Canning 14 Meals for the Pantry Shelf | Meal In A Jar Canning Recipes | Pressure Canning Recipes

hi guys welcome back today we are counting up four more meal in a jar recipes as I've mentioned in previous videos we are heading into a really busy season and having some of these ready to eat meals on The Pantry Shelf has been a total game changer for us so we are doing four different recipes today for a total of 14 meals three of those recipes come straight from ball they are tested and approved one of them is not however I feel perfectly safe canning it and I'll be sure to make it explicitly clear in case you're not comfortable you know deviating from a tested and approved recipe so the four different recipes we're going to be making today are chicken chili verde chicken marsala that is the only recipe that is not tested and then um beef stroganoff and chipotle beef which will be great for things like tacos taco bowls burrito bowls that kind of thing so let's get started so the great thing about these recipes is they do come together really quickly last night I took about an hour total to prep all the ingredients for all four recipes and that's just gonna speed up the process even more today the most time consuming part is just processing in the pressure canner for my size pressure canner it is going to take me two batches today so the first recipe we're going to be canning is the chicken marsala this is the only hot pack recipe that we're doing today and as I mentioned this is not a tested recipe I feel safe canning it but if you like to stick to those tested and approved recipes this is the only one I'm sharing today that has not been tested so I've got two and a half cups of chicken bone broth here in my pot and I'm adding three pounds of cubed chicken breast I just cubed these into probably one and a half to two inch cubes and we're gonna get this boiling over medium high heat for about 10 minutes this is kind of adapted from a recipe that I found online I'll be sure to link that as well as what I'm doing in the description box down below um and you could take the time to Brown all of the chicken I am just skipping that step today so that's been boiling about 10 minutes now and our aim with this isn't to fully cook the chicken we want it about two-thirds cooked and I'm gonna add in two cups of the Marsala wine and then a pound of sliced mushrooms six cloves of garlic and salt and pepper how much do I need okay so two and a quarter teaspoons of salt if you were using like bouillon or a store-bought broth you might want to reduce that or I mean even if you salt your homemade broth I typically don't so two and a quarter teaspoons oops of salt and then three quarter teaspoons of ground black pepper so super simple I'm gonna get this back up to a boil we're gonna boil this for another five minutes and then we'll get it dried up foreign we are not working with the best lighting today it is gray and rainy outside but I'm going to go ahead and get these jars filled I've got clean and hot quart jars here um my calculation said this should make three quart jars I am looking at this thinking it might end up being a little bit more than that I'm just using store-bought chicken breast for the recipes today our meat birds are set to arrive this coming Friday by the time you see this video we already would have them and I'm super excited about that so this is probably the last chicken that I'm gonna buy before we process our own Birds I think I'm gonna be able to make this into uh the three jars foreign [Music] so I was able to fit all of that chicken marsala into the three quart jars which is perfect so I'm just going ahead and de-bubbling then we will adjust headspace I think we will need to and then get these jars cleaned up and we'll put them aside so we can work on that next recipe I'm just going to get the rims of these jars cleaned up really well with some vinegar and then we'll get the lids on we're just adding those Lids to fingertip tight okay so next up we are doing the chicken chili verde and we are doing four quart jars This Is Us doubling the recipe again all of these recipes will be down in the description box below and I have some chicken bone broth just heating here in the instant pot to top these off with so I have four pounds of chicken breast here we are gonna evenly divide this between each jar so there's a pound of chicken breast in each jar these are cubed about one and a half to two inch cubes okay so that is about even the recipe calls for cannellini beans I am using navy beans you want to make sure that these are fully cooked I just cooked these from dry beans in the instant pot yesterday and we're gonna add half a cup to each jar [Music] next I'm going to add half a cup of green onion foreign and then about two tablespoons of chopped cilantro I love cilantro if you don't like it I know that's pretty common just leave it out okay and then we're doing two tablespoons of pickled jalapenos per quart jar pickled jalapenos are one of my favorite things ever um and I really need to make sure I can some this year I never actually end up canning pickled jalapenos and then we've got four cloves of garlic minced here I'm just gonna try and evenly divide that and then salt you want to make sure that you're using a non-iodized salt I'm using a teaspoon per quart jar um again I am using homemade bone broth that doesn't have any salt in it so if you're using a bouillon or something you might want to go a little bit less on the salts okay and then you need salsa verde this is actually how I typically use my salsa verde and something like a white chicken chili or um like chicken enchiladas so this is a roasted green tomato salsa verde it's a great way to use up a bunch of leftover Green Tomatoes um it's not our favorite for like chips and salsa we like our roasted tomato salsa for that um but I love having this on hand so we're gonna do half a cup per quart jar of the roasted green tomato salsa I'm just using one pint jar so I won't have quite enough to do a full half cup per quart um but that is totally fine I'm just going a little bit less than that half cup mark foreign okay so that is it I'm just going to get these topped off with the chicken bone broth we will de-bubble get the lids on and then get these into the canner okay my camera battery died on me there but we are back so I'm gonna get these jars into the pressure canner the first recipe we did was the chicken marsala and that was a hot pack recipe the chicken chili verde wasn't but they are about the same temperature now so I'm gonna go ahead and get three quarts of water into the pressure canner we will add these jars and it's gonna process for 90 minutes since we're doing quart jars if you were doing pints it would just be 75 and the pressure that you process at is just going to be dependent on your elevation and whether you're using a weighted or a dial gauge pressure canner thank you [Music] foreign we let a steady stream of steam come out of the vent pipe for 10 minutes now I'm just putting on my regulator once the pressure comes up we will start the timer we're just about to get started on the beef stroganoff and the Chipotle beef and for both recipes I'm gonna need some um beef broth so I just have some beef bone broth heating up here in the instant pot but I just wanted to show that to you look at how gelatinous that is that is what we're looking for when we're making bone broth again we are working with clean hot jars and we're starting off with the beef stroganoff so I have just under four pounds of beef here and I'm gonna go ahead and get about a pound into each of these jars this year is going to be a really exciting year here for us we are raising two pigs two Berkshire Tamworth pigs they will be coming home uh mid-may so just about a month away now and then we are doing two batches of meat chickens so the only protein that we're gonna be buying this year is gonna be fish and beef so next up I am going to be adding half a cup of onion to each of these jars foreign [Music] so that's one of the things that has been keeping us busy my husband has been busy building a couple paddocks um one we will be using for the meat chickens but we're building it so we can use it for you know something else okay and then about a half a cup of mushrooms into each of these as well and then I've got four cloves of garlic so I'm just gonna divide that about a clove per jar oops and I lost half of it there okay so we're gonna add in two tablespoons of tomato paste per jar and then two tablespoons of Worcestershire sauce I cannot say that so you'll see we're not adding any thickeners to these when I go to heat them up I will likely add in a little bit of arrowroot um that's what I typically add to thicken you could do flour cornstarch whatever your preference is we'll probably end up serving this over rice you could do pasta egg noodles whatever your preference is [Music] foreign [Music] thank you okay and then for seasonings we're doing half a teaspoon of ground black pepper per jar a teaspoon of salt again non-iodized salt I'm using just pink Himalayan sea salt foreign and then we're also going to do a teaspoon each of parsley and Thyme one of you commented I think on my last meal in a jar recipe video suggesting that I pour my broth into a glass measuring cup like this and I don't know why I hadn't thought of that I've just been ladling which takes a lot more time so this works great and then we're just gonna get this deep bubbled check on the headspace again we're going for an inch with this and then we'll get these jars cleaned up and while I'm de-bubbling I'm just getting that tomato paste mixed in there it will just kind of dissolve into the hot broth [Music] foreign okay those ones are ready to go okay and just like that we are on to our last recipe which is the Chipotle beef I believe I am timesing this recipe by one and a half so we are doing three quarts and that will make a good amount of meat for a few meals for us for sure for tacos taco bowls all that kind of thing um I feel like I need to address this but my jar is not dirty there's paint on the bottom so we purchased my husband's grandparents home and with that we kind of inherited some canning supplies canning jars and whatnot and that was how his grandmother marked her jars to keep track of them so we have three pounds of beef here just cut into one and a half to two inch cubes I'm going to evenly divide that between these three jars foreign cups of sliced onions again just gonna divide that evenly between the jars and I'm losing onions [Music] all right and then garlic I've got 12 cloves of minced garlic here so it's about four cloves per quart jar and then a quarter cup per jar of cilantro again if you don't like cilantro just leave it out foreign Now the recipe calls for one Chipotle in Adobo per jar I don't have any I'm just gonna use half a teaspoon of Chipotle powder per jar if you don't like Chipotle flavoring you could do just chili powder cumin it's totally safe to change that up okay and then a teaspoon of oregano and a teaspoon of salt all right and then we just need to top these off with a broth and we are good to go thank you [Music] I think this is going to be so good with that peach salsa it's another ball recipe and it's one of our favorites so that's probably the first way I'm going to end up using this [Music] foreign [Music] batch is out of the canner and it looks like we've got seven quart jars that have sealed beautifully of course I will go ahead and double check them before moving them into the pantry tomorrow morning we've got another seven processing still and all together I would say it was a pretty successful day we got 14 ready to eat meals to put onto the Pantry Shelf and those are going to come in so handy throughout gardening season as we approach it and especially over the next few weeks as we get ready to welcome pigs and our meat birds in just a few days so lots of exciting stuff happening around here I'm looking forward to documenting all of that for you guys and if you enjoyed today's video definitely go check out the mail in a jar recipe video that I did just a few weeks back I'm sure you would enjoy that too thank you guys for watching and we'll see in the next video

Channel: Abbey Verigin

Views: 116,716

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Id: 6XLSuW5G8FA

Length: 24min 30sec (1470 seconds)

Published: Sat Apr 15 2023