I've been rebel canning meat all week and love it! Pressure canners make me nervous but a pot of boiling water is not going to explode, ever. Thank you for your videos.
Thanks, I am new to canning the thoughts of pressure canning, no thank you. My daddy never used a pressure canner he canned everything from A to Z and water bath canning worked well for him.
I have been wondering what rebel canning meant so it's the same as water bath I guess? Sorry that may have been a dumb question but I am learning how to can.
WBing is great but so is PCing. They will not blow up as they all have safety valves that pop and release pressure if the pressure gets too high in the canner. I know because I had it happen. The canner didn’t blow up but the safety valve let loose and the pressure equalized and all was fine.
The potatoes were a total surprise! Have made this many times but always served over rice. Just a reminder to everyone who might try this, remember to throughly heat the product before serving.
Thank you so much for teaching us another “HERITAGE CANNING” recipe. You help so many build up their confidence to try something new and a different way to do things. This is a must try recipe!!! ♥️✝️♥️
I'm definitely trying this. I absolutely love having farm fresh canned meat. We are butchering a few chickens this weekend. This is how I plan to can the meat. Thank you !
Ooooo.....That looks good! After I'm done canning up all the pumpkins that I got on sale, I'm going to try this one. Thanks for sharing and God's blessings over you and your family.
YuM... definitely going to try this! I absolutely love your videos and You! Thank you for all your canning ideas and instructions...I have been busy canning potatoes, pumpkin, chicken, beef and tons of tomatoes! I have always canned tomatoes etc... but you have taught me new ideas such as potatoes, beans, soups, stews and jazzy chicken like this... God Bless from BC Canada. Thank you... keep these videos coming 🙏🙏🙏♥️♥️🙏🙏🙏. You have definitely instilled my confidence... I only WB Can ❤
I can't wait to try this one! Simple and sounds tasty!. We have a local barbecue sauce that we love root beer barbecue sauce. That would be fabulous with that
Hi Lelani, I have been canning pumpkin/butternut squash. I reviewed your video to help me. My pulp came out nice and thick, however I baked mine in the oven with a little water in the pan and foil over it for a steam effect. Also my Mennonite friend told me never to cover my jars with water. Only use water up to the neck, where product is. Covering the jars is what causes the product to not seal and boil over into the water. After she told me this I have never covered my jars with water since. Also I take them out immediately and heavy cover my product with towels so they can cool down gradually. Sometimes it takes up to 24 hrs. to cool. I have always had good seals and no more mess in my canner. Keep up the good work you do.Ask Susie about the water level in processing. I don't know if Amish do it the same as Mennonites. However the 3hr. time is the same. Peace and blessings. ❤
I'm going to try this for the first time. But I think I'm going to add some honey to the mix. And possibly some ginger, hmm yeah sounds good to me. Love your channel and you 😊
I made it for dinner last night - - over rice - I only made about 1/3 of the recipe (live alone) and still have enough for tonight. I will be canning it as soon as I get some Sweet Baby Rays - used what I had last night.
Wondering if this would make a good PIZZA topping? Yum! This sounds so delicious! Definitely going to can up some... this will add a little more variety on the shelf! Thank you! Blessings Kiddo!🌻🐛🌿💚🙏💕👵
Looks interesting, definitely different! I'm always looking for new recipes. Thanks for the video. So is all meat and vegetables 3 hours unless otherwise specified?❤❤❤😊😊
Can you mix everything together in a bowl and then put it in the jar? I never quite understood why, when canning, spices are put either on the bottom or on top (rather then tossed with meats).
I just discovered you today i am so happy that i found your channel. I am new to canning i need all the help i can get. Any canning tips from anyone is greatly appreciated.
I just tried this recipe for my first time WB meat. When I went to remove my cans from the WB I noticed the water level was extremely low, maybe 2-3in high. Are they still safe to keep/eat? I see and hear the cans seals popping so I'm assuming everything is alright but was I supposed to check on the water level to maintain it throughout the process?
I would ❤to try rebel canning, however I have frontal lobe brain damage with many issues & memory is a big one 😤 Thank you for adding the PC as I’m hoping to make this in near future. I just started canning again after 6+ yrs after accident, which was not my fault 🤦🏼♀️ Have a great day 👵🏻❣️
This recipe looks amazing! Can you please tell us how the jars did that you filled a little more than you'd of liked? Did they seep or siphon any while boiling? I can't wait to try this. Thanks for always posting such fun recipes to try. God bless ❣
The only time I canned chicken something like this was when I canned teriyaki chicken and “bourbon” chicken. They tasted good, but I didn’t like how the sauces turned the chicken dark over time. Just my take on this type of recipe in canning. Maybe it would work to water the bbq sauce down first? Idk
I have a comment so pressure cooked some whole chickens debone the meat. Could that cooked up chicken be canned into Waikiki, do you think it would work out? Asking only because I do can up cooked rotisserie chicken.
I would mix it all together first then add more bbq sauce at the bottom and in the middle then the top? Maybe that would work good. Im excited to try this recipe. Thank you for sharing. The Lord definitely used you in my life. Cant wait for more recipes.
When I hear you say you need to boil the meats for 3 hours, it makes me wonder if the meat turns out tough when you go to reheat & eat it. So, does meat processed this way end up tougher? I do appreciate all your videos! You are a very good teacher! ❤
It’s recommended to use canned goods within one year for peak freshness however, they will be shelf stable as long as seal holds. The only issue is the older the product the less nutrients it will retain, the texture can change and sometimes off flavors can develop. I’ve used some canned blackberries my mom canned that were 20 years old. They were a bit “chewy” but other than that they were fine!
Hey there. A channel Frugal Solitions. Was watching a video on pork , and the Amish wrap pork in LARD to preserve it… you have Amish friends- does this work? The entire channel is about HOW the Amish do things. (?)
But i never saw you debubble? I saw air pockets in the chunks of chicken meat? Do you not have to debubble for water bathing?? I'm asking so I learn correctly?? Thank you.
Will be good as long as the seals hold. Canned goods don’t have expiration dates. Just remember the older a product gets the less nutrients it will retain, the texture can change over time and off flavors can develop for certain foods. A good rule of thumb is 1-3 years, which usually is sufficient to rotate in and out. Something this yummy probably won’t last a month on my self! 😂
It wouldn’t be Chicken Waikiki without the BBQ sauce! Look up another recipe for “Pineapple Chicken”. Often Catalina salad dressing is used in pineapple chicken dishes .
The measurements for the pint jar, are on there ....I know you know...lol but the amount of chicken half way in a pint jar is actually 1 cup 😂❤❤❤ I'm going to do this recipe ❤❤❤
I love your rebel canning/garden/inspirational show. I know Jesus is using you to spread the gospel thru your channel ❤. Now this next bit is said in love, as I have been following you for some time now, I would say at least 3 or 4 years. I just want share in hopes this may be helpful to you. I watch another canner that is old order Mennonite and no longer follows the faith but is now a Christian, Andrea Zimmerman- her channel is Homesteading with the Zimmermans. You may have met her at Homesteaders Of America (HOA). She also does what you do with your channel and is quite informational. One thing she has mentioned in her water bath canning is that her Mom and Grandma (Mennonites) taught her to only put enough water in the pot to the shoulders of the jars. She never puts so much water over her jars to cover them as she says that the water can get into the jars and make the contents siphon out and the spilled food can cause your canned food to not have a seal as it can get the seal messy. I have tried her method and it absolutely works every time, sealed jars. I just wanted to share so if you want to try it out, it might lead to a successful canning project every time. Not that you have had any fail, as I can’t recall that ever happening to yours. In addition, it saves on having to put in so much water as that can get heavy. If you have a steam canner for the water-bath recipes that don’t need 3 hours of time, the water never touches the jars, only steam from the water below and jars seal. I do have a steam canner and prefer that method over the water bath method, it uses less water and the canner is almost feather light compared to other canners. With one except, you can only get so many in it, unlike your Amish water-bath canner. May you keep blessing us with your family and your faith and with all your knowledge with your channel. May the Lord Jesus give you and your family Many blessings! 🙏🏻
TY !! THiS SOUNDS DELiSH ! LOL BTW : ONE OF THE "EASiEST" THiNGS I'VE > WATER~BATH "CANN'D" < IS FRESH/RAW PiNEAPPLE. Y~TUBE HAD A ViDEO & SINCE I HATE THE PRiCE of "CANS" of PiNEAPPLE...I TRiED "CANNiNG" IT ! LOL SOO FUN & EASY. I'LL USE PINEAPPLE FOR THIS "GIFT" OF LEARNiNG FROM YOU > ALL< WHO "TEACH" ! ALL
I think mixing it together 1st, filling jars & then dividing the juice left in the mixing bowl. I think I'll try this recipe.
I've been rebel canning meat all week and love it! Pressure canners make me nervous but a pot of boiling water is not going to explode, ever. Thank you for your videos.
Me too! It's addictive...😅😊
Thanks, I am new to canning the thoughts of pressure canning, no thank you. My daddy never used a pressure canner he canned everything from A to Z and water bath canning worked well for him.
I have been wondering what rebel canning meant so it's the same as water bath I guess? Sorry that may have been a dumb question but I am learning how to can.
@@theresarogerssimpson1280 It does get confusing. Yes, it is 'rebel' because it does not follow FDA standards. Good luck and have fun canning!
WBing is great but so is PCing. They will not blow up as they all have safety valves that pop and release pressure if the pressure gets too high in the canner. I know because I had it happen. The canner didn’t blow up but the safety valve let loose and the pressure equalized and all was fine.
This was a FANTASTIC recipe, The Kids LOVED it
The potatoes were a total surprise! Have made this many times but always served over rice. Just a reminder to everyone who might try this, remember to throughly heat the product before serving.
Good morning from Saskatchewan Canada. Great idea I think I will try it on rice❤
Thank you so much for teaching us another “HERITAGE CANNING” recipe. You help so many build up their confidence to try something new and a different way to do things. This is a must try recipe!!! ♥️✝️♥️
It looks so delicious. I'm going to make it for my hunters.
I'm definitely trying this. I absolutely love having farm fresh canned meat. We are butchering a few chickens this weekend. This is how I plan to can the meat. Thank you !
Ooooo.....That looks good! After I'm done canning up all the pumpkins that I got on sale, I'm going to try this one. Thanks for sharing and God's blessings over you and your family.
Thank you for doing this! We love this kind of chicken but I’ve never thought of canning it. I will now.
YuM... definitely going to try this! I absolutely love your videos and You! Thank you for all your canning ideas and instructions...I have been busy canning potatoes, pumpkin, chicken, beef and tons of tomatoes! I have always canned tomatoes etc... but you have taught me new ideas such as potatoes, beans, soups, stews and jazzy chicken like this... God Bless from BC Canada. Thank you... keep these videos coming 🙏🙏🙏♥️♥️🙏🙏🙏. You have definitely instilled my confidence... I only WB Can ❤
Ohhh, yummy! That looks delish!😋 Definitely going to make some jars of Chicken Waikiki to add to our pantry. Thank you for sharing!! 😊
Definitely going to try this recipe!! It does look pretty great post canned. Thanks for sharing!
This looks wonderful! I would like to try it using fresh pineapple! ❤
Looks delicious! I may do this. Giving me the idea to can some Monterey Chicken! Except for the cheese.
Hello from Alberta Canada! I’m definitely adding this to the pantry! Thank you for the recipe!
This looks amazing! I'm always looking for ideas on ready made meals! Thank you for sharing!
This looks delicious. I can’t wait to try it. Thank you for sharing ❤
That looks delicious! I would enjoy that on a sweet potato or orange squash. Looks so yummy!
Thank you for the recipe.
😊
I will make it. ❤👍 Thank you
Sounds delish❤❤❤. It’s going on the “list” of things to try.
I can't wait to try this one! Simple and sounds tasty!. We have a local barbecue sauce that we love root beer barbecue sauce. That would be fabulous with that
Do you think you can go over how to water bath can Italian sausages? Do you cook it first? Can you add vinegar to each jar to lower processing time?
Hi Lelani, I have been canning pumpkin/butternut squash. I reviewed your video to help me. My pulp came out nice and thick, however I baked mine in the oven with a little water in the pan and foil over it for a steam effect. Also my Mennonite friend told me never to cover my jars with water. Only use water up to the neck, where product is. Covering the jars is what causes the product to not seal and boil over into the water. After she told me this I have never covered my jars with water since. Also I take them out immediately and heavy cover my product with towels so they can cool down gradually. Sometimes it takes up to 24 hrs. to cool. I have always had good seals and no more mess in my canner. Keep up the good work you do.Ask Susie about the water level in processing. I don't know if Amish do it the same as Mennonites. However the 3hr. time is the same. Peace and blessings. ❤
I can big batches, so I double and triple stack. So unfortunately my bottom levels are completely covered 😢
Thanks for that tip!!
Loving all your videos ❤
I totally need to try this. 🤯🤤
That sounds amazing ❤😊 would probably be good over rice also, maybe?
I'm going to try this for the first time. But I think I'm going to add some honey to the mix. And possibly some ginger, hmm yeah sounds good to me. Love your channel and you 😊
👏🏼👏🏼💞 Great idea … Next on my list… thank you!🥰
Looks great. Look forward to more meals in a jar
Thank you, I will be water bath canning food next week. I'll add this to my grocery list ❤
I made this for dinner last night. Used canned pineapple from 2021 and home made BBQ sauce I made a couple of months ago SO DELICIOUS.
Girl you cracking me up at how yummy this is I can't wait to try it
I’m going to try this. Looks delish. Thanks and have a blessed day
You know what? I’m going to try this with pork! 😃
Great idea!
pork and applesauce
Hey…. Why not beef, too… sweetn sour beef sounds good, too… 😂🥰💞
@@rainbowhippytyedyePork and Applebutter. Yumm ♥️✝️♥️
Ohhhh - this over rice would be my pick -- I am going to try this.
I made it for dinner last night - - over rice - I only made about 1/3 of the recipe (live alone) and still have enough for tonight. I will be canning it as soon as I get some Sweet Baby Rays - used what I had last night.
Very good, thank you for this one!!!
I have to get this on my pantry shelf this fall! ❤
Now this is on my list to do :)
Oh that looks so good I must can this. Thank you 🙏.
Yum! I would love that!
Looks fabulous,ThAnkyou
Just made it my family I know will love it thank you and God Bless🙌🏼🙌🏼
Wondering if this would make a good PIZZA topping? Yum! This sounds so delicious! Definitely going to can up some... this will add a little more variety on the shelf! Thank you! Blessings Kiddo!🌻🐛🌿💚🙏💕👵
@@marking-time-gardens if you try that, red onion is great with it
Thank you for the great tip!🌿💚@@joannsullivan4959
I make a version of this, with added fresh crushed garlic, a little soy sauce, diced onions & bell peppers OMG it is SLAPPA-DOE-COUS!
Wow, am trying this, for sure...so easy. 👍❤️❤️❤️
I'll definitely try your recipe, but will add Onion & Capsicum
Looks interesting, definitely different! I'm always looking for new recipes. Thanks for the video. So is all meat and vegetables 3 hours unless otherwise specified?❤❤❤😊😊
How long would you pressure can qts??? This looks soooo good
@@katherinehorton664 I would for 90 min
@@tmiller7141that's for pressure canner, waterbathing is 3hours full rolling boil.
I really like this idea. It’s a must try! Did you check your BBQ sauce for canning? Love it!
Awesome! Thanks!
Can you mix everything together in a bowl and then put it in the jar?
I never quite understood why, when canning, spices are put either on the bottom or on top (rather then tossed with meats).
Good morning from Syracuse NY my friend
I just discovered you today i am so happy that i found your channel. I am new to canning i need all the help i can get. Any canning tips from anyone is greatly appreciated.
Just started canning meat can't wait to try it...but first I am going to have to make my home made BBQ sauce😊...thank you looks great
This sure sounds good. I think would be good over white rice or pineapple rice. I assume you just heated it up to serve. Is that right?
any chance you can find out if cucumbers can be canned without pickling them?
They wouldn’t be very good. Would turn to mush.
I just tried this recipe for my first time WB meat. When I went to remove my cans from the WB I noticed the water level was extremely low, maybe 2-3in high. Are they still safe to keep/eat? I see and hear the cans seals popping so I'm assuming everything is alright but was I supposed to check on the water level to maintain it throughout the process?
I would ❤to try rebel canning, however I have frontal lobe brain damage with many issues & memory is a big one 😤
Thank you for adding the PC as I’m hoping to make this in near future. I just started canning again after 6+ yrs after accident, which was not my fault 🤦🏼♀️
Have a great day 👵🏻❣️
This recipe looks amazing! Can you please tell us how the jars did that you filled a little more than you'd of liked? Did they seep or siphon any while boiling? I can't wait to try this. Thanks for always posting such fun recipes to try. God bless ❣
She adjusted the levels of product in the jars before putting on the lids and processing.
Could you have mixed it all in a bowl and then added it to the jar? It looks like a great recipe; I will need to try it. Thank you for sharing.
I love your videos! All of them! Silly question tho. Is that a headband or a bandana tied? I need something to tame my frizz girl! I love this one! 🫶
The only time I canned chicken something like this was when I canned teriyaki chicken and “bourbon” chicken. They tasted good, but I didn’t like how the sauces turned the chicken dark over time. Just my take on this type of recipe in canning. Maybe it would work to water the bbq sauce down first? Idk
I have a comment so pressure cooked some whole chickens debone the meat. Could that cooked up chicken be canned into Waikiki, do you think it would work out? Asking only because I do can up cooked rotisserie chicken.
Hope you see this can I use my rotisserie cooked chicken and still make this for canning
I’m sorry but I have a question if I fix a big pot of food let’s say jambalaya no shrimp would it be ok to can it and do it water bath for 3 hours??
I would mix it all together first then add more bbq sauce at the bottom and in the middle then the top? Maybe that would work good. Im excited to try this recipe. Thank you for sharing. The Lord definitely used you in my life. Cant wait for more recipes.
I was thinking the same thing 😊
@@TheShanelle238 agree, I was about to say the same
When I hear you say you need to boil the meats for 3 hours, it makes me wonder if the meat turns out tough when you go to reheat & eat it. So, does meat processed this way end up tougher? I do appreciate all your videos! You are a very good teacher! ❤
No, not at all! If anything, the meat is super tender. ❤️Blessings.
I bet that would be amazing with a bit of Jalapeno in it as well. Little spice with the sweet?
AMEN. ♥️✝️♥️
Couldn’t you add some chicken then sauce then more chicken and pineapple? Or mix it all together first?
How long is this shelf stable for?
It’s recommended to use canned goods within one year for peak freshness however, they will be shelf stable as long as seal holds. The only issue is the older the product the less nutrients it will retain, the texture can change and sometimes off flavors can develop. I’ve used some canned blackberries my mom canned that were 20 years old. They were a bit “chewy” but other than that they were fine!
@ thank you ma’am! I appreciate your response!
Hey there. A channel Frugal Solitions. Was watching a video on pork , and the Amish wrap pork in LARD to preserve it… you have Amish friends- does this work? The entire channel is about HOW the Amish do things. (?)
But i never saw you debubble? I saw air pockets in the chunks of chicken meat? Do you not have to debubble for water bathing?? I'm asking so I learn correctly?? Thank you.
Yes, you should always debubble. Just because we didn’t see her do it doesn’t mean she didn’t do it.
how long can that last in pantry?
Will be good as long as the seals hold. Canned goods don’t have expiration dates. Just remember the older a product gets the less nutrients it will retain, the texture can change over time and off flavors can develop for certain foods. A good rule of thumb is 1-3 years, which usually is sufficient to rotate in and out. Something this yummy probably won’t last a month on my self! 😂
@@lajohnson1967 thank you
I ALSO DO SARACHA CHiCKEN, ADD TACO SEASONiNG TO CHiCKEN, ADD CELERY/ONiON/BELL PEPPER.... SKYS THE LiMiT...iN MY WORLD. LOL
For those like me that don't like BBQ sauce or sweet and sour sauce, what can I use instead?
It wouldn’t be Chicken Waikiki without the BBQ sauce! Look up another recipe for “Pineapple Chicken”. Often Catalina salad dressing is used in pineapple chicken dishes .
Oh sure this would be really delicious with a pork roast mixed with a little bit of salt pork
Can you put the pineapple and BBQ sauce in and then put the chicken in to fill the jar up.
The measurements for the pint jar, are on there ....I know you know...lol but the amount of chicken half way in a pint jar is actually 1 cup 😂❤❤❤ I'm going to do this recipe ❤❤❤
I love your rebel canning/garden/inspirational show. I know Jesus is using you to spread the gospel thru your channel ❤. Now this next bit is said in love, as I have been following you for some time now, I would say at least 3 or 4 years. I just want share in hopes this may be helpful to you. I watch another canner that is old order Mennonite and no longer follows the faith but is now a Christian, Andrea Zimmerman- her channel is Homesteading with the Zimmermans. You may have met her at Homesteaders Of America (HOA). She also does what you do with your channel and is quite informational. One thing she has mentioned in her water bath canning is that her Mom and Grandma (Mennonites) taught her to only put enough water in the pot to the shoulders of the jars. She never puts so much water over her jars to cover them as she says that the water can get into the jars and make the contents siphon out and the spilled food can cause your canned food to not have a seal as it can get the seal messy. I have tried her method and it absolutely works every time, sealed jars. I just wanted to share so if you want to try it out, it might lead to a successful canning project every time. Not that you have had any fail, as I can’t recall that ever happening to yours. In addition, it saves on having to put in so much water as that can get heavy. If you have a steam canner for the water-bath recipes that don’t need 3 hours of time, the water never touches the jars, only steam from the water below and jars seal. I do have a steam canner and prefer that method over the water bath method, it uses less water and the canner is almost feather light compared to other canners. With one except, you can only get so many in it, unlike your Amish water-bath canner. May you keep blessing us with your family and your faith and with all your knowledge with your channel. May the Lord Jesus give you and your family Many blessings! 🙏🏻
Yes, I learned from her, she's a wonderful teacher.
Post the link!
after a while, will the pineapple make the meat mush because of the enzymes in it?
No, because it’s cooked.
❤❤🎉❤❤
Be a dang sight easier to just mix it all in a bowl
Why not mix it in the bowl and then fill the jars 🤷🏻♀️
Next time just marinate the chicken with the bbq sauce and add the pineapple.. then add your extra bbq sauce at the top
Ham not him 😂
Oh gosh, what did I say? Did I say something something stupid again?😂
Make your own BBQ sauce
brn sugar , ketchup and Mustard.
Even make your own brown sugar:
1c.Cane sugar
1 tblsp molasses.mix
LouiseAustralia 🦘
TY !! THiS SOUNDS DELiSH ! LOL BTW : ONE OF THE "EASiEST" THiNGS I'VE > WATER~BATH "CANN'D" < IS FRESH/RAW PiNEAPPLE. Y~TUBE HAD A ViDEO & SINCE I HATE THE PRiCE of "CANS" of PiNEAPPLE...I TRiED "CANNiNG" IT ! LOL SOO FUN & EASY. I'LL USE PINEAPPLE FOR THIS "GIFT" OF LEARNiNG FROM YOU > ALL< WHO "TEACH" ! ALL