PRESSURE CANNING CHICKEN 🐓 How To Store Meat On Shelf For YEARS!
Pressure canning chicken- How to store chicken on your shelf for YEARS!
**No freezing/refrigeration required!**
Items used in today’s video:
Pressure canner:
http://www.allamericancanner.com/All-American-21-Quart-Pressure-Canner.htm
Pressure canning tools:
https://amzn.to/2PLWlWK
Check Walmart for Quarts & Pint size jars- amazon links are WAAAY too expensive!
The cheapest I’ve seen them is at walmart👌🏻
******STEPS TO CANNING********
Pint - 75 minutes
1 pound of chicken= 1 cup chicken
Quart - 90 minutes
2 pounds of chicken = 2 cups chicken
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
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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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