Water Bath Chicken Broth/ Liquid Gold!
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- Опубликовано: 29 май 2024
- Over the past three days I have made a pretty large batch of chicken broth. It’s one of the items I run out of the most besides tomatoes. I’ve decided that I am no longer going to pressure can my chicken broth; the color is off the taste is off, and even worse when I pressure can it. That’s just my personal opinion, but I hope you enjoy the video. Blessings. 
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I would truly love to have a clothes line. I can still remember sheets that were line dryer and brought in at just dusk oh that fresh scent is ingrained in my memory still at the age of 64.
I'm 58 and we just started again line drying our clothes after the hurricane 🌀 here in Texas, We we're without Electicity for 6 days , I make my own laundry soap already , and now put up several lines & will not be stopping even now that we got our electricity back on.
God bless you
Mrs josette
Montgomery county, Texas 🙏
My mom canned everything water bath, from asparagus to pickled watermelon rind, and she never lost a batch of any of it!!
I do my chicken, beef, ham, and turkey, pork the same way. I do the bone broth after meat has been taken off, sometimes I will add a little more veggies.
I waterbath everything, better flavor, than pressure canning, better texture and color. Been canning since I was 18, helped before that, I am turning 70 this year. I am like you, my kitchen, my rules. Thank you for sharing.
I have been searching out uses for everything that comes into my kitchen.
I bought Martha Esh's cook/canning book, Preserving God's Bounty. I hope she makes another cook/canning book, volume 2 with more canning recipes.
I do a lot of rebel canning of my own recipes, too.
I usually make big dinners, and then can all but 2 servings.
Water bathing done right is definitely the way to go.
It's enough to cook it by 2 hours. Nothing in Germany caning we cook more than 2 hours.
Because of you, I am a successful canner. I water bath everything and it tastes delicious! And oh! how I wish I could hang my clothes outside.
So does the USDA regulates the FDA?
The same Organization that's been having ALL THE RECALLS.
I'll do as my ancestors did, a lot of us still alive and doing well.
Thanks but no thanks US. I love 😍 your content.
Amen ✝️ 🙏
If anyone thinks Leilani (sorry, I can't locate the spelling of your name) has odd or "rebel" canning practices, this is nothing compared to some of the stuff I see on the beautiful videos put out by "Country Life Vlog" on RUclips. These people live in Azerbaijan and the way she cans and handles food with no soap, running water or other cleaning supplies has blown my mind! Truly shocking in many ways. I now look back at some of the ways you have taught Amish canning techniques and it is quite the difference from how the people of Azerbaijan do it! So interesting! Thanks for this awesome video!
Beautiful!
I do cook my chicken broth 2 full days and my beef bone broth 3 full days ( until it looks black).
I just was going through some of my stock holy poop 33 pints of pulled pork, 30 pints of beef and chicken and an array of soups. 30 pints of spaghetti sauce with meat, 24 pints of chili. Its crazy
A great way to wash your leeks. Cut length wise in half , exposing the layers. I use a lot of chicken broth, definitely going to start making my own. Thank s for all you share sweet girl.
hello! do you ever make your broth/stock with scraps? I tend to use the bones and leftover cooked meat from a previous meal vs using raw chicken/meat. I tend to do the same with my vegetables (I save a bag of scrap veg cuttings in my freezer until I have enough to fill a stock pot). have you heard of this method? I am curious about your thoughts on the finished product compared to the one that you produced in this video. thank you in advance for your advice and thank you for always being an inspiration!!! - Alyssa
I use scraps all the time
I usually save all bones, ham , chicken,beef and turkey. All vegetable ends and fresh herbs from the garden and make a great bone both. I also add tumeric garlic and ginger
I’ve started roasting my beef, turkey & chicken bones in the oven first. It adds depth of flavor and also gives it beautiful color. I think I’ll try water bathing my next batch. Thank you for this video…
I am glad you mentioned the dirt in the leeks. I have always experienced a lot of it. Seems odd to me.
I love your journey !!
You are sooo inspirationnal
Blessings +++!!!!
God Bless you, Neighbor 👍
Thank you for sharing these recipes. In my experience, pressure canning has compromised the integrity of what I’m canning and it’s too much hard work to be disappointed by a process.
I have the stove I’m saving for the Amish canner
It hasn’t occurred to me to use raw chicken to make broth I’d always used leftover cooked chicken. What a nice idea!
Wow, that chicken broth, looks amazing...👍❤️🌹
Thanks for another great video
Love this video, so helpful. I love that you have a helper with the clothes, chores however, also making memories. Now I am off to start my chicken broth.
Love the Clothes Line there !!! Man I do remember it well outside !!! Great doing the chicken this way !!! I have taken a leg & thigh browned it and had 5 qts of liquid from that browning then !!!
Hind quarters...there a staple in my house.
Wow that’s so awesome 👏🙌🥳
Thank you for sharing 🙏🏻
It's a weird thing when I am watching you chop celery and I can smell it like I am there with you 😅😅
Hello from New Zealand! I came across your channel, and I'm trying to learn as much as I can, no pun intended! Lol. I don't yet have a pressure cooker, so water bath bottling is a new skill I'm trying to master! Thank you for your videos, they are very informative! (You have a new subscriber! Lol.)
Would have loved to see the full haul from this one,, I mean with the chicken etc.,, and everything you got from it 🙂
It looks lovely! I also love your location. I also live in a farming area up here in Canada and wouldn't trade it for all the tea in China. 😊
Getting old? Young Lady you don't look older than 30. And your broth looks amazing too. I usually freeze mine I make from left over chicken roast dinners tho are looking into canning it. Because I grew up with canned chicken soup either homemade by Grandma or bought from the store. Tho homemade always tastes better and there's no extra additives.
As for cooking the first half the recipe for such a long time and over night aren't you worried about anything going wrong or the cooker malfunctioning? I wouldn't be able to sleep.
Good job
❤❤❤❤❤
It does look delicious. I never buy leeks really expensive here
We call those maryland cutlets in Australia
Thank you for this video. I’m still a canning novice and learned a lot from watching. The broth looks beautiful and delicious. We eat with out eyes first, right? 😄 I’m looking forward to seeing what you do with the bones.
I was wondering if you could make a video on what recipes you use your broth in. For me I use in soups and I cook my rice in broth.
Muchas gracias por tu tiempo,te escribo desde España 🇪🇦, aqui hace calor y yo quiero empezar a hacer conservas, tu crees que podría hacerlo con este clima,? O no se conservarán bien? Gracias otra vez ❤
I’m curious why you don’t you make bone broth with those bones?
Lovely. To get 19 quart jars did you use the same batch for a second cook? Thanks
Just found your channel tonight as I was looking for videos on how to can . I watched your series on Amish on water bath.
I subscribed to your channel and am so looking forward to learning everything you're willing to teach me.
For the record I live in Amish county. Thank you for your informative blogs 😊
Just wondering if you have ever canned butter using the water bath method. If so, how long would you water bath the butter? Thank you, from Forney, TX
Hi. I canned home grown carrots last year and they turned out great. This year one batch is clear liquid and the second batch is a bit cloudy. What could this be from. Processed the same amount of time.
Could you please tell me where you got that ladle?? Also what is the name of it. I'm trying to find one like that!!! Thank you
What do you do with the dehydrated used bones?!
I would like to bell peppers. Can you tell me how long the processing time is. Not pickled peppers.
Do you pur vinager or a brine in it? Sine you aren't pressure canning?
Question: when a recipe says add 10 minutes for every 1000ft of elevation you have, does that mean for a 3hr water bath you might need to add another 30 minutes if you’re in the Rocky Mountain region? Do people actually can for 3.5-4hrs?
I saw 4 jars has a sale, do you have a promo code u would like us to use before purchase?
Not sure if I missed it or not, did you add salt or seasonings?
Question. Did you add salt? & is this a ninja cooker roaster? That is what I have, & I have a whole frozen chicken I would like to can. thank you & God bless you!
What size roaster was that?
When doing Vegetable Broth, is the water bath duration also 3 hrs?
Did you cover the pot over night?
Hi there I just started water bath canning everything will they last up to a year at the seal is good or is there a time frame on them especially to me
Years as long as the seal stays good.
Do you remove the fat that is sitting on top?
Question- if you water bath for that long, 3 hours, as the water lowers and evaporates, how do you add more water to the pot without slowing the boil and then having to restart your timer? Know what I mean?
She keeps a pot on to boil next to it and adds as the level goes down. There is no break in the boiling process that way.
@@sandracreighton6415 thank you! I should’ve thought of that- makes total sense.
Keep a separate pot with boiling water ready and pour as needed ❤
I have a pot of water on at all times during my proces, it's hot not boiling, when I need to add I bring it to a rolling boil and add it to my jars. Then put more in pot to heat up again for next time.
She always has a kettle of boiling water handy to add water as needed. 😁
I am curious what cooker/roaster do you have? I want a to use something bigger then a crockpot. I cook my broths for about 48 hours on low. It makes such a deep rich broth. I water-bath can everything!
It’s a “turkey or roaster oven”! I have a 22 qrt one and it’s fabulous!
@@UghUgh1234 which specific one? I have been wanting one for a long time but did not know of a plug in one.
@@ipraybecauseitworks I believe mine is a Hamilton beach. But there are a bunch of options. Just google “22qrt roaster oven”
I cook my broth for at least 60 hours
What do you use the dehydrated bones for?
I was wondering the same thing
I’m guessing bonemeal.
How long would the canning process be for half pints of meat?
It would still be three hours❤️
@@MakeitMake Thank you. I totally appreciate your videos💞💖💞
The same. DO NOT decrease water bath time for smaller amounts. 😁
I would love to meet you
Wiping jars, is the cloth wet ?? Newbie here lol
Yes, or you can use vinegar if you like. 😀
For how long may I store this broth safely?
For 2 3 4 yrs. Or longer. I've got chicken broth 7 yrs old
@@ruthfields3874 thank you! ❤️
I'd love to have a clothesline
Can I use crock pot ??
Absolutely
Would have been much better with half pint :-)
I waterbath everything..like people have done safely for hundreds of years..much cleaner taste
Recently watched your video on canning ground beef you might want to try the dry method dry packing with pressure cooker it seemed to come out much better and taste like regular hamburger with the same texture. Pre-cook and then add two jars pack down with one inch of headspace no liquid
golden color is from onion peals..lol
Why i always failed canning? 🥲 they are fermented