Pressure Canning Green Chili Chicken in Weck Jars
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- Опубликовано: 5 сен 2019
- Chicken with salsa verde, green chilis, and navy beans--can't be beat. Just take it off the pantry shelf, heat it and eat it--better than fast food. You can eat it plain like a soup, or pour it like gravy over rice. In either case, it is delicious and full of protein. If you don't have chili verde or can't find it in the grocery store, simply substitute green enchilada sauce.
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I’ve watched some pretty kooky canning videos over the last several months. It’s so nice to come to this channel I know that the things I’m seeing I can count on. Your ideas are great and you use tried and true techniques that are safe and trustworthy.
Awesome! Thank you! Jim and I are both safety kooks! Especially food safety when home canning. Thanks for watching.
I second that! :)
Could you possibly name a few so im not watching the wrong channels?
@@Sg4809 almost anyone who uses safe canning practices will mention the USDA or will talk about why they might be veering from that recipe and give you a logical scientific reason why it’s OK to do so. And then you have to make up your own mind whether you think that is correct. But if you go to the USDA website and compare the recipe that you’re getting off of any channel to the usda recipe, you can pretty much determine whether they have used safe canning practices or not. Canning with Carol is another channel that uses safe practices. There are a few others but I honestly can’t remember right now.
I have to tell you this is my husband’s absolute favorite. I put this over cornbread with green chilies and top with cheese and sour cream.
I just wanted to thank you for teaching me (and all your viewers!) so much! Because of your videos, I stopped fearing my pressure canner and started using it! One of the first recipes I made just a few weeks ago was this Green Chili Chicken, and I am eating it for dinner tonight! Absolutely delicious! I have also water-bath canned cherries and beef stew, all following the guidance in your videos, and have been so pleased with each result! I look forward to many more of your videos and I thank you again! (I have also discovered the wisdom of using a kitchen scale, so I will be adding that to my collection of kitchen "toys" in the near future!)
That just thrills me! Thank you for sharing your success story...you are an inspiration!
@@RoseRedHomestead I know this video is older so I'm really hoping you get noticed about messages and you respond to me lol. Yesterday I had to get some (a lot) of chicken cooked but I really didn't have time to deal with it like I wanted to so I just put it in a stock pot and boiled it. Today I canned the chicken broth but I have no idea what to use this chicken in (my favorite, dark meat). I've already took the skin and fat off before I boiled it so I have 2 gallon size bags of clean dark meat in my fridge and I'd love to try this recipe with dark meat but I'm not sure if I can use whats in my fridge since its already cooked....I'm worried about it falling completely apart if I put it in this recipe and then process it for 90 minutes. What are your thoughts about using that meat for this dish? Do you have any other ideas besides chicken pot pie (the hubby hates pot 🥧 's lol). Please help :-)
Btw...I love all your canning videos. I bought the pineapple gadget and you're right, it works great. Oh and I'm 5'1" myself so I took your idea and broke out my stool lol.
@@jenniferclark7840 I hope you got your answer in time! For anyone who might see this in the future, it is perfectly fine to use precooked chicken in pressure canning recipes. Raw pack meat tends to end up in a shredded or pulled meat texture, whereas precooked (whether partially or fully) tends to hold its shape better, but it is still fall-apart tender.
When you end up with a windfall of meat like that, it is also okay to pressure can it by itself, as an individual ingredient if you just want to hurry up and get it saved without worrying about choosing a recipe and doing all that extra prep.
I hope this helps!
@@lisakukla459 so would you add water to the cooked meat or just the meat and let it make its own juice in the jar during processing? Will chicken still release enough juice for canning when its already been cooked?
This is my favorite soup! I'm so excited to know I can pressure can it. I'm learning so much from you. My family never preserved food so I'm learning late in life. Thank you for all your videos and the care and detail you provide!
I just want to thank you so much for all your hard work and valuable information! Please don't let a few negative people
I've never seen anyone use those jars before..... they're lovely!!! Buying some today! Thank you for showing them off. 😊😊😊
So my daughter and I have canned this recipe at least three times now and it really is delicious. Our grandson (age 9) loves it so much that he asks to have it in his school lunch day almost every day. So much for stock piling prepare meals. :)
I made the recipe itself and cooked it on the stove just to make sure of the spiciness - Perfect! I served it over Mexican Rice
I canned 4 quarts the same day that I made it stovetop. Tonight, hubby HAD to have it again - two nights in a row! The canned version is even better than the stovetop version!
THANK YOU!
So glad it worked for you. It is one of our favorite recipes, too. Thanks for sharing your comments!
Rose Red, I do my canning so different; I know we all do it "our way." I put my six jars in a 9x13 metal cake pan with hot water on the bottom, add each ingredient as I go along; I don't have to go back and do each jar. Yes, I do keep a pot holder near by to tamp down the food. So funny, to me, seems you're working to hard. This from a former Administrative Assistant. LOL Redundancy does help learning. I so appreciate you and Jim's videos (my hubby is also a "Jim"). I refer so many people to you. I love you both. Please keep putting out videos. I see so much "wrong" info out there. I'm so glad you do what you do. From your Idaho fan. Your videos are a lot of fun. I made the BBQ pulled pork. Very good.
Thanks for your comment! Interesting information.
Ooooh man! We opened our first jar to try this and was it good! Thank you so much!!
I added 3/4 c rice with 1 1/2 cup rinse water from quart jar, and reconstituted a couple Tbls of sour cream and stirred in at the finish of the rice cooking. My husband said get to store and get more made!!
Great recipe!!
I learn so much from you, God bless you as you share with all of us, safe canning and food storage. ❤
This will be my favorite recipe! I love the addition of the white beans.
I love watching all your videos! Thank you for sharing, I'm just re-watching them!!
Glad you like them!
Thank you for that weck liter versus ball quart comparison! I’ve been deciding which jars to buy and this was very helpful thank you so much for including this
You are such a great teacher and inspiration!
Thank you.
Dr Pam let me tell you that I’m so happy to have canned this delicious dish earlier this spring! Gonna eat it tonight, smell wonderful and it’s going to be so good. I’ve learned from you so much and I’m trusting your methods . Canned many of your recipes and it turns out wonderful every time! Thank you. ❤
Thank you for all the important details. I love the Weck jars. You are a great teacher for an important sklll set. Love learning from you.
This looks scrumptious! I like reading the comments to see other variations, too. I love green chili!
This is one of our favorite recipes!
So, I made this recipe back in Oct 2020. Opened a jar this week. OH MY! This recipe is AWESOME! I didnt put in the cilantro, put it on top fresh. Thank you for broadening my pressure canning knowledge and cookbook. So yummy. Also gave a quart to my elderly neighbors.
Nice idea..thank you.
I have made this recipe a couple times. One of our favorites. I also add 2-3 slices of jalapeño peppers too
Oh yeah..jalapeno! I love heat in my food.
I’m really enjoying this soup for a workday lunch. Very healthy and satisfying. I usually add a dollop of sour cream, some cilantro and green onion at time of serving. Definitely a keeper.
Thank you! We love it too. In fact, I have only one jar left and need to make a new batch.
I love the way the weck jars look. I don't know about using them but they just look so nice.
I did a reduced portion of your recipe 2 days ago and canned up 4 quarts. Just opened one for supper tonight and it is delicious! I will be saving this recipe and doing it again! Thank you!
Lynn: we are happy it worked out well for you. Jim
I will be trying this once my canner arrives. Looks amazing! Thanks for the tutorial!
You are so welcome!
I made this today and opened a jar for dinner and it was so good! Thank you :)
I watched this video yesterday and made it today! It smelled so good coming out of the canner. I sure hope it tastes as good as it smelled! It was super easy.
I made this and it’s the best tasting canned recipe I have ever made . When I warmed it up I added corn starch slurry to thicken it up a bit
Sounds great! So glad it worked for you. And thanks for your idea about using thickening with it.
I can't wait to can this recipe. Today I canned chili using your method. Thanks for these videos.. Now I am preserving with confidence. Can't wait to try these weck jars.
That looooks amazing!
Demonstrating the similarity between Mason 1 qt. and Weck 1 liter is wonderful -- thank you so much. I'm in the UK now and have some of each.
Glad it was helpful! Thanks for your comments.
I just recently found your channel, and I am enjoying it so much! Thank you. I am not new to canning/food preservation. We have been using Weck jars since the early 1990's. May I share a tip - one you probably already know, but nevertheless? There are two positions in which you may clamp the jar lids when you process. "All the way down" with the spring clamp resting upon the very base of the lid is what we usually use for water bath processing. However, just a little higher on the interior of the lid lip is a little rounded edge that fits the clamps perfectly. When the clamps are positioned with the spring clip resting on this edge, there is somewhat less tension on the gasket during processing. We use this for pressure canning, as we discovered that the rubber gasket is less often pushed out or distorted during the canning time. Once processed, of course, a seal is a seal so there is no difference in the vacuum or the longevity of the sealing ability. Again, thanks so much for your work! I can't wait to try some green chili chicken. (I'm an old guy living on my own way out in the country now, so 'meals in a jar ready to go' is wonderful for me.)
Tim: Thank you for the information on the lid/clamp difference on the Weck jars. We will have to remember to do that. Let us know how your green chili chicken comes out. Jim
I started watching you about a year ago and have been so inspired. can't wait to try this soup. I have tried chicken, chicken broth and turkey bone broth. I want to do ground beef, potatoes and salsa verde and beans next. Thanks for being such a great teacher can't wait for your book to come out
Thank you so much. That is also one of our favorite recipes.
Always love your cooking shows. Very informative. :)
Thank you so much 😊
I love my tools that truly make my life easier. Collocating tools also helps so ya only have to look in one place. This looks & tastes incredible BTW. Have been doing this recipe for a year now & love opening those jars for meals. My family loves this.
I use vinegar to wipe my jar tops to clean. I get almost 100% seal. Lost maybe 2 out of 300 jars canned.
Pretty Lady! I just made this wonderful recipe...it smells delicious. I used frozen green beans instead of white beans. I am living a lowcarb lifestyle. I do love most beans though and eat them. Thanks for always sharing and detailing recipes and other great canning tips!
That sounds like a very interesting substitution! This is one of our favorite recipes! Thanks.
This recipe sounds divine! Your Weck jars are quite lovely. Thank you for sharing.
You are welcome. This is one of our favorites!
Definitely got to try this recipe. Thanks for sharing! ❤ canning this up today 1/21/23
Oh boy. Your videos always make me soooooo hungry, lol. I love green chili foods.
This looks delicious and very healthy. Those jars must look very pretty sitting on your shelf.
This was awesome! I don't have a big repertoire, so I can a few and open 1 or 2 to see if we like it enough to do again. Wonderful recipe! I found some fresh onion cilantro and chopped jalapeño and threw that in asn it was heating to test and it was a hit!!
What a great recipe. Pam, thanks so much. Although we eat very little meat I think this will be a wonderful protein to have on my pantry shelf. Thank you for the effort you make to help your neighbors. It means more than you know.
Susan: Thank you for watching our videos. Jim
I want to make this for an upcoming adventure. Do you think 1 qt serves 3-4? I'll have 8 hungry people!
It took all day to make. Well worth it. We ended up with six jars. We serve it atop rice so each jar is dinner plus lunch the next day. Thx!!!!!!!!!
This is one of our favorites. I just made another batch as well--we had run out. We have served it over rice as well, but our favorite way is to simply heat and eat! It is delish either way! Thanks for watching.
I bought 25 lbs of white beans and then was like now what..... so glad I found your video! Will be canning this up tomorrow!
This is one of our favorites. I think we are down to one jar again so I will be doing a new batch soon.
Looks and sounds so GOOD!!!Thank you for your clear and awesome video! :)
Glad you enjoyed it!
Your recipes are the best!! I just finished your beef stew recipe...it’s the flavors I’ve been looking for a very long time!
Awesome! Thank you!
Thank you for all the great safe recipes
Our pleasure! Jim
I cannot wait to begin canning for the first time by myself. You have given me such an excitement for canning. You truly are a great teacher. Thank you so very much.
Wonderful!
My mother had what she called "zinc" lids. (70's) Gray lids with a glass insert and a rubber gasket that fit on the rim. The lid screwed down like a regular lid. She always used these for pickles, never PC. I see now that it was probably because the gasket would distort in PC. She loved using those lids. I think they were from Ball.
I made this today! I had to make a couple substitutions- regular chopped onion for the green onions and dried cilantro for fresh. I have 7 qts processing in the canner right now.
Thank you so much for doing these videos. I'm gleaning so many great ideas and recipes. Keep up the good work. God bless you and Jim.
This is one of our favorites--I hope you enjoy it as much as we do! Thank you for your kind comments.
Great! I needed another meal using chicken.
We hope you enjoy it. Jim
Oh my, how did I miss this project! I will adapt this to 4 pints for my IP Max. Thank you, thank you. By the way I love those measuring units too. I bought them after watching another of your videos.
Hi Professor, new subscriber here, been watching all your videos! I love weck jars and you just helped me boost my confidence! Also learning a lot from your recipes and canning tips! Thank you kindly! ♥️
You are very welcome. Thanks for your comments and for watching.
Looks delicious!
oh my god i just discovered your channel and already i'm in love with it and with your work!! i'm new to caning and i'll start with weck jars i hope i can use some of your tips :)
Welcome!! So glad you found us! Happy canning!
Oooh! Similar to pozole verde, except for garbanzo beans. Yum
New Subscriber! I have a mild obsession and love for the Wecks. This was beautiful! 😁
Welcome and thanks for joining us on our adventures! I am obsessed as well! And this recipe is wonderful. We are down to one jar so I will be making another batch soon.
I've never heard of these types of jars! Where does one purchase these?
@@donkay8790 You can find the jars on Amazon but I found them more reasonable on Crate and Barrell
Thank You soo much for that delicious recipe. I will go to the store and get the ingredients and make that. Have a blessed day.
Hope you enjoy! This is one of our favorites!
Looks,delicious.
Love this recipe.. thank you!😊👍
It is very yummy--we love it. Thanks for watching.
I'll hafta try this in the future. Looks so good! I just canned 6 pints salsa verde a few days ago, but am still canning.
This is one of our favorites! Hope you enjoy it, and thanks for watching.
Making this now! I can't wait it sounds delicious!
Jeanette: Jim
I had it for lunch today, 😋! I'll keep it on rotation for sure.
I just found your channel and will can this green chili tomorrow. I got some pork from my senior center group and was wondering what to do with it. I didn't want it to take up real estate in my freezer. Instead of chicken I will use the pork. I also have some roasted Hatch peppers from the chili festival last year. With the Corona, it will probably be cancelled this year. You gave me inspiration. Thank You Pueblo CO.
Sounds great! And I love Hatch chilies! This is one of our favorite recipes. Pork instead of chicken sounds very interesting. Thanks for watching.
This looks so good but I would love to hear how you serve it for dinner, see how it comes out of the jar for heating. I have really loved your videos, you can things that I would eat!
I love the Weck jars. I have a different chicken chili recipe that I love but this looks delicious too.
Latricia: That sounds great! Jim
Great information. Thank you.
You are very welcome. This is one of our favorites!
I finally had a chance to make this. I’m so excited to try.
Excellent! It is one of our favorites!
I tried it! Amazing! Making more!!
So I have made this twice so far and I just cannot keep it on the shelves! The second time I used roasted chicken and boy, it was amazing. Thank you so much for sharing ^_^
Us too! It is so yummy. What a great idea to use roasted chicken...I ave GOT to try that!
So use precooked chicken? How was the texture of it? I’m cooking a huge turkey tomorrow and will have lots of leftovers. Would love to use this in it.
@@mairzydotes3548 I've not done this specific recipe, but I do can turkey leftovers in lots of different sauces, and I have never been disappointed by the texture. :-)
Membber Me Thanks for your note. That turkey gave its all for us. 7 qts of stock 4c turkey in the freezer and 15 pints of this green chili. That’s a great yield for a $4.13 turkey.
I usually line up my jars and put ingredients in one at a time..assembly style.. chicken in each one, then beans in each one, etc..then I don't get confused..it can be hard to keep on track when canning goodies. 😂
Finally after all the pointers I got from you, I have finally got one for you that could help you out. When you put the lid on your canner to start the process, I noticed you looking all over the lid for the arrow to line it up with the handle on the pot.. I have found a simple solution that will save you time and frustration. Take a Sharpe pen and mark over the arrow on the lid. It will make putting the lid on so much easier and it lasts through several washings with out coming off.
bobby: Thanks for that suggestion. It will make a lot easier. Jim
This looks really good. I have 25 pounds of hatch green Chile coming this summer so I’m going to try this
Deborah: That sounds great! Let us know the results. Jim
awesome!!
Thank you! Cheers!
💕
Hi! Is the salsa verde from a Ball recipe? I’m relatively new to food preservation (pressure and water bath canning for now), self-sufficiency planning, and preparedness, and appreciate the topics you cover and your thorough approach. Also, have always been intrigued by Weck jars, so videos like this give me confidence to try. Thank you!
Thank you for pristine techniques and amazing information on pressure canning as well as so many other food preservation methods. I do have a question, could you first precook a pot of Green Chicken Chili, then pressure can from that point?
I’m curious as to witch scale you use, I’d be happy to purchase from your Amazon affiliates if you can link someone of the items you used when canning/cooking. Appreciate all you do!
I like that you can see in from the top.
Me too! I really love these jars. Tomorrow we are making a video on peach pie filling and I will be using these jars again.
oops ... "working too hard." You would have gotten me on that, teach!
Thank you for your recanning video. Are there any low acid vegies that we can recan with a pressure canner?
that looks so delicious, gonna have to try that,,,if i can find jars. thanks
You should! It is delicious. I know jars are hard to mind right now, so good luck and I hope you find some.
Last year I came across a 3 lb bag of chopped, frozen Hatch green chilies, found in Costco and Kroger, and Safeway. Since I have canned fresh roasted green chili when living in Albuquerque (yrs ago) I wondered about canning these frozen ones. I did can them iaw NM Edu article E-308, half-pints or pints for 35 min pressure canned. They, as with the fresh ones, came out a bit mushy (not bad) but the taste was to die for. I have used them in many other recipes and they are fantastic. Have you ever made green chili brownies? They are addictive. I will be making this recipe of yours in the next few days. Love your informative videos!!!
I have never canned chilies, but we also love Hatch green chilies. My daughter just bought some frozen ones delivered to her door and gave us some. So delicious. I have never tried them in brownies...sounds very interesting. Thanks for your comments!
Would the weck jars work well in presto precise digital electric canner? I have one ordered.
YUM Looks amazing.. :")
We just ate our last jar for supper this evening! And it was very yummy. Looks like I will be making more here pretty soon. Thanks for watching.
Hi. New to canning and pressure canning. When you took the lid off the pressure canner you mentioned it smelled delicious. I thought the contents of canning are heated to create a vacuum for preservation. How is it that the scent if the food was then able to come out for you to smell it?
I have a question about the recipe. When you can raw chicken, it makes its own broth. If I fill the jar to the headspace with broth, will the chicken cause there to be too much liquid in the jars?
I did some beef with broth. I had several not seal. My friend, who cans a lot, said the jars probably became to full with liquid forcing the liquid out.
Pam, would you mind doing a video on if it’s safe to can “better than bouillon” bouillon? It’s a paste that you add to water, the ingredients look pretty clean but with the addition of “modified food starch” and a couple other things. I know corn starch/flour isn’t safe to can, but is this the same thing? Thanks
II soaked my beans overnight and then pressure cooked them for 30 minutes and they turned into mush and I tried it twice is there a different setting I should be using?
Do you have a link for this particular book you mentioned? I have the Ball book but it doesnt seem to have this recipe.
Really enjoying your videos, I have weck jars but have been hesitant to use them. Not now after watching your videos. A Great bullion I have found is Better than bullion. The best deal I have found is at Costco;
I have really enjoyed getting started with the Weck jars so I hope you will have the same kind of success. I like that bullion as well. I just have a lot of other stuff I need to rotate through before I stock up on it. Thanks for watching.
Where do you get your jars and measuring cups from?
Could you tell me if pressure canning in WECK jars damages the seal? I saw it should be used for waterbath or steaming. Thank you
Made this today. Taste amazing. I would like to add more beans however. Would I need to reduce the amount of chicken? If say I wanted to add 1 cup of beans?
I just canned 7 pints of your green chili chicken last night. But first, I made a trial run to see if I liked the ingredients. Oh my goodness it was so delicious. Since I found RoseRed Homestead I've canned vegetable soup, chili, beef stew, and the green chili chicken... I'm beginning to feel like a squirrel putting away nuts for winter! Today I'm making chicken noodless soup. Ham and mix bean soup will be next.
Two questions for you: would it be okay to use fresh lemon slice in the chicken soup instead of dehydrated?
Have you used tattler lids in your canning... If so, what's your opinion?
Wishing you and Jim a productive and healthy day.
Oh my gosh--you are going gang busters!! Good for you.
How many quarts of water do you put in the canner before processing?
I made this last night in the Nesco, and we sampled a jar today for lunch. It is delicious!! Aldi had poblanos chicken broth, so that's what I used. For the first time ever, I had a jar break- the whole bottom base of the jar! Yikes!
Did you can this in pints or quarts? It looks so good!
@@RhodaJayne I canned in quarts
Where did you find the jars and lids like these?
Looks good Thank you for sharing. You make it look so easy for me. 😁 as soon as I can. I'm buying some weck jars and trying your recipe. Looks like it would be a fun adventure for me. You are a good teacher. What scale are you using? ❤
It is one of our favorites--I only have one jar left! It would work in Ball jars as well. My scale is very old--the brand is My Weight i2600--not sure if they are still in business. Thanks for watching
Where did you get those beautiful 1 liter jars? This looks delicious
I soaked & cooked too many beans. Is there anything I can do with them to use later? don't want to waste them. I also have too many onions and cilantro. can they be frozen for use later?
For pint jars:
8 oz (by weight) chicken, 1/4 cup each, beans, sliced onions,1 tablespoon each cilantro and green chilis, 1/2 clove of garlic, sliced, 1/4 cup salsa verde (tomatillos, onion, garlic, spices), chicken broth.
First, put chicken in each jar, then garlic, cilantro, onions, beans then salsa and fill with warm broth made from bullion. De bubble, wipe rims with vinegar water and process for 75 minutes.Allow natural pressure release, cool at room temperature.
girl_next_doorable: Sounds great! Jim
love you girl !
Thanks!
Yummy
😋. It is one of our favorites!
Whete do you get thede jars from