I just started 17 pints in my canner. Woohoo! My wife loves having cooked, shelf stable chicken for the recipes she makes. Thank you for sharing. We just finished a couple pints of pork loin I canned just over 3 years ago. If the seal is good, it looks and smells good it is good.
Those jars of chicken look delicious! And I appreciate you filming the whole process...the pressure canner play-by-play is exactly what I needed to watch..:) SO organized and informative!
Hey Linda, Nice job finding chicken so cheap. Congrats on that deal. I want to Thank you for keeping true to canning and showing new recipes regularly. . I love canning too. The heat and eat simplicity plus the cleanliness control it affords me. Will totally help support "For Jars" Their lids are USA well made. Looking forward to watching more of your shows.
Actually, Forjars are made in China and shipped to their company here for distribution. They are working on getting their manufacturers here in the USA soon.
This video is very timely for me as I found several packages of chicken thighs when doing a freezer inventory that needed to be used! Thank you so much for sharing your canning recipes! I love all of your videos!
Chicken thighs have become my absolute favorite meat to can! I make a few different flavors - the lemon cilantro chx thighs are a BIG BIG winner here at my house & I’ve also done a mojo style Cuban flavor which is also a hit & I just tried a honey soy stir fry flavor with some broccoli & carrots - absolutely delicious!!! Brings me so much joy that my kids (22 & 5) both prefer Momma’s food over almost ANY restaurant/food truck - I love it!
@@Jonni8 Thank you, they are divine! I don’t really measure, I’ve been cooking since I was a teen lol But, for the lemon cilantro, I usually will use a couple of pounds of thighs, squeeze the juice of 1-1 1/2 lemons, add a touch of lemon zest, lots of thinly sliced onions, lots of finely chopped cilantro and I make sure there’s a lemon slice in each jar…. The meat shreds perfectly and is delicious over a bed of Angel hair. For the mojo flavor, I use an organic adobo seasoning, mojo marinade, some sliced red & Orange bell peppers & onions….also delicious over pasta or rice 😊 My most recent batch I made a mix of soy sauce & honey until I liked the taste & then mixed it with sliced carrots, broccoli crowns, and chicken thighs….. it was so delicious over a bed of rice 🍚 I wish I could give you measurements, but I usually go by taste or what feels right. Happy canning!!
Great idea on what to do with chicken thighs when you see them on sale. You are the first canner that I have seen line up the lids with the front of the jar. LOL, I did that also when I first started canning until a bumper crop of green beans came on and I was overwhelmed. Thanks for sharing, can't wait to see how you use the chicken.
I try for no more than 2 years but jams, a little longer. I canned my first protein this year, except salmon, I’ve been doing that for 40 years or more! It’s been delicious! Beef, venison and ugly chicken/turkey.
Linda I love how you pre-cut the meat and got everything ready the day before canning. I've (nervously) done that a few times recently, and it's so reassuring to see you do it!
It was meant to be canning chicken thighs. I bought three packs of them this afternoon to can tomorrow. I've never canned bone in thighs. Came here to find a how-to, and here you are! Thanks Linda, can't wait to give this a try. I "try" to get through my jars every couple of years, and depending on the seals.
Hi Linda! I usually rotate 2-3 years, but I’ve had some on the self longer. Canned herbed chicken is so good for so many recipes. Thanks for sharing and have a blessed day!
I like to make schmaltz with the left over fat and skin and stock with the bones. I often buy whole chicken since its much cheaper per pound. When you compare what you can make out of a few whole chickens compared to buying each individual ingredient the cost savings is impressive. You save more money if you do not go through the additional canning step and just freeze the meat and stock. A few whole chicken would get you about 3/4 a cup or more of schmaltz, About a gallon of broth and several pounds of either frozen or canned chicken meat.
I like to keep my jars between 2-4 years but I just recently found a few jars of pork that were pushed back and were 9 years old. They were still sealed and still very good. I also had a couple of 5 year old cans of ground beef and they were both fine. 😊
Thanks for showing that you do use liquid in the raw pack I know we aren't really supposed to but that is how I learned for doing raw packed beef and pork. It's how grandma did it and then taught my mom who taught me.
Got to say. My forjar lids hate my other bands. I have never had a problem with lids , but found the forjar lids a just a bit bigger then the ball Kerr bands so I failed for the first time on sealing. They got stuck in the banding of my ball and Kerr bands. And I bought 400 lids. Yikes
Do you have a link to the recipes you use? Loving the March canning recipes. We've been doing the prep-a-day then can-a-day - makes life so much simpler AND keeps a cleaner (healthy) kitchen especially when dealing with poultry or pork.
I need to try canning meats! Wish I had a seasoned canner that could can with me. My folks and sisters that canned are all gone now. Wish I’d have canned with them more, but working full time with split days off made it hard. I did do jams and tomatoes when I could.
Noticed you use rada knives. I love those that’s all I use. Love your info. ISI just started to can again. So many different ways to can. What do you think of the NESCO smart canner.
As far as those on the fence about adding liquid/broth to Raw Packed Chicken, see the most recent “Ball Blue Book Guide to Preserving,” page 101. This same instruction for using broth has been in all the Blue Books going back to 2003.
I have a glass top stove so I just bought the Nesco electric canner. It will do 6 pints or 4 quarts at a time. Great for small batches since it’s only me now. Going to use it tomorrow for the first time! Going to do cooked ground beef. I wanted to do chicken breasts. Gordon Food service has 10 lb bags fresh chicken breasts for $17.99. ($1.79 lb). I accidentally picked up chicken wings by mistake so I’m going back tomorrow to get the boneless skinless breasts. Will put the wings on the freezer.
We do this when we are exposed to others, we add more fresh garlic, and fresh ginger to our cooking, or we nibble on garlic, and crystalized ginger, this can get a bit spicy, but it's good. I also add natural vitamin C source with a zinc supplement to boost our resistance to the cold virus along with L-Lysine to our supplemental regime to combat the seasons influx of viruses😃.
I used Forjars lids in last season canning for the first time, after a few months I have been using my canned food and I find that every lid has a black residue on the underside of the lids, this is very disturbing to me, I contacted Forjars and they informed me that this was a common occurrence with there lids, a defect in the white coating on the lid, I will not use them anymore.
I have a lot of problems canning raw meat in the lids not sealing. Out of 9 jars only 2 sealed. Ball lids. Have been having a lot of trouble with Ball lids. Anyone else experiencing this?
Love canning thigh also ,,,,and have done thigh and breast together for great results ,,,,,,, I also like adding liquid,,,,, I try to do 3 years and under
Hi Linda, miss ya. For some reason YT is not showing me your channel anymore. Glad I found you again. Ohhh I see I was subscribed now not. Shame on them. I will subscribe again
Happy to hear about using broth. More flavor is always better. Thank you 😊
💕~Cheryl~💕
I just started 17 pints in my canner. Woohoo! My wife loves having cooked, shelf stable chicken for the recipes she makes. Thank you for sharing. We just finished a couple pints of pork loin I canned just over 3 years ago. If the seal is good, it looks and smells good it is good.
I just canned rosemary with a sliver of dehydrated lemon peel and chicken yesterday. The smell was divine.
That sounds so good!
Nice to prep one day and can the next. Not so tiring and clean up is also more manageable.
Those jars of chicken look delicious! And I appreciate you filming the whole process...the pressure canner play-by-play is exactly what I needed to watch..:) SO organized and informative!
I used my canned turkey for a pot pie tonight for dinner. I also made 38 pints of strawberry preserves. It was a good canning day. Love forjars lids.
That is awesome!
Lay your jar on its side when you put in the first few pieces then your herbs will be on the side 😊
Hey Linda, Nice job finding chicken so cheap. Congrats on that deal. I want to Thank you for keeping true to canning and showing new recipes regularly. . I love canning too. The heat and eat simplicity plus the cleanliness control it affords me. Will totally help support "For Jars" Their lids are USA well made. Looking forward to watching more of your shows.
Actually, Forjars are made in China and shipped to their company here for distribution. They are working on getting their manufacturers here in the USA soon.
Thanks so much
I am so excited…I just checked my ads and thighs are on sale this week for $1.79 a pound! Guess what I am doing tomorrow!
Thank you, Linda, I appreciate the time and knowledge you instill in your videos for us.
This video is very timely for me as I found several packages of chicken thighs when doing a freezer inventory that needed to be used! Thank you so much for sharing your canning recipes! I love all of your videos!
Chicken thighs have become my absolute favorite meat to can!
I make a few different flavors - the lemon cilantro chx thighs are a BIG BIG winner here at my house & I’ve also done a mojo style Cuban flavor which is also a hit & I just tried a honey soy stir fry flavor with some broccoli & carrots - absolutely delicious!!!
Brings me so much joy that my kids (22 & 5) both prefer Momma’s food over almost ANY restaurant/food truck - I love it!
Those all sound delicious! Would you share your recipe?
@@Jonni8 Thank you, they are divine! I don’t really measure, I’ve been cooking since I was a teen lol
But, for the lemon cilantro, I usually will use a couple of pounds of thighs, squeeze the juice of 1-1 1/2 lemons, add a touch of lemon zest, lots of thinly sliced onions, lots of finely chopped cilantro and I make sure there’s a lemon slice in each jar…. The meat shreds perfectly and is delicious over a bed of Angel hair.
For the mojo flavor, I use an organic adobo seasoning, mojo marinade, some sliced red & Orange bell peppers & onions….also delicious over pasta or rice 😊
My most recent batch I made a mix of soy sauce & honey until I liked the taste & then mixed it with sliced carrots, broccoli crowns, and chicken thighs….. it was so delicious over a bed of rice 🍚
I wish I could give you measurements, but I usually go by taste or what feels right. Happy canning!!
@@paula817 Thank you so much for taking the time to share! 💜 I'm looking forward to trying these.
Tasty. I think I'll really like to do this one when my herbs are up and running in the garden. Thank you, Linda
This looks fantastic! I’m getting a 21.5 quart All American Canner for my birthday I’m really looking forward to using it☺️
Awesome present. Have fun canning. GO YOU. I got mine and went crazy. Too much fun and so satisfying
Great idea on what to do with chicken thighs when you see them on sale. You are the first canner that I have seen line up the lids with the front of the jar. LOL, I did that also when I first started canning until a bumper crop of green beans came on and I was overwhelmed. Thanks for sharing, can't wait to see how you use the chicken.
Watched yesterday. Just saw your update and washing of jars.
I bought chicken thighs today to can. Linda Inspired me.
I try for no more than 2 years but jams, a little longer. I canned my first protein this year, except salmon, I’ve been doing that for 40 years or more! It’s been delicious! Beef, venison and ugly chicken/turkey.
Thank you so much for stopping by. I appreciate you so much. Good job.
It is so nice to have recipes for our canned foods. Thanks.
Canning more chicken today. This batch will get rosemary. I didn't think of that for my other batch. Thanks Linda 😊
Linda I love how you pre-cut the meat and got everything ready the day before canning. I've (nervously) done that a few times recently, and it's so reassuring to see you do it!
Hope you enjoy
I went to Fred Meyer yesterday and I filled 4 or 5 bags for $169.17!! I thought I did incredibly well ☺️
It was meant to be canning chicken thighs. I bought three packs of them this afternoon to can tomorrow. I've never canned bone in thighs. Came here to find a how-to, and here you are! Thanks Linda, can't wait to give this a try. I "try" to get through my jars every couple of years, and depending on the seals.
I found deboning & skinning was more frustrating than buying b.s.
But O.M.G., the thighs have the texture of juicy chicken right out of the oven.
Hi Linda! I usually rotate 2-3 years, but I’ve had some on the self longer. Canned herbed chicken is so good for so many recipes. Thanks for sharing and have a blessed day!
I like to make schmaltz with the left over fat and skin and stock with the bones. I often buy whole chicken since its much cheaper per pound. When you compare what you can make out of a few whole chickens compared to buying each individual ingredient the cost savings is impressive. You save more money if you do not go through the additional canning step and just freeze the meat and stock. A few whole chicken would get you about 3/4 a cup or more of schmaltz, About a gallon of broth and several pounds of either frozen or canned chicken meat.
I like to keep my jars between 2-4 years but I just recently found a few jars of pork that were pushed back and were 9 years old. They were still sealed and still very good. I also had a couple of 5 year old cans of ground beef and they were both fine. 😊
Sounds great!
Love your videos. I think next time I can chicken, I am going to add some herbs. Thank you.
Awesome looking canned chicken, just makes me want to get out the canner, thanks for sharing this content.
Thanks for showing that you do use liquid in the raw pack I know we aren't really supposed to but that is how I learned for doing raw packed beef and pork. It's how grandma did it and then taught my mom who taught me.
Got to say. My forjar lids hate my other bands. I have never had a problem with lids , but found the forjar lids a just a bit bigger then the ball Kerr bands so I failed for the first time on sealing. They got stuck in the banding of my ball and Kerr bands. And I bought 400 lids. Yikes
I love canned chicken… I haven’t done thighs, but am loving the drumsticks I have done!
Rosemary, thyme & sage are my favorite herbs.
I love to ad dried cranberries & pimentos to my chicken salad. This chicken looks like it's going to be delicious
Thank you so much for watching and definitely it will be delicious
I just love your enthusiasm! As always, this looks beautiful and delicious!
Been canning chicken this weekend.
I am about to can chicken 🐔 thighs this coming up week. This video was perfect timing.
I love it when it’s perfect timing these all sealed and I cannot wait to make a recipe with them
I haven’t used herbs in my canned chicken yet but after watching your video I might try it.
Thank you for sharing, I always enjoy watching and the tips you share. Very professional and Sweet. Blessings to you !!!
I did 40# in January. Turned out fab-u-lous!
If want to do bulk, search for restaurant supply open to public.
I think I'll be adding broth to my raw packed chicken. I've never tried fresh herbs either. Thanks
I will be enjoy this! Thank you!
Thank you Linda for sharing your process and recipe for canning chicken thighs!
I love all your video`s and i`m glad your in the make it march.
Another amazing looking recipe! I can't wait to try it!
Perfect shelf stable product
Thanks for sharing, I have canned for years mostly water bath.
I will need to get my old pressure canner out of moth balls and give this a try.
I've seen a bunch of vids of pressure canning chicken, but I haven't seen any vids of pulling off the shelf after months and cooking with it.
Do you have a link to the recipes you use? Loving the March canning recipes.
We've been doing the prep-a-day then can-a-day - makes life so much simpler AND keeps a cleaner (healthy) kitchen especially when dealing with poultry or pork.
I have added broth to some of my canned chicken.. great video thanks
Another great recipe to try out! Thank you
I need to try canning meats! Wish I had a seasoned canner that could can with me. My folks and sisters that canned are all gone now. Wish I’d have canned with them more, but working full time with split days off made it hard. I did do jams and tomatoes when I could.
Thank you for sharing this. Such a good idea!
You can render the chicken fat to make Schmaltz. Save it in a jar in the freezer.
Where did you get your chicken bucket? Spices look beautiful in there 😊
I have no system in use yet 3-5 is average for most things however I try to accurate inventory. Some jars don't make it 6 months unless I hide them.
Noticed you use rada knives. I love those that’s all I use. Love your info. ISI just started to can again. So many different ways to can. What do you think of the NESCO smart canner.
Great canning skills
I just learned about a year and a half ago so I'm a year person, but hoping to restock and be a 2 yr stocker
Thanks for sharing :) Looks great!
Hi from the U.K. Linda. What kind of recipes do you use the herbed chicken in?
I love canned chicken!
I have to get on board with canning chicken
Love the convenience ofcanned chicken.
I just got boneless skinless chicken thighs for 99 cents a pound. I'm canning mine today.
I am glad I watched this video. I want to can meat soon
$1.97 a pound? I can't even remember when I saw prices this good! Thanks for the video!
It sure is few and far between
Thank You for sharing
As far as those on the fence about adding liquid/broth to Raw Packed Chicken, see the most recent “Ball Blue Book Guide to Preserving,” page 101. This same instruction for using broth has been in all the Blue Books going back to 2003.
I absolutely agree. It’s no different than a meal starter or soup starter. The only difference is in the soup they say half liquid half solids.
Why does the presto book pg. 69 say to pressure for 10 min. After reaching the correct psi for your area. Instead of 90 min.
Sorry, this comment was for the last video I watched, not yours. Still learning You Tube.
I want to start canning meat but I have glass top cook stove. Any suggestions? I heard good and bad on glass top canning
I have a glass top stove so I just bought the Nesco electric canner. It will do 6 pints or 4 quarts at a time. Great for small batches since it’s only me now. Going to use it tomorrow for the first time! Going to do cooked ground beef. I wanted to do chicken breasts. Gordon Food service has 10 lb bags fresh chicken breasts for $17.99. ($1.79 lb). I accidentally picked up chicken wings by mistake so I’m going back tomorrow to get the boneless skinless breasts. Will put the wings on the freezer.
I will often add a little liquid to my raw pack.
I love canned chicken yum
Can you tell me which store has them on sale?
Do you wash the thighs first?
Next time I see a sale on thighs I am going to try this instead of just canning them plain.
We do this when we are exposed to others, we add more fresh garlic, and fresh ginger to our cooking, or we nibble on garlic, and crystalized ginger, this can get a bit spicy, but it's good. I also add natural vitamin C source with a zinc supplement to boost our resistance to the cold virus along with L-Lysine to our supplemental regime to combat the seasons influx of viruses😃.
Love dark meat. So much more flavor.
Great video
I enjoy thighs way more than breast. Plus it has a K2 enzymes that really great for you.
I used Forjars lids in last season canning for the first time, after a few months I have been using my canned food and I find that every lid has a black residue on the underside of the lids, this is very disturbing to me, I contacted Forjars and they informed me that this was a common occurrence with there lids, a defect in the white coating on the lid, I will not use them anymore.
Live this recipe
Love. My fat thumb always does I instead of O.
Thanks for liking
I have a lot of problems canning raw meat in the lids not sealing. Out of 9 jars only 2 sealed. Ball lids. Have been having a lot of trouble with Ball lids. Anyone else experiencing this?
As long as the seal is good…5 yrs .
Hi Racheal, good to know that! I am using my canned meat that I made in Feb 2021 and let me tell ya, it is excellent!
That is so cheap! Prices here in Australia are around $16 a kg. 😮
It seems like just yesterday it was .69¢ a pound for boneless. So much has happened in the last couple years. So sad.
Love canning thigh also ,,,,and have done thigh and breast together for great results ,,,,,,, I also like adding liquid,,,,, I try to do 3 years and under
Hi Linda, miss ya. For some reason YT is not showing me your channel anymore. Glad I found you again. Ohhh I see I was subscribed now not. Shame on them. I will subscribe again
Its been awhile since i watched ut videos n ur kitchen looks different... Did you move?