SAFELY Storing Chicken Meat at ROOM TEMPERATURE! Pressure Canning Bone-In Chicken

hi everybody welcome to living traditions homestead well over the past eight weeks we have been raising this year's first batch of meat chickens and over the weekend we processed them we butchered them 21 of them ended up going into the freezer for the year and the last 21 which we're gonna be working on today will end up being canned now on our homestead we raised Cornish cross chickens for meat we've done two series on how to raise the Cornish cross chickens and we've also done a series comparing the Cornish cross meat chickens to the freedom Ranger meat chickens just to compare the differences between the two for us we're personally sticking with the Cornish cross because they just provide a lot of meat in a short amount of time and they in it's fantastic meat so if you haven't checked out those playlists that we did teaching you how to raise them I'll go ahead and check those out now we have gotten a lot of questions about why we would pick a breed that we can't hatch ourselves the Cornish cross chickens do not reproduce naturally on a homestead they have to be purchased from a hatchery and while I do agree that that is a drawback to them there there are just so many benefits to raising them and the amount of food that you can get so quickly that we still continue to raise them now we always make sure that we have other chickens on the homestead as well we have a flock of chickens that we keep four eggs but those are actually dual purpose chickens so we could start raising those from me if we needed to but while these are still available we're gonna be raised in the Cornish cross because you just get a lot more bang for your buck in this round of butchering these chickens we also decided that we had one too many male turkeys we raised a heritage breed of Turkey called blue slate and so while we had everything out we decided that one of our male turkeys needed to go so we will also be canning the turkey meat we're down now to one hand and one Tom Turkey we had the two Tom's and they were starting to fight so we we kept the one that we thought was the most dominant male the biggest male and that's the one we kept and we processed the other one now our female turkey is actively laying eggs right now turkeys don't lay eggs like chickens where they lay you know an ink every day of the year they only lay eggs once a year and so far we have gotten 20 eggs from our turkey hen now a lot of them we've put in the incubator so if you can hear a hum in the background of this video it's because the incubator is actively incubating 20 turkey eggs right we're so excited to build our flock back up we hope we have a good hatch rate out of the ones that we put in we actually candled some of them just a couple days ago and it does look like they're all fertile so we're excited to potentially have 20 more turkeys to raise up for next year she is now just started to sit on her nest there are some more eggs out there in her nest and it seems like she's starting to sit on them so she'll have an opportunity to incubate some of her own eggs and raise them up so that's super exciting too but we wanted to make sure that we had as many of them incubated in the house as possible to ensure that our family has a renewable source of meat here on the homestead no don't tell our turkey but we actually snuck some duck eggs into her nest as well so she doesn't know it right now but she's actually sitting on some duck eggs too so she might be a little surprised when she sees that some of her kids look like ducks well it's our first time she doesn't know what her look like true but today the task at hand is getting these chickens can like Saracen we have 21 of them to cam today along with the turkey and that's no small job so we need to get started we're gonna show you exactly how to do this and so that you can have food security by having camp chicken on the shelves at your house as well we are starting out with cold chickens so we're gonna be breaking these down before we can them now I'm going to be doing raw pack canning of this meat of this chicken meat and I'm going to be including the bones of the legs and the thigh the breasts will cut off the breast bone and can that felt the bone and the wings I have found that they really don't add a whole lot to my canned chicken so we're going to be keeping those separate off the side I will put those in the refrigerator or the freezer so that we could just have chicken hot wings one day also just before we get started one let you know that the chicken that we're gonna be canning the skin needs to be taken off so we're gonna take the skin off canned chicken skin is really pretty yucky so we're gonna get rid of that but we're also gonna save the backs the necks and the skin so that we can use them to make chicken broth so don't throw those things away either now if you find a good deal at the grocery store on chicken legs chicken thighs breasts or even a whole chickens you can do this process at home with store-bought chickens it doesn't have to be home raised chickens and it's a really nice way to find a great deal and preserve them shelf-stable for the future you can see these gorgeous chickens the fayette that we raised nice and plump I don't know how many jars of meat we're gonna get out of just one chicken that'll be interesting to find out now I am handling raw meat and raw poultry so make sure that you are taking every precaution possible for you know contamination Salmonella those kinds of things I always keep a sink full of bleach water so that I can rinse my hands or wipe up surfaces and things like that so make sure you're keeping that in mind all of this time the first step to this process is to cut a part of chicken and I realized that not everybody knows how to do that I forget that we use primarily whole chickens on the homestead so we cut up chickens all the time but I'll show you just quickly it should cut apart a whole chicken so the first thing is to start with a sharp knife and a steak knife works really well for me because it's not too big it's not too small and we're going to start by removing the leg and the thigh together and you just start with slicing open that skin this here is the leg down and here is the thigh and it's easiest to take them off together first and then separate the thigh from the leg [Music] I'm gonna cut next to the body cavity bone here then we'll start separating the thigh away from that part of the body I'm going to do the same thing up at the top of the thigh and then I'm gonna pop that thigh joint see that pops right open that's Beth I wear it connected to the body and then we're just gonna cut that off of the body there you go so now we have the thigh and the leg separated from the body and you can see where the leg connects to the thigh right there where that line is we're just going to cut along that line pop that joint a little bit and then cut those two apart that's how you separate the leg and the thigh from a chicken for these purposes we're gonna take this skin off comes off pretty easily you just have to pull that's the thigh sometimes it's a little slippery do your best next I'm gonna take the wing off here's the wing back here and it has two parts that we're gonna keep there's this part here and like that drum drum it they call it I guess but I'm gonna start by I make a slit kind of done in the armpit and that opens up that joint right here and I join us here so I'm just gonna cut around that from down here and then down in here loosens that up and then it comes off really easily we're gonna set that over here for the next time we have wings okay now we're going to remove this breast okay I'm going to cut along this line here just straight down into there now part of this is bone that you're gonna be feeling there and part of it is cartilage and I'm gonna put my thumb in there so I can kind of feel where the cartilage and the bone is and I'm gonna cut just on this side of the bone and the cartilage and basically I'm just separating the muscle tissue from the bone and the cartilage [Music] you can see it's pulling away there it helps when your knife is really sharp yeah what does most of the work for you [Music] [Music] okay we have just separated this is all one breast half this is one of the really nice things about Cornish cross chickens they just really provide beautiful nice sized pieces of meat this is just that one breast and remember we need to take the skin off so now the skin just peels off like that okay so these are the three pieces that we are going to be putting in jars I'm going to separate the rest of the pieces off of this chicken before we started getting into the canning process again we're gonna part it ahead part it out just like before cut off the leg and the thigh first I promise you that the more you do this the easier it gets and the first time if you completely just butcher it and it is all hacked up don't worry about it it gets easier and nobody's gonna care and they're not gonna be able to tell because you're canning the chicken onto that chicken wing again start at the armpit and now that chicken breast just follow the line of the breast bone and the cartilage that's there the knife pretty much does the work for you there we go this back and neck will save to make broth just pull the skin off we're ready to move on to the next chicken now he is six parts two breaths two thighs two legs these are what we're going to be canning in our jars but first we're going to get several more chickens parted out and skinned before we start filling those jars Kevin is gonna help me that's gonna save me a ton of time [Music] okay we are ready to get started canning we have four chickens all cut up ready to go into jars we're going to be pressure canning this chicken you can't water bath canned chicken it's a low acid food needs to be pressure canned now I have several Kanner's but today I'm going to use my smallest presto canner it holds seven quart sized jars and I'm going to be using widemouth quart jars today the the chicken is packed easier and comes out easier with a wide mouth jar although you can use a regular mouth are I did it for years and years and I'll probably end up having to do it again because I just don't have many of these wide mouth jars now we're doing raw pack bone-in and we're not going to be adding any liquid it's safe to do it that way in fact sounds like something you should do is add liquid but you don't need to it'll produce its own broth also in the court jars you can add a teaspoon of salt to each jar but you don't have to that's up to you all right we're gonna get started here I am going to start with one leg one Phi and I'm going to cut up one of these breasts and see where it leaves us as far as space now with the chicken like this you want to loosely pack the chicken don't cram it down in there and you'll want to leave at least one and a quarter inch head space put that in there see how it goes honestly to me I'm going to stop there that's a half of a chicken a leg a thigh and one full breast the headspace is just about right and I didn't smash anything in there so I'm gonna move on to the next jar and I think that just might work out perfectly [Music] [Music] this time I'm going to put two legs and a thigh [Music] man cut up some other breast meat this one I'll put two guys in [Music] if you wanted to have all dark meat in one jar and all white meat in one jar so you could label them like that you could go I'm gonna do that I like to have a combination of both of them in a jar so I'm just having a little bit of both now what can you use canned chicken for well lots of things casseroles chicken salad it really speeds up any meal that you need to cook chicken for you just don't want to pan fry some or thaw out from the freezer and it is really nice to have canned chicken on hand one of the main reasons to choose canning meat over just freezing meat is because of potential power loss we do freeze a lot of our meat but we run the risk of not having power we do have a generator but the generator that can run out after a while so it is important if you're freezing a lot of your meat to have a back-up plan and if that back-up plan is gonna run out be ready too quickly can a lot of your meat but just having it canned already really really takes that risk away okay these jars are almost ready to go into the canner but I am adding 1 teaspoon of salt I'm using pink Himalayan salt per quart just to enhance the flavor now the next thing we need to do is wipe the rims of all of these jars there could be a little bit of fat on there some chicken juice so I'm going to be using a moistened towel and I'm going to put a little bit of vinegar on there and that really helps cut any of the grease that's on the rim of the jar you really don't want anything that can prevent the lid from really making a good seal we're just gonna clean off the rims of these jars okay now we can add the lids the Rings put them on finger tight which just means not too tight and now they're ready to go into the canner now I have already put the required amount of water in the bottom of my canner make sure that you follow the instructions on your canner to make sure you put the right amount of water in there I've also heated that water up already so you can probably see the steam coming up okay they're all in there now we need to add the lid we just need to turn this on we're going to keep it on high until steam starts coming out of this vent hole and then we'll check back when we're there steam is now coming out of this vent hole here we need to allow that to continue venting for 10 minutes before we put the weight on top of there so I'm going to set a timer for 10 minutes you can see that we have another canner going we still want to get all 21 of these chickens done today and the turkey so we are doing double-duty canning so you'll see the canner going here too now the weight that we're going to be putting on here this is a weighted canner rather than a dial canner I have my weight set up for 15 pounds of pressure under general circumstances you will probably be canning at 10 pounds of pressure but I can at 15 pounds of pressure because we live higher than a thousand feet above sea level so we increase ours to 15 pounds of pressure so once the so once the timer goes off for 10 minutes we'll put our weight on top of here and move on to the next step the timer has gone off so now is the time to put our weight on now what's going to happen is the steam is gonna build up inside it here this is gonna pop up and the steam won't be coming out here anymore and then after a certain time this weight will start rocking back and forth that will tell you that the pressure is up where it needs to be and you'll set your timer now for quart jars raw packed bone-in chickens will have them process for 75 minutes so when this starts rocking that's what I'll set the timer and when it's done we'll come back so the timer has gone off which means this spanner full chicken feet is done flick that I've turned off the heat and let it just sit here until the pressure comes down now you'll know when the pressure has come down all of the way because this right here will drop back down inside the lifter that goes down I wait so 10 or 20 minutes before I take this weight off and then let it sit for me about 10 or 20 more minutes before you take off the lid one thing that can happen when your pressure canning is that if you take the lid off or change the temperature inside too quickly the liquid can siphon out of the jar and compromise the lids feel so make sure that you're doing that really slowly the canner is been sitting long enough and it's time to take off the lid [Music] everything is still bubbling in there now let's take out the jars [Music] now I want you to notice a couple of things I placed these jars on top of a towel on the counter and that is so there's not a huge temperature difference between the cold counter and the hot jars that temperature difference could make these jars crack so always put down a towel when you're bringing out your hot jars also you'll see that I have them spaced quite far away from each other steps so they cool down faster and the heat from them doesn't keep it hot so long it just helps keep it going down process isn't it amazing how much broth is in there remember we didn't add any liquid so all of that liquid is just the broth and the juice from right inside the chicken did you hear that pop that means that the jars are sealing properly those pups are like music to a can or ears we always look forward to that now these jars need to stay right where they are and should not be moved for 24 hours once 24 hours is up you can take the band's off wipe them down label them and put them in your cupboard make sure you check the seal to make sure that it's suction down that means it was a good seal and will store for a long time well guys I hope you learned something today and I hope that you have more confidence about pressure canning meats so if you're enjoying our videos make sure that you hit the subscribe button below and make sure you share this with other people who are like-minded and who may also want to learn how to pan me a chicken until next time thank you so much for stopping by the homestead take care and God bless

Channel: Living Traditions Homestead

Views: 194,193

Rating: 4.963624 out of 5

Keywords: Living Traditions Homestead, Missouri, Ozark's, homesteading, Ozarks, self-sufficient, homesteaders, unjobbing, pressure canning, how to can chicken meat, Cornish Cross chickens, how to cut up a whole chicken, how to part out a chicken, pressure canning meat

Id: HWA47lrUH24

Length: 27min 0sec (1620 seconds)

Published: Tue Apr 28 2020