Pressure Canning Chicken - Easy Raw Pack
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- #herhomesteadskills I have been gardening, quilting, soaping and canning for most of my life. I believe there might be some value to documenting some of the skills I have learned over the years. I appreciate you joining me on this journey. We can all learn something from each other, and I hope to gain some insight from other peoples experiences as well. Please Like, Share and Subscribe to my channel and feel free to comment on the content.
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Thanks, no blah blah blah, just can the meat.perfect. and yes they look awesome.
lol! Thank you!
I'm kind of confused. I've only canned one time and it was eons ago so my apologies.
Are these the right steps?
1. Boil to sanitize all the jars and lids.
2. Place uncooked chicken in jars
3. Wipe the lids with vinegar (and make sure there are no cracked jars)
Questions:
Do you place jars in cold or hot water?
Do you boil the water before putting the canning pot lid on? When do you put the lid on pressure cooker?
I'm not understanding this part of the process. I know you are very busy, but if you have time, I sure would like some help. If anyone else knows, tips on canning meat would be very welcome. I know if it is done incorrectly, it can kill, and I don't want to do that!
Thank you so very much!
Ok, this is one time when I would place jars in cold water in the canner, because the meat was placed in the jars cold.
I just put everything in the canner cold, place the lid on and then turn on the heat, after the canner has come to a boil and vented for 10 minutes, then the weight is placed on the vent and brought up to the required pressure...the timing starts at this point!!
Thank you for this. I plan on doing the raw pack method today.
Mama Bear Prepper...Yup, so easy!!!
Thank you for doing these videos.
Did you put oil or water in the jars. Where did the liquid come from?
I added NO liquid...the liquid came from the chicken itself
Can lids and rings be reused several times? Where do we store the food? Does it have to be a dark area? Certain temperature of room? Thankyou
Rings can be used until they are unsightly...the lids are considered one-time-use...I save ALL my used lids in case I need to use a second or third time...best area is cool and dark..
What’s the shelf life that you have found with raw pack chicken?
a few years at least !
New friends here, I have never canned meat and you made it look so easy I think it’s time I venture out and begin. I just need to get a pressure canner any particular one better than the next? Thanks for sharing. Blessings
I don't know about "better than" however a standard Presto 23Quart is a good place to start. That's what I have and use, It's economical and does as good a job as the expensive ones. If price isn't an issue The All American Pressure Canner comes in various sizes and is more than likely considered the "gold standard." and yes canning meat is not difficult at all. Nice to meet you and please let us know how your first meat canning venture goes.
I have 2 Presto canners. Bought the first one back in the early 1970's. The other I bought sometime in the 1990's. Both are still going strong. Think I've replaced the gaskets twice on the first one and once on the second, since I've had them. Recently emptied my freezer of most of the meat and canned it. (Upcoming active hurricane season = power failures.) Plus, I've been buying meats, when on sale. Have 20 lbs of chicken leg quarters @ .$79/lb in the refrigerator now. Will the raw pack canning that today.
In addition to meats, been canning potatoes for stews from the canned meats. Have carrots on my to-do list. Have also canned dried beans/peas for ready-to-eat what normally takes hours to prepare. Canning frozen vegetables, especially bulk packs of mixed vegetables, is easy as all the canning prep work has been done. No peeling, chopping, blanching, etc. Thaw, add water or broth and process.
Learning the art of food preservation by canning is a skill that will be of value for a lifetime. (I know, I've lived it!)
Oldtimer Lee Thank you so much it sounds like I could learn a thing or two or three from you, coming from California this was definitely not anyone out there does abd I love it. Just wish I had known about all of it sooner. Time to venture out, I may have to shoot you a question from time to time. How do you can your ground beef? Thanks friend! Many blessings
@@MorrisPatchofHeavenhomestead Feel free to ask questions. I'll be glad to help, if I can. Here's how I can ground beef. nchfp.uga.edu/how/can_05/ground_chopped.html I've done both the loose pack and made burger patties. When making burgers, I use wide mouth pint jars. Also use one of the wide mouth rings to shape the patties. Place the ring on a plate right side up, as if it were screwed onto a jar. Put the meat into the ring lightly pressing it into shape. Then lift off the ring. You'll have uniform patties that'll fit the jar. I put 4 per pint for 2 people. (Same will work with regular rings and jars for smaller slider sized patties.)
I don't add salt. Prefer to season ground meat at the time it's used. I can it with Swanson No Salt Added beef broth, sometimes cutting it in 1/2 with water, if I'm running short. Also use homemade beef broth when I have it on hand.
FWIW... I watch for sales and buy in bulk. Prefer the 90% hamburger to keep the fat content down. I have bought a mixture of 73% or 80% and combined with 90% or 93% to try to balance fat vs cost. Just mix whatever combo I have and then proceed with processing.
Hope this helps.
Did you ever get a pressure cooker? I keep thinking of getting one, I see them at garage and estate sales often. I used to have one but gave it away. I kick myself for it now.
The ball pressurecanner says raw pack 1 hr and 15 minutes. Quarts are 1 hr and 30 minutes.
Donna Richey...yup...75 minutes for pints = 1 hr and 15 minutes
@@HerHomesteadSkills LOL Oh my I feel so dumb. Thank you I wasn't even thinking.
Donna Richey...lol...It's all good, I had to go back and listen to what i had said to make sure that I didn't give out bad information.
How much water did you add to the canner?
as determined by the canner manufacturer...in my case 3 quarts!
Does So does the chicken cook during that process or is it still raw? Thanks!
It's completely cooked, no way to keep it raw!!
Is the salt non iodized?
Yes...I use non-iodized sea salt for canning!
@@HerHomesteadSkills Thank you I have a concern, if you dont mind me asking ur opinion I bought many dry bean bags during 2020 and never used them and didnt change there original packaging do you think there no good now its been 2 years should I toss them and buy new and stire them properly want to start prepping i have plenty of canned goods but not real prepping like mylor bags or 5 gallons containers none of that I now have my own home vs a apt in 2020 so i have more room now basement etc.. thanks in advance
@@bebejesisoto I would not toss them out. If you have the room to store, repackage them as best you can, date them and perhaps test a small sample..they may take a little longer to re-hydrate, but should be perfectly fine.
@@HerHomesteadSkills Thank you i really appreciate it 💖 🙏 🙌 I will be watching many of your videos want to get educated on preparing things are looking more scary than beginning of Covid with prices. Thanks 😊
How long stored in a cool dark area will the chicken last?
I would hazard a guess at a few years!
This is great. I don't can, but with everything going on I think I need to start.
If you have never done any home canning the main thing to remember is that a pressure cooker is NOT interchangeable with a pressure canner... p.s. and for your reading pleasure I highly recommend : nchfp.uga.edu/ enjoy!
I just raw packed chicken breasts .I let them sit after for about 2 days .I opened one and it smells awful , like sewage ..I'm at a loss, I have no idea what happened..It was pint jars, 75 mins at pressure after the appropriate times were achieved.
Help! lol
That's terrible, all that work, I hate waste. Can't say for sure but what comes to mind is that you likely did not have a good seal. Check your other jars to make sure they have sealed properly by lifting the jar with your finger tips just by the lid ( having removed the ring first) if you can you should be good. If the lid comes off they did not seal, and the food spoiled. Sorry to hear about your spoilage.
@@HerHomesteadSkills I was leery of that jar because the lid crinkled right where the Ball logo was printed so,I put it and another in the fridge once it was cooled. Maybe it siphoned some of the water from the canner into the jar? I know now that I had too much vinegar in there , about 2 cups .
A FWIW.... Some people don't like the aroma of raw packed chicken. They say it smells like dog food. It disgusts some people and doesn't bother others. Next: The crinkled lid is a symptom that the ring had been screwed on too tightly. As a part of the canning process, the canner is vents (exhausts) air from both the canner and jars. If a ring is too tight, the air in the jar is not exhausted. Then, when pressure in the canner is increased, the excess air in the jar pushes against the lid. If it can't get out something has to give. Sometimes it's the lid. Sometimes the jar will break, especially if it has stress issues, such as scratches from metal implements. And/or the jar has been subjected to rapid temperature changes in the past. ( Years ago, I read from one of the jar manufacturers the life of a canning jar is about 40 cycles due to the build up of stress issues within the glass. )
The pressure inside the jars in a canner is much like trying to freeze water in a regular mouth mason jar. If there is not enough room for the expanding ice (similar to expanding pressure) the jar will break or the lid will fail.
Next, siphoning usually come from the jars, if I understand the process correctly. It wouldn't work the other way around. Sorta like a pot boiling over when something is wrong. The liquid is leaving the pot. I don't remember ever having evidence of water going into the jars. Plenty of discolored water in the canner proving contents of the jar exited the jars. Siphoning is usually caused by too rapid temperature changes during the canning process. It does cause seal failure because bit of food and fats can become trapped between the rim of the jar and the lid.
Hope you've been making progress with your canning with better results since then. Canning is an art that does take a bit of time to perfect. I know. I've had my share of .... What HAPPENED? ...., too.
Hope some of this helps.
@@oldtimerlee8820, If any of my canned food smelled bad, I would discard it immediately. That is one of the first indications that the food is not fit for consumption. The balance of your post is very articulate, informative and helpful. Thank You and Welcome!
BREASTS OR THIGGHS?
These were BREASTS