I LOVE the fact that i don't have to listen to your life story and where and how you found the chicken, your history of learning to can, blah! blah! blah! You get right to the point and make it work. Thank you, I just subscribed to your site.
For some reason "found the chicken" immediately got me visualizing a live chicken.🐓 Anyway, I agree. Also when we have to watch them fill EVERY jar. Just like the first one.
This is one of the best canning videos I've seen. Right to the point, hitting all the important parts and showing the end result in 6 minutes. Can't wait to do this. Thank you!
My grandmother water bath canned everything in a large steel wash tub over an open fire in her yard. There would be dozens of quart jars in that thing. She and a cousin would spend a full day prepping the ingredients in the jars and can them the next day. When she pared we found jars of vegetables that were 10+ years old and because I’m a little crazy I had to try them and they were delicious.
Right!? So much filler and waste of time on other videos. I love her quick approach. Sucks that YT has taken away the thumbs down so you can't tell if a video is wasting your time. Comments like yours help. Plus I went on the ratio of likes to views for this one. Definitely worth subscribing.
Amen to that!!! Or watching someone who took 3 hours to get all dolled up. Just show the recipe & get to the point. The rest is just a waste of time. I'm so glad I found this page!!
For the experienced canner and the beginner. Tools, hands, jars, ingredients, notes and lessons. I learn best this way and am exploring your recipes. Thank you for your effort in sharing knowledge clearly.
I just stumbled on your channel & videos today after doing a search for raw pack meat canning & IMMEDIATELY subscribed. I absolutely LOVE that your videos are short, sweet & to the point. I simply don't have the time to spend watching 45-60 min videos that drone on endlessly so your videos are a Godsend & every one I've watch so far has recipes that seem so scrumptious. I can't wait to try some for myself...especially the canning ones!
I just learned how to operate my pressure cooker that I bought at a flea market for just $8. It's a revelation. Looking forward to trying this recipe this afternoon. Thank you, my dear.
I do just about the same, but i never add peas. They just get too blown out and mushy after pressure canning. I add them when I go to reheat the soup (and add a little Minute Rice as well!)🍲😊 Its so easy and about 1,000x tastier (and cheaper) than anything you can purchase.
You are among the few people that actually tells people to sanitize the jars. I am new to canning. I know there is a million books to read and I could have gotten that info from there yet I like to hear it when people do videos. Thank you for that. Your videos are very helpful. Today is my first day attempting to can and I am very nervous but need to get it done.
I do believe in sterilizing jars. I’ve not pressure canned anything yet. I must say that it looks wrong to be putting raw chicken in a sterile jar. Not saying it’s wrong, just kinda looks scary to me.
@@stevemoore9984 Everything fully cooks in the jar so it's not raw at all when it comes out. The difference between raw pack and cooked pack is the flavor (if seasoned) and texture. Raw pack shreds and is good for soup, shredded meat tacos and such. Pre-cooked tends to hold shape, cut and texture better for dishes like chicken alfredo, for example. There's also a difference bwetween canning in liquid and just putting the meats in the jar to can them, both pre-cooked and raw. Each gives therir own texture and sometimes flavor.
@@stevemoore9984Jars don’t need to be sterilized unless you are waterbath canning for less than 10 minutes. The jars are sterilized during the canning process.
Thank you so much for this video! Had a tough time finding a RAW pack chicken soup recipe! This is fabulous! Can't wait to can this up today so I have healthy lunch this winter. Blessings to y'all from AZ
I am relying on comments to help me figure out which tutorial is worth my time watching. This one has a high ratio of thumbs up when considering the views. It is worth the time for sure. I never would have thought of thawing the peas but makes sense because you don't want to put ice in your jars. Thrilled I found this.
Thank you. What a wonderful recipe that was clearly demonstrated. Very useful this year when prices are going through the roof and having no idea when things will run out at the store. Better be self-reliant.
I am canning for the 1st time. Just finished 21 can's, now pressure cooking it. Thank you so much. Also, I've tried a bout 7 of your recipes. My hubby loves them all!! Thank you!
great easy to. the point directions and recipe. As soon as I heal from my horrible shingles outbreak I'm going to make your meals in jars..never can have to many!
LOVE your video!! Very detailed on the process, straight to the point!! Thank you!! So glad I came across your video. BTW we love chicken soup with peas too, gives a sweet flavor.
There was no beans in the recipe but it sounds like a very good idea. More variety, especially if you're growing them in your garden. A good way to use them up.. I was thinking of adding beans myself😍😍😍
If I had to listen to just one more video on canning where the poster starts yimmy-yammerin about how their ancestors came in on the Mayflower and worked the fields for generations I swear I would've opened up a major artery with a rusty razor! So thank you young lady for saving my life. BTW anyone have luck with the Tattler reusable lids? Got some but haven't tried yet.
I want to ditto others thanking you for 1) having all the items ready and food chopped up, 2) getting right to the point, 3) eliminating your personal journey and/or irrelevant information, 4) not having a closeup of your face where it fills the screen, and 5) having the ingredients listed in the Description box and not forcing us to click a link to go view the recipe. We don't want to see closeups and listen to 5+ minutes of babble. We don't want to watch ingredients being s l o w l y chopped up. We don't want to waste time and having to click on a recipe link to view the ingredients used. So thank you for the video. The only thing I can think of to push this over the top is to have your recipe viewable in the beginning of the video. That way anyone who want to can while watching your video can prep first, then can while watching.
Loved this ..fast straight to the point ...I'm going to try :) still scared to use my canner and had it almost 3 years brand new. 😅 but I think you may of given me some confidence to get going. Thank you 😊
I'm eating this right now. I feel so yucky. It was so nice to crack open a jar & add noodles. In 5 min, homemade soup was ready 😋 & it is so comforting to inhale the broth and sip.
I loved your no nonsense video. Can't stand those women with their full on make up waving their manicured hands around and using half the video time to tell us their life story or washing and cutting up tomatoes. We know how to do that. Have everything ready and GO!!! Loved your video😍😍😍😍
Great video! Do you think it makes a difference if my chicken is already cooked and cooled? That's all I have right now and I was thinking of trying it. Good to know the tip about sage because I LOVE sage and would probably have added some!
Ok so I am still kinda new to canning, but I looked at the usda guidelines. I have read several times that celery is not safe for canning. I would have loved to add it to several recipes I have made. I appreciate any answers.
Tess, since I now live alone, can this be adjusted to canning in pint or half pint jars? I used to help my mother and grandmothers with canning when I was young….they’ve all been gone for a long time now and I would like to get back into canning again. Thank you. This video was so well done with excellent instructions and explanations.
Nice video.. I'm in the UK and it's looking like a global war by socialists to confiscate food and energy independence from the people, so knowing some food security tips like these will be increasingly vital. Could you do a follow-up re-opening video showing how it's prepared afterwards (approx reheat times, etc), and how it could be made white and creamy like tinned chicken soup often is. I'm also guessing the "biscuits" you mentioned aren't the kind we have with a cup of tea or coffee!
Hi Tess I made this recipe - I had 1 that didn’t seal so I ate it that night it was yummy - my question is I have been reading some of the standards for canning soups and it says that soups and stews should be hot packed - I have about 13 left that I canned and reading that has made me second guess the cold pack soups I made, so if I’ve eaten 1 and it was fine does that mean they all will be - I followed everything that you did, room temp cans and produce and water, vented for 10 minutes then wait until the pressure was reached and started timer, I am new to canning and I live in Australia and no one cans here - if anyone can help me out with this and let me know if it’s ok to eat these soups would be so appreciated kind regards from australia 🇦🇺
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I LOVE the fact that i don't have to listen to your life story and where and how you found the chicken, your history of learning to can, blah! blah! blah! You get right to the point and make it work. Thank you, I just subscribed to your site.
For some reason "found the chicken" immediately got me visualizing a live chicken.🐓
Anyway, I agree.
Also when we have to watch them fill EVERY jar. Just like the first one.
I agree.. been searching for someone to follow, I think I found her. I don't have time to sit through 20 minutes of stuff I don't need to know about.
I love hearing the story of their canning skills. And how they show personality
Amen John Baxter!!!!!
Amen! 🙌
Love this woman's approach. Quick and not a lot of chat. Lots of information. Exactly what I was looking for....
Glad it was helpful!
This is one of the best canning videos I've seen. Right to the point, hitting all the important parts and showing the end result in 6 minutes. Can't wait to do this. Thank you!
My grandmother water bath canned everything in a large steel wash tub over an open fire in her yard. There would be dozens of quart jars in that thing. She and a cousin would spend a full day prepping the ingredients in the jars and can them the next day. When she pared we found jars of vegetables that were 10+ years old and because I’m a little crazy I had to try them and they were delicious.
Wasn’t looking for this but it gave me a wonderful idea for a soon canning project. Thanks
Nice “right to the point” short and informative. I hate watching most people fill jars for 3/4 of the video.
Right!? So much filler and waste of time on other videos. I love her quick approach. Sucks that YT has taken away the thumbs down so you can't tell if a video is wasting your time. Comments like yours help. Plus I went on the ratio of likes to views for this one. Definitely worth subscribing.
It’s a great stile for those of us who know how to can….not good for beginners
Amen to that!!! Or watching someone who took 3 hours to get all dolled up. Just show the recipe & get to the point. The rest is just a waste of time. I'm so glad I found this page!!
so, is this soup now ready to heat and eat?
@@lindawright5730my question too
Great video, to the point. Would love to see one jar opened and how it looks in the plate, + any extra processing steps happening before serving.
For the experienced canner and the beginner.
Tools, hands, jars, ingredients, notes and lessons.
I learn best this way and am exploring your recipes.
Thank you for your effort in sharing knowledge clearly.
As stated, you did an amazing job getting right to the point! Your directions and tips were spot on! Thanks for sharing this!
love the facts and nothing else.
I just stumbled on your channel & videos today after doing a search for raw pack meat canning & IMMEDIATELY subscribed. I absolutely LOVE that your videos are short, sweet & to the point. I simply don't have the time to spend watching 45-60 min videos that drone on endlessly so your videos are a Godsend & every one I've watch so far has recipes that seem so scrumptious. I can't wait to try some for myself...especially the canning ones!
I just learned how to operate my pressure cooker that I bought at a flea market for just $8. It's a revelation. Looking forward to trying this recipe this afternoon. Thank you, my dear.
Great video and information
Straight to the point, clearly explained.
New subscriber here.
I do just about the same, but i never add peas. They just get too blown out and mushy after pressure canning. I add them when I go to reheat the soup (and add a little Minute Rice as well!)🍲😊 Its so easy and about 1,000x tastier (and cheaper) than anything you can purchase.
You are among the few people that actually tells people to sanitize the jars. I am new to canning. I know there is a million books to read and I could have gotten that info from there yet I like to hear it when people do videos. Thank you for that. Your videos are very helpful. Today is my first day attempting to can and I am very nervous but need to get it done.
I do believe in sterilizing jars. I’ve not pressure canned anything yet. I must say that it looks wrong to be putting raw chicken in a sterile jar. Not saying it’s wrong, just kinda looks scary to me.
@@stevemoore9984 Everything fully cooks in the jar so it's not raw at all when it comes out. The difference between raw pack and cooked pack is the flavor (if seasoned) and texture. Raw pack shreds and is good for soup, shredded meat tacos and such. Pre-cooked tends to hold shape, cut and texture better for dishes like chicken alfredo, for example. There's also a difference bwetween canning in liquid and just putting the meats in the jar to can them, both pre-cooked and raw. Each gives therir own texture and sometimes flavor.
@@MistyMorganPSOPThanks, I was wondering if there was a difference in texture.
@@stevemoore9984Jars don’t need to be sterilized unless you are waterbath canning for less than 10 minutes. The jars are sterilized during the canning process.
If we are pressure canning for more than 20 minutes jar sanitation is not necessary according to ball. But very neccessary when water bathing.
Thank you so much for this video! Had a tough time finding a RAW pack chicken soup recipe! This is fabulous! Can't wait to can this up today so I have healthy lunch this winter. Blessings to y'all from AZ
I'm excited to try this one! Thanks for doing the video. I really enjoyed it.
I am relying on comments to help me figure out which tutorial is worth my time watching. This one has a high ratio of thumbs up when considering the views. It is worth the time for sure. I never would have thought of thawing the peas but makes sense because you don't want to put ice in your jars. Thrilled I found this.
Yes, thawing the peas was a great idea
Absolutely loved this video and the easy directions.. I just subscribed and will be watching other videos you’ve made! Many Blessings! 🙌🏻❤️
Enjoyed your chicken soup recipe thank you so sharing
Excellent video! Thank you!
That was outstanding. Looking forward to your next work. Thanks & stay connected.
Looks great........I will be trying this recipe soon.
Love the easy to follow, right to the point videos 🙂
Great video and Right to the point!! Thank you!
Very good instructions. Thank you!
Thanks for clear, concise information.
Thank you Barbara.
This is one of my favorite things to can and can also be the best ingredients for a pot pie. And it is beautiful in the jar!
It really is!
Thank you. What a wonderful recipe that was clearly demonstrated. Very useful this year when prices are going through the roof and having no idea when things will run out at the store. Better be self-reliant.
Glad it was helpful!
I concur! I never thought of doing this
Love your video.. you get right to the point without all the "extras" we don't need to hear about.
Yummo - thanks for sharing!
I am canning for the 1st time. Just finished 21 can's, now pressure cooking it. Thank you so much.
Also, I've tried a bout 7 of your recipes. My hubby loves them all!!
Thank you!
Great job thanks for sharing
Love it, thank you!
This is definitely going onto my shelves. And I see a lot of versatility
This is the best video I have seen in a long time. Thank you for being professional and to the point.❤️❤️❤️
You are so talented in the kitchen! Thanks for sharing!
Thanks so much @food jazz Miss you. Hope all is well.
Thank you for a good instructive video. I appreciate that you walk through everything quickly but with great information. ❤
Thaa as nod for posting this video. I plan to do this today!
This looks wonderful. I’ll be doing mine in half pints. Hubby doesn’t do chicken. Thank you for sharing. ❤
Love the recipe how convenient to have something on hand healthy and delicious and chipper.
Short and sweet. Thank you!
You're welcome!
@TessCooks4u what's the shelf life of canning?
@@TheSisUNeed Years.... as long as the seal is good on the jar, it's safe to eat.
great easy to. the point directions and recipe. As soon as I heal from my horrible shingles outbreak I'm going to make your meals in jars..never can have to many!
Great recipie. Hi from Czech republic
Thank you! I watched your video and now I’m going to make my first batch of canned chicken soup.
Thanks Tess: I do lots of canning, but never tried this recipe. Can't wait to try it. Many thanks.
helpful. thanks.
best canning video ever. to the point and all the information I needed
LOVE your video!! Very detailed on the process, straight to the point!! Thank you!! So glad I came across your video. BTW we love chicken soup with peas too, gives a sweet flavor.
one of the best videos I have seen. pure information
Glad it was helpful!
/thank you Tess. I can something every day it rains. God Bless and stay safe.
Same to you!
Excellent video. I'm making it now you have a very nice voice and straight to the point.
It's the first time I've seen canned chicken beans onion carrots like this. I enjoyed the recipe!!
Thanks for watching
There was no beans in the recipe but it sounds like a very good idea. More variety, especially if you're growing them in your garden. A good way to use them up.. I was thinking of adding beans myself😍😍😍
Thank you just for teaching
Excellent 👍
Thank you for the best video on canning! Every thing on how to do it , in a concise manner. Can’t wait to see more. New subscriber on the spot. ❤❤
Clear concise instructions THANKS
AMAZING
As soon as i heard your voice, i knew deep down that i was in good hands. And the I should no fear the raw chicken from the tumbnail.
Thank You! You explained perfectly.
Glad it was helpful!
If I had to listen to just one more video on canning where the poster starts yimmy-yammerin about how their ancestors came in on the Mayflower and worked the fields for generations I swear I would've opened up a major artery with a rusty razor! So thank you young lady for saving my life.
BTW anyone have luck with the Tattler reusable lids? Got some but haven't tried yet.
LOL! Thank you. Have not tried Tatler lids.
Thank you 💖🦋🌺
Great video, straight to the point! I have subscribed and will be canning chicken soup later today. Best wished from South Africa.
Great job. I will try it.
Great vid! Thank you❤
New subscriber. Great concise delivery. Soup looks delicious.
Just found your channel great video.
Hello Tess see your new video.. the homemade chicken soup is great and tasty variation .. best wishes from Tom from Germany .. 👏
Thank you so much 😊
thanks
Great! Nice and quick!!!! Just subbed!
Thanks for the sub!
Just liked and subscribed.....enjoyed your style of instructions - clear, precise and only what I needed to know to get the job done. Thank you!
Awesome, thank you!
That looks wonderful. Helga sent me over. She just didn't know she was. Lol. I've canned beef stew and was looking ftchecken soup. Thank you.
Thanks for coming
I want to ditto others thanking you for 1) having all the items ready and food chopped up, 2) getting right to the point, 3) eliminating your personal journey and/or irrelevant information, 4) not having a closeup of your face where it fills the screen, and 5) having the ingredients listed in the Description box and not forcing us to click a link to go view the recipe. We don't want to see closeups and listen to 5+ minutes of babble. We don't want to watch ingredients being s l o w l y chopped up. We don't want to waste time and having to click on a recipe link to view the ingredients used. So thank you for the video. The only thing I can think of to push this over the top is to have your recipe viewable in the beginning of the video. That way anyone who want to can while watching your video can prep first, then can while watching.
New sub here. Love your no nonsense/ get to the point style. Thank you💕
Beautiful, looks absolutely amazing. I must give it a try, thank you TessCooks4u. 😊
Loved this ..fast straight to the point ...I'm going to try :) still scared to use my canner and had it almost 3 years brand new. 😅 but I think you may of given me some confidence to get going. Thank you 😊
Thank You cheers from Pennsylvania Blessings 👍👍👍🙏🙏🙏🇺🇸🇺🇸🇺🇸...new subscriber...
I'm eating this right now. I feel so yucky. It was so nice to crack open a jar & add noodles. In 5 min, homemade soup was ready 😋 & it is so comforting to inhale the broth and sip.
I loved your no nonsense video. Can't stand those women with their full on make up waving their manicured hands around and using half the video time to tell us their life story or washing and cutting up tomatoes. We know how to do that. Have everything ready and GO!!! Loved your video😍😍😍😍
Do you simmer the both before adding to jars?
HI, Love your video. Did you have to blanch the carrots first?
Great video! Do you think it makes a difference if my chicken is already cooked and cooled? That's all I have right now and I was thinking of trying it. Good to know the tip about sage because I LOVE sage and would probably have added some!
Interesting….how long can it remain on the shelf unrefrigerated before eating?
At least 18 months. Most eat within a year.
I have all of the ingredients too!
❤
Do I need to do any adjustments for pints jars? Or just use my pressure canner suggested time for chicken? Thank you.
Can you use those bouillon cubes as seasoning in your jar
Great video right to the point I have a question can I use bouillon cubes instead of homemade broth I have red not to use any cornstarch or flour
She did say you can use water
i love caning so much
because it saves food in coverts and also you can sell some for money or just for 1 dollar or anthing
I wish I knew how to make my own chicken broth
I am doing this for my son next week so he can have access to food always he just moved out
im doing caning in 2 weeks
Ok so I am still kinda new to canning, but I looked at the usda guidelines. I have read several times that celery is not safe for canning. I would have loved to add it to several recipes I have made. I appreciate any answers.
Yes, it is safe to can in soups and stews. Take a look at the Ball canning book online for safe and tested soup recipes. Thanks for watching.
Maybe I missed it but did you use any seasoning? Salt etc.
Tess, since I now live alone, can this be adjusted to canning in pint or half pint jars? I used to help my mother and grandmothers with canning when I was young….they’ve all been gone for a long time now and I would like to get back into canning again. Thank you. This video was so well done with excellent instructions and explanations.
Pint work great…75” for timing
:-)
And how many hoirs to water bath at high heat or smimmer ??
Nice video.. I'm in the UK and it's looking like a global war by socialists to confiscate food and energy independence from the people, so knowing some food security tips like these will be increasingly vital.
Could you do a follow-up re-opening video showing how it's prepared afterwards (approx reheat times, etc), and how it could be made white and creamy like tinned chicken soup often is.
I'm also guessing the "biscuits" you mentioned aren't the kind we have with a cup of tea or coffee!
It looks pretty in the jar! Do the English peas get really mushy after canning?
They are soft but still hold their form. Thanks for watching.
That is great, thank you.
Hi Tess I made this recipe - I had 1 that didn’t seal so I ate it that night it was yummy - my question is I have been reading some of the standards for canning soups and it says that soups and stews should be hot packed - I have about 13 left that I canned and reading that has made me second guess the cold pack soups I made, so if I’ve eaten 1 and it was fine does that mean they all will be - I followed everything that you did, room temp cans and produce and water, vented for 10 minutes then wait until the pressure was reached and started timer, I am new to canning and I live in Australia and no one cans here - if anyone can help me out with this and let me know if it’s ok to eat these soups would be so appreciated kind regards from australia 🇦🇺
No reason it shouldn't be fine as long as your lids stay tight and the middle doesn't pop up.