Cook at _____ pounds of pressure (this depends on your elevation! Google search “how many pounds of pressure do I cook chicken in (State/location)”
Utah = 15 pounds pressure
———————————————— 1. Fill a regular pot of water, bring to a boil 2. In a small saucepan, fill with water and turn to a low heat. Place lids to soften rubber 3. Make sure air valve on pressure canning lid isn’t blocked! Hold up in front of window and make sure you can see through it! 4. Wash all jars and lids with hot soapy water 5. Place lids in sauce pan- heat the water (low) but do not boil 6. Fill jars with chicken. Leave 1 inch head space (too much head space- you can get bacteria! Not enough, the lid won’t seal!) 7. Use measuring cup to pour hot water from pot into jars. 8. Use tool to push water down through chicken. 9. Pour in some more water leaving exactly 1 inch head space!! 10. Use paper towel with vinegar, wipe down tops of jars. This helps rubber seal to the jar. 11. Place lids on top of jars with the magnetic grabber. 12. Screw on lids. Good squeeze + one extra turn. 13. Fill your canner with amount of water required. (Use water from boiling pot). My canner calls for 3 quarts water (which also = to about 2.5” deep) 14. Place jars into canner (on TOP of tray.) if you’re stacking cans, make sure you have trays between each stack. Put the lid on, and lock. 15. Turn on high, wait for steam. Once you have a consistent steam, set timer for 10 minutes. 16. Now place pressure valve weight on at set amount of pressure. 17. Once Pressure gauge reads the correct amount of pressure (ie: 15 pounds) turn timer on for 90 minutes (if doing quarts) and make sure it stays at 15 pounds! Turn heat down if necessary. If your gauge goes BENEATH correct pressure, you need to start your time over again. It HAS to cook at that temp for designated time frame! 18. Let it process for 90 minutes. 19. Turn off heat. Let pressure drop down to 0 and pressure gauge to drop. **Do NOT take pressure regulator off!! This process takes about 30 minutes!** 20. Remove pressure regulator. Wait 10 minutes. 21. Open lid away from face. 22. Remove jars, let them cool over night. 23. Take off rings and test seal 24. Wash jars with hot soapy water 25. Date them
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Hey guys, welcome back to our channel.
So we posted on Instagram the other day
that we were going to be pressure canning some chicken.
And this allows your meat to stay on the shelf
for a couple of years without going bad.
This is a great thing to have
in your short-term food storage
so that in case of an emergency
where maybe you don't have power
and you can't freeze your meat,
you will have plenty of meat stored on your shelf
that is safe to eat.
So with that being said,
I am going to show you guys step-by-step
how we can our chicken.
And all of the steps necessary to doing it safely
and to doing it correctly.
I first wanna show you guys just the things
that you're going to need to get started.
So obviously you're going to need a pressure canner
in order to do this.
I will have some of these linked below
in the description box.
But to get started right here,
we are first boiling some water.
We have a pot going here.
We're gonna wait until this boils.
And then we also have water heating up back here.
I actually need to turn that down
because it doesn't need to be that hot.
So I'll show you what we're gonna use
all of these different things for.
We're using quart size jars today
just because we will soon be a family of six.
So when it comes to eating a meal,
this is about the size of a jar we will need.
Just for reference,
quart size jars will have about two pounds of chicken
in them.
Where the pint size will be about one pound of chicken.
It's also equivalent to one cup.
So two pounds or two cups of chicken.
And then the pints are one cup or one pound of chicken.
These are also the things you are going to need
in order to can.
So I bought this kit just because
it makes everything easier.
It has everything that you're going to need.
And I keep this just back in here
and I store it in my food storage room.
But you'll need a funnel to put all of your meat inside.
When it comes to taking out the hot jars,
you will need this little grabber here
to safely remove the jars from the canner.
And this is a multi-purpose tool.
I'll show you all the things you will be using with this.
But especially the magnet because once we cook these lids,
you're going to want to sterilize them.
It's just easier to grab them
and then to stick them on the jars.
This is the chicken we're working with today.
I spent last night dicing up all of the chicken
that we're going to be needing.
And I actually had my husband go grab a little bit more
because I want to have at least 12 jars worth of chicken.
I don't like doing this unless I'm doing a lot of it at once
just because this whole process is quite time consuming.
So if you're going to do it, do a lot of it.
The first thing I'm doing here
is just washing all of the jars.
While I'm doing this,
I have the lids in that small sauce pan
and I have that sauce pan on like a medium heat
so that the rubber will soften.
And then that way they will stick to the jar really well.
And it'll just give it a really nice seal.
Now that the jars are all washed and dried,
I am now putting the chicken inside of the jars.
What you want to do is fill it up to the bottom of the brim.
Leave at least an inch head space
so that you can fill it with water.
And I'll show you some more of that technique here
in just a second.
But each jar should have it filled all the way
to the bottom of the brim.
Now using some of that water
that I had boiling in that pot,
I'm going to be pouring just a little bit
in each of the jars.
And then I'm going to go in
and push all of the chicken down and the water down
to make sure that there are no air bubbles.
Once I've done that,
I'm going to fill them up again with water,
leaving exactly one inch head space in all of the jars.
For this next step, I'm just taking some vinegar
and I'm wiping it around all of the jars
to again make sure that when I put the lids on
that they have a really nice secure seal.
When it comes to screwing the lids on,
what you're going to want to do
is twist it on as tightly as you can
and then give it one more twist
to make sure that it doesn't loosen at all
while it's inside of the canner.
All right, now we're getting ready
to put the chicken in here.
First thing, make sure that you have this
on the bottom of your canner
just so that you don't have the glass up against the metal
because then you could crack your glass.
So have this on the bottom
and then we're going to pour our water in.
I'm coming back over here to my hot water
and my canner takes three quarts of the hot water
to pour in the base.
So we're going to put three quarts
from this hot water over here.
Now I have the water in here.
I will just be placing my cans in here.
I can fit seven quarts.
However, I am going to just do six
just because I'm going to be doing a dozen of these.
I thought I'll just do six at a time.
If I was doing pints,
I would be able to stack them on top of each other
and I can handle all of it at once,
but this just makes more sense for my family.
So we are doing six quarts at one time.
If you have a different canner,
you won't have to do this step,
but I have the metal to metal canner.
So it's been suggested to get a little bit of oil
and just rub it on the side of your canner
just to help grease it up so it doesn't get stuck.
Another version of the canner
is actually you have a rubber gasket.
When I was looking into buying one for myself,
the video that I watched was a lady
that has used multiple of these
and she suggests the metal to metal
versus the rubber gasket
just because the rubber gasket breaks a lot
and you have to replace them.
Now we're just putting the lid back on
and we will be bolting this shut.
Make sure they're all tight.
Okay, the next step is turning this on.
So I am going to turn this on high
and we are just going to wait for steam
to come out of this valve right here.
This will take some time
and then I'll show you the next step.
It's kind of hard to see,
but I can see it from this angle that I'm at.
There is an even flow of steam coming out.
Once that happens, you need to set your timer for 10 minutes
while you're allowing this to go out
before you put your pressure gauge on.
As you can see here,
this took 24 minutes just to get to this point.
I started this at actually 7.01,
so 23 minutes for it to start steaming consistently.
We're gonna wait 10 more minutes
and then we will put the pressure gauge on.
All right, now that my timer went off,
we are going to be putting on our weight
and I am going to be doing 15 pounds.
This is based off your elevation,
so this is really important for you to know
if you need to do 10 or 15 pounds,
it'll depend on your elevation.
There we go, we got the 15 pound weight on
and then once we see 15 pounds of pressure up here,
we are going to turn our timer on for 90 minutes.
We are going to want to watch this very closely
and make sure that it stays at 15 pounds of pressure
and it doesn't go below.
You don't want it going back and forth.
You want it to be really consistent,
so you may have to turn your heat down,
do whatever you can to keep this at 15 pounds of pressure
for the whole 90 minutes.
All right, we're at 15 pounds of pressure now.
You're going to see the little valve over here
kind of dance around.
As long as it's only doing a little bit,
this is totally normal,
but you don't want it to be doing tons of spins
because then the pressure's too high.
So just keep an eye on this,
keep an eye on your 15 pounds of pressure
and adjust the temperature accordingly.
Make sure that you double check wherever you're located,
how much time you need to cook your chicken
or whatever kind of meat you want to can,
how much pressure you need to set it at
and this will also be different
depending on if you're doing quarts or pints.
The entire time that the chicken was on the stove,
I made sure that my eyes were facing towards the stove.
You don't want to leave the room
and just assume that everything is okay.
Make sure that you are staying in the kitchen
and you are doing some kind of work
where you're facing the stove
so you can really keep a close eye
on how much pounds of pressure you are at
and making sure that that is staying consistent
the entire time.
All right, my timer just shut off.
This has been at 15 pounds of pressure the whole time.
I've kept my eye really close on it.
So now what we're going to be doing
is turn the heat all the way off
and we need to wait about 30 to 40 minutes
is how long it'll take for the pressure
to go all the way to zero.
Once it goes all the way to zero,
then I will remove this weight
and we will wait again another 10 minutes
before we take the lid off.
Now that it's at zero, I can take off the weight
and you will hear a little bit of steam coming out.
Let this sit for another 10 minutes.
So I'm gonna set the timer for 10 minutes
before I take off the lid.
Now the next thing we are going to do
is using this grabber,
we are going to grab the chicken
because it is very, very, very, very hot.
And we'll just be setting it here on the counter.
We're gonna let these cool overnight
and tomorrow I will wipe these down
and I will take off the lids
and we'll make sure that they have a good seal.
But you don't wanna be touching these
for at least 12 to 24 hours
because of how stinking hot they are.
All right, these have been sitting overnight
and so the jars are really cool now.
So the first thing I'm going to do to test the seal,
you can push down on them and make sure
that the seal is good,
but you're also going to wanna untwist them
and then grab them from the seal,
see if it has a good seal.
This is just a good way to test it
to make sure that it is safe on your shelf.
The next thing I'm going to do is wash these
just with some warm soap and water
because there is a film left here on the jars.
And then I'm going to date them
so that I know when to rotate them in my food storage.
Using a wet soapy rag,
I'm just wiping each of the jars down
to get any of the residue that came off
during the pressure canning.
And the next thing I'm going to do is date them
just so that I am rotating them as I'm using them.
And then as I'm cooking more chicken,
I will just be rotating those
to make sure that the oldest ones are being used first.
As far as instructions go
and items that I'm talking about in this video,
make sure that you check the description box
because I will have all of this typed up in the description.
So if you wanna come back to this video for reference,
I have it all typed up for you
to make it just a little bit easier.
Thank you guys so much for watching this video.
And if you haven't already hit that red subscribe button,
make sure that you do that.
And we will see you guys in the next video.
