I put all of my chicken bones in my Instant Pot with a bunch of herbs, carrots, onions, garlic, etc., click the poultry setting for 30 minutes. I take the meat off the bones like you do then put the bones back in. Click the poultry setting one more time and the broth comes out deep golden. SO much quicker and the flavor is much more intense from the pressure cooking. Hope that helps someone. 😊
I always put my turkey carcass in the insta pot after the big holiday meal, to make bone broth too. But the roaster is great for when you're canning multiple chickens, especially those we raise as they are sometimes more difficult to get soft.
When a teen, I worked as prep cook at a extremely busy cafeteria called Piccadilly. They were straight scratch kitchen, taking fresh products and meats , preparing into meals. Nothing frozen or canned or pre made. We had a bake shop baking the breads and dessert in house, scratch. Also a butcher station. I was trained in every department. We made our own butter, buttermilk even. I've cooked all the base stocks and sauces. Produced all of the foods we sold..All from recipe. I took this training, experience and followed a five star chef career, worked in a number of top rated hotels a fine dining. This is a very good skill to learn, breaking down your foods. Using every last part to get as much out of as possible.
@liamalepta8003 Where was the Piccadilly's you worked at?? We used to visit a cafeteria restaurant called that in Mobile Al anytime we had to drive over that way!! Loved it
Saturday mornings are becoming my favorite because I get to watch your videos! I am young, newly married, living in an apartment but my home canned pantry is growing!! And I’m teaching my mom how to can too! Thank you for sharing so much wisdom with us!
I absolutely love having chicken broth on hand. Cooking with it elevates any dish and most importantly to me, when I am sick I drink it like hot tea. My family and friends think I am crazy but its delicious and most importantly it truely helps me quickly get over my illness.
I’ve been watching you on Instagram for awhile now and I love all of your teachings. You have such a calm demeanour and you’re so knowledgeable- Thank you so much for sharing this knowledge for those of us who want to learn and didn’t have anyone teach us. I feel like I’m being taught by my fav aunt or sister ☺️🫶🏻 much love.
@Ruthannzimm i waterbathed my broth for 30 minutes do I need to re- do and pressure can them? My broth cooked for almost 30 hours. They all sealed. If I need to re- do. Do I break seals?
Broth looking good wish I had a small glass of it. I use to can nothing like you when I was in my late 30's to mid 50's I do miss it sometimes, now be 71 or 72 loose ct. No we're like or near you I couldn't hold the candle next to you, my hat is off to you with everything you do from sun rises to sun set. I enjoy watching you, now unable to do the things I once enjoyed in my mind I would love to but the body has gone to hell in a hand basket as the saying goes. I do get loss in watching you it relaxing to me helps take the😢 pain off my mind. Plus brings back happy 😊 memories. I use to be a pretty good baker, medium canning and making 🍞 bread.. Now live threw watching other's. Can't wait to see what you come up with next. Not sure if you made a sourdough starter and the bread. Looking for a simple starter for a a soft bread made with bread flour. 😊
Ruthann, first I want to say how much I enjoy your videos. I always learn something practical. But I also learn how to “be” from your upbeat, kind, measured attitude. Thank you. When I make broth, I said a slug of white vinegar. It cooks off so there’s no vinegar taste, and then vinegar draws even more collagen from the bones.
Thanks for this video! Over the next few days my hubby and I are butchering 25 roosters and I needed a refresher on how to can chicken and broth. I do enjoy watching and listening to you as you teach us in your videos!
Hello, I just wanted to share some info with everyone. I am 65 years old and have several medical issues. I was diagnosed with severe osteoporosis 2 years ago. I was standing flatfooted in my closet and reached up to get a cookbook off the shelf. I had a vertigo attack and fell straight down, broke my fibula and ankle in 3 places. I tried prescriptions to enhance bone growth and they almost killed me. I was researching the BEST natural products to strengthen my bones. I have been taking collagen supplement that contains beets and multiple foods good for bone protection and growth. When I heard you say chicken feet are high in collagen my ears went up. I do not have chickens so I will have to find some feet to put into my broth. Once again, I'm glad I found your channel. Thank you for sharing your wealth of knowledge. Greetings from Tennessee!
Thank you so much for sharing your wisdom with us I have no idea about the collagen and when I make broth I will buy chicken feet at the grocery because I don’t know anybody that harvest their chickens and I will add chicken feet to broth and freeze some for nutrition for hail thank you I’m 74 years old and you’re never too old to stop learning thank you may God bless you and your family
I have watched so many of your videos, and everytime I watch you fight the cheese cloth, I think "Why not use 3 clothes pins to fix the cloth to the strainer?" There must be a reason because you are one of the smartest people I have ever seen.
I canned 10 Quarts of Chicken & Broth & 2 of just Broth using your directions. They turned out great. I love your easy teaching recipes. Thank you for sharing.
Hi Ruth Ann. How are you? 😊❤️ I have just canned my chicken and broth exactly as you did 😀. Mine are in pint jars and still bubbling after being out of the multi cooker for over an hour 😊. The celery and bones are now set for a 15 hours cook in the multi cooker on low slow cook 😊. I can't wait for tomorrow morning. I just wish I could send you pictures. I'm so proud of what I have done❤️😊❤️.
T H A N K Y O U, and may God continue to bless you and every memeber of your family. There are not enough words to express my gratitude to you, to your knowledge, for bringing to so many the amazing and so valuable learnings when it comes to not just cooking but administering what we do with what we have. I find your videos of such high value, and they help me keep on plan -learn two or more new things per week in regards to prepping, nutrional homemade cooking and preserving. I am extremely grateful to you and your family, I feel like I am not learning from you, but from your ancestors too, through you. Blessings! ❤ 🙏 😘 🤗
I'm piled up in my bed with pillows, watching you can chicken broth, which I plan to do tomorrow. I look up and lo and behold! You have on the exact same shirt as me. Target, heh? Thought you might get a chuckle out of that. Great minds think alike. Thanks for all you do, Ruth. I so enjoy watching your videos.
Sharing a tip my mother thought me. Lay a thick towel over the top of the roasted . This keeps all the heat in the roaster and cooks faster. I also use frozen meat. I also do with my crockpot cooking.
Also - wow! Look at that pantry- it must feel so good to know you have fed your family so well and nutritiously! I love how your little boy showed us his bunny in the last minute 🤩
Thank you for this video. I knew you would be the perfect person to explain this process. I've been waterbath canning for 35 years but I'm just starting pressure canning. I live on Guam and we have many wild jungle chickens. I have about 50 at any one time living in my Mango tree. I usually process 6-8 a week and give the carcass meat to my cat colony. That being said my husband wants wayyy less chickens around and my freezers are full. That leaves me with pressure canning chicken so thank you!
I recently found your channel and I’m going back watching your older videos. I love how you break things down and make it all seem so accessible and doable! I’m excited to try canning with your guidance and my new found confidence 😁 Thank you for sharing your wisdom ❤
you are soooo right about the nutritional and restorative value of the broth for when one is ailing. cannot be over emphasized. i have even brought old dogs back to life with beef bone broth! but these days - you gotta go organic - and even then - you gotta do research. i love your channel!
I love your videos Ruthann and the way you move through the process effortlessly. I appreciate the way you explain not only the how, but the why for it.
I’m from eastern Indiana. Been gardening and canning since childhood. This year was the first year I’ve attempted to can meat. It’s opened up a whole new world of possibilities.
By far the BEST video I’ve seen for canning Chicken & explanations of the benefits of cooking down the carcasses to make a healing bone broth. Gonna ask my butcher if he sells those chicken feet. Thank you!! ❤ Lord bless you & yours 🙏🏼
I do mine a little different. I have very large restaurant pots. I take 2 10 lb chickens to each pot. normally 2 pots with onion carrot celery garlic salt pepper and thyme and sage. Cook them till they are 3/4 done and then move the chickens to roasters with fresh veggies, finished in the oven. This way I have 2 pots of broth 6 times strength for 14 quarts. Equals 84 quarts. I take the leftover broth and veggies a grind them down and put them in ice cube trays and into the freezer for gravy. I put the chickens in the icebox over night. the next day I remove all the meat and the bones with the neck, hearts and feet go back in a pot for more broth, The meat goes to making soup, pot pies and canned.The used bones get freeze dried and powdered to put in my garden. I also have the broth from from the bones witch I can and put in the pantry. this is double strength. I love watching how you do all this work. God Bless you and all your extended family and friends.
WOW! So much information and knowledge in this video! Thank you for explaining all of those facts because I had often wondered about those questions but never have had a resource to ask! Your videos are amazing and full of vital canning information that we all can use, and even knowledge on healing! You are an incredible teacher thank you for sharing!!! God bless! Your family is very fortunate to have an incredibly knowledgeable and smart momma! 🥰❤️🙏🏻🇨🇦
Thanks for the video. I just got an electric pressure canner first thing I’m gonna can is chicken and broth. Thanks for the encouragement I love watching your videos. You are a great teacher.
Thank you for the information on the chicken broth in cubes. That would be wonderful when added as you stated to hot tea when you aren’t feeling well!❤
Thank you for saying that freezing preserves more nutrients than canning. I've always felt that canning at high temperatures destroys the nutrients. I really like this video and will use it to create my own chicken broth from a whole chicken. I tend to freeze most everything but canning is a backup option. I use a digital canner that I've had so much success with but like I said, I prefer to freeze more than canning. Such a wonderful video, thank you!
This was so interesting to watch Kate! And I love how you explain everything too. I did not know that canning the broth destroys collagen. So now I know to save some out and freeze for more medical purposes. Thank you so much. You are a great teacher and I enjoy your videos so much💞
Good morning😊having my early morning cup of coffee before a very busy day in the kitchen. Every time we process a batch of meat chickens I can the previous batch if there are any left in the freezer. Canned chicken or any canned meat is such a timesaver for later meals! So glad I found your channel my daughter andI both watch.😊
My canning is coming along, but because of my age and health I have to wait until I have someone to help me lift stuff and prep. I wish could be as productive as you though. ❤
@imeverywoman3582 0 seconds ago Ruth, I have a question for you: I noticed you didn’t skim the fat away from the broth. I just made a batch last night and have another going now. I skimmed the first batch according to my canning book recipe, but wonder if I should skip doing that with the second batch. And I want to give you a laugh… as you were pouring your broth, I said,” Wow!! That smells good!” Then I realized that it was my own broth I was smelling! 🤪😂 I think I need a nap! 😂😂😂 Anyway, should I forgo skimming the fat?
Ruth, the jar you took out of the frig ,when did you remove that broth to put in the frig over night? the broth that had a good gel, i didn't see you put it in the big jar that you took out of the frig. Ginny from Jacksonville,Florida you are a very good teacher thank you for sharing your recipes with all of us
First time on your channel, and I enjoyed it very much. Subscribed. Thank you for the explanations, I learned more today. I enjoyed how you showed us the process and no uncut scenes of what it’s really like to can. Thank you :)
Quart jars of chicken broth only need 25 minutes of pressure processing 🥰. The gelatin in the broth, comes from the bones. If you place your jar of bone broth into the fridge overnight before opening it, you’ll find the pressure canned bone broth returns to its gelatin state (at least if it’s pressure canned the recommended 25 minutes for quart jars. The collagen really hasn’t broken down in the canning process.
Thank you for sharing your progress. I am getting back into canning,but don’t have much experience. I love the idea of using a roaster. My family processed mostly salmon and jellies. I have done some small projects from the Ball canning book. Thank you for sharing your knowledge.
Watching and learning again, thank you. Don't have pressure canner but thinking about freezing the broth and chicken soup. It will be just a small batch.
I’m having so much fun going through all your old videos. I just want to be next to you learning all these things. Also, I’ve never seen chicken feet in our grocery stores. Where can you buy them? ( or do you have to go to a farm?) ~ Janet 😘
Does your area have a Mexican supermarket? If here is one you can likely find chicken feet there as well as a host of other cool things. We don't have one in our town but when we travel to see family in a much larger urban area we sometimes shop at the Mexican store.
I'm ordering chicken from a local Hutterite colony, so I can make broth, I'm get old laying hens they were out of feet, but maybe I can get that next time. I will do mine in a big roaster like yours, best thing ever.
Actually if you put one of the processed jar in the fridge over night, it will gel too. The same will happen if your storage room get cool enough in the winter. ;)
I cooked down a lot of venison meat to make Pulled venison BBQ and then boiled the remaining liquid for a couple hours. I then strained my liquid through a fine cloth. I brought it back to boil. I was somewhat puzzled as to why the finished product had a nice clear color but had a gelatinous consistancy. I froze it in quart sized amounts. Would you expect the gelatinous broth is usable? The reason I ask is because my chicken or beef broths are never gelatinous.
I will use the chicken or you could do chicken pot pie. You could do like a chicken fricassee with potato carrots, celery tomato sauce. Serve over white rice.. yummy I like what you did. I’m happy to find you and love your videos. I’m in Harrisburg Pennsylvania
I'm new to your channel but enjoy it so much. I only ever water bath canned but am seriously looking to get a pressure canner. Can you tell me what the shelf life is of your pressure canned chicken? Also do you have any recipes that are combos of dry ingredients that are vacuum sealed? I am thinking of some type of nutritious emergency meal that you cook by adding water. Similar to the concept of what the organization Feed My Starving Children does.
Sorry in my previous message I did not mention how I love your presentation and your candor and your very polite mannerisms and I would much prefer to choose your level of skill and knowledge over “education“ which is just another word for “indoctrination“ in many many cases. You keep doing you! Thank you for being here.
Love your how to videos, new canner her and wondering about the cook time of 45 minutes. All other sources I have looked at say 90 minutes for quart jars and 75 for pints...I know you grew up canning and just want to get your take on it.
Testing agencies say 90 minutes quarts 75 minutes pints. Personally I think that's the safer way to go. I love watching her videos, but thinking this info this time isn't "approved" .
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I put all of my chicken bones in my Instant Pot with a bunch of herbs, carrots, onions, garlic, etc., click the poultry setting for 30 minutes. I take the meat off the bones like you do then put the bones back in. Click the poultry setting one more time and the broth comes out deep golden. SO much quicker and the flavor is much more intense from the pressure cooking. Hope that helps someone. 😊
Gotta love the instapot
I’m quite late to the instant pot party but have heard using it for broth is quite handy. Thanks for the info, I’ll be giving it a try for sure.
@@cherylpresleigh6403 it is quite handy and quick compared to making it in a roaster.
It does! I have a similar machine that was gifted to me and I haven't used it yet.
I always put my turkey carcass in the insta pot after the big holiday meal, to make bone broth too. But the roaster is great for when you're canning multiple chickens, especially those we raise as they are sometimes more difficult to get soft.
When a teen, I worked as prep cook at a extremely busy cafeteria called Piccadilly. They were straight scratch kitchen, taking fresh products and meats , preparing into meals. Nothing frozen or canned or pre made. We had a bake shop baking the breads and dessert in house, scratch. Also a butcher station. I was trained in every department. We made our own butter, buttermilk even. I've cooked all the base stocks and sauces. Produced all of the foods we sold..All from recipe. I took this training, experience and followed a five star chef career, worked in a number of top rated hotels a fine dining. This is a very good skill to learn, breaking down your foods. Using every last part to get as much out of as possible.
WOW.,good for you
@liamalepta8003 Where was the Piccadilly's you worked at?? We used to visit a cafeteria restaurant called that in Mobile Al anytime we had to drive over that way!! Loved it
Saturday mornings are becoming my favorite because I get to watch your videos! I am young, newly married, living in an apartment but my home canned pantry is growing!! And I’m teaching my mom how to can too! Thank you for sharing so much wisdom with us!
I love that your home canned pantry is growing!!! So proud of you!!!
That is wonderful
Could you please share more of your medicinal recipes with us please. Thank you🎉
Bravo on canning n giving a pantry .😊
I am so happy for you!! 😊
I absolutely love having chicken broth on hand. Cooking with it elevates any dish and most importantly to me, when I am sick I drink it like hot tea. My family and friends think I am crazy but its delicious and most importantly it truely helps me quickly get over my illness.
I’ve been watching you on Instagram for awhile now and I love all of your teachings. You have such a calm demeanour and you’re so knowledgeable- Thank you so much for sharing this knowledge for those of us who want to learn and didn’t have anyone teach us. I feel like I’m being taught by my fav aunt or sister ☺️🫶🏻 much love.
Thank you!!!!!
@Ruthannzimm i waterbathed my broth for 30 minutes do I need to re- do and pressure can them? My broth cooked for almost 30 hours. They all sealed. If I need to re- do. Do I break seals?
Broth looking good wish I had a small glass of it. I use to can nothing like you when I was in my late 30's to mid 50's I do miss it sometimes, now be 71 or 72 loose ct. No we're like or near you I couldn't hold the candle next to you, my hat is off to you with everything you do from sun rises to sun set. I enjoy watching you, now unable to do the things I once enjoyed in my mind I would love to but the body has gone to hell in a hand basket as the saying goes. I do get loss in watching you it relaxing to me helps take the😢 pain off my mind. Plus brings back happy 😊 memories. I use to be a pretty good baker, medium canning and making 🍞 bread.. Now live threw watching other's. Can't wait to see what you come up with next. Not sure if you made a sourdough starter and the bread. Looking for a simple starter for a a soft bread made with bread flour. 😊
Ruthann, first I want to say how much I enjoy your videos. I always learn something practical. But I also learn how to “be” from your upbeat, kind, measured attitude. Thank you.
When I make broth, I said a slug of white vinegar. It cooks off so there’s no vinegar taste, and then vinegar draws even more collagen from the bones.
Thanks for this video! Over the next few days my hubby and I are butchering 25 roosters and I needed a refresher on how to can chicken and broth. I do enjoy watching and listening to you as you teach us in your videos!
I grew up in the country and thought I knew a few things, but I learn soooo much from you! Thank you!
Hello, I just wanted to share some info with everyone. I am 65 years old and have several medical issues. I was diagnosed with severe osteoporosis 2 years ago. I was standing flatfooted in my closet and reached up to get a cookbook off the shelf. I had a vertigo attack and fell straight down, broke my fibula and ankle in 3 places. I tried prescriptions to enhance bone growth and they almost killed me. I was researching the BEST natural products to strengthen my bones. I have been taking collagen supplement that contains beets and multiple foods good for bone protection and growth. When I heard you say chicken feet are high in collagen my ears went up. I do not have chickens so I will have to find some feet to put into my broth.
Once again, I'm glad I found your channel. Thank you for sharing your wealth of knowledge. Greetings from Tennessee!
Thank you so much for sharing your wisdom with us I have no idea about the collagen and when I make broth I will buy chicken feet at the grocery because I don’t know anybody that harvest their chickens and I will add chicken feet to broth and freeze some for nutrition for hail thank you I’m 74 years old and you’re never too old to stop learning thank you may God bless you and your family
I have watched so many of your videos, and everytime I watch you fight the cheese cloth, I think "Why not use 3 clothes pins to fix the cloth to the strainer?"
There must be a reason because you are one of the smartest people I have ever seen.
I love how clean and organized your storage area is, thank you for sharing!
Thanks for sharing. Great video. I am amazed at how much you get done in a day! I wish I had a basement to store all those jars full of goodness.
Your pantry is beautiful! Such love in each and every one of those jars. So happy for you.
thank you for sharing your knowledge! It means a lot to gain REAL knowledge of the old ways that is relevant today.
I canned 10 Quarts of Chicken & Broth & 2 of just Broth using your directions. They turned out great. I love your easy teaching recipes. Thank you for sharing.
Did you pre heat your jars or is it ok to just use room temperature jars😀
@@KLynn998exactly cause she didn’t say in the video.
Sometimes you become so confident in the process you forget to voice each step for those who are following for learning.
Hi Ruth Ann. How are you? 😊❤️ I have just canned my chicken and broth exactly as you did 😀. Mine are in pint jars and still bubbling after being out of the multi cooker for over an hour 😊. The celery and bones are now set for a 15 hours cook in the multi cooker on low slow cook 😊. I can't wait for tomorrow morning. I just wish I could send you pictures. I'm so proud of what I have done❤️😊❤️.
I want to say Thank you for this wonderful resource for canning! You are a blessing! Thank you!!
T H A N K Y O U, and may God continue to bless you and every memeber of your family.
There are not enough words to express my gratitude to you, to your knowledge, for bringing to so many the amazing and so valuable learnings when it comes to not just cooking but administering what we do with what we have. I find your videos of such high value, and they help me keep on plan -learn two or more new things per week in regards to prepping, nutrional homemade cooking and preserving.
I am extremely grateful to you and your family, I feel like I am not learning from you, but from your ancestors too, through you.
Blessings! ❤ 🙏 😘 🤗
I'm piled up in my bed with pillows, watching you can chicken broth, which I plan to do tomorrow. I look up and lo and behold! You have on the exact same shirt as me. Target, heh? Thought you might get a chuckle out of that. Great minds think alike. Thanks for all you do, Ruth. I so enjoy watching your videos.
Sharing a tip my mother thought me. Lay a thick towel over the top of the roasted . This keeps all the heat in the roaster and cooks faster. I also use frozen meat. I also do with my crockpot cooking.
Also - wow! Look at that pantry- it must feel so good to know you have fed your family so well and nutritiously! I love how your little boy showed us his bunny in the last minute 🤩
You are so wise! I'm so glad you showed up for me. I'm learning so much from you. Thank you and God bless you and your lovely family!
Thank you for this video. I knew you would be the perfect person to explain this process. I've been waterbath canning for 35 years but I'm just starting pressure canning. I live on Guam and we have many wild jungle chickens. I have about 50 at any one time living in my Mango tree. I usually process 6-8 a week and give the carcass meat to my cat colony. That being said my husband wants wayyy less chickens around and my freezers are full. That leaves me with pressure canning chicken so thank you!
Sweetie, you do such s good job w your videos. Thanks for the help and encouragement. You are lovely!
I recently found your channel and I’m going back watching your older videos. I love how you break things down and make it all seem so accessible and doable! I’m excited to try canning with your guidance and my new found confidence 😁 Thank you for sharing your wisdom ❤
You would make such a wonderful Friend ;) love watching from Kentucky
My sentiments exactly ❤
you are soooo right about the nutritional and restorative value of the broth for when one is ailing.
cannot be over emphasized.
i have even brought old dogs back to life with beef bone broth!
but these days - you gotta go organic - and even then - you gotta do research.
i love your channel!
Thank you for explaining the dynamics around processing and properties of home chicken broth- I learned a lot ! ❤
I am really gaining knowledge from your teaching. I am in south Florida 🌻😇
So very helpful, RuthAnn. Thank you. I appreciate how you help me understand the how's and why's. God is Good for sure!
I love your videos Ruthann and the way you move through the process effortlessly. I appreciate the way you explain not only the how, but the why for it.
Ruth Ann, thanks for all you do. Great information! I've learned so much watching your videos.
You feed ur fam like we do in So. Indiana! Growing and canning everything, then some!
I’m from eastern Indiana. Been gardening and canning since childhood. This year was the first year I’ve attempted to can meat. It’s opened up a whole new world of possibilities.
Thanks for all the knowledge & showing how to do the chicken & broth! Your pantry & canning look wonderful! Blessings to everyone 🤗💕🇨🇦
I almost always cook off my bone carcass, thank you for sharing . Love your show. God bless
By far the BEST video I’ve seen for canning Chicken & explanations of the benefits of cooking down the carcasses to make a healing bone broth. Gonna ask my butcher if he sells those chicken feet. Thank you!! ❤ Lord bless you & yours 🙏🏼
I get my chicken feet at Walmart.
I do mine a little different. I have very large restaurant pots. I take 2 10 lb chickens to each pot. normally 2 pots with onion carrot celery garlic salt pepper and thyme and sage. Cook them till they are 3/4 done and then move the chickens to roasters with fresh veggies, finished in the oven. This way I have 2 pots of broth 6 times strength for 14 quarts. Equals 84 quarts. I take the leftover broth and veggies a grind them down and put them in ice cube trays and into the freezer for gravy. I put the chickens in the icebox over night. the next day I remove all the meat and the bones with the neck, hearts and feet go back in a pot for more broth, The meat goes to making soup, pot pies and canned.The used bones get freeze dried and powdered to put in my garden. I also have the broth from from the bones witch I can and put in the pantry. this is double strength. I love watching how you do all this work.
God Bless you and all your extended family and friends.
I love watching your videos.
I grew up doing most of this but have learned so much from you.
Thank you 😊
Love this video! Best explanation I've seen on all of the steps and the reasons why.
You're very Wise, ty for all the great information, you have a lovely family ❤️
WOW! So much information and knowledge in this video! Thank you for explaining all of those facts because I had often wondered about those questions but never have had a resource to ask! Your videos are amazing and full of vital canning information that we all can use, and even knowledge on healing! You are an incredible teacher thank you for sharing!!! God bless! Your family is very fortunate to have an incredibly knowledgeable and smart momma! 🥰❤️🙏🏻🇨🇦
Thanks for the video. I just got an electric pressure canner first thing I’m gonna can is chicken and broth. Thanks for the encouragement I love watching your videos. You are a great teacher.
Your channel is amazing! I need to remember the chicken feet! And the broth cubes my Granddaughters have lots of stuffy colds.
Thank you for the information on the chicken broth in cubes. That would be wonderful when added as you stated to hot tea when you aren’t feeling well!❤
I want you to know I love your videos. Thank you for sharing your knowledge. You have blessed me.
I am so envious of your kitchen.
Love watching your videos, you are very knowledgeable!
Thank you for saying that freezing preserves more nutrients than canning. I've always felt that canning at high temperatures destroys the nutrients. I really like this video and will use it to create my own chicken broth from a whole chicken. I tend to freeze most everything but canning is a backup option. I use a digital canner that I've had so much success with but like I said, I prefer to freeze more than canning. Such a wonderful video, thank you!
I have learned so much from you. God Bless you!!!
This was so interesting to watch Kate! And I love how you explain everything too. I did not know that canning the broth destroys collagen. So now I know to save some out and freeze for more medical purposes. Thank you so much. You are a great teacher and I enjoy your videos so much💞
I have just found your channel, love all the info you have given, it is very educational, thank you
I learn so many things when I watch your channel. Thank you for sharing your wonderful life with us and God bless you and your family!
Good morning😊having my early morning cup of coffee before a very busy day in the kitchen. Every time we process a batch of meat chickens I can the previous batch if there are any left in the freezer. Canned chicken or any canned meat is such a timesaver for later meals! So glad I found your channel my daughter andI both watch.😊
Thanks for watching!!! And yes canned meat is the ultimate convenience food for us!!
you are so hard worker and always with the smile& You are grate !!!! I hope your husband appreciate all you are doing. Good luck😁😁😁😁
I love to make broth . Thank you for the ice cube tip !! Yes God is Good !!!!!!
My canning is coming along, but because of my age and health I have to wait until I have someone to help me lift stuff and prep. I wish could be as productive as you though. ❤
@imeverywoman3582
0 seconds ago
Ruth, I have a question for you: I noticed you didn’t skim the fat away from the broth. I just made a batch last night and have another going now. I skimmed the first batch according to my canning book recipe, but wonder if I should skip doing that with the second batch.
And I want to give you a laugh… as you were pouring your broth, I said,” Wow!! That smells good!” Then I realized that it was my own broth I was smelling! 🤪😂 I think I need a nap! 😂😂😂
Anyway, should I forgo skimming the fat?
Ruth, the jar you took out of the frig ,when did you remove that broth to put in the frig over night? the broth that had a good gel, i didn't see you put it in the big jar that you took out of the frig. Ginny from Jacksonville,Florida you are a very good teacher thank you for sharing your recipes with all of us
You are a great teacher!
Good Morning! Another wonderful video. I really enjoyed having my coffee and watching it this morning. Thanks for all you do-you’re a blessing!💗
Thank you!!!!
I just saw this video. It is by far one of my favorites. Thank you so much for your time and effort. May God continue to bless you and your family.
First time on your channel, and I enjoyed it very much. Subscribed. Thank you for the explanations, I learned more today. I enjoyed how you showed us the process and no uncut scenes of what it’s really like to can. Thank you :)
Thank you for subscribing!!!
As kids my sisters an I loved the chicken feet in my moms soup. We would chew on them. Thankful mom saved them up to put plenty in the soup.
Great video, Great information, Thank you, I Love All your videos
Quart jars of chicken broth only need 25 minutes of pressure processing 🥰. The gelatin in the broth, comes from the bones. If you place your jar of bone broth into the fridge overnight before opening it, you’ll find the pressure canned bone broth returns to its gelatin state (at least if it’s pressure canned the recommended 25 minutes for quart jars. The collagen really hasn’t broken down in the canning process.
Whenever you put Good is good, I say, All the time. 😊 Love your videos
I love all your shows Kate! I don’t see any link to the lids. Could you repost it? Thank you!
Absolutely love your channel!
Thank you so much!
Looks so delicious and amazing. I also watch your Chicken & Noddles Video! You use this in that video. You do a fabulous Job!
your pantry is really looking nice and well stocked. it's a lot of work isn't it, i love to can,
Thank you for sharing your progress. I am getting back into canning,but don’t have much experience. I love the idea of using a roaster. My family processed mostly salmon and jellies. I have done some small projects from the Ball canning book. Thank you for sharing your knowledge.
You are so welcome!
@@Ruthannzimm , I meant process, not progress. 😅I had two brain surgeries and sometimes the wrong word comes out.
Thank you for teaching us how to make and preserve chicken broth 😃
I absolutely love, I am from Holland and I am learning so much from watching your video's ❤
I always learn so much from you! Thank you for doing all of this for us.
I learned so much from this! Thanks Ruthann!
Oh my, your canning jar storage is so colorful . I love it
Watching and learning again, thank you. Don't have pressure canner but thinking about freezing the broth and chicken soup. It will be just a small batch.
Yes freezing is a great option
@@Ruthannzimmcan I water bath can it, if I do it for an hour or more.
I love all your videos, one smart Lady ❤
You are so very talented and awesome. Thank you for sharing ❤❤❤❤❤❤❤❤❤❤
I absolutely love your canning storage room. So impressive.thank you for all your tips and tricks. ❤❤❤
I’m having so much fun going through all your old videos. I just want to be next to you learning all these things. Also, I’ve never seen chicken feet in our grocery stores. Where can you buy them? ( or do you have to go to a farm?) ~ Janet 😘
Does your area have a Mexican supermarket? If here is one you can likely find chicken feet there as well as a host of other cool things. We don't have one in our town but when we travel to see family in a much larger urban area we sometimes shop at the Mexican store.
I learn soooo much from you.Thank you!!
I am so impressed with your knowledge of canning! And your accent is delightful!
I'm ordering chicken from a local Hutterite colony, so I can make broth, I'm get old laying hens they were out of feet, but maybe I can get that next time. I will do mine in a big roaster like yours, best thing ever.
Actually if you put one of the processed jar in the fridge over night, it will gel too. The same will happen if your storage room get cool enough in the winter. ;)
Thank you so much for teaching use the proper way to can chicken broth. You are a terrific teacher.🤗🤗💞💞💙💙
So glad to know you can do this on a glass top stove!
Wonderful explanation about cologen. I live in an apartment but can use the ice cube method easily. Thanks
I cooked down a lot of venison meat to make Pulled venison BBQ and then boiled the remaining liquid for a couple hours. I then strained my liquid through a fine cloth. I brought it back to boil. I was somewhat puzzled as to why the finished product had a nice clear color but had a gelatinous consistancy. I froze it in quart sized amounts. Would you expect the gelatinous broth is usable? The reason I ask is because my chicken or beef broths are never gelatinous.
I always learn so much from you ❤ thank you so much Sis
I will use the chicken or you could do chicken pot pie. You could do like a chicken fricassee with potato carrots, celery tomato sauce. Serve over white rice.. yummy I like what you did. I’m happy to find you and love your videos. I’m in Harrisburg Pennsylvania
Yummy! Just for others watching, NCFHFP recommends processing chicken for 90 minutes in quart jars:)
I was thinking that, but because her elevation is most likely not over 1000, does canning at 15lbs pressure change that?
Could you show how you process chicken feet? To clean them well enough for stock?
Loved see your process for broth!
I love my roaster like that. I have 2 different sizes. I cook my tomatoes for canning in my roaster.
I'm new to your channel but enjoy it so much. I only ever water bath canned but am seriously looking to get a pressure canner. Can you tell me what the shelf life is of your pressure canned chicken? Also do you have any recipes that are combos of dry ingredients that are vacuum sealed? I am thinking of some type of nutritious emergency meal that you cook by adding water. Similar to the concept of what the organization Feed My Starving Children does.
Sorry in my previous message I did not mention how I love your presentation and your candor and your very polite mannerisms and I would much prefer to choose your level of skill and knowledge over “education“ which is just another word for “indoctrination“ in many many cases. You keep doing you! Thank you for being here.
Love your how to videos, new canner her and wondering about the cook time of 45 minutes. All other sources I have looked at say 90 minutes for quart jars and 75 for pints...I know you grew up canning and just want to get your take on it.
Testing agencies say 90 minutes quarts 75 minutes pints. Personally I think that's the safer way to go. I love watching her videos, but thinking this info this time isn't "approved" .