Pressure Canning Chicken for Beginners
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- Опубликовано: 7 май 2024
- We show 2 ways how to pressure can chicken including detailed instructions intended for beginners or for anyone who may need a refresher on how to do it.
Recipe: nchfp.uga.edu/how/can/prepari...
Products:
Presto 23-Quart Pressure Canner amzn.to/4aGsIyk
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3-Piece Presto 5/10/15-lb Pressure Regulator for Canner amzn.to/3Hl4fl3
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RoseRed Homestead Channel: / @roseredhomestead
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Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
Thank you, Pam. You're the only one I watch to learn about canning. You take the fear out of it with your knowledge and the way you meticulously explain everything. Love your channel!
I measure EVERYONE else procedures by the bar Pam and Jim have set.
I owe so much gratitude to the two of them.🩷
Same here.
Couldn’t agree more! Pam & Jim do things right - as they should be done. Excellence is their goal.
I am an older canner but had a small stroke this last year. I have been watching your channel for a while and jut love it. After watching your videos on different electric canners I treated myself to a nesco 9.5 for my birthday. THANK YOU SO much for all your hard work
Oh by the way I am Janis
I’ve been water bath canning for 50+ years, but I was scared to try pressure canning. My hairdresser was cleaning out her dad’s garage and found two pressure canners. I found the instruction manual online. The next year my physical therapist was cleaning out her grandmother’s house and I wanted any canning jars. She filled up the back of my Grand Cherokee with jars, a pressure canner, and the best jar lifter I’ve ever used! I could barely see out of the back! I am ready!
That is awesome! Jim
I prefer to can thighs, because the texture is better in my opinion. I use it for quesadillas, tacos, buffalo chicken dip, chicken salad, etc.
Flavor is better, too
Pam &Jim, I'm still sending people to you to learn the safest practices, and to get the confidence and courage that you gave to me.
God bless you both.
I love this. You’re the reason I now own a presto canner and I have a pantry with home canned products. ❤
We appreciate your comments. Jim
Take the fat scraps and boil them and you have some rich chicken broth to can or freeze until need..
This is the best channel for canning. Haven't had the chance to can since we moved back to Wyoming last summer, boy do I miss it. Did get my canner out of storage the other day, brought my camp stove into town from our property (camp chef 3-burner). Putting the word out about Wyoming for anyone considering moving here. The government here has been quietly implementing "agenda 21-type policies" since 2023- about a month before we bought our property. We cannot use the property unless and until we have a building permit for a primary residence on the property. We own the land outright. We can have/put nothing on the property until we get that permit, which will then "allow us to have the privilege of using the land". To do so without their permission will result in:
$750/day fine;
Possible jail time; and if that doesn't get your attention- possible confiscation of property, including anything on it. Oklahoma is looking pretty good right now. Just putting the word out, we're not the only ones they're doing this to.
(Btw we have no public utilities or services at the property, not even a road.)
WOW!!! Jim
WOW.
Pam I’m 65 and just ordered my first canning equipment. By watching your videos, I felt I can do it. Thanks for explaining everything so detailed. New subscriber ❓
Thanks for subscribing to our channel. Please let us know about your canning experiences. Jim
Thank you so much. Recently bought a pressure canner, both size jars & good quality lids. Before i even consider to can anything, i watch your videos. Your only one i trust.
excellent advice and a good product. i do this but i always add a quaeter teaspoon of salt per jar as this also assists in the important prevention of spore survival. i think that used to be the usda recommendsation 40 years ago. good program.
Always watching your canning because I will hear you talking me thru it each time. Tks😊
Thank you Pam and Jim for helping people understand things and become more confident. I appreciate it.
Our pleasure! Jim
Thanks again for another great video! I was truly blessed the day I found your channels!!
After watching your analysis of electronic pressure canners, I took the plunge and bought a Nesco today I’m canning my first batch of raw packed chicken.
Thank you to yourself and Jim for your superb insights into food preservation.
Information based on science is sometimes hard to find. The USDA and your site are the only sources i rely on.
Thank you so much and Happy Canning! ❤
Wonderful! I really like myt Nesco and use it all the time.
You are national treasures ❤❤, Pam and Jim!! Thank-you for all your assistance and canning expertise....
Thank you so much for your clear easy to understand instructions on pressure canning. I bought the Presto per your recommendation and have been staring at it for 3 Weeks now. I finally got the courage to use it and successfully canned chicken!! I am so excited to have learned this new skill and it’s all because of you both! So thank you! I enjoy all of your videos and always learn so much🧡
I am an old canner but you always give good new ideas ESPECIALLY sterilization of the jars and turning them upside down for future use! Changed my canning life! Thank you!
Rose, your canning lessons are very informative.While I have done hot water bath canning in the past, I think I’m going to give this pressure canning a try. Thank you!
Thank you, let us know how it goes. Jim
@@RoseRedHomestead Pam, so sorry, I called you Rose.
Thank you for the reminder. I have chicken in the freezer I will be canning next week. Thank you again.
The hot pack method really makes more sense to me. Thank you Pam and Jim! I am a relatively new canner, having started during the pandemic. I always refer to your methods for safe canning purposes 😊
I really prefer raw packing my chicken, as well. The broth that it produces is good, too.
Thank you! I have been canning for years but a refresher is always a good thing. Since my immediate family knows I can, the food stuffs do not last over a year.
I love my canned chicken ... I'm down to 3 quarts left so I'm hoping my local Amish store will have 40lb cases on sale again for $60 really soon ... They every now and then have a sale on boneless skinless chicken breast and boneless skinless thighs for $60 for 40lbs
Where do you live? I want to move there!
@@n0nitwitz northern New York
Thank you, Pam and Jim.
It is solely Pam and Jims fault that I started canning. I live in New Zealand; we can get hold of fresh meat and vegetables all year. After watching these two I just had to have a go, oh my, I now look for food I can can. It sure is a fun thing to do, and to open a jar to have a meal ready in no time, is the bonus. I am going to turn off one freezer very soon, a great saving on power and no problems if the power is out. I thank them too.
Thank you Mrs. Pam & Jim for a great informative video.
Glad you enjoyed it! Jim
That was so informative. Thank you. Maybe someday I’ll screw up enough courage to try!
Thanks! Let us know how it goes. Jim
Try canning jars of plain water to practice using your pressure canner.
I have canned plane chicken yet. This makes me want to do it soon. So handy for summer camping. Thank you!
I have only canned chicken one time. I do plan on doing it again but first I want to make ghee (following your video).
Loved this video Pam. Thank you very much. I want to try it this weekend. I am printing out the instruction page right now.
I watch you all the time! I don't comment very often though. But I did want to tell you that I love to watch your canning videos to see how you do it. I like the way you reference the safe canning websites. BUT I am a member of an overly safe canning site and I get so frustrated with them. They are more like the canning police!! I really do things clean, safely and by the book...but my goodness these people are ridiculous!. So I was glad to see you canning chicken this way...they say room temperature jars are 140 degrees and to take one out of the canner and fill it, debubble, wipe rims, lid it and put it back in the canner...ONLY one at the time!! When I'm canning I do a lot at a time and that would take me ALL day or longer to that. And I've never heard of room temperature being 140 degrees. I usually do 4 of 5 jars at a time even with hot jars, I'm pretty quick and they do not have time to cool down that much. So like I said, I'm glad I saw you still "staging" your jars (which they say is totally wrong) They also tell people to throw out a lot of their canned foods because they did it wrong, i.e. staging the jars.
Thank you for all the videos! I've been canning since 1979 (just tomatoes though) and over the last 3 years (since retirement) I've been canning a lot more. Beef stew, chili, dry beans, baked beans, lots and lots of chicken and other items from the ball book. Got a freeze dryer and freeze dry our fresh eggs and a whole bunch of other stuff.
Thanks you again!!
Thanks for your comments. We have never heard that the room temperature should be 140 degrees! That is hotter than 134 degrees F in Death Valley, CA and very extreme regarding one's health. It sounds like you are having many successes with your canning. Jim
Thanks for the new tutorial, it was a great refresher! One minor thing, I would have put the hot jars in the simmering water first to avoid a jar cracking from the temperature difference.
Oh! I needed this! Thank you Pam! ❤😊
I think the hot pack looks nicer on the shelves, but not pretty enough to go to the extra time, trouble and cleanup.
Oh I’m so glad you are doing this class. Super thank you. I love being your student. ♥️. You both are amazing.
Our pleasure! Jim
Thanks for doing this video!
Love your videos I have learned so much from them. I like to cook a lot with ground chicken but the price is crazy. My solution was to purchase a meat grinder then find sales on chicken breast and grind my own. I love canning the ground chicken it makes making dinner so much easier at times. Thank you also for making the electric canner videos since I'm not brave enough to do it your way yet. Loving my nesco electric canner more because of your videos proving it will do its job. Thank you again for what you teach us all.
Thank you! 🙂
thank you! Great info.
Thank you Pam and Jim!!! I canned my first 12 punts of chicken today!! Raw pack. I went through an earlier video you did and wrote down the steps. It worked great!I learn sooo much from you!!!
Wonderful! Thanks for letting us know. Jim
Thank you for your review!
Thank you so much for this video.
I not packed eight pints this morning! Thanks for the video, I was looking for this yesterday!
Glad I could help, Jim
Home canned chicken is wonderful! I prefer the raw pack method as well. I only have 2 pints left, so I absolutely need to get some more canned. Thank you for this video! I have learned how to can from watching your channel & a couple other channels on RUclips. Also, because of your recommendation of having a USDA canning book on hand, I now have a small collection of canning books. Some from the 1930s through 1950s as well. Have a good week! 🌹
I like canning raw pack chicken in wide mouth pints. I use it so frequently that I am canning it in my Nesco canner once a month.
I've learned so much from your videos! Because of them, I learned how to can, and I'm sure that I'm not the only one.
Thank you for all of the hard work that you've done to teach us these life skills, I know that for me and my family they've become very handy as I gain confidence with each batch of canned food.
Thank you for letting us know about your canning experiences. Jim
Thanks so much for this. The new website looks awesome! Canning chicken is on my pantry list!
Thank you for such a great video!
Glad it was helpful! Jim
I bought a pressure cookeder 3 years ago and then was too afraid to use it because the pressure cooking videos 'assumed' I knew more than I did and would skip over things and then I would have 'questions' on those steps. After watching this it has answered those knitpicky questions that I had and therefore prevented me from doing it. Thank you so much for this VERY detailed video...now I am really willing to try. And thank you for the details on the hotpack and rawpack. You guys are amazing!!! 😊❤
Thank you xx
Thank you for this video, Pam. I enjoy your videos and there is always some good information I have forgotten and love your recipe videos so much.
Thank you so very much for doing these videos. God bless you and Jim ❤
Thank you 🇨🇦
Just the video I have been waiting for. Been canning since April 2024. Thank you for all your videos.
You are welcome. Jim
I ordered my book right after I saw your video. I went straight to the website and it is pretty amazing. I enjoy canning meats. My husband doesn't trust the raw pack chicken. But I just sneak it in a meal and he none the least affected. ;-)
Pam, I learned how to can from you a few years ago, so thank you! One thing that I thought you should cover a little more is how does it sound when you are checking to see if the jars are sealed safely and how you know that it isn't safe. I've had a few failures with my Nesco, and it is scary to think that someone might not know that their jars aren't sealed properly. Thank you so much for your classes. I've been watching since 2020! I love you both!
That’s the part that scares me too - did it seal or not?
Fantastic.
Glad you think so!
Thank You good bless
I raw pack all my meats, thank you for the info for the site, appreciate you explaining to new canners, everyone needs to can their own, its a vital skill for ppl
Appreciated! ❤❤
I love forward to your videos. You take such care in explaining how to can safely. I am almost 81 years old and haven’t canned in years. I have successfully canned a salsa recipe out of the USDA’s complete canning book. Thank you so much.
You are so welcome! Jim
I cannot thank you enough for this video. I was always very apprehensive about pressure canning, but thanks to you, I am ready to try it
Wonderful!! Let us know what you can and how each of taste when you open a bottle. Jim
Excellent tutorial! Thank you so much 🙂🙏
You're very welcome! Jim
Awesome video, very informative. Thank you so much for taking the time to show us how to do this.❤
Thanks for watching our video. Jim
Thank you thank you thank you for that video..I’ve never canned any kind of meat but will need to soon as the freezers are full (of meat) . You are a fantastic teacher. 😊
I'm so grateful for you and your channel. I can't thank you enough for producing such excellent content. I never pressure canned until I found you. Now when I get extra meat, I pressure can it. Thank you and God Bless you and yours.
We appreciate your comments. Thanks for watching our channel. Jim
Wow! You hve made this so simple to understand for me. I jus couldn't wrap my mind around the praeeuing canning. Now I do. Thank you. I even feel ilke I can us the maual canner instead of an electric one. So I'll be okay with both now. Thank you so much. I have never heard it explained like this an I have watched and re-watche but yet I was still to scared to try it.
Let us know when you finally take your canning step. Jim
You are such a wonderful teacher. I took your canning courses. I haven't completed the waterbath one yet but it's all very helpful.
We are so happy we could help. Jim
Thanks to you & your husband for providing safe canning information for beginners. I have not canned chicken yet, but it's on my list. I do plan to hot pack mine. One thing I find interesting is that I've never seen commercially canned raw chicken. Maybe it's not possible with commercial set ups. (O.k., now I realize it cooks during the canning process. 😅) I do plan to cook my chicken before canning it.
Canned chicken is available at most grocery stores in the US. It is usually near the canned tuna and other meats. Home-canned chicken is so much better though, there is no comparison.
Thank you. I've been trying to reduce my A1C and this will be perfect! Also freezer needs cleaning out. Take care
Glad to help, Jim
Thank you. I've been wanting to can chicken but very hesitant as I am a newby canner. Next time I see chicken breasts by the box on sale at a local poultry farm I will get a box and add chicken to my pantry stock. Thanks y’all!
Thank you! Jim
I wish you would do more videos with Nescos
We have number of videos in the Nesco canners. Jim
Thank you. Have never tried canning meat. Think a pressure canner may be in my future.
Hope you enjoy it, Jim
I have learned a lot from RRH. I just emptied and disposed of chicken that were canned with IPMax. I don't have another safer pressure canner for chicken etc. So, I will just do what is safe for me. Thanks for your advice Jim and Pam.
Pam uses it IPMax to can in along with the Nesco. Why did you throw away perfectly good canned chicken?
Canning chili beans today for delicious chili this fall and winter or chili burrito beans
I am trying to learn all I can about canning so when I start I will be well educated. Your videos definitely have helped me in this learning process. I have looked at many other canning videos and they explained how much water to put in the pressure canner but never actually showed what this looks like. I am so glad you went into great detail with this step. Now I know exactly how much water to add inside (bottom) of the pressure canner. I hope you will continue to do more videos like this, so everyone can start or continue being better and safer canners. Thanks again for the great video as usual.
You need to remember, go back to your canner directions for the exact amount of water. Each canner is different. Pam added the amount of water that is specific to that canner. Thanks for watching our videos. Jim
@@RoseRedHomestead Never thought about that. I will definitely go according to my canner directions. Thank you Jim
Im canning chicken right now! Aldi has boneless breasts $2.19 lb
I usually can raw pack also. I can my chicken inside the quart sized amber color jars. I have some from 2022 that are still just fine.
Just have to check the seals
Im confused. You can cold pack and hot pack together? I thought you started with different water temperatures according to the hot or cold packing. Also, for new canners, i wish you would have expressed that once out of the canner to let them sit undisturbed with some airflow around them. Thank you for always educating us and keeping us up to date. Appreciate you and Jim's hard work.
I believe I’ve read that as well, to not can raw and hot packs together. Can’t remember where I read it but think it had to do with the temperature difference like you mentioned.
The reason you would start with different temperatures of water with hot vs raw pack is to prevent the jars from breaking from thermal shock. I suspect that Pam specifically put the raw pack jars in the canner first so that they would be the ones sitting in the room temperature water. The hot jars were on the top rack so they wouldn’t experience thermal shock. Personally, I would not mix hot and raw pack jars in a single layer of a canner but would double stack like Pam did in the video.
Perfect timing for me! Thank you for sharing.
We are happy that it helped. Jim
Hi there RoseRed Homestead. Thank you for your excellent videos. This is specifically a request to Jim who is doing the filming. I’ve noticed you move your camera from one item to another very quickly, sometimes with extreme closeup shots. Would you consider backing up the shot a bit so we aren’t affected by the rapid movements of your camera? I appreciate your efforts to give us such excellent tutorials.
Thanks for the reminder. I need to work on being slower on those types of shots. Jim
Thank you made it not scary
You are welcome. Jim
Thank you for all your knowledge you are giving us. Can you can chicken in the Nesco Smart Canner?
Yes, that's how I can mine. I prefer to can my chicken as raw pack. I like wide mouth pints jars because I find it easier to get the chicken out of the jar when I want to use it.
I love your tutorials on canning…I learned to can from you! One thing I noticed is that you didn’t wash your hands after touching the chicken (putting it in the pot and then touching the pot handles, etc). Please make sure you are also teaching about cross-contamination. I’m a retired dental assistant and cross-contamination is a big deal in my world. Love you two so much and I just want us all to learn the best practices. Thank you! ❤
Yes, thanks for the reminder. Jim
❤❤❤
Thank you so much! You are so patient, concise & wise! I pressure can meats, however, I lack confidence & you help me work through it. I am gracious. Thank you. I have a presto pressure canner and it appears to be the same one as you. However, my canner is induction capable and I purchased it because I can use it on my induction stovetop. Am I wrong in doing this?
If the Presto is made for an induction range, then fantastic. You probably need to check with the directions for the induction range just to make sure. If it does not say, call customer service. Jim
Hi, Pam & Jim! Thank you so much for teaching these techniques. Considering 2 large cans (12.5 oz/each ) of chicken at Walmart is $5, getting chicken on sale and canning it is such a better deal. And, nothing is added to the home canned chicken. I am thinking that if I decide to can I would spend a few extra $$ to purchase the Presto canner that may be used on an induction burner. I have a glass stovetop and am not sure that it can handle the weight. I am thinking purchasing a stand alone induction burner. Thank you both so much for sharing your knowledge. 😊
I think that you are correct in questioning the weight factor in on your induction burner. Jim
Great video. I like these as a review and so that I can refer folks who are new to canning to watch them. For me, the raw pack is very bland. I tend to do the same thing for chicken that I do for beef chunks and didn’t realize that technically I am not correct for chicken but it is fine for beef. I lightly brown the chunks and can with hot chicken broth (bullion) to add some flavor. I can’t see why that wouldn’t be ok from the heating through the jar point of view. Could it be to avoid anymore fat that might prevent good seals issue? Any ideas why the difference?
Check your bullion for thickeners if it contains any don’t use it
Please do pork and beef next
We are working on that. Jim
Thanks for another canning video that explains things so clearly. Is there a way to REALLY check the SEAL on the jar? I have no confidence in this. Lids appear sealed (pulled at lids with fingers, lifted jar by the rim, and tapped the lid for the “ping”). I’m afraid to eat what I’ve canned. So sad. Can you help? Would you consider a video showing the “after canning” procedures like washing & checking the seals? Please? Unfortunately I don’t know any accomplished or experienced canners to help me over the hump, so to speak. I have the 9.5 Nesco and pressure canned 5 pint jars of chicken broth. I’d like to can some chicken and beef, it’s what I bought the canner for. Sorry this comment is so long. Thank you, Pam and Jim, for all you teach.
Can you do a video on canning butter
USDA does not have a tested recipe for canned butter. I does not recommend canning ant dairy products. Jim
Thank you Pam, I have a 16 quart presto pressure canner and get steam coming out of more than just the spout. I contacted presto and describe the situation and they said it is fine. I am not sure if I should use it or not. Is it because it is 16 quart instead of 32 quart? Love your channel! Have been a fan and viewer for a couple years now.
It should not be leaking steam. Have you checked your gasket and all other possibilities? I am shocked they said it was fine.
Hi Pam, thank you for this. Are the jars ok with a bit of thermal shock? I’m never sure! Room temperature cold pack jars going into simmering water, and hot chicken going into jars that may have cooled since the dishwasher. Is that ok please?
What is ur thought on oven canning? Its above 250, usually 350 or more for 3 hours. Just curious, wish i had data logger!! Love ur videos
Thank you Pam for all your knowledge and allegiance to Universities and USDA, but TBH with all that is coming out on our food, I would never consume Costco, Walmart, Sam's Club Grocery store Meat, I have a local Grain Fed Butcher, not that it means anything with our weather, water, and everything else including Universities being Corrupt. What their guidelines I have no trust and TBH many should not as well. Dept Of Education is all Corrupt. I will stand by the old timers from the early 1900's and beyond and continue doing my storage as they lived. What a shame our Education System does this to our children. Please People Save our Children.
Ok, you will do what you are going to do and we will do what we will do. Jim
Question. Doesn’t precooking release too much water?
How long is it safe to be eaten? I have some pressure cooked chicken about 5 years old. Is it still safe if the seal hasn’t broken?
Do the jars have to be sterilized for chicken? I thought that wasn't necessary anymore.
Can you can the chicken in the quilted jelly jars? A pint is too much for me and my husband.
Is there anything wrong with using a higher pressure than what the chart says, ie my elevation is 1200 ft but I usually can with a pressure between 13 - 15 psi.?
This is a new one for me. I thought you couldn't can raw pack and hot pack together. I have canned raw pack chicken breast, and it comes oout really dry. There's liquid in the jar, but the chicken itself is really dry. I have a hard time even swallowing it. Any tips and tricks you can share? Thanks in advance.
Hmm, interesting that you say "really" dry. Breast is drier but I just haven't had the problem w/ dry canned chk breast. Now I do use it in chk salad or tacos where moist things are added. When I raw pack my breasts, I add 1/2 t. salt per jar and I pour over chk broth to the correct height. (make sure to de bubble) Maybe the salt is lending itself to a brining of the chk while it's canning? Brining raw chk does make it more moist, maybe that is happening in the canner, I put the salt in for flavor. And I make my pcs about 1 x 1 inch, maybe size matters??? as far as moistness.
@luannemccallister9642 Why would you not be able to can raw pack and hot pack together?
She demonstrated raw pack and hot pack -- as 2 separate ways of canning chicken, both of which are pressure canned. They can share the pressure canner as according to USDA specs, the pressure canning processing time is the same.
How do I find the tool you used in one of your videos to digitally track the temperature in each batch? It was a probe of sorts that just stayed in the product.
Go to our Homepage (roseredhomestead.com), slide to Gadgets, click on Continue, and slide down below the Rocket Stove to Data Logger. Jim