canning sale chicken from our local butcher. Canning chicken! Lets get canning!!

Hi, I'm Karen from White Willow and we're here at Hopkins Meat Packing in Sanford, Florida so I'm going to go ahead and see what you have on

sale

today so we can get our meat for the future I don't know if you can see it here but I bought 40 pounds of

chicken

pieces,

chicken

breast pieces for $40, so it's a dollar a pound. I'm going to can this bad boy and We're going to eat for a while, we're ready to start packing the chicken in these bags and with a little bit of seasoning and we're going to let it sit for a couple of days, so I'm going to get this out and let's go. pack the bags with different seasonings in each bag and this is Friday, I'll probably can it on Sunday, so we'll be busy

canning

after church on Sunday and let's get started.

My hands are washed and this is a little bit of a complicated process because I'm going to take all this chicken, these are chicken pieces again. I bought these chicken pieces at The Butcher for A1 a pound. I'm 40 pounds, so we're going to be

canning

a lot, but it's going to be great, so when I started the bags and I realized I wanted some simple chicken, just some simple chicken, like a chicken parmesan casserole or a chicken noodle casserole or something, so I just wanted to keep it kind of simple, so I'm going to go ahead and make something right now. so I'm going to go ahead and fill these jars and then I'm going to have seven quarters of plain chicken, um and you want to pack this up pretty well, so make sure you put it right where it is.

It's compressed because it will shrink once it starts cooking, but I really started thinking about chicken parmesan and thought, I don't want to can them all with seasonings and then not have any airplanes after buying 40 pounds of chicken, so that's it. what we're going to do today, so before we go clean these edges, we're just going to add a little bit of broth to each one. I only do this when I have something that doesn't have a bone, um, if it has a bone, then it makes its own broth, so I don't worry, but if it doesn't have a bone, then I go ahead and put the broth in it, so then Let's move on. go ahead and take a paper towel and we'll just wipe the edges with a little bit of vinegar and then don't forget to put the vinegar in the water in the can because that will keep the outside of the jar. of looking a little nasty and murky and I've done it before or I forgot and it looks nasty and murky so trust me, but you'll forget it if you can as much as I do, you'll forget it. and I like to can on the weekends, right when I'm doing things around the house, I just throw it in there, whatever I'm canning and then that way I'm home, I'm checking it out, it's not a great deal, you'll get this , you've got this, let's go ahead and put them in one by one.

I'll make sure each one is decently tight. These are all B jar lids and which is good because they do get mixed up. some of your lids snap under different pressure or how much you tighten them, so I like to use all the same lids for each can, so this looks a little better, maybe still a little high, let's go with it, let's go. with this every once in a while I'll just add a little bit of vinegar into the jar into the can okay we're going to go ahead and put the lid on and this is cold and cold so you definitely want to um. just wait until this pipe starts emitting constant steam for 10 minutes, this little button back here you can see that it will go up at some point in Midstream, but now it's about this pipe to make sure that it's heating up and that it's a stream Steady for 10 minutes before setting the timer, these are quart jars so it will be 90 minutes of canning once we put the weight on, we have a lot going on so I'm just going to fill the last few bags here .

Maybe I have to do it. add a little to each bag. I'm not sure it's probably two quart jars in each bag, maybe roughly and sometimes I end up, if you took my can in class, you know this, you end up throwing everything in one. a jar, all that's left, whether it's beef, pork, whatever, just throw it in a jar. I'm going to go ahead and finish this. Looks like I counted my bags perfectly. I'm left-handed. You can say it? If then. I'm going to make three bags of each with the same seasoning, so let me make sure I have some tow on hand.

I really like this garlic and rosemary, it's just tones, it's nothing fancy, but man it's so good and I add a little more garlic to it. so I'm going to make these three with this seasoning, I'm going to go ahead and add and all of this is like whatever you want, that's what it's all about, right, woo, that went a little crazy with the garlic that you'll smell. good after this and it smells fantastic when it's Canning too. I'm going to go ahead and close this, I think I'm splashing it in my face. I might need a shower after this, okay, so let's close this up close. one up, I just leave a little bit of air in there so they can bounce.

I'll show you this one and then I'll go ahead and make these other ones with I don't know, I have lemon pepper. I have garlic, citrus and basil, which is really good, and I have a jalapeño one, I don't see it here, no, oh, that's poultry seasoning, oh, that's really good too, okay, so I'm just going to cut this and crush it. the seasonings in there are really good, you can do it in a bowl if you want first and then throw them in the bags, but that's how I usually do it and tomorrow it will create a little bit of moisture, so we'll move on. and just slather that on again, so I'm just going to keep craving them every other day, well, a couple of times a day, just so they're nice and seasoned all the way through, you might need a little more seasoning because tonight, when I make this .

Will this flow much better? I'm going to check the deodorant, there's still no steam so I'm going to go ahead and set it for another 10 minutes. I keep clicking it to remind myself to take a look because I would forget that I would get into some other project and I would forget that these are going to go in the refrigerator. I'm going to go ahead and season them and then we'll be ready in two days to can the rest of these. I am very excited. We're rocking and rolling around here. We have a constant flow coming out of this pipe.

You probably can't see it, but I set the timer for 10 minutes and that timer goes off. I'm going to go ahead and put the weight on. and okay, we went ahead and put the weight on and now we're going to leave the heat on high until we get to 10 pounds of pressure and then we're going to turn the heat down, okay, so that the gauge is between 10 and 11. we're going to continue go ahead and let it go up to 11 I'm going to lower the heat um it's going to go ahead I'm going to set the timer to 8 minutes and then I'm going to keep Checking this to make sure it's not above 11 or below 10, the timer It's off and we'll wait until it reaches zero and that button goes down before we remove the weight and open the container so we're ready.

The little button was pressed, this is at zero and we're going to remove it and there's no steam coming out. That's good, let's just open the container. I always hold this away from you when you open it. the steam escapes in the other direction and then we're going to take them out, it smells delicious, watch that so you can see it settle a little bit, but they're pretty full of chicken so they'll be great for chicken sandwiches. salad um really amazing so we're going to put these out and then in 2 days we'll make them and I won't make another video just to make them but we'll make the seasoned ones and then I've got that whole 40 pound container of canning ready to bite ready to get busy, so I hope you enjoyed this video please share and subscribe and share this video with anyone who is interested in great tips for canning or medicinal purposes so check out my other videos on this page white willow 142 on YouTube and visit my Facebook page at White Willow Herbal Remedies as always, thanks for watching white willow a