At last, someone who puts up the recipe for the seasoning used in their canning. Getting it from other preppers is like pulling hen's teeth. Printed in tiny writing or just can't find it at all. They all say the recipe is "down below". What does that mean...hell? Thank you for realising how important it is. It's such a crucial part of what you're doing. Thanks again😍😍😍
If you roast the cut up chicken about 15 minutes at 350° before you use in in canning it comes out with a lot nicer texture and looks amazing. Recipe looks delicious. Just wanted to pass on that tip :)
Hello, Im very happy i found your channel ! im gonna try this with pork ! got a super deal on pork the other day and have been wanting Asian food on my pantry shelf 😀thank you !
I am in the Lehigh Valley as well!!! I love Chinese food. I was looking for a recipe for Chinese food that can be canned. I am going to try this recipe!!! Thank you
Really !? That’s awesome ! It’s a really great recipe ! Do you ever go to produce junction ? I get so much produce there when it’s not local farmer season ! Was just there today to get spinach ! Thank you for watching!
You are the 1st person to explain the reason for the 10 min venting before placing the "rocker" on the venting chimney. I've once put it on BEFORE it vented properly & nothing went wrong, but now I know why I shouldn't. Also, I saw your recipe for Canning Teriyaki Ckn, & I'll print it & keep it for next time, bcs right now I'm following @GrowandPreserve's, & I hadn't seen anyone else's. Hers has Clear Gel in the recipe, & it's raw packed, but it's sort of the same as yours. When we buy more ckn, I'll make yours & come back & post what the family has to say about it. Unfortunately, I can't eat ckn or any poultry prods, so can't comment, but my son & grands can, so they'll be the best critics! I'm also sharing the recipe w/ my family in TX. They're great Japanese food fans as well. 😍 Thanks SO much for sharing your canning recipes! I love to can, both raw food, & ready-to-eat meals. Not just bcs they're good in an emergency but bcs I'm chronically ill & can't always help in the kitchen. These ways of prepping food is a huge help when my divorced sons need a hand to feed my grands on nights when they've got their hands full but $ is tight. A jar or 2 is awesome & comforting those evenings for all of them. 💜
@@joanies6778 yes you could but the canning process would make them very soft - my suggestion would be to add when you open for a crisper result ,,,, thank you for watching !!!!
Sounds delicious, I want to try this! What I really noticed though was how effortlessly that knife cuts the chicken... what kind of knife is it, and do you sharpen it yourself? I wish mine stayed that sharp!
Hello ! This is one of my favorite canned meals , you will love it ! The knife is a cuisinart knife with a sharpener sheaf that stays over the blade , very affordable and you just sharpen when you pull it out , easy peasy nothing fancy 😉 thank you for watching!
You are very welcome. Canning is not common in the UK. I've been canning for 35 years, and there's a myth about it. I love home cooking Ive made this dish in canning and a normal meal. I was on youtube looking for problem solving with my dishwasher then I saw you haha but I sorted problem and gained a lady of heart in cooking x
Thoroughly enjoyed this episode. #Newsubhere Loving your personality band your humor. Got this saved in my Playlist for this winter. #Keepupthegreatwork I will staytuned.
@@TheMillerLifeKitchen I am also new to this. My mother and I used to do it when I was a child, but, city life prevailed. I am proud to be returning to this practice. I won't let it go again! #Keepupthegreatwork
I’ve been canning for years but new to utube , definitely a learning curve ! Thanks so much for your support ! Canning is such a great thing ! I’m glad you have revisited your roots !
Thanks for sharing this recipe. While I was watching, I was wishing I had smell-a-vision! 😂 I do mostly ingredient canning, too, but you can't beat the convenience of a meal in a jar, for sure! Have you opened a jar of this and tried it yet?
Yes I have and it’s spot on with the flavor ,we only have one jar left , need to can some more soon ! I always think smell-a- vision would be great too when I’m watching food channels ! Thank you for watching ! ❤️
@@TheMillerLifeKitchen This is exactly what I was looking for. I wanted to know how you liked it. If you said it was just ok, I was still going to make it but just tweak the sauce. Thank you!
No I would not be adding any water to teriyaki after the sauce had already been made. That's going to water down the whole sauce. It's better to have more teriyaki on the side to top everything off.
Lehigh valley? You from the “A.B.E” area in the east? I grew up there I’m now a little north of it. If you are you know what ABE. I don’t want you to actually give out your location
Great question , this recipe is how I can it now after trying other recipes , I have tried other recipes , but this one is very good! ,,,,,,,, thank you for watching !
I have my own teriyaki sauce using fresh garlic and fresh ginger. Can I use my recipe using the fresh ingredients or would that cause a problem? Or is best to use powdered garlic and ginger?
@@TheMillerLifeKitchen Thank you. My recipe is fairly simple with ingredients that you probably already have and it’s really good. 1 cup water, 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 to 1/3 cup of honey, 1 tablespoon of minced fresh garlic and 1 teaspoon of minced fresh ginger. Mix, bring to a boil then let it boil for 5 minutes, add cornstarch is you wish to thicken it. Thanks for posting this video.
That recipe is great and sounds delicious! For canning don’t add the cornstarch before canning , add it when you open the jar and heat , thank you for watching!
Hello ,,, here is a link on siphoning , I did double check the recipe in the book it is 1 1/4 inch headspace , but it’s ok that shouldnt be a huge thing , as long as you still have half liquid it is still safe ,,,,,, nchfp.uga.edu/how/general/cannedfoodproblems.html
If your apprehensive make the sauce First and taste test it , use low sodium would be my suggestion ,,,, so you don’t waste the chicken,,, I have made this many times low sodium and we love it ,,,,, thank you for watching
I used 3 pint and half jars and 2 quart jars - I processed at 90 minutes for quart times - the recipe is for 3 quarts or 6 pints , if you use all pints process for 75 min ,,, thank you for watching !
I notice American preppers make a big deal about wiping the rims of their canning jars with vinegar, instead of putting a tablespoon inside each jar with the food to make it safer. Lemon and lime juice are also good
In this case it’s for wiping the jar rims to prevent any residue from the recipe to be on the rim and possibly creating a barrier that would not allow the lid to seal , not for food preservation .
Hello ! For my altitude yes for which is under 1,000 ft , please check nchfp.uga.edu to check your altitude and pressure ,,,,, thank you for watching !
At last, someone who puts up the recipe for the seasoning used in their canning. Getting it from other preppers is like pulling hen's teeth. Printed in tiny writing or just can't find it at all. They all say the recipe is "down below". What does that mean...hell? Thank you for realising how important it is. It's such a crucial part of what you're doing. Thanks again😍😍😍
Your so welcome , I hate searching too or trying to write down while watching, lol 😝 Thank you for watching !
@@TheMillerLifeKitchen slslpq
I agree! I ask every one of them "where is the printable recipe?". Without that, I will not make their recipe, and I move on to someone else.
When they say down below they mean it’s in the video description. If they have a blog they’ll link to the recipe.
Yes, it’s so nice to easily find the recipe! I’m excited to become a new subscriber. Thank you!
Thanks for including the recipes in the description.
I have subscribed! Liked your recipe very much! Love teriyaki chicken
Thank you for subscribing and watching !
If you roast the cut up chicken about 15 minutes at 350° before you use in in canning it comes out with a lot nicer texture and looks amazing. Recipe looks delicious. Just wanted to pass on that tip :)
Greetings from East Texas! Just found your channel. Wonderful looking recipe. Can’t wait to try it. Blessings to you
Hello ! Thank you for watching ! It’s really good !
what a great meal prep
I would like to try this recipe. thank you
This looks REALLY good! Can't wait to try it. So glad that you were part of Canary 2023🎉
This is one of my favorite canned items ,,,, I need to can some more I’m all out ! Thank you for checking out my playlist ! 😊
I've been looking for new chicken recipes to can, I'll be giving this s go over the weekend! Thank you!
Thank you for watching !
That looks like a really good and tasty meal to have on the shelf. Thank you for sharing this with us.
It really is! I have to make more I’m out ! Thank you for watching!
This is Amazing! I love it job well done👏👌
Thank you so much and thank you for watching !
Hello, Im very happy i found your channel ! im gonna try this with pork ! got a super deal on pork the other day and have been wanting Asian food on my pantry shelf 😀thank you !
I’m sure it will be delicious with pork ! Thank you for watching !
Tomorrow I’m getting pork sirloin roast .99 a pound and will be canning this up!
Woohoo score ! Great price !!!! It will be delicious!!!
This sounds so good
Lehigh Valley! I'm a little north of you in the Poconos. Hey, neighbor! I'm excited to try this recipe. My youngest will love it.
Hello ! So excited that you are here ! Thank you for watching!
That looks pretty delicious!
Looks yummy! I’m in the Lehigh Valley too. Pennsylvania here!
Oh wow ! That’s awesome to have a fellow canner here !
I am in the Lehigh Valley as well!!! I love Chinese food. I was looking for a recipe for Chinese food that can be canned. I am going to try this recipe!!! Thank you
Really !? That’s awesome ! It’s a really great recipe ! Do you ever go to produce junction ? I get so much produce there when it’s not local farmer season ! Was just there today to get spinach ! Thank you for watching!
Look very delicious 🤤 😋 I love chicken teriyaki
Thank you ! I love it too !
U are welcome
Sharing great idea.for ocasional dishes Thank you for sharing..
Thank you for watching!
Thank you, love to see you put the recipe.
Thank you for watching!!!!
Another great recipe
It’s definitely one of my top ones ! I only have one jar left I have to make more ! Thank you for watching!
Going to try it out thanks it make sense and made my day 😊
It’s a really good meal in a jar ! Thank you for watching!
Ohh I definitely want to try this one. Thanks for sharing this with us.
It’s one of my favorite meals in a jar ! Thank you for watching!
@@TheMillerLifeKitchen you're welcome
You are the 1st person to explain the reason for the 10 min venting before placing the "rocker" on the venting chimney. I've once put it on BEFORE it vented properly & nothing went wrong, but now I know why I shouldn't.
Also, I saw your recipe for Canning Teriyaki Ckn, & I'll print it & keep it for next time, bcs right now I'm following @GrowandPreserve's, & I hadn't seen anyone else's. Hers has Clear Gel in the recipe, & it's raw packed, but it's sort of the same as yours. When we buy more ckn, I'll make yours & come back & post what the family has to say about it.
Unfortunately, I can't eat ckn or any poultry prods, so can't comment, but my son & grands can, so they'll be the best critics! I'm also sharing the recipe w/ my family in TX. They're great Japanese food fans as well. 😍
Thanks SO much for sharing your canning recipes! I love to can, both raw food, & ready-to-eat meals. Not just bcs they're good in an emergency but bcs I'm chronically ill & can't always help in the kitchen. These ways of prepping food is a huge help when my divorced sons need a hand to feed my grands on nights when they've got their hands full but $ is tight. A jar or 2 is awesome & comforting those evenings for all of them.
💜
Give it a try they will enjoy it , thicken after you open ! I can’t speak to the other recipe but thank you for watching
Love the video & the food looks great!
Thank you !
This looks great! I've got it checked to try.
Woow i love it teriyaki is so yummy
Thank you ! It is delicious 😋
Thank you dear just opened a jar and i❤ it
I’m so glad to hear ! Thank you for the follow up ! It is delicious, I need to can more we ate all ours up ! 😊
That looks yummy! I would love to try it! Thanks for sharing 💜
It’s an amazing shelf stable recipe for nights you just want to open a jar for a meal ,,,,, thank you for watching!
Looks yummy. Gonna have to try this one.
It’s one of my favorites, I’m all out need to can up some more ! The bourbon chicken one is excellent too !
Sounds good!
One of my top favorite meals in a jar !
This chicken looks good. I will have to try this one.
It’s Delicious ! I opened one up and put it over rice and steamed broccoli! Thank you for watching !
Yum! This looks very good. Thanks for sharing!
Thank you for watching ! It’s a keeper
So beautiful
Thanks for another great recipe! Can’t wait to try this!
Awesome recipe Thank for sharing
Thank you for watching!!!
Looks delish! Thanks for the recipe!
What is your favorite meal to fix using this chicken. It sounds great
We love it over rice and broccoli
This looks delicious. I am wondering if it would be OK to add bell pepper and onion to the mix, since I would normally make it that way.
@@joanies6778 yes you could but the canning process would make them very soft - my suggestion would be to add when you open for a crisper result ,,,, thank you for watching !!!!
Yum! 😊
Sounds delicious, I want to try this! What I really noticed though was how effortlessly that knife cuts the chicken... what kind of knife is it, and do you sharpen it yourself? I wish mine stayed that sharp!
Hello ! This is one of my favorite canned meals , you will love it ! The knife is a cuisinart knife with a sharpener sheaf that stays over the blade , very affordable and you just sharpen when you pull it out , easy peasy nothing fancy 😉 thank you for watching!
Nice meeting you from Jeni's channel. Your chicken looks good. I should do this one. Thank you.
😊 thank you for watching and subscribing ! I’m glad your here !
Thank you so much for this recipe! I will be trying this tomorrow. Hope you have a great day. You just gained a new subscriber as well.
You will love it ! Thank you for subscribing ! 😊
Looks amazing ❤
Thank you so much !
You are very welcome. Canning is not common in the UK. I've been canning for 35 years, and there's a myth about it. I love home cooking Ive made this dish in canning and a normal meal. I was on youtube looking for problem solving with my dishwasher then I saw you haha but I sorted problem and gained a lady of heart in cooking x
@Carols-cooking-channel I love canning also I’m so glad u stopped by !
This looks really tasty and delicious!! Yummy.. Love how you made it! Big Thumbs up for this yummy addition:)
Thank you so much and thanks for watching !!
Thoroughly enjoyed this episode. #Newsubhere Loving your personality band your humor. Got this saved in my Playlist for this winter. #Keepupthegreatwork I will staytuned.
Thank you so much , I’m new so just getting my groove , lol , I appreciate it ! Thank you for watching and subscribing! ❤️
@@TheMillerLifeKitchen I am also new to this. My mother and I used to do it when I was a child, but, city life prevailed. I am proud to be returning to this practice. I won't let it go again! #Keepupthegreatwork
I’ve been canning for years but new to utube , definitely a learning curve ! Thanks so much for your support ! Canning is such a great thing ! I’m glad you have revisited your roots !
Looks great! I wonder how much flavor would be imparted if I marinated in the sauce overnight then pc'd? I can't wit to try!
Thanks for sharing this recipe. While I was watching, I was wishing I had smell-a-vision! 😂 I do mostly ingredient canning, too, but you can't beat the convenience of a meal in a jar, for sure! Have you opened a jar of this and tried it yet?
Yes I have and it’s spot on with the flavor ,we only have one jar left , need to can some more soon ! I always think smell-a- vision would be great too when I’m watching food channels ! Thank you for watching ! ❤️
@@TheMillerLifeKitchen This is exactly what I was looking for. I wanted to know how you liked it. If you said it was just ok, I was still going to make it but just tweak the sauce. Thank you!
@@kam2162 it’s one of my top meal in a jar , it’s really good , I’m out and need to can again ! Thank you for watching !
@@TheMillerLifeKitchen Awesome! I have beef in the fridge that I need to do first, but then Teriyaki chicken (or turkey) it is!
How did you cook it? Oven or stovetop? I want to make this😊
Love the salt and pepper shaker holder, looks like a nice recipe, thanks.
Thank you ! I picked that up many years ago at a shop on south street in Philadelphia and still love it too !
Ill have to try that. It never occured to me to can this. Thanks!
It’s really good ! Thank you for watching!
No I would not be adding any water to teriyaki after the sauce had already been made. That's going to water down the whole sauce. It's better to have more teriyaki on the side to top everything off.
I agree , it would only topped off in a last jar not whole pot of sauce , but I didn’t need to top anything off luckily ! Thank you for watching !
New here
Welcome ! Thank you for stopping by !
If I do pint jars, should I do 75 minutes? Thanks (I have an electric canner)
Yes pints 75 , thank you for watching!
Lehigh valley? You from the “A.B.E” area in the east? I grew up there I’m now a little north of it. If you are you know what ABE. I don’t want you to actually give out your location
Yes ! Thanks for watching neighbor !
@@TheMillerLifeKitchenthat’s pretty cool. You got a subscribe from me
I’m wondering if it will be good without the wine or mirin because I don’t have either 🤔
Mirin would be necessary for the flavor but wine in any recipe can be substituted with broth
Mirin would be necessary for the flavor but wine in any recipe can be substituted with broth
I thought when you worked with raw pack chicken you do not add liquid because it makes its own.
This is a hot pack recipe , not raw pack recipe ,,,,,, however if you are raw packing meat no you do not have to add liquid
Can you cold pack this recipe?
I would at least par cook the chicken first on stove or on the oven - thank you for watching !
How many years will this last?
Per canning lids 18 months
So, how did it turn out? Is there anything you would have added or removed from the recipe?
Great question , this recipe is how I can it now after trying other recipes , I have tried other recipes , but this one is very good! ,,,,,,,, thank you for watching !
@@TheMillerLifeKitchen Thanks!!!
how long would a person can pints for?
Pints 75 minutes , thank you for watching!
Meat times 75 minutes , thank you for watching
I have my own teriyaki sauce using fresh garlic and fresh ginger. Can I use my recipe using the fresh ingredients or would that cause a problem? Or is best to use powdered garlic and ginger?
I can’t answer for your whole recipe but fresh ingredients would be fine !
@@TheMillerLifeKitchen Thank you. My recipe is fairly simple with ingredients that you probably already have and it’s really good. 1 cup water, 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 to 1/3 cup of honey, 1 tablespoon of minced fresh garlic and 1 teaspoon of minced fresh ginger. Mix, bring to a boil then let it boil for 5 minutes, add cornstarch is you wish to thicken it. Thanks for posting this video.
That recipe is great and sounds delicious! For canning don’t add the cornstarch before canning , add it when you open the jar and heat , thank you for watching!
I didn’t know you could can teriyaki chicken. I’m going to be adding this to my collection of canned meals in a jar real soon. Thanks.
You will love it ! Thank you for watching!
What broth? Are you talking about water?
I’m not sure what you are asking , but it is a hot pack recipe , the broth you pack it in is the broth you par cooked the chicken in , hope that helps
Is the recipe available please? I don't see it.
Yes it’s in the description box ,,,,,,, thank you for watching !
I canned this today, for some reason I had a lot of siphoning. I had 1" head space. What did I do wrong 😬
Hello ,,, here is a link on siphoning , I did double check the recipe in the book it is 1 1/4 inch headspace , but it’s ok that shouldnt be a huge thing , as long as you still have half liquid it is still safe ,,,,,, nchfp.uga.edu/how/general/cannedfoodproblems.html
@@TheMillerLifeKitchen thank you 😊
Has anyone tried this? (Eaten it) some are too salty tasting for me?
If your apprehensive make the sauce First and taste test it , use low sodium would be my suggestion ,,,, so you don’t waste the chicken,,, I have made this many times low sodium and we love it ,,,,, thank you for watching
@@TheMillerLifeKitchen thx. I’ll do just that!
How long of pint jars?
I used 3 pint and half jars and 2 quart jars - I processed at 90 minutes for quart times - the recipe is for 3 quarts or 6 pints , if you use all pints process for 75 min ,,, thank you for watching !
@@TheMillerLifeKitchen Thank you. I am going to can it today😁
It’s a great recipe ! Let me know how you like it !
I am not tech savvy . Where is the recipe?
It’s in the description which you find by tapping where it says more in blue , next to the title under the video , hope that helps
I notice American preppers make a big deal about wiping the rims of their canning jars with vinegar, instead of putting a tablespoon inside each jar with the food to make it safer. Lemon and lime juice are also good
In this case it’s for wiping the jar rims to prevent any residue from the recipe to be on the rim and possibly creating a barrier that would not allow the lid to seal , not for food preservation .
10 lbs pressure?
Hello ! For my altitude yes for which is under 1,000 ft , please check nchfp.uga.edu to check your altitude and pressure ,,,,, thank you for watching !