Yes, beans are a great beginners canning project! I just did 12 pints of pinto beans and added some dehydrated jalapeno slices and a garlic clove to each jar.
We smoked our Thanksgiving turkey this year. I made broth with the bones and skin and then used that smoked broth as the liquid to can pinto beans. SO GOOD!!! 🤗
So happy to see you canning again. I know y'all took a year off from gardening and I have missed you like my right arm this year as I've been gardening and viewing your previous videos. Merry Christmas to you and your family!
I learned the “chop stick” trick from you. I almost never use the *actual* bubble wands that own now. For some reason those chops sticks just seem to work much easier 😊
That canner is amazing! I agree, beans are a great beginning food to start canning. I do so in an old national #7 that I inherited from my uncle. This year, I can't even give my kids Christmas, so I won't be replacing that anytime soon, but someday in the future, I plan to upgrade. Food preservation has become a source of pride and security. I've learned to stock up and can things while they are super cheap, so I don't have to pay todays prices for food. I always try to have enough to wait for the sales to cycle. It has saved us during a very rough time.
FYI for anyone........make some fast broth from the skins to add instead of water. Or even use a light broth using chicken bouillon. Just water is gonna take some flavor from that delicious chicken. The fat from using the skins for broth will only add to your jars, use it. Nice job Rachel, looks yummy.
Thanks for sharing. I’m new to canning and didn’t know the difference and benefit to having an All American canner. Right now I have the Presto electric, but want to get a presto stove top, but now I understand why everyone loves an all American 🤩
A pantry restock is good. I have a smoker, but my husband always did that. He has passed away and now I think I need to learn how to do that. The smoked meat looks so good.
I never thought about smoking the chicken that sounds delicious. We will have to try it that way. Always enjoy your videos! Thank you from SE Michigan!
I make enchiladas all the time, love them, however I’ve never canned the sauce! Thank you for participating in Canuary I love watching your videos! Since our garden hasn’t been doing well, we didn’t have enough to can, I’m going to buy some large cans of organic tomato sauce to can enchilada sauce! The store bought brand of enchilada sauce that I was using isn’t ok anymore it contains bioengineered products in it, so I want to make my own, thanks for showing me how!
That chicken sounds yummy! I purchased three of your garden journals to gift my friends this Christmas. I'm sure they will love them as much as I love mine.
I just made your way of canning black beans and they came out of the canner perfectly full (from that 1/2 cup to a pint). They look awesome and they look done. Did 5 pints and 3 half pints. Thank you for this wonderful time saver.
The way you just canned your black beans, is the way I once did mine. But, I found soaking and parboiling them before canning removes the gasiness they cause as well as gives a better whole bean product post canning! But, you do you girl!
I think the smoked or even roasted chicken would have way more flavor than just canning it raw!!! That is very much the way to go, flavor is everything!!!
I’m ready to see you seed start this year. I’m getting all my supplies ready and adding what I don’t have to Christmas list. As well as more canning jars.
My BIL brought a smoked turkey to Thanksgiving and I got the carcus afterwards. I made smoky broth. I'm looking forward to making a batch of baked beans with the broth instead of water. Or using it for bean soup. Mmmmmmm!
I can both smoked chicken, and smoked pork. Makes a great barbeque sandwich! I also love to can black beans. I like to use smoked pork broth for them. Smoky black beans are amazing!
I took advantage of a sale from forjars. Bought the 23 quart canner and to my surprise it came with an extra seal, lids and a canning utensil set. I’ll try the smoked chicken soon.
Smoked chicken to can :) yummy ! I plan to do this with turkeys too! Smocked broth is sooooo good ! I need to can more beans too lol running low on carrots too! I’ve gotta get on it but I’m gonna wait till after the holidays :)
I saw someone boil the used canning lids for 20 minutes to plump the seal back up before reusing. I haven't tried it yet but looks like a good experiment
You should always wash the canning lids before putting them on jars because of manufacturing oils and metals and dust. I always wash the lids and boil the lids before canning!
I’m clearing space in the freezer and firing up the smoker this weekend! I usually fill two big roasters to cook/debone for canning but I love smoked meats so why haven’t I been doing this🤷♀️🤦🏻♀️ Thanks for the inspiration! Restocking my canned beans is on my winter to do list! Our favorites are spicy black beans and chili beans!😋. I had a pretty good stockpile of lids pre “shortage” but went crazy buying more just Incase-I’m still using those lids🤪
You're missing out on the smalts by not adding the skins to your broth. I put the broth in the refrigerator and skim off the fat. It makes wonder flavorful gravy!
I love to watch you canning! I need to can more chicken and beans myself. It would have been helpful, for those of us with sensitive ears, if you had dumped the ziploc of chicken into a bowl first. That crackly bag was rough on the ears for a bit.
Rachel, I love your canning videos. Thank you for sharing your knowledge. Do you have a resource for dry canning beans? I'd like to do more research. Thanks! Looking forward to your garden after a year of rest.
There is no tested method for this recipe. I checked in with the extension person who wrote the Master Food Preserver curriculum for the Pacific Northwest. I've also seen extension bulletins saying please don't do it this way. Her kitchen, her rules, but it's definitely a "cowboy canner" recipe. Love Rachel but wish she would mention that. The heat penetration starting with dry beans is radically different.
Love this video. I need to find someone with a smoker I can borrow now 😁 Would you happen to have a video on how you go about preparing and preserving your herbs?
Do you find it to be more cost effective to buy the dry beans and can as opposed to already canned beans from the store. And why did you use water from the dispenser versus your faucet water?
I’m somewhat new to canning…had about 8 or so sessions so far… are you taking your 4Jars lids/rings straight from the box they came in and using them? I’ve noticed so many seasoned canners either do that or practically sterilize them like for surgery (LOL). Trying to get a feel for the protocols. Thanks! LOVE your channel, by the way! You are so relaxed in your teaching style😀
I just discovered your channel and canned pumpkin yesterday. I am not eating up my canned meats and veggies very fast and have some 4 years old. How long do you store your canned food?
Thank you so much for this video. I never canned beans but I'm going to start real soon. Also where did you get the water container that you use to fill up your jars I wouldn't mind having one
🙋🏻♀️ R & T, did you season your beans (aka salt)? Also did you season your chicken before you smoked it? And did you add any seasoning when you canned your chicken? Also was your internal temperature on the breast or thigh?
Added nothing to the beans this time around, but you can easily add taco seasoning or whatever you'd like. Chicken, seasons with seasoning salt and pepper before smoking, and then added nothing extra to the jars other than water. Smoked chickens until internal temp of 140-150 or so. It will cook the rest of the way during the canning process.
I see your using a berkey, since you can no longer purchase berkey black filters what are your plans for that? Very off topic I know 😮 Love watching your vidoes!
@@teresecox4109 yes they were sued and are not allowed to sell them anymore at this time. They are now selling a different style filter however it doesn't filter out any bacteria so its kinda of pointless. 🤷♀️
Fun fact.. All American Canner, Presto (some) and Nesco are all from the same state.. All American and Nesco are from the same county but not the same manufacture
I pressure canned washed, but not cooked, black beans for the first time and then used a jar in chili. They are still hard. Any idea why? They did sit in a mason jar in my kitchen for at least 4 years
I thought beans had to be soaked for 24 hours and cooked for 30 mins before canning? In order to neutralize the phytic acid (present in all legumes and seeds). Phytic acid is known as an “anti” nutrient and an enzyme inhibitor. Essentially, it grabs nutrients from your food and flushes them down the drain. We want the nutrition in our food to work for us, not against us, so it’s important to properly prepare beans to neutralize the phytic acid before canning.
I'm sure, as you been doing pressure canning a while, in your video's it looks as if you tighten your jars a little too much, as it should be finger tight as it should be able to pressurize and if tighten to much it can fail. I'm sure it is fine how you are doing it. Videos can be a little unclear.
![[SFM] Risky Recital](http://i.ytimg.com/vi/RzNkY1_Nk3o/mqdefault.jpg)
Yes, beans are a great beginners canning project! I just did 12 pints of pinto beans and added some dehydrated jalapeno slices and a garlic clove to each jar.
If you are canning dehydrated foods, do you rehydrate first or put enough liquid in the jar to rehydrate during canning?
We smoked our Thanksgiving turkey this year. I made broth with the bones and skin and then used that smoked broth as the liquid to can pinto beans. SO GOOD!!! 🤗
Been using four jars for a while by far the best canning lid I’ve ever used only ones I will buy
So happy to see you canning again. I know y'all took a year off from gardening and I have missed you like my right arm this year as I've been gardening and viewing your previous videos. Merry Christmas to you and your family!
I learned the “chop stick” trick from you. I almost never use the *actual* bubble wands that own now. For some reason those chops sticks just seem to work much easier 😊
There's no crying in Canning!😂😂Merry Christmas to you and yours.
That canner is amazing! I agree, beans are a great beginning food to start canning. I do so in an old national #7 that I inherited from my uncle. This year, I can't even give my kids Christmas, so I won't be replacing that anytime soon, but someday in the future, I plan to upgrade. Food preservation has become a source of pride and security. I've learned to stock up and can things while they are super cheap, so I don't have to pay todays prices for food. I always try to have enough to wait for the sales to cycle. It has saved us during a very rough time.
FYI for anyone........make some fast broth from the skins to add instead of water. Or even use a light broth using chicken bouillon. Just water is gonna take some flavor from that delicious chicken. The fat from using the skins for broth will only add to your jars, use it. Nice job Rachel, looks yummy.
Hi 👋🏽 Rachel & Todd, Happy Holidays Enjoy yourselves 12-22-2023❤
Thanks for sharing. I’m new to canning and didn’t know the difference and benefit to having an All American canner. Right now I have the Presto electric, but want to get a presto stove top, but now I understand why everyone loves an all American 🤩
A pantry restock is good. I have a smoker, but my husband always did that. He has passed away and now I think I need to learn how to do that. The smoked meat looks so good.
I never thought about smoking the chicken that sounds delicious. We will have to try it that way. Always enjoy your videos! Thank you from SE Michigan!
I make enchiladas all the time, love them, however I’ve never canned the sauce! Thank you for participating in Canuary I love watching your videos! Since our garden hasn’t been doing well, we didn’t have enough to can, I’m going to buy some large cans of organic tomato sauce to can enchilada sauce! The store bought brand of enchilada sauce that I was using isn’t ok anymore it contains bioengineered products in it, so I want to make my own, thanks for showing me how!
Smoked chicken stock is awesome for gumbo, beans, cabbage, soups, etc. Adds extra flavor for no money $$
What a novel canning tip, smoking your chicken. Why didn't I think of this? Great tip!
I'm a rebel canner myself. I try not to waste canning lids because they aren't giving those away. Lol 6:39
That chicken sounds yummy! I purchased three of your garden journals to gift my friends this Christmas. I'm sure they will love them as much as I love mine.
I just made your way of canning black beans and they came out of the canner perfectly full (from that 1/2 cup to a pint). They look awesome and they look done. Did 5 pints and 3 half pints. Thank you for this wonderful time saver.
The way you just canned your black beans, is the way I once did mine. But, I found soaking and parboiling them before canning removes the gasiness they cause as well as gives a better whole bean product post canning! But, you do you girl!
That's really good to know! My hubby is anti beans, so maybe that will help!
Dry beans, and meat are my two favorite things to can!
I think the smoked or even roasted chicken would have way more flavor than just canning it raw!!! That is very much the way to go, flavor is everything!!!
❤ your channel content and your presentation style. I’m learning a lot in a very relaxing way.
I’m ready to see you seed start this year. I’m getting all my supplies ready and adding what I don’t have to Christmas list. As well as more canning jars.
I’ve not thought about smoked meat! Yum! I’ve done pinto beans, chili beans, and great northern, so handy!!
My BIL brought a smoked turkey to Thanksgiving and I got the carcus afterwards. I made smoky broth. I'm looking forward to making a batch of baked beans with the broth instead of water. Or using it for bean soup. Mmmmmmm!
Great video!! Thank you. Happy to see some canning again.
I’m going to be doing black beans in a few days, too!
Gosh that smoked chicken sounds wonderful!
I can both smoked chicken, and smoked pork. Makes a great barbeque sandwich! I also love to can black beans. I like to use smoked pork broth for them. Smoky black beans are amazing!
It all looks so delicious. Thank you for sharing ❤️🙏
Oiling the rubber ring on the presto canner helps it to last many years longer.
I reuse lids all the time. I love having canned beans and meats, I may have to try the smoked chicken, I don' t love smoked meat but the guys do.
Thanks for taking us along & all the tips! Blessings to all 🤗💕🇨🇦
I was canning beans last week and had a lot of siphoning. If that happens make sure you clean your canner asap!
Didn't think about that, thank you!
I took advantage of a sale from forjars. Bought the 23 quart canner and to my surprise it came with an extra seal, lids and a canning utensil set. I’ll try the smoked chicken soon.
Love that company!
Thanks Rachel! Just cooked my chicken, canning tomorrow!😊
Wonderful video and some great information and tips and getting that pantry restocked sounds wonderful
That chicken looks yummy yummy for the tummy!!! I think it looks Great canned!!! Happy Holidays!!! God Bless Us All!!!
Smoked chicken to can :) yummy ! I plan to do this with turkeys too! Smocked broth is sooooo good ! I need to can more beans too lol running low on carrots too! I’ve gotta get on it but I’m gonna wait till after the holidays :)
Great video!
I saw someone boil the used canning lids for 20 minutes to plump the seal back up before reusing. I haven't tried it yet but looks like a good experiment
I was waiting patiently for the Christmas decorations. Oh well
Sorry I completely forgot but I've shared a lot on Instagram
I will go to Instagram and I can’t wait to can smoked chicken.
Merry Christmas and Happy New Year
UGGHHHH Rachel, I would have eaten all that crispy skin. YUMMMMMMMMMMMMM.
You should always wash the canning lids before putting them on jars because of manufacturing oils and metals and dust. I always wash the lids and boil the lids before canning!
Rachel,I love your canning videos!Merry Christmas 🎄from sweden
HAPPY CHRISTMAS DEAR FRIENDS AND A PROSPEROUS NEW YEAR RACHEL LOVE EVERYHIN YOU O
MARGARET LYNCH SOUTHERN IRELAND 🇮🇪 🙌
I have seen where some only cut down one side of the backbone and spatchcock the bird. That way the backbone gets the smoke flavor as well.
We just tossed the spines right in the smoker with the birds 😀
I’m clearing space in the freezer and firing up the smoker this weekend! I usually fill two big roasters to cook/debone for canning but I love smoked meats so why haven’t I been doing this🤷♀️🤦🏻♀️
Thanks for the inspiration! Restocking my canned beans is on my winter to do list! Our favorites are spicy black beans and chili beans!😋. I had a pretty good stockpile of lids pre “shortage” but went crazy buying more just Incase-I’m still using those lids🤪
You're missing out on the smalts by not adding the skins to your broth. I put the broth in the refrigerator and skim off the fat. It makes
wonder flavorful gravy!
I would love to have some recipes that you use black beans in
that chicken is beautiful
I love to watch you canning! I need to can more chicken and beans myself. It would have been helpful, for those of us with sensitive ears, if you had dumped the ziploc of chicken into a bowl first. That crackly bag was rough on the ears for a bit.
Geesh
Enjoyed the video
Rachel, I love your canning videos. Thank you for sharing your knowledge. Do you have a resource for dry canning beans? I'd like to do more research. Thanks! Looking forward to your garden after a year of rest.
There is no tested method for this recipe. I checked in with the extension person who wrote the Master Food Preserver curriculum for the Pacific Northwest. I've also seen extension bulletins saying please don't do it this way. Her kitchen, her rules, but it's definitely a "cowboy canner" recipe. Love Rachel but wish she would mention that. The heat penetration starting with dry beans is radically different.
Love this. what is the headspace?
Love this video. I need to find someone with a smoker I can borrow now 😁 Would you happen to have a video on how you go about preparing and preserving your herbs?
Do you find it to be more cost effective to buy the dry beans and can as opposed to already canned beans from the store. And why did you use water from the dispenser versus your faucet water?
I’m somewhat new to canning…had about 8 or so sessions so far… are you taking your 4Jars lids/rings straight from the box they came in and using them? I’ve noticed so many seasoned canners either do that or practically sterilize them like for surgery (LOL). Trying to get a feel for the protocols. Thanks! LOVE your channel, by the way! You are so relaxed in your teaching style😀
I just discovered your channel and canned pumpkin yesterday.
I am not eating up my canned meats and veggies very fast and have some 4 years old. How long do you store your canned food?
Thank you so much for this video. I never canned beans but I'm going to start real soon. Also where did you get the water container that you use to fill up your jars I wouldn't mind having one
We say “don’t cry over spilled milk”
I made broth from a smoke turkey bones. It was disgusting after canning. The flavor is very intensified.
❤
How long does it usually take to get a canner that size up to temperature to start the steady stream of steam?
New to canning. Why would you pressure can beans. Seems it would take up less space to store them dry.
🙋🏻♀️ R & T, did you season your beans (aka salt)? Also did you season your chicken before you smoked it? And did you add any seasoning when you canned your chicken? Also was your internal temperature on the breast or thigh?
Added nothing to the beans this time around, but you can easily add taco seasoning or whatever you'd like.
Chicken, seasons with seasoning salt and pepper before smoking, and then added nothing extra to the jars other than water.
Smoked chickens until internal temp of 140-150 or so. It will cook the rest of the way during the canning process.
Could you use coconut oil on the lid of you All American pressure Canner?
I see your using a berkey, since you can no longer purchase berkey black filters what are your plans for that? Very off topic I know 😮 Love watching your vidoes!
I wasn’t aware of that at all. I did purchase a couple extra ones, but didnt realize they’ve been discontinued.
@@teresecox4109 yes they were sued and are not allowed to sell them anymore at this time. They are now selling a different style filter however it doesn't filter out any bacteria so its kinda of pointless. 🤷♀️
What is the water canister you pulled water from to fill your jars? Well water? Or filtered water?
From the Berkey, filtered water.
What a good idea..smoked chicken! How did you season your chicken?
Do you prefer water over chicken broth for canning this chicken?
What beans are used for making the typical "Pork and Beans"?
Great Northerner or cannellini beans.
Great Northerner or cannellini beans.
Can you can the smoked chicken in your BBQ sauce instead of water?
🤗💞
I noticed you didn't add salt to either the beans or chicken. Is that I dietary choice or do you prefer to add salt after opening?
Love your channel!!!!
Rachel, don't you mean 1" head space for pressure canning dried beans?? I've been following your proportions on this for the last year...
Yes 1 inch
Fun fact.. All American Canner, Presto (some) and Nesco are all from the same state.. All American and Nesco are from the same county but not the same manufacture
I pressure canned washed, but not cooked, black beans for the first time and then used a jar in chili. They are still hard. Any idea why? They did sit in a mason jar in my kitchen for at least 4 years
It could be that the beans were old when you canned them. Old beans tend to not get soft when cooked.
Did you soak them before canning? I like how soaked but not cooked beans turn out after pressure canning.
I would love to see how you smoked you meat before canning it?
I thought beans had to be soaked for 24 hours and cooked for 30 mins before canning? In order to neutralize the phytic acid (present in all legumes and seeds).
Phytic acid is known as an “anti” nutrient and an enzyme inhibitor. Essentially, it grabs nutrients from your food and flushes them down the drain. We want the nutrition in our food to work for us, not against us, so it’s important to properly prepare beans to neutralize the phytic acid before canning.
I'm sure, as you been doing pressure canning a while, in your video's it looks as if you tighten your jars a little too much, as it should be finger tight as it should be able to pressurize and if tighten to much it can fail. I'm sure it is fine how you are doing it. Videos can be a little unclear.