativity. Whole idea to me of canning is being able to create meals. Glad you did this one. I just recently got the book so will definitely be making this one "without" the clear gel. Thanks again
This is a staple in our house as our chicken pot pie base. We make up a big batch whenever chicken goes on sale. We love canning raw meat, sorry Carol. :-)
Good job. It looks really good. That book is my favorite. It has a chicken and gravy recipe that uses poultry seasoning. I hope it doesn't get bitter over time because I canned up a lot if it.
Really like your videos. Learned a lot! My wife loves chicken pot pies. So we will be making this recipe. The Ball book of Canning and Preserving calls for 5 cups of chicken stock and 1 cp of white wine which is a total of 6 cps of liquid. You doubled the recipe so that makes a total of 12 cps. But you put in 16 cps. I’m confused…where did the additional 4 cps come from?
What a wonderful recipe. Makes me want to go into the kitchen to start canning it! I've made a chicken base but it called for RAW chicken. Just wondering if the chicken and veggies are over cooked or mushy? Thank you
Hi carol…. I have followed your recipe for several batches of this….but today I pulled out the book and found the stock for single batch is 5 cups…. Double that would be 10 cups plus 2 cups of wine. Total being 12 cups. I wondered why all my batches needed more meat added for pot pie…..thank you.
Looking forward to making this. I find it funny that corporations are safe to do thickening in stews etc and for regular people they don't trust that we will do it right. I would love to find a tamale recipe to can. I think if you can buy it in a store, why can't you do it at home??? The fda etc has been narrowing safe canning at home for years. Pretty soon they'll say it's not safe to can anything at home. Heating to a boil kills everything including botulism. People used to water bath everything at home, now they tells us oh that's not safe.
EXACTLY this. And this woman just pushed and pushed and pushed and put that woman down. I think I am going to use the clear gel. I am sixty four and my mother canned and did a beautiful job and did not have an All American canner and the fancy things of canning and I am still here.
Commercial equipment is way different than home use and the foods being canned have changed over time ( g.m.o., organic, hybrids, etc) . Do what you think is safe, but slamming someone for doing what she thinks is best is pretty rude.
This looks so good but. I'm a vegetarian. So looking at this recipe,and I do want to be safe. Canning in pints because I'm thinking for the 6c of chicken using mushrooms. Now would that be in chunks like the chicken, or in slices. Thank you for your videos with recipes. So far liking all I've made except the pho. Found out don't like anise and cinn. In savory dishes.
Like I said in the video, that’s my best guess why they only gave instructions for canning in pints. None of the other ingredients have restrictions. In canning, rules can be broken in tested recipes...
Technically they are only approved to be canned in pints unless used in a tested recipe for quarts. That was the only ingredient that made sense for instructions given in pints only. I really can’t imagine they are truly an issue in small amounts used in soups and stews. Sometimes it just makes no sense.
Hi Carol - can the celery and peas be omitted? If so, do you need to add extra of the other vegetables? I'm looking forward to trying this! Thank you! Shelly
Thank you for being diligent and only showing videos that have tested recipes. Like you said if we want to break those rules we should do that on our own. But I stay away from videos that instruct knowing that someone may be brand new to canning and make a terrible dreadful mistake.
I know you may not like ugly chicken but let me tell you it’s good it’s only in the jars that looks odd it taste wonderful. You should really give it a try.
Hey Carol, Carol here :) I'm with you, Sis. I'm a safety girl, too. I feel much more comfortable with scientifically tested recipes as opposed to other non-tested recipes. I'm sure that most of those recipes are fine, but I pass. One of the things that many canners do is canning dried beans without pre-soaking, etc. Not a good idea, due to a plethora of reasons.
What is the science behind your comment please? If I follow the Ball book, soak and precook, my beans turn to mush so I tried the no-soak method and the beans turned out good, not mushy, but I want them to also be safe.
@@mermer58 I’m not sure what you’re asking me. I follow governmental canning guidelines as the recipes have been scientifically tested to be safe. I do not can beans any other way, as there are bean density issues that could pose danger if you can them straight from dry. Many people do it this way and are fine with it. I won’t though. You can research all of this.
@@itslowtide4690 Having just seen this video, and the above comment, you may want to research the clear jel beginning with Pg 431, 'Ball Complete Book of Home Preserving' and the Tip on Page 399 for processing beef, lamb, mutton, etc. Time to 'update' if you haven't already.
The only thing I do different is I dont use mixes with salt and with filling jars I dont use ladles I use my glass measuring cup with a handle, stir with the cup, stir, pour,, repeat, with my heavy duty silicone oven glove on of course. Less work making sure ingredients keep nicely distributed.....my first canning of 32 quarts of veggie soup 30 years ago was .....interesting.😄
Hi! I really appreciate your videos and that the safety issue is so important to you. I was wondering if I could leave out the celery and peas and onions and replace them with more potatoes. I have to cook low fodmap and so many vegetables are off limits. It can be challenging! That's one of the many reasons I've gotten into canning as store bought canned meals are just not possible. Thank you so much!
Yes, it’s fine. Ball tested it that way so no worries. I have no clue why they did the chicken stew like that but that’s the only thing that shouldn’t be canned in quarts so I’m guessing that’s the reason🤷♀️. Sometimes they just make so sense 😂
I saw where someone on youtube used potato flakes or made into powder to thicken something she was canning. Have you ever tried that or know if in our wonderful world of knowledge of safety if it safe or not.
To my understanding, The Canning Diva does do her own 3rd party safety testing on all her recipes. Feel free to not take my word for it, but it might give you some peace of mind about using some of her recipes.
Btw, the USDA and Ball don’t have any “approved” guidelines for using celery in canning, yet the Alaska Extension Service and Ball do can celery…go figure, right? I guess it’s just again proof that unapproved doesn’t always mean unsafe. The reason the Ball book uses pint jars for this recipe for the pot pie recipe at the bottom of the page. The quart jar would be too much for the pot pie. The mushrooms will do just fine at 90 minutes in a quart size, just like with the beef stroganoff recipe. The time is based on meat time pc’d in the size of the jar used. The general rule for canning meat is shorter time (75 min) for pints, longer time (90 minutes) for quarts.
I’ve made this into a pot pie and a pint jar is not enough for a traditional 9” pie. The recipe at the bottom is only for two people. That may have been their thought but there’s no reason this could not be canned in quarts. Since they did not explain why, I was guessing the mushrooms were the reason as I explained in the video. They do include instructions for both quarts and pints for most of the recipes in this section except for the chili (pg 293) which is only approved to be canned in pint jars. My logic seemed to follow …. Thank you for your thoughts
I’m horrified that clear gel is not recommended as I’ve just made a batch with clear gel but it is still quite thin so I’m hoping all will be well. I’ve done this before and found it was ok but I won’t do it any more😢😢😢
@@carol-thriftychichousewife6231 yes it has, the only reason I use. Same thing they use in commercial canning....except we pay tons more as consumers 😁
@@lnixon236 please provide the documentation that supports this as I would love to share this information with others. The only documentation I’m aware of is the link I provided above which clearly states ClearJel has not been tested for pressure canning. We’re always looking for more things approved for canning. Thank you
@@lnixon236 please provide the documentation that supports this as I would love to share this information with others. The only documentation I’m aware of is the link I provided above which clearly states ClearJel has not been tested for pressure canning. We’re always looking for more things approved for canning. Thank you
Are you ready for another opinion on ugly vs. pretty chicken? One canning site rinses their par-cooked chicken with hot water prior to jarring. Of course, it is all about visual perception. This same site said the jar of unwashed chicken looked like a 'snow globe' when shaken, and that was exactly how it appeared. I'm thinking that we will never see 'snow globe chicken' in Carol's pantry.
FDA: Oh no you can't do this and you can't use that because you're getting in the pockets of the food industry. The FDA couldn't care less about your safety. It's money first. I am sixty four and my mother canned without all of the Fancy machinery and gadgets and it was GOOD and by the way, I am still here.
The FDA doesnt produce any canning guidelines, most are tested at Universities in conjunction w/ the USDA. Just because you're alive doesnt mean everything people do is safe.
You are a safety girl... That's why I watch your videos.
The addition of Better than Bouillon makes a huge difference in the quality and texture of the meat once it has been pressure canned. I make several quarts of this every year with leftover turkey. You are right. This is absolutely delicious. It would also be great as a base for cream of chicken/turkey and wild rice. Thank you for showing the complete process. 👌
I love it when you sample what you made at the end of the video and give a review. I've been canning for over 50 years and mostly meats. I always cook the meat first, it gives such a nicer presentation. Chicken after I debone the cooked meat I simmer the bones in the broth and can that broth. Beef and pork I cook till about 40% done then can it, either boil, roast or on the BBQ grill. Often I just can the meat alone for an ingredient in a meal. I've made beef and chicken pot pie filling for canning for decades and it's so handy to have in the pantry. I usually use a quart and a pint for a pot pie. If it's just me the pint on toast or a biscuit makes two meals.
Chicken breast is 99¢ a pound this week, so far I have 60+ pounds to can. I'm definitely canning some into pot pie filling.
When you can your chicken pot pie filling, do you use the clear gel? You sound like a well seasoned canner and I’m on the fence about using it. Thank you!
I'm new to canning and can't wait to make this. Instead of using pie crust, I use the Red Lobster Cheddar biscuit mix on top. Oh my word...next level. Try it at least once. Thanks for sharing. I'm so glad I found your channel!!
Its so great to not have to prep veggies when making chickenpotpie. It really does come together quick and easy. I often make bisciuts and then i dont have to fiddle with pie crust.
I absolutely agree, use your chicken/turkey/beef soups - which are, of course, from Ball/Bernardin, and, if you want/have, then add some leftover chicken/turkey/beef. I sauté some extra veg, - onion, celery, peas, carrots, a bit of bouillon - if making a deep dish pie, elsewise I just use what’s in the jar, drain off the broth into the skillet, from the jar, then I do the thickening in the skillet, with a slurry, then into the pie shells, = mouth love. And I have also traded the top crusts for an outer top ring of leftover mashed potatoes, then an inner ring of leftover stuffing, then some gravy over top all of it, leftover or from a packet, then into the oven, unbelievably yum! The whole world would be healthy if we all ate a homemade savoury pie🥰🥰🥰. Thank you for all your ongoing, determined work, ensuring people are safely canning. Like I say, we pressure can so we are safe; they USED to put a knife under the bed to cut the labour pains of a woman.😳 😳 We don’t do THAT any longer, either. Thank you, again🥰🥰. ps: I think it might be an old fashioned recipe - lemon juice in chicken soup. Delicious! Cuts the grease during digestion 💕💕
Carol your safety information is greatly appreciated. Besides all your wonderful videos, when I ask you a question on canning, you not only reply back you also include site information for my questions. So very helpful as a new canner. Your a great teacher. Thank you.
New subscriber. I watched your Split Pea soup video and spent all day yesterday canning pints of it. Delicious! I may do this recipe next - thank you so much for all the tips and tweaks. I am new to pressure canning and it really helps me to see the recipe prepared. 🥰
Carol , truthfully, from the bottom of my fearful, quaking heart I'm grateful to you for giving me the courage and determined fire to attempt both waterbath and even pressure canning! As with quilting, I have come to all this rather late in life. By God's grace I "happened" upon you on YT. As I type this you are teaching pressure canning for making your fabulous chicken pot pie. I have watched hours of your videos - since we are on a necessary budget, because of you I'll be able to make real and awesome homemade gifts for beloved family and friends ,something well within our budget. As a retired nurse of many years I TOTALLY agree with your strict observance of WHAT EXACTLY IS THE CORRECT way to attempt this new journey - both SAFELY AND CORRECTLY!
I've seen on FB the real horror of so very many who refuse to acknowledge and believe they are choosing a slippery slope which at least they could become desperately sick with lifetime permanent effects, at worst, ending in death. I typed a long email text to one who replied to my negative, not unkind, remarks of waterbath canning EVERYTHING, on Facebook. Evidently the response was rather bad as it could not be printed. I deeply grieve for the innocent ones who will come to harm when documented, scientific proof of many decades causes harm and worse to others, when they absolutely NEVER believe their arcane, unsafe preserving practices cotinue. to be blatantly ignored/practised. God bless you on YOUR journey as you continue to grace, teach, inspire and guide the rest of us who do thank God for you. Kindly, in HIM, Mary Halsey - Atlanta, GA
Your kind words are so appreciated! Thank you 💕💕
I’ve been following Linda’s Pantry and how she cans her meat. So far I’ve done the roast beef and chicken and they turned out “pretty” as you would say. Between you and Linda...I’ve got a “pretty” full pantry! 😉
Just canned 12 of these,,best recipe ever! So yummy
Super illustrated as I’m having my afternoon coffee with canned milk!!!! Please don’t hate me Carol but it is delicious 🤤
No judgement here... everyone should do as they see fit. I just share information as I understand it 😉😊
@@carol-thriftychichousewife6231 And you do a jamb up job too😊
As long you don't promote unsafe practices as safe. Russian Roulette canning has been rebranded as Rebel Canning and it's quite scary to see some of the things being tried.
Tried the pot pie, it's the best pot pie we had. Thank you.
Love this recipe. My mix would be fine to can except that I found your recipe after I had added a can of cream of celery soup which I was on the fence about, but did anyway and it has a thickening agent. I am relatively new to canning, so I’m very happy that you went over the process. For this round it’s going to be ready-made frozen pot pies but for the next round I have a weapon so I don’t need to use my freezer. Space! Your channel is great. Thanks so much.
Awesome tasting. My family love it. Also did it with just a can of biscuits on top.my daughter law sent me your video definitely subscribed. We raise chickens for eggs and meat so was nice to have a new receipe to use the meat in. Ordered the canning book too. Can't wait to see the recipes in it. Thank you so much for taking the time to do this video. Have canned off and on your years but learned somethings I didn't know in it. Also raise our own prok and beef so looking forward to watching your videos. May God bless!
This is a wonderful recipe! I will be canning this soon. It never crossed my mind, that it is a small step from chicken stew to Chicken Pot Pie! Genius! Thank You!
Beautiful recipe and explanation! We all need safe and delicious canning recipes. Thank you so much for your time and efforts in sharing your tips and expertise. May God Bless.
I'm glad you're a cautious canner. Russian Roulette canning has been rebranded as Rebel Canning and it's quite scary to see how some people are canning.
LOL, just cooked two hens in the instant pot and now realized I have no Thyme! 😩😩
Why couldn't you use instant potatoes for thicking!
Thank you so much for showing this recipe - I wanted to make it, I wasn’t sure about some of the ingredients or the pints only - I love mushrooms but in the interest of my sanity I left them out so I could do quarts - I’m already planning on doing a bunch of half pints of mushrooms so I’ll just know to add the mushrooms back when I’m eating it!
This looks delicious. So handy to have on the shelf. Thanks Carol. Another winner
Hi Carol, I Subscribed yesterday, as I love all the canning you do. I am Canning Celery tomorrow, I got a lot, on sale. when things go back up in price, then it's $2.00 for a bunch. you are very on point when you explain how and why you do things. Thank you for all your videos and your time.
Carol~ Yet another winner. Iove the chicken potpie filling recipe ! I really appreciate your thorough explanations :)
New subscriber here, this looks great and I plan on canning this, with one exception, I don't like canned peas (either commercial or home canned). I will leave frozen peas out until opening the jar and add it to the pie, etc.
Yum yum Carol! I’m canning that very soon. A lot of great options as to how to eat it. One will definitely be pot pie with that wonderful pie crust of yours.
Thanks for another great video!😘
I make this all the time now. It's a hit, always.
I love it. I can a lot of different foods to make into meals otherwise you are committed to what ever is in the jar. if you can just all specific meals it doesn't leave room for creativity. Whole idea to me of canning is being able to create meals. Glad you did this one. I just recently got the book so will definitely be making this one "without" the clear gel. Thanks again
This looks so good!!
Google says clear jel breaks down , when heated for long periods of time.
Their is instant and regular both hold up !
I just ordered that book. Can't wait to get it and try out some delicious recipes.
Thank you, will try this for sure.
Chicken pot pie for cold days coming, for the win! 🙌
This is a staple in our house as our chicken pot pie base. We make up a big batch whenever chicken goes on sale. We love canning raw meat, sorry Carol. :-)
Thanks
I am new to canning. Sounds like the recipe I was looking for that can be used for soups, pies, creamed ..
Carol you are Awesome, I am a self trained chef and like your application to food prrp
I love Better than Bullion! ♥️👍🙏🇺🇸🤓
We love chicken pot pie! I'm definitely try this one! Looks so good! Thanks for sharing!
This looks so good and easy. I need to make this soon!
Looks easy enough. Bet it tastes even better!
Good job. It looks really good. That book is my favorite. It has a chicken and gravy recipe that uses poultry seasoning. I hope it doesn't get bitter over time because I canned up a lot if it.
Really like your videos. Learned a lot! My wife loves chicken pot pies. So we will be making this recipe. The Ball book of Canning and Preserving calls for 5 cups of chicken stock and 1 cp of white wine which is a total of 6 cps of liquid. You doubled the recipe so that makes a total of 12 cps. But you put in 16 cps. I’m confused…where did the additional 4 cps come from?
What a wonderful recipe. Makes me want to go into the kitchen to start canning it! I've made a chicken base but it called for RAW chicken.
Just wondering if the chicken and veggies are over cooked or mushy?
Thank you
They are not mushy at all when you follow these instructions
Another great video. I’ve canned this. It’s very good.
Could I substitute leeks for the onions? BTW, love your recipes. The summer berry applesauce is now a family favorite!
Leeks aren’t good for canning bc the heat turns them to mush.... Thank you for supporting my channel 😊
Hi carol…. I have followed your recipe for several batches of this….but today I pulled out the book and found the stock for single batch is 5 cups…. Double that would be 10 cups plus 2 cups of wine. Total being 12 cups. I wondered why all my batches needed more meat added for pot pie…..thank you.
I’m going to make this sometime for sure.Thank you.
ILOVE this idea. thanks.
Looking forward to making this. I find it funny that corporations are safe to do thickening in stews etc and for regular people they don't trust that we will do it right. I would love to find a tamale recipe to can. I think if you can buy it in a store, why can't you do it at home??? The fda etc has been narrowing safe canning at home for years. Pretty soon they'll say it's not safe to can anything at home. Heating to a boil kills everything including botulism. People used to water bath everything at home, now they tells us oh that's not safe.
EXACTLY this. And this woman just pushed and pushed and pushed and put that woman down. I think I am going to use the clear gel. I am sixty four and my mother canned and did a beautiful job and did not have an All American canner and the fancy things of canning and I am still here.
Commercial equipment is way different than home use and the foods being canned have changed over time ( g.m.o., organic, hybrids, etc) . Do what you think is safe, but slamming someone for doing what she thinks is best is pretty rude.
This looks so good but. I'm a vegetarian. So looking at this recipe,and I do want to be safe. Canning in pints because I'm thinking for the 6c of chicken using mushrooms. Now would that be in chunks like the chicken, or in slices. Thank you for your videos with recipes. So far liking all I've made except the pho. Found out don't like anise and cinn. In savory dishes.
On my list for soon! That looks so yummy! Thank you!
I want to use this recipe for leftover turkey after Thanksgiving :)
looks delicious
My mouth is watering!
I just did an approved recipe for beef stroganoff in quarts with plenty of mushrooms!
Like I said in the video, that’s my best guess why they only gave instructions for canning in pints. None of the other ingredients have restrictions. In canning, rules can be broken in tested recipes...
This is a great recipe 👍🙏❤️
Enjoying your videos, and all your tips. Thank You Very Much !!! ✝️💟 Yummy !!!
New subscriber here. Can't wait to try this recipe!!!
I've canned mushrooms in cooked stews in quarts and haven't had problems. I didn't know that I shouldn't have.
Technically they are only approved to be canned in pints unless used in a tested recipe for quarts. That was the only ingredient that made sense for instructions given in pints only. I really can’t imagine they are truly an issue in small amounts used in soups and stews. Sometimes it just makes no sense.
This is awsome, I love it 💕💕💕
Beautiful!!
It looks delicious ❤️
Yummy, you could thicken & pour over biscuits. 😋
I made it today.Yeah!
Hi Carol - can the celery and peas be omitted? If so, do you need to add extra of the other vegetables? I'm looking forward to trying this! Thank you! Shelly
Just omit 😊
Thank you for being diligent and only showing videos that have tested recipes. Like you said if we want to break those rules we should do that on our own. But I stay away from videos that instruct knowing that someone may be brand new to canning and make a terrible dreadful mistake.
As long as you use (cook type) clear jel.. you can use it??
Technically ClearJel has only been approved for pie filling
I know you may not like ugly chicken but let me tell you it’s good it’s only in the jars that looks odd it taste wonderful. You should really give it a try.
Hey Carol, Carol here :) I'm with you, Sis. I'm a safety girl, too. I feel much more comfortable with scientifically tested recipes as opposed to other non-tested recipes. I'm sure that most of those recipes are fine, but I pass. One of the things that many canners do is canning dried beans without pre-soaking, etc. Not a good idea, due to a plethora of reasons.
What is the science behind your comment please?
If I follow the Ball book, soak and precook, my beans turn to mush so I tried the no-soak method and the beans turned out good, not mushy, but I want them to also be safe.
@@mermer58 I’m not sure what you’re asking me. I follow governmental canning guidelines as the recipes have been scientifically tested to be safe. I do not can beans any other way, as there are bean density issues that could pose danger if you can them straight from dry. Many people do it this way and are fine with it. I won’t though. You can research all of this.
@@itslowtide4690 Having just seen this video, and the above comment, you may want to research the clear jel beginning with Pg 431, 'Ball Complete Book of Home Preserving' and the Tip on Page 399 for processing beef, lamb, mutton, etc. Time to 'update' if you haven't already.
I have to ask. Why would you leave the white wine out if you liked it? Thanks
Some people don’t like cooking with alcohol
Hi! Just curious if you can substitute the peas for like corn or green beans? We have a pea allergen in the household.
Yes
Sorry I'm so full of questions!! 😅 If I wanted to add Lima beans could I use a bag of frozen ones in place of the mushrooms? Thanks for sharing!! 💞
Yes 😊
@@carol-thriftychichousewife6231 thank you!!! 🥰
Lima beans do get mushy
@@Jane-ez7yl I tried it and they worked perfectly! Ty though!
I made this recently. Was good but I didn’t care for the lemon juice in it. Is that included for food safety or for flavour only?
Flavor only
@@carol-thriftychichousewife6231 thank you!
Hi Carol,
When adding the 3 inches of water, do you put in 3 inches and then the rack or the rack and then 3 inches of water above it?
My rack then 3” of water 😊
When I opened my chicken stew jars the chicken was dry and tasted way overcooked. I wonder if par cooking the chicken would help.
With What tool do you open your jars?
The only thing I do different is I dont use mixes with salt and with filling jars I dont use ladles I use my glass measuring cup with a handle, stir with the cup, stir, pour,, repeat, with my heavy duty silicone oven glove on of course. Less work making sure ingredients keep nicely distributed.....my first canning of 32 quarts of veggie soup 30 years ago was .....interesting.😄
In place of the mushrooms I will add green beans or corn since their canning time fits in with this canning time
Can you add corn to it also? If so would you add 1 1/2 cups? Thank you!
You could. I would decrease the amounts of the other vegetables to accommodate the amount of corn 😊
So if you don’t want to use butter do you think you could use a tablespoon of olive oil in place of a tablespoon of butter?
With fats I would stick with their recommendation since it was tested that way 😊
Would you make beef pot pie the same way but with beef broth and beef?
Yes
@@carol-thriftychichousewife6231 thank you.We love the chicken pot pie.
Does it get thicker after canning?
No, it won’t be thick until you add thickener
Could you do this with turkey
Yes
Hi! I really appreciate your videos and that the safety issue is so important to you. I was wondering if I could leave out the celery and peas and onions and replace them with more potatoes. I have to cook low fodmap and so many vegetables are off limits. It can be challenging! That's one of the many reasons I've gotten into canning as store bought canned meals are just not possible. Thank you so much!
Yes you can
I can mushrooms in quarts, following the beef stroganoff recipe from the same book.
I hope that's right
Yes, it’s fine. Ball tested it that way so no worries. I have no clue why they did the chicken stew like that but that’s the only thing that shouldn’t be canned in quarts so I’m guessing that’s the reason🤷♀️. Sometimes they just make so sense 😂
Thank you
I saw where someone on youtube used potato flakes or made into powder to thicken something she was canning. Have you ever tried that or know if in our wonderful world of knowledge of safety if it safe or not.
I wouldn’t do it. Thickeners of any kind are not safe bc they can interfere with heat penetration. 😊
The flakes could be used when you are ready to use your canned item.
Can I leave potatoes out as I’m allergic
Yes
@@carol-thriftychichousewife6231 thanks! I wasn’t sure if it would affect the recipe lol
Do the peas get mushy?
No
Did you use frozen peas?
Yes
What do you mean dairy is a no for canning? You can preserve butter and milk (whole, cream, half and half) by canning.
Dairy products are not approved for canning www.clemson.edu/extension/food/canning/canning-tips/38canning-dairy-products.html
Dairy products are not approved for canning www.clemson.edu/extension/food/canning/canning-tips/38canning-dairy-products.html
Second paragraph nchfp.uga.edu/how/can_04/soups.html
I have done butter and flour in canned tomato soup water bath 1 tablespoon butter and flour for pints been making and consuming for many yeasrs!
To my understanding, The Canning Diva does do her own 3rd party safety testing on all her recipes. Feel free to not take my word for it, but it might give you some peace of mind about using some of her recipes.
I really struggle keeping the weight rocking only 1-4 times per minute!
Try a smaller burner 😊
@@carol-thriftychichousewife6231 I will!!
Btw, the USDA and Ball don’t have any “approved” guidelines for using celery in canning, yet the Alaska Extension Service and Ball do can celery…go figure, right? I guess it’s just again proof that unapproved doesn’t always mean unsafe.
The reason the Ball book uses pint jars for this recipe for the pot pie recipe at the bottom of the page. The quart jar would be too much for the pot pie.
The mushrooms will do just fine at 90 minutes in a quart size, just like with the beef stroganoff recipe. The time is based on meat time pc’d in the size of the jar used. The general rule for canning meat is shorter time (75 min) for pints, longer time (90 minutes) for quarts.
I’ve made this into a pot pie and a pint jar is not enough for a traditional 9” pie. The recipe at the bottom is only for two people. That may have been their thought but there’s no reason this could not be canned in quarts. Since they did not explain why, I was guessing the mushrooms were the reason as I explained in the video. They do include instructions for both quarts and pints for most of the recipes in this section except for the chili (pg 293) which is only approved to be canned in pint jars. My logic seemed to follow …. Thank you for your thoughts
I used clear jel in my chicken pot pie filling and it expanded so much that it blew the tops off. 😳
Wow…
I’m horrified that clear gel is not recommended as I’ve just made a batch with clear gel but it is still quite thin so I’m hoping all will be well. I’ve done this before and found it was ok but I won’t do it any more😢😢😢
I can’t say the cleargel is unsafe but it hasn’t been tested for pressure canning 😉
Clear gel is approved for canning. Look it up. I've used for years and years......and I make the best canned pie fillings 😁
Approved for water bath canning pie filling. It has not been tested in pressure canning or for other recipes
www.healthycanning.com/clearjel-starch
@@carol-thriftychichousewife6231 yes it has, the only reason I use. Same thing they use in commercial canning....except we pay tons more as consumers 😁
@@lnixon236 please provide the documentation that supports this as I would love to share this information with others. The only documentation I’m aware of is the link I provided above which clearly states ClearJel has not been tested for pressure canning. We’re always looking for more things approved for canning. Thank you
@@lnixon236 please provide the documentation that supports this as I would love to share this information with others. The only documentation I’m aware of is the link I provided above which clearly states ClearJel has not been tested for pressure canning. We’re always looking for more things approved for canning. Thank you
I can't believe you left out the wine!!!! 😂
😂😂
Always cook with wine...occasionally add it to the food!!! 😂😂😂
I thought you were canning a cooked chicken pot pie! Wouldn't that be cool? Pastry and all.
Are you ready for another opinion on ugly vs. pretty chicken? One canning site rinses their par-cooked chicken with hot water prior to jarring. Of course, it is all about visual perception. This same site said the jar of unwashed chicken looked like a 'snow globe' when shaken, and that was exactly how it appeared. I'm thinking that we will never see 'snow globe chicken' in Carol's pantry.
Big NO on the clear gel.....
FDA: Oh no you can't do this and you can't use that because you're getting in the pockets of the food industry. The FDA couldn't care less about your safety. It's money first. I am sixty four and my mother canned without all of the Fancy machinery and gadgets and it was GOOD and by the way, I am still here.
The FDA doesnt produce any canning guidelines, most are tested at Universities in conjunction w/ the USDA.
Just because you're alive doesnt mean everything people do is safe.
@@mermer58 I can not stand people like you. MUTED