Buy Chicken NOW, Stockpile Chicken NO REFRIGERATION | Prepping | Canning Chicken

Super Easy canning Ground Beef How to: https://youtu.be/BZV0-uFmTCE Emergency canning without a pressure canner: https://youtu.be/VnVXU8lphFE Thank you for leaving a comment/ added tips and sharing this to get more people prepping! you 'all are so great!

My mom was doing this back in the 60s when we were kids! She would make batches on a Saturday and Sunday… she worked Monday-Friday full time and this was how most of our dinners were prepared. Our father was gone and mom was the bread winner. What ever meat was the cheapest she would purchase. She would actually prepare the stews/soups in the jars. We would come home from school about 15 minutes before mom would get home from work and my older sister who was about 12-13 would have things started on the stove. I’m getting a little weepy right now thinking about the greatest mother in the world! I was the baby boy about 5-6 and my brother is 5 yrs older then me. Thank you for this video!!! God bless!

I've eaten home canned chicken that was 13 years old and it was wonderful, so 15 years sounds fine to me. And I would agree with others in the comments, don't leave it in the canner overnight, take it out soon and set on a towel out of a breeze. Let the jars set still for 12 - 24 hours before removing the rings and thoroughly wash the jars in warm soapy water, rinse and set to dry before labeling and storing. I've been canning over 35 years in case anyone was wondering.

I know a man that lost everything and the only place he had left to go was a little piece of land his mother owned and there was a storage shed that she had put out there. He had to hack his way in through the brush to get to it, he had no money to buy food at all but inside that building he found these heavy duty cardboard barrels with the metal rim you lock the top down with that tobacco use to he shipped in and his momma had them loaded down with jars of food she had canned THIRTY YEARS ago and it was still just as good as the first day. He was able to live over a year off that food.

No, never leave your jars in the canner! Especially overnight! You can get what's called "flat sour" of the food. It's caused by keeping food at a high temperature for a prolonged period of time. Your jars can take a temp change if you acclimate the canner in a timely manner. As soon as the pressure is down; open canner and canter the lid over the pot; so steam and room air can exchange. Leave for about 10 minutes. You may hear lids seal, that's normal. Set towels on your counter and lift your jars straight up out of the canner, don't tip or tap the jar. Set it softly on the towel. Leave about and inch of space around the jars for air flow as they cool down. Don't move for 12 to 24 hours. You can remove rings after the jars completely cool and check seals. Refrigerate any jars that didn't seal and consume the food within two days.

Here in the UK canning isn't a thing, but I managed to get my hands on the stuff and have done one batch of chicken and one of minced beef. All sealed perfectly! So pleased I have this new skill. Also water bathed tomato sauce last year and we are still eating that. Thanks to you and others for giving me the confidence to have a go!🤗🇬🇧

Now, I need a video on how to convince my wife who will not eat left overs more than 1 day old to eat 15 year old chicken.

Been canning a long time and would like to add a bit of advice. If you use spices, they get stronger in time. I often use just a 1/2 tsp of canning or kosher salt to each pint and skip my other fav spices. You can add the spices to the open meat as served. I have always layed a towel down on the counter to set the hot jars on when removed from the canner. I had a few bust years ago to temp change of cold counter. Thank you for taking the time to help others! For a young man, I was impressed with how well you did this!

This is my first time on your channel. I'm 65 years old and have been canning for most of my life as I would help my mother as a child and into my early adulthood. Then every single year. My father had a garden and I can remember "helping" him when I was pretty young by walking on the onions so they didn't go to seed. My parents had me late in life so they were gone from my life when I was a young adult. I've been canning chicken, beef and pork for around 20 years. I'm retired so I don't have the money to throw food in my cart at the grocery stores. I only buy food when it's on sale but then I buy a lot of extra and can what I am able. I make and can my homemade soups in the winter so it helps to heat the house. That is what's called a win win. I always use my preserved food using the first in, first out principle.

If your chicken isn't submerged when it gets done, it's still perfectly safe to eat. Just in case anyone in the comments was wondering

Years ago Arkansas Ice storm, trapped 3 days due to icy roads. Woodstove for heat and cooking. Canned stews, soups, meats etc., had heat and food. Prepping is key.

I've been eating steak I canned almost 3 years ago. Man I can't believe how good it smells when I pop the lid open, and the taste is crazy good.I I've been using the broth for gravy or even just to drink hot in a mug. 😋 Zero chemicals and Zero preservatives.

I see that cross on the fridge... God bless you bro. Thanks for helping young men like myself (22)

We use our pressure cooker for the first time Fri. We followed your instructions to the letter. We have 9 jars of hamburger meat on the shelf. We owe you a ton of thanks. Who would have thought we would have canned meat of our own on the shelf. Ok husband is ready to do the chicken now. This channel is one of the best on Utube.

When have not enough meat to fill all the jars, , I fill the extra jar(s) 1/3 of the way with washed pinto beans and then with water. Dried beans are canned the same time and pressure as meats.

Canned for 45 years . Am working on teaching my granddaughter

My grandparents were the first African American farm owners in Caroline County Maryland. I've heard about them cooking them and then sealing gallon sized glass jars with grease and it makes a seal . Stored for as long as needed and they heated them when it was needed ...viola fresh while cooked rotisserie chicken !!

I love seeing these practices coming back. My father was an avid hobby farmer (he grew up on a real farm) and I used to help my mother can it all. It's the surest way to beat inflation at the grocery store and it's also the best way to really know what you're getting on your plate.

I just canned 36 pints of chicken broth for my Mother yesterday. I've been canning, drying, smoking, dehydrating, etc.. meats and vegetables for decades. I have never let the steam build up and release before putting on the weight on. I'll definitely being using your method from here on out. Great video!

Wait 10 minutes after releasing pressure and taking off canner lid, then remove the jars promptly while hot. You place them on a flat, heat resistant countertop and cover with a towel for slow cooling over 12-24 hours. Check seals, remove rings. @Riverside Homestead.