Such an informative video! I too didn’t grow up knowing these skills but are trying to learn them all to be more sustainable and able to teach them to my children. Thank you for a step by step with a pressure canner and not a lot of extra talking 😝 I love it when videos get to the point!
This is so inspiring!! I used to do this commercially for bone broth but I was always a little intimidated by the thought of doing this at home. I will definitely be investing in a pressure canner in the near future. Thank you for sharing!
Wonderful that you are enjoying the water bath method. Pressure Canning has it's benefits too. Yes, fun to can outside...as long as the weather is cool :)
I am so excited you did this video as I have been wanting to can stock for this winter and have everything except for the pressure canner and wasn't sure which one to buy. I've been following your videos and and so thankful for your knowledge and appreciate you sharing with all of us who are wanting to learn. You're doing amazing and thank you so much.
Even though I am a plant-based eater (meaning I eat nothing that comes from an animal) I still learned so much from this video, thank you for sharing all of your knowledge! I commend you and your family for taking your health seriously and growing and raising all of your own food. My husband and I are working up to that 🙂 And I just started making my own vegetable broth/stock as well. At first I found it intimidating but my first batch came out wonderful - intimidation gone! 😄 Although I have not gotten into canning just yet but I will get there. God bless you and your family! 🙏
Thank you Shevy!! We sincerely appreciate your understanding of our diet/lifestyle, as we do yours!! Totally awesome!! Baby steps is where it's at! Just start growing something, or canning something, or preserving, etc... You got this!!!
This is very interesting to watch..chicken broth..kudos..you are a great wife...and i love your pressure cooker..unfortunately pressure cookers in Africa blow up you might think its bomblast...
A good tip for stock is depending on your stock's concentration, you can reduce it to 1/10 of the volume to get "glace de volaille" or chicken glaze in english. You can can that too probably but what I find more practical is freezing it in ice cube trays then all inside a freezer bag. You now got super concentrated stock that can be rehydrated or glaze to use in a sauce. Cheers
Hi from Queensland Australia 🇦🇺. Have you thought about making an outside kitchen with sink and bench. That way you could prep outside near where your canning.
Just starting watching and loving your life!! But how do you do clothes shopping washing ironing housework??? And all the stuff you need must cost a fortune!!! How do you do it?? Xx
We save and live frugally so that we can afford the things we need to run the homestead. Yes it does cost money but its worth it to us. Kids each have a laundry day where they wash their own clothes each week. Housework gets shared, and usually happens before guests come over, lol!
Two questions, 1 could you please share the canning pressure cooker you use? 2 question where did you get your metal grate for your sink? Thank you so much for all this helpful information. God bless you!
The link to the canner is in the video description. The metal grate came with the sink when we purchased it new. A lot of sinks have the grate as an add on.
So all your carrot peelings, onion peelings and scraps, celery tops and scraps, the stems of your herbs you can freeze that and when you make broth you just pour that in there and then you strain it. Then you put the bag that you froze that in back in the freezer so when you have more you just added to it
I know this is a while ago, but every canning video I’ve binged on always checks for knicks/cuts AFTER filling. Would save time if it was checked BEFORE filling specifically when grabbing the jars prior to prepping. 8:02
@@TheSeasonalHomestead I'm glad they are aware but when something knocks over the heavy canner I doubt they could move fast enough to get out of the way of the explosion, as a way to prepare them for adulthood I would caution them to STAY AWAY from the pressure canner or at least sit up and watch what is going on if they are learning. Your house your rules but kids in the room or near a pressure cooker/canner is no place to be, as a matter of fact, my dogs are not allowed near when I am pressure canning, there are just too many things that can go wrong in the blink of the eye. Just one old lady that has lived this life. Have an awesome day. Happy safe canning
So does the All American say it is OK to use on an outdoor unit like that? I only ask as I have been researching it as I can't can on my stove and I would like to learn to can and thought this would be perfect. But I was looking at a Presto. Would love to know before I buy everything. I am scared of canning but you and others make it look so easy. Thanks for your videos. I just found you and am binge watching.
i know it may be too late, but i use a presto and it works perfect. i have a glass top stove so do not trust the weight of the canner on it and i am not confident i could use the propane method so i got a commercial grade hot plate. it is awesome. use it outside and inside. i can regulate temperature with it and it is strong enough to hold a full canner. hope this helps s
I am wondering where you got your propane stove for outdoor canning? I'm new to canning and have a brand new All American pressure canner. But I have a glass top electric range which of course I can't use to can. I'm eager to try my canner! It's still in the box calling to me...lol! Thank you for your help.
It’s out of stock right now. But here’s a link to it for when it does come back in stock: www.campchef.com/camp-cooking-systems-ovens/outdoor-cookers/outdoor-cooker-60k-btu.html
you can use the glass top but it could break because of the weight of a full canner. i got a commercial grade hot plate. works perfect outside and in. no worries on breaking the stove, i can regulate the heat and it fits the bottom of the canner perfect.
I want to buy an all American canner, but I cant find a propane burner that is at least 12,400 btu but not over 24,000btu per the company’s recommendation. Have you ever had issues with using your burner that is rated at 60,000 btu? Also, what size canner do you use? I’m going back and forth between the 25 and 30 quart.
Main difference between the 25 and the 30qt canners is the 30qt canner can hold a double stack of quart jars, so you can do 14 jars at a time, whereas the 25qt can only do 7. Personal preference really. On BTU's - often the burner rating is higher than recommended, but your regulator on your home propane tank is what controls the BTU output. Nowadays the low-volume ones will only go up to 20k btu or thereabouts for safety reasons.
Oh Becky! I was wondering if y'all dispatch your own chickens or if you send them to a butcher? I have questions about why a store bought chicken is loose and tender, and a home butchered chicken remains in rigor mortis? o you happen to know how to avoid this? Amy help will be very appreciated! Thank you in advance!
We butcher the chickens ourselves. Store bought chicken are often more loose and tender for a few reasons and some of them aren't good. The chickens you buy from the store are Cornish cross, a hybrid that has very rapid growth but as a result they can't walk much and develop little to no muscle. Some might call it tender but to me it's mushy. A home butchered, may be a different breed that can walk and therefore it will have a little more muscle to it. Chickens need to be dispatched and gutted as quickly as possible and then some of the stiffness lessens. Also after you put it in the ice bath for 24 hours post butchering you can rearrange the chicken and loosen up the joints so it fits more nicely in a vacuum seal bag. Hope that helps a bit.
@@TheSeasonalHomestead Thank you, for your graciousness! You are always so kind as to offer your experience and thoughts! I will keep all this in mind when processing! Just out of curiosity, do you plan on creating a butchering video? Abundant blessings, to you and yours!
Purely depends on how much you intend on canning. A 30qt canner will allow for 14 quarts at once(two rows of 7). Keep in mind if you are canning that much, you need a pretty big stock pot on your stove to cook down that much volume of canned goods. 95% of the time we just do 7 quarts at a time, more or less.
I can it multiple times throughout the year so I’ve never really done a firm count the same way I would canning tomatoes where everything gets done all in a month or two. But if I had to guess I would say around 50 quarts.
have you ever considered that you have a highly acidic diet from all the canned food you eat? If you ever have some RA symptoms, it's something to consider...... start with nixing the tomato
I love meat, but I can't wrap my heart around the idea of getting emotionally attached to something then killing it, just to eat it. My energy field shows me they're a living being, so when I look at them, I see them as one of me. I haven't been able to separate that feeling and seeing into one that sees them as food. Does that make sense? I imagine what other species lives around and takes care of something, just to kill it and eat it? I can't think of any, so my internal guidance tells me it isn't natural to do. I sense you're a strong empathic human. How did you shift your energy to a place where you knew and felt it would be okay to not get attached to the animals you raise for meat? My fiance told me our hens would only lay eggs for X amount of years and then they'd be too old for meat. Just the visualization of not having them here and I was eating them made me start to cry. He said raising meat is part of homesteading and he's absolutely right. How did you shift your thoughts when you might have become attached to the animals? Sending you love, light, high vibes and high fives.
We LOVE our animals. Great question, and I'm sorry you have such a struggle with this. You're not alone! Animals serve many purposes, and just like humans, will all experience death as some point. We understand this, and also realize if everyone kept their animals until they died of old age, what good are they then? We ensure our animals live their best life, are fed well, enrich the soil thru pasture rotation and open grazing, and then when they have fulfilled their contribution, to the point where they are at maturity and their quality of life will start to decline, they go off to freezer camp. This is a hard topic to discuss, but I hope this gives you some insight. Our kids know from day one that most of the animals we raise will end up on the dinner table, and they are completely ok with that.
Can you help us out w the ingredients to preserve vegetables and fruits please? My mom and I owns 6 acres of land and its all for farming but we don't know how to preserve food and fears they'll go to waste even though they are frozen or sold the rest will waste. We don't want that. Please dedicate a video showing what to use for what and how much to use
I’ve been pressure canning beets and canNot figure out why I’m losing almost half my liquid every time. Any tips? I let the steam come out for 10 minutes before putting the regulator on. I let it cool down by itself.... 🤷🏼♀️🤷🏼♀️keep losing my liquid and ruining my beets...
I also want to know, I would not want to remove the fat myself unless it increases the risk of it going rancid somehow but I thought fat helps preserve foods
The instructions for the canning recipe says to do so. I think the main reason is because excessive fat can get under the lids when it's being processed and cause the lids to not seal properly.
How do you prefer we say it? We feel "processing" sounds better than "murdering those poor THINGS" ☝. Regardless of whether you agree with our lifestyle, we feel our content is very helpful for many people. Is there a better way to say it?
LOL. That's my natural voice I was blessed with, I can't change it. Gets a little worse when I've talked a lot during the day and some microphones pick it up a little more than others. It is what it is :)
I love how the kids hang out with each other without holding phones tablets etc.
My wife and I joke that Beckys kids trade gardening chores for roblox $
I pour the hot broth into a large 1 gallon pitcher and then pour into the jars, super fast for filling!
Such an informative video! I too didn’t grow up knowing these skills but are trying to learn them all to be more sustainable and able to teach them to my children. Thank you for a step by step with a pressure canner and not a lot of extra talking 😝 I love it when videos get to the point!
This is so inspiring!! I used to do this commercially for bone broth but I was always a little intimidated by the thought of doing this at home. I will definitely be investing in a pressure canner in the near future. Thank you for sharing!
Wonderful!! You'll love the satisfaction of doing the broth yourself. And it tastes pretty good too!!!
A 22 quart electric roaster is a game changer for making a ton of broth all at once! And I cook it at 300° for 72 hours!
Love your channel and your honesty and happy attitude. I’m so glad YT recommended your channel. 💕
I have binge watching you on this Saturday. Love your videos.
Wonderful tutorial! I, one day want to achieve this whole process. Raising meat birds and all. Such an inspiration! Thanks for sharing! 💚🌱
Very much enjoyed! I have started with after bath canning but look forward to using my pressure canner. I love the idea of canning outside!
Wonderful that you are enjoying the water bath method. Pressure Canning has it's benefits too. Yes, fun to can outside...as long as the weather is cool :)
I am so excited you did this video as I have been wanting to can stock for this winter and have everything except for the pressure canner and wasn't sure which one to buy. I've been following your videos and and so thankful for your knowledge and appreciate you sharing with all of us who are wanting to learn. You're doing amazing and thank you so much.
Thank you so much! I'm glad you are finding what we do and show helpful to you!
Well done!! You are an excellent teacher!! 🌻🌻🌻
Even though I am a plant-based eater (meaning I eat nothing that comes from an animal) I still learned so much from this video, thank you for sharing all of your knowledge! I commend you and your family for taking your health seriously and growing and raising all of your own food. My husband and I are working up to that 🙂 And I just started making my own vegetable broth/stock as well. At first I found it intimidating but my first batch came out wonderful - intimidation gone! 😄 Although I have not gotten into canning just yet but I will get there. God bless you and your family! 🙏
Thank you Shevy!! We sincerely appreciate your understanding of our diet/lifestyle, as we do yours!! Totally awesome!! Baby steps is where it's at! Just start growing something, or canning something, or preserving, etc... You got this!!!
We do the same thing. It’s awesome to have on hand. We have also made the broth and frozen in but do prefer canning. Great job!
Yes indeed, we've done it frozen before too, usually when it's a smaller batch of stock. Nice to have options, right?
This is very interesting to watch..chicken broth..kudos..you are a great wife...and i love your pressure cooker..unfortunately pressure cookers in Africa blow up you might think its bomblast...
Definitely want to do this , this year.
A good tip for stock is depending on your stock's concentration, you can reduce it to 1/10 of the volume to get "glace de volaille" or chicken glaze in english. You can can that too probably but what I find more practical is freezing it in ice cube trays then all inside a freezer bag. You now got super concentrated stock that can be rehydrated or glaze to use in a sauce.
Cheers
I love your channel so much, it is my favorite! 💗
Thank you so much for watching!
Nice recipe and tutorial. God Bless and stay safe.
Thank you! I always appreciate your kind comments!
This is soo helpful and inspiring!! Thank you!
Hi from Queensland Australia 🇦🇺. Have you thought about making an outside kitchen with sink and bench. That way you could prep outside near where your canning.
Hay absolutely love your videos,would love to see a video on how you guya process your own chicken and beef.
Hi im new to the channel and i love the content. Could you please make a video on how to can chickenmeat and other types of meat?
Great video! Thank you.
Just starting watching and loving your life!! But how do you do clothes shopping washing ironing housework??? And all the stuff you need must cost a fortune!!! How do you do it?? Xx
We save and live frugally so that we can afford the things we need to run the homestead. Yes it does cost money but its worth it to us. Kids each have a laundry day where they wash their own clothes each week. Housework gets shared, and usually happens before guests come over, lol!
Two questions, 1 could you please share the canning pressure cooker you use? 2 question where did you get your metal grate for your sink? Thank you so much for all this helpful information. God bless you!
The link to the canner is in the video description. The metal grate came with the sink when we purchased it new. A lot of sinks have the grate as an add on.
Love your videos. Also..... Because you're soooooo pretty! 😂🌱😊😊
Where did you get the glass jars on your shelf? They look great!
Thank you! I originally got them from the Container Store but Walmart also sells them now. They are Anchor Hocking 🙂
Very well done.
Thank you very much! Glad you enjoyed the video
So all your carrot peelings, onion peelings and scraps, celery tops and scraps, the stems of your herbs you can freeze that and when you make broth you just pour that in there and then you strain it. Then you put the bag that you froze that in back in the freezer so when you have more you just added to it
This is what I do. It’s so handy!
Great video! Question: What way of preservi g chicken broth/stock could you recommend to someone who does not (yet?) have a pressure canner?
When you say "a little longer" in the fridge, how long is the longest you would leave them in there before pressure canning?
I know this is a while ago, but every canning video I’ve binged on always checks for knicks/cuts AFTER filling. Would save time if it was checked BEFORE filling specifically when grabbing the jars prior to prepping. 8:02
Could you please share if you have 2 of the exact same cook tops side by side or is one big one with 2 ovens, and the name. Thank you
Oh my goodness I could NEVER have my children that close to a pressure canner outside or inside.
Our kids are very aware of the dangers, and do a great job being responsible when canning is going on. Part of preparing them for adulthood.
@@TheSeasonalHomestead I'm glad they are aware but when something knocks over the heavy canner I doubt they could move fast enough to get out of the way of the explosion, as a way to prepare them for adulthood I would caution them to STAY AWAY from the pressure canner or at least sit up and watch what is going on if they are learning. Your house your rules but kids in the room or near a pressure cooker/canner is no place to be, as a matter of fact, my dogs are not allowed near when I am pressure canning, there are just too many things that can go wrong in the blink of the eye.
Just one old lady that has lived this life.
Have an awesome day. Happy safe canning
@@1954evelyn🙄
So does the All American say it is OK to use on an outdoor unit like that? I only ask as I have been researching it as I can't can on my stove and I would like to learn to can and thought this would be perfect. But I was looking at a Presto. Would love to know before I buy everything. I am scared of canning but you and others make it look so easy. Thanks for your videos. I just found you and am binge watching.
i know it may be too late, but i use a presto and it works perfect. i have a glass top stove so do not trust the weight of the canner on it and i am not confident i could use the propane method so i got a commercial grade hot plate. it is awesome. use it outside and inside. i can regulate temperature with it and it is strong enough to hold a full canner. hope this helps s
I just love your channel. I have a question, if you possibly have a second. Would an Instant pot work as a pressure canner?
Unfortunately no, the instant pot doesn’t work as a pressure canner. Thanks for your kind words and for watching! - Becky
@@TheSeasonalHomestead Ah, bummer. Thanks for answering my question, though. :) Cheers
I am wondering where you got your propane stove for outdoor canning? I'm new to canning and have a brand new All American pressure canner. But I have a glass top electric range which of course I can't use to can. I'm eager to try my canner! It's still in the box calling to me...lol! Thank you for your help.
It’s out of stock right now. But here’s a link to it for when it does come back in stock: www.campchef.com/camp-cooking-systems-ovens/outdoor-cookers/outdoor-cooker-60k-btu.html
You can definitely can on a glass top stove. Kneady Homesteader has a canning video series here on RUclips that talks about canning on a glass top.
@@EmeryShae thank you! I'll check them out for sure.
you can use the glass top but it could break because of the weight of a full canner. i got a commercial grade hot plate. works perfect outside and in. no worries on breaking the stove, i can regulate the heat and it fits the bottom of the canner perfect.
Does this preserve the shelf life? How long would these keep for?
Set on the counter-top and wait for the pa-tink!
Hola. MUY BUENOS VUESTROS VIDEOS. MUCHAS GRACIAS
Podrían poner subtitulos en ESPAÑOL👍. GRACIAS
I want to buy an all American canner, but I cant find a propane burner that is at least 12,400 btu but not over 24,000btu per the company’s recommendation. Have you ever had issues with using your burner that is rated at 60,000 btu? Also, what size canner do you use? I’m going back and forth between the 25 and 30 quart.
Main difference between the 25 and the 30qt canners is the 30qt canner can hold a double stack of quart jars, so you can do 14 jars at a time, whereas the 25qt can only do 7. Personal preference really. On BTU's - often the burner rating is higher than recommended, but your regulator on your home propane tank is what controls the BTU output. Nowadays the low-volume ones will only go up to 20k btu or thereabouts for safety reasons.
@@TheSeasonalHomestead thank you thank you! I just couldn’t figure out how that worked.
Oh Becky! I was wondering if y'all dispatch your own chickens or if you send them to a butcher? I have questions about why a store bought chicken is loose and tender, and a home butchered chicken remains in rigor mortis? o you happen to know how to avoid this? Amy help will be very appreciated! Thank you in advance!
We butcher the chickens ourselves. Store bought chicken are often more loose and tender for a few reasons and some of them aren't good. The chickens you buy from the store are Cornish cross, a hybrid that has very rapid growth but as a result they can't walk much and develop little to no muscle. Some might call it tender but to me it's mushy. A home butchered, may be a different breed that can walk and therefore it will have a little more muscle to it. Chickens need to be dispatched and gutted as quickly as possible and then some of the stiffness lessens. Also after you put it in the ice bath for 24 hours post butchering you can rearrange the chicken and loosen up the joints so it fits more nicely in a vacuum seal bag. Hope that helps a bit.
@@TheSeasonalHomestead Thank you, for your graciousness! You are always so kind as to offer your experience and thoughts! I will keep all this in mind when processing!
Just out of curiosity, do you plan on creating a butchering video? Abundant blessings, to you and yours!
@@belovedbiblebellecreations4012 We aren't planning on it... I don't really consider myself an expert on that yet.
@@TheSeasonalHomestead Totally understand! Thank you again for your time!
Just wondering how long would this chicken stock last for before it will go off?
At least a year or two, in a stable temperature room(pantry, root cellar, cold room, etc)
Do you have to remove the chicken fat or is that just personal preference?
What is the reason for removing the fat? Does it impact the canning process?
As it’s bubbling in the jar at high pressure sometimes the fat can sneak under the lid and prevent the jar from sealing well.
What size pressure canner do you recommend?
Purely depends on how much you intend on canning. A 30qt canner will allow for 14 quarts at once(two rows of 7). Keep in mind if you are canning that much, you need a pretty big stock pot on your stove to cook down that much volume of canned goods. 95% of the time we just do 7 quarts at a time, more or less.
How many quarts do you do a year? I feel like I use so much chicken stock
I can it multiple times throughout the year so I’ve never really done a firm count the same way I would canning tomatoes where everything gets done all in a month or two. But if I had to guess I would say around 50 quarts.
multiple instant pots would make life easier with the press of a button
have you ever considered that you have a highly acidic diet from all the canned food you eat? If you ever have some RA symptoms, it's something to consider...... start with nixing the tomato
Do you have any tips to prevent siphoning?
Also, I would love more step by step preserving tutorials like this, if you get time! You are a natural teacher.
I love meat, but I can't wrap my heart around the idea of getting emotionally attached to something then killing it, just to eat it. My energy field shows me they're a living being, so when I look at them, I see them as one of me. I haven't been able to separate that feeling and seeing into one that sees them as food. Does that make sense? I imagine what other species lives around and takes care of something, just to kill it and eat it? I can't think of any, so my internal guidance tells me it isn't natural to do.
I sense you're a strong empathic human. How did you shift your energy to a place where you knew and felt it would be okay to not get attached to the animals you raise for meat? My fiance told me our hens would only lay eggs for X amount of years and then they'd be too old for meat. Just the visualization of not having them here and I was eating them made me start to cry. He said raising meat is part of homesteading and he's absolutely right.
How did you shift your thoughts when you might have become attached to the animals?
Sending you love, light, high vibes and high fives.
We LOVE our animals. Great question, and I'm sorry you have such a struggle with this. You're not alone! Animals serve many purposes, and just like humans, will all experience death as some point. We understand this, and also realize if everyone kept their animals until they died of old age, what good are they then? We ensure our animals live their best life, are fed well, enrich the soil thru pasture rotation and open grazing, and then when they have fulfilled their contribution, to the point where they are at maturity and their quality of life will start to decline, they go off to freezer camp. This is a hard topic to discuss, but I hope this gives you some insight. Our kids know from day one that most of the animals we raise will end up on the dinner table, and they are completely ok with that.
Can you help us out w the ingredients to preserve vegetables and fruits please? My mom and I owns 6 acres of land and its all for farming but we don't know how to preserve food and fears they'll go to waste even though they are frozen or sold the rest will waste. We don't want that. Please dedicate a video showing what to use for what and how much to use
¿what is that white powder that you add to the chicken?
Also add 2 tablespoons of ACV
I’ve been pressure canning beets and canNot figure out why I’m losing almost half my liquid every time. Any tips? I let the steam come out for 10 minutes before putting the regulator on. I let it cool down by itself.... 🤷🏼♀️🤷🏼♀️keep losing my liquid and ruining my beets...
Check out alaska prepper. he did a video on this. i think it may be the difference between cold pack and hot pack on them
¿que es ese polvito blanco que le agrega al pollo?
why don't you use a home freeze drying machine (like harvest right)?
We do. Got one a few months ago. Love it!!
I love cook garlic rice. With chiken fat
I roast all my bones. Gives a rich bone broth
How did you and your husband meet? I’m jealous.
We met at university, BYU Idaho. Thanks for watching!
Why do you need to remove the fat? Is it for health reasons or something else?
I also want to know, I would not want to remove the fat myself unless it increases the risk of it going rancid somehow but I thought fat helps preserve foods
If you preroast your bones you will get a richer broth. Also a slash of apple cider vinegar is good.
Hmm, We will have to try that pre-roast. Anything to add more flavor is a good thing, right?!?
why do i want to get the fat out ?
doesnt it lose taste ?
greetings from germany :)
The instructions for the canning recipe says to do so. I think the main reason is because excessive fat can get under the lids when it's being processed and cause the lids to not seal properly.
I keep my jars on a cookie sheet in a 200degree oven, and it works perfectly.
celsius or fahrenheit?
Why is removing the chicken fat important?
I do it when I freeze broth. I find that the broth has a bit of an off flavour if I leave the fat.
I wondered, as well. I find the fat adds some of the best flavor.
The way you say :process the chickens as if they are a thing. They are a living soul. You are murdering these poor things
How do you prefer we say it? We feel "processing" sounds better than "murdering those poor THINGS" ☝. Regardless of whether you agree with our lifestyle, we feel our content is very helpful for many people. Is there a better way to say it?
Please stop talking with vocal fry, it's very hard to listen to.
LOL. That's my natural voice I was blessed with, I can't change it. Gets a little worse when I've talked a lot during the day and some microphones pick it up a little more than others. It is what it is :)