Learn How to Pressure Can Raw Chicken

today I'm going to show you how to can chicken I tend to do about twenty to fifty pounds at a time just because of the work and time that goes into canning I find its easiest to do it in kind of mass production so I'll buy a whole bunch when it's on sale and just I decide some time to do the canning I tend to do boneless skinless chicken breasts I find that's the easiest for me I just get a whole bunch of packages cut off the fat and then just cube everything you certainly can do bone-in if you prefer and save the bones or making your own chicken broth or chicken stock it's just personal preference whichever you like for yourself when picking out my jars I tend to pick jars that I use a lot of so like this is a half point size which for me when I'm painting chicken is actually too small especially if you're doing things for our family though if you're single this actually would be really good it's perfectly portioned just enough for a meal I tend to do things in the pint size and the quart size just a rough rule of thumb pint size is going to be about a cup of chicken or about a pound of chicken the quart size gives me about two pounds of chicken and about two cups of chicken so that's a rough you know kind of rule of thumb when you're trying to figure out how many jars you need for your chicken and you know if you go to use the recipe and the recipe says you need 1 cup of cooked chicken then you know which size jar to grab the other thing too is I do everything with the wide mouth rims I find that so much more easier getting the food in getting the food out and cleaning it's just so much more easier that is really what I stick to buying then also all of my lids and my rings are uniform and I don't have to worry about having a whole set for the video today I am going to be doing the quart size jars because I don't have any of these I have a whole bunch of this so we're going to work with reports today whenever I'm canning I try to set an entire day aside because whereas the process itself really isn't that hard it does take some time and you don't want to be rushing so I do some prep work the night before as well I get the kitchen all cleaned up and I start getting all of my utensils ready so that way I can just start first thing in the morning and I don't need to worry about cleaning and I'm kind of ready to go so we have our pressure canner here I have a big pot of water that I'm going to go ahead and turn on so that they can start to boil and this water will be used for filling our jars as well as a pressure canner I have a small saucepan in the back and that is going to be used for sterilizing the jar lids I have the jars themselves I have my jar lids my jar rings and then some basic utensils here I have a widemouth funnel we have our jar lifter a magnetic jar lid holder so that you can get your jars easily this is a multi-tool it's a head spacer as well as on the other hand used to remove air bubbles and then we have our towel as well you may also find it helpful to have a bowl large bowl or even several bowls a measuring cup a cutting board a knife and some disposable gloves when working with the pressure canner lid there's two things we want to check first you want to check that the rubber part is okay that there's no cracks in it and the rubber part goes underneath the lid here the second thing that we want to check is the air valve where all of this steam will go through this section here is that there's nothing blocking it and the easiest way to tell is actually hold it up to the window and see how you can see light through it that means there's nothing blocking it so we are good to go for this particular batch I'm going to use quart size jars my particular um pressure canner takes seven quart jars at a time or 16 pint jars which I also do for my chicken whenever you are working with the pressure canner I try to do as many jars as will fit into the pressure canner just because of the time-consuming nature of canning so I'm going to get seven jars ready for my first batch and then I'll get some more jars ready when I go to do my second batch so I have my quart size jars I have my lids and I have my rings the first thing we're going to do is wash all of our jars in as cotton soapy water as you can manage to get them clean we don't need to worry about sterilizing them in water for ten minutes just because we're using a pressure here today and pressure canner process the jars more than ten minutes so that paralyzes the jar as well so we can actually skip that step if you want to you certainly can do it your paper the better so by all means but I'm going to skip that except for the pressure canner process once we have all of our jars clean we're also going to go ahead and wash and keep our jar lid as well as all of our jar rings as well so get everything nice between the jar lids I put into a small bowl and I'm going to fill it up with the hot boiling water once the water has boiled so we're just going to set that off to the side once I've washed the lids I'm going to put it into that small saucepan I showed you earlier and we're going to put it back onto the stove and turn the water on now you want the water to be hot enough that it warms the water but not quite hot enough that it boils you'll notice that there's on the underside of the ring there's like this reddish brown all the way around that is going to be what makes the seal we need to get it warm enough so that that starts to loosen a bit and get more pliable so that when we put it on to the jar it will adhere to the jar lid and then it will seal but you don't want to get it hot enough that it starts melting that and having it come off and then you don't get the proper seal so if you boil it then it gets a too hot so just kind of in between you want to keep an eye on that I chopped up all of the chicken into small cubes if I do a pint sized jar I tend to do smaller things more like an inch if I'm doing the quart size jars which are bigger I might go more into like the two inch so I go ahead and cut up all of my chicken I tend to just do it all at one time so then I can put them into the jars at the end if you want to cut the chicken and put them into the jars at the same time that's fine too whichever is easier for you to start filling the jars I put my wide mouth tsommo on to the top of the jar and then I just start dropping in as a chicken and you want to do it leaving about an inch of space so while I'm putting a lot of chicken in there I need to leave some Headroom I'm just going to push it all in and you can go ahead and push it in is fine once I get most of it in there I put it over to the next one and just kind of push it in having the proper headspace is very important because it allows the air to escape if you have too much airspace then you can get some bacteria that goes in if you don't have enough then the jar doesn't seal properly and the liquid escapes so I use this tool here where it gives me the increments of the different sizes if I want to do a one inch one inches all the way to the top so how you know what your one in space is is you put that particular Ridge on to the jar and then I just make sure that I don't have anything going beyond that so you can see how right now were filled pretty well once the water has boiled we're going to go ahead and start using this to fill up our jars I usually find that it's just easiest to grab a measuring cup so that I can spoon up so I just take out the water that I need at a time we're going to pour the hot water into all of our jars until we have about an inch of head space so just do that all the way down the line and you'll notice that because it's hot water the chicken starts to turn white don't worry about in this file we're then going to take our head spacer and it has like a spatula part on the other end and what we're going to do is run it down the sides of all of the jars and what we're doing is actually removing air bubbles and making sure that the water goes all the way down now I'm doing just plain water because I usually cook my chicken with other things but if you would prefer to do chicken broth you can do that and it would add a little bit more flavor to your chicken when it comes out so either way is fine so once I have done that all the way down you'll notice that the chicken is there exposed on top again so need to go ahead and pour more water and again making sure you have that inch of head space all the way around next thing we're going to do is wipe down all the rims I take either a paper towel or rag and I've put some vinegar on it and what we're going to do is wipe the outside rim as well as the top of the rim all the way around what we're doing is getting rid of all of the any oil or any part of the chicken that has touched that we want to make sure that everything is clean so that when we put the lid on top it will seal properly if the lid was dirty then that would prevent a good seal and then again you have unsafe food or it just wasn't sealed so you have to use it up right away next we are going to put the lids on to our jars so I have my little saucepan with the lids I'm going to use the magnetic lid holder so that way it can come out of the water easily and I don't have to worry about burning my hands and we're just going to put one on top of each of our jars then we're going to take our rings and we're going to put those on top and you want to hand tighten as kinds of times you can just kind of a good squeeze and then just a little extra turns and we're going to do that with all these you don't want to do it so tight you won't be able to unscrew it later but it does need to have a good hold so just a hand tighten it as best as you can for my particular pressure canner I need to fill it up with about three quarts of water there is actually a mark on the inside of my pressure canner so I'm going to be filling up the water until it hits that mark it may be different on yours so you will need to check your instructions so I'm just going to fill it up with the hot water until we reach that point all right now we're ready to put in our jars next we are going to start putting our jars into the canner itself my particular canner fits about seven quart size jars so yours will be a little bit different so check your instructions that will tell you how many you can fit in at one time these are not hot yet so I can use my hands when we go to take them out we will need to use the jar lifter now that we have the jars in there we're going to go ahead and put the lid on and lock it we're going to turn the heat on to high and we're going to wait for steam to come out of the valve so this will take some time we're going to let it seen and when you see that sharp steam coming out we're going to let it steam for about ten minutes once you have let it steam for about ten minutes we're going to put the pressure regulator on the valve and we're going to wait until the pressure gets up to eleven pounds for the chicken for canning chicken we need to be at eleven pounds we're actually beyond it so I can turn down the heat so that it regulates it a bit more as I sail closer to the eleven it's okay if you're higher you just can't go lower if I went below that 11 pounds I need to start my processing time all over again and this is to make sure that the bacteria gets killed until everything is nice and sterile we're Kandi's chicken and on that sea level so if you're at a higher altitude you will need to check a local Canyon guide for where you're at per sea level you basically are going to can port and process them for 90 minutes if you're doing pint it's going to be 75 minutes and that I have Courtney here so I need to process it for an hour and a half using it at 11:00 comes pressure once your food has processed for the correct time we're going to turn the pot off and we're going to move this off of the heat now we need to wait for both the pressure to come down to zero as well as the pressure gauge in the back to completely drop do not take the pressure regulator off do not take the lid off we need to wait and this is going to take about a good half-hour for the pressure to go completely down to zero and for this to completely drop once the air lock in the back over here has dropped we're going to take off the pressure regulator and we're going to let it sit for ten minutes before we open the lid when we're ready to open up the pot you want to do it so that the pot lid is going to be away from you so that way all of this theme comes out behind and not in front of your face so now we're ready to take the dress out when taking out our jars this is where we're going to use our jar lifter so that we can grab each individual jar you'll notice that you probably still see the water boiling in there that's okay the meat has kind of all condensed down into kind of one big clump on you'll notice the water has turned kind of yellow it's actually now broth inside so we're going to just set this off to the side and we're going to pull out all of our jars and if you have another batch that is ready to go in we can add it in remember that we have to put in the three quarts of water so if you're doing another batch we have to dump out the water that's in here and add three quarts of boiling water that needs to be boiling water and by now it's not boiling anymore so we're just going to take everything out once we have finished all of our batches of chicken we're going to leave them out on the towel overnight so that they can completely cool once we have let the jar sit overnight this way they cool down and the seals complete we're going to take all of the rings off we're going to test the seal you should be able to basically pick up the lid with your fingertips and the entire jar comes along with it if you notice that the jar pops off then we don't have a good seal other thing to check is put your finger down into the indent if you hear it popping that means it has not sealed if you don't hear a pop then you're fine it has sealed so we're going to check all of our jars and then we're also going to wash them with hot soapy water because the outside does have a thin film from the chicken canning so we want to get everything nice and clean first once I have washed my jars I just go ahead and put them right back into the box that they came with that way it keeps them nicely organized in corralled and it's the perfect sized box don't forget to label what's inside and I also write the date of when I packed it month in year so that way you can rotate your stock and get it kind of beaten up um just kind of an idea of how long it lasts usually canned things for best results you want to eat within the year of canning just for best flavor and texture and whatnot nutrients they technically will still be safe longer than a year it just starts to lose the texture you know the taste of chicken and there still is a bit of its nutrients but it also be good but you do want to eat things in a rotation you know if you can chicken a lot eat the older things first kind of thing just a few comments about storage you'll notice that I don't have the rings on a lot of times you'll see pictures or most where they leave the rings on you really don't want to do that and that's going to be a couple things first of all there's going to be some food particles left under the Rings that's why I had you take them off to wash them and that can attract bugs and different vermin you also run the risk of the Rings getting rusted to the jar and then it's going to be very hard to get it off plus you'll have rust with your food other thing too that's kind of more important also is when you're canning we really tried hard to keep everything safe and stir all but every once in a while you know there might just be a jar with did that just didn't can quite properly and whether something got spoiled inside or you got bacteria inside well if that had happened if you have your jar rings off what will happen is inside remember we had that little bit of headspace is if something went bad in there then it starts a chemical reaction which forms gases which actually starts lifting the lid off so if you go down to your pantry and you notice there's a jar where the lid is off after we've checked them all to make sure that it is um seals great and you notice the jar lid is off then you know that something went wrong with that particular jar and you know not to eat it but if you have the ring on the ring has pressure because it's holding the lid down and it will actually keep the lid on so then when you go to eat it you don't know whether it was safe or not because the lid stayed on even though there were bad gases in there so it's best to just keep the Rings off um the other thing too with storage is you don't want to pack things on top of each other you really want to keep things single layer so even though I have these in boxes and it would be really convenient to just stack them on top of each other again you're going to run that risk where if I have a jar on top of the jar and there's gases that form in there the pressure is keeping the lid on so that way again I might have some spoilage and not even know so better safe than sorry well you can see it's actually not that hard to do just takes a little bit of time I'm going to grab a jar and I'll show you what it looks like when you're ready to open it all right I've dumped out all of the water so you can see how the chicken is basically like one big chunk it's kind of all mashed together now here's the reason why I love using the wide mouth jars is it just pops right out now you'll notice that it comes that one big chunk but if I take my spoon and just kind of push on it it just starts falling apart kind of into the chunks that I had cut it originally but because it's so cooked if I kind of pick at it more with my spoon you'll notice it's like shredded chicken it just falls apart so easily it's so tender this is perfect for cooking with anytime the recipe calls for cooked chicken I just grab a jar of this I don't have to worry about doing more prep work I'm doing this for a quesadillas for soups for casseroles pretty much anything you can think of and see how we're all set ready to go

Channel: MyTinyKitchen

Views: 132,691

Keywords: How-to (Media Genre), can, canning, pressure canner, food storage, ball jars, jars, ball, food, storage, pantry, chicken, raw chicken, shredded chicken, learn, tutorial

Id: QtThoyRDRrs

Length: 22min 9sec (1329 seconds)

Published: Fri Jun 07 2013