How to can chicken! Easy quick Long term storage...without refrigeration!

folks today on the Stoney Ridge Farm Channel we're going to take chicken breast like this and show you how to can it for storage for up to 15 years without Refrigeration 15 years what hey there folks this is Josh Tony Ridge farmer welcome back to another awesome day here on the Stoney Ridge Farm in the kitchen this is Brody say hey Brody wave at them and today what we're going to be making is canned chicken and chicken broth today's a pretty fun video you're going to learn a little bit about canning meat and storing meat without Refrigeration I know we have power outages and stuff right now that cause people to worry about their freezers so here's what we're gonna do I bought a bunch of chicken and we're going to be canning some chicken right here in the Stoney Ridge Farm kitchen I'll show you everything you need to know to make your own broth and your own canned chicken I ain't afraid I ain't afraid to play afraid to get the job done way I ain't afraid alive times like this if you mess with my freedom my tent is what you can kiss first thing we need to start with is 40 pounds of chicken guys welcome back to the farm Channel this is your first time here your 50 millionth time please hit that like button consider subscribing to the channel and stay tuned because the next video in the series of keeping meat without Refrigeration is going to be using the Harvest Right freeze dryer so what we have here are canning jars these are wide mouth canning jars with lids and Rings what we already canned yesterday are small Mouth Jars we're going to try the Largemouth jars because I think it'll be easier to get the chicken in and out of now we did a couple different things yesterday and I'll explain that to you but today we're going to bake the chicken prior to putting it in the jars and we need to cook it or blanch it prior to putting it in the jar so that we get a good seal that's the main thing so come along as we get to Knocking this out I'll show you how we dice up the chicken and get it cooked what we're doing today is very very simple folks it is simply putting chicken in a jar and canning it now there are a few little secrets and tips of the trade that you need to know in order to successfully accomplish this and get your jars to get that good seal that's the main thing that's what we're seeking here this is what I can yesterday this is chicken and you can see the chicken here is not quite as dark as the chicken here okay you can see the difference this was baked this was boiled I'm going to do all baked today if you want to do this boiling it then you basically just need to cut up your chicken and you need to put it in a pot with a little bit of water and boil it whatever left over water you have is going to make delicious broth so right there is your broth awesome stuff chicken broth for when you get sick when you get a cold Nothing Better the simple process that we're going to do here we need canning jars we need rings we need lids that's it rings Lids canning jars and we need a can or a pressure canner you have to do this with a pressure canner I'll post a link down there in the video description to a great pressure canner to all my cooking supplies that I use here on the farm we got a cutting board and we've got chicken now you might be asking Josh you're a homesteader right you raise your own chickens I do but we ate them all then I ran up on a deal we have a local chicken farmer so I bought this right off the farm for 58 bucks for 40 pounds of chicken breast you can't beat that and you can't raise them for that cheap what we're going to do we'll take the chicken breasts out there huge they're a whole chicken breast and we'll cut them into small bite-sized sections about two inch squares and they'll shrink up a little bit as we bake them so let me show you exactly what I do there so this is the chicken it's partially frozen there's a reason behind that the reason it's partially frozen is it's easier to cut up we'll go ahead and start breaking out our chicken chunks and you can see like I said there are partially frozen we'll bring out two or three keeping our workspace free to get the job done so we need a couple Pyrex dishes just like this and a good sharp knife we'll go ahead and split these breasts just like so and start cutting them up into smaller pieces we just take these slice them up they do cut better if they're partially frozen and I just put these in the freezer overnight actually as cold as it is we could set them outside all we're doing is dicing them up and dropping them in the Pyrex dish you could do this with any piece or part of the chicken you don't have to do this with just a breast that just happens to be what we're doing today about seven pounds of chicken we'll do about seven quarts that's what we're trying to make we want to be a couple inches from the top of the Pyrex dish and we're gonna add a tiny bit of water to this later on so hang tight we're gonna season this to Perfection I'll show you how I do that so for seasoning you can use onion powder and garlic powder and salt or just garlic salt whatever you want to use whatever your seasoning of choice is or Lowry seasoning salt what we're going to be using today is called Richards Richards delicious seasoning no MSG I'll post a link to this in the video description it's pretty expensive to purchase online but I think I can find a place where you can buy a case of it this typically costs about 3.99 the grocery store and it's got salt garlic black pepper red pepper basil paprika and that's it no MSG awesome here's how we're going to season our chicken and we're going to liberally apply this but remember you can't take salt away so we can always add more salt later on but we're just going to apply it like a rub and that's about it now this will go into the oven at 450 degrees when this comes out of the oven it's going to blow your mind it's going to look so delicious there's a few things going on right here but let's talk about this while I was cutting this up and preheat the oven to 450 degrees there we go and hit bake 450 it's already warm you hear it beep and it's going to go right in there okay we'll keep that closed until we get ready to put our meat in this is a pressure canner it's an old school Presto pressure canner and inside this container is boiling water and what I do is I try to sterilize my jars prior to canning so I'll put them down in boiling water for about 10 to 15 minutes a piece then I'll take those jars and set them over here I actually don't want to set it on top of the countertop all these were sterilized last night now let's go ahead and get our chicken in our oven this is going to be delicious this is going to take somewhere in a neighborhood of 15 to 20 minutes to complete we just want a little color change and a little water to come out now in the meantime while that's in the oven cooking I'm going to go ahead and start cutting up the next seven pounds we're going to do two cannings today but we're only going to show you one two cannings means two times we'll fill that up that will be filled up with seven jars that's how many jars that holds I'll put a link in the video description for you guys to an awesome pressure canner where you can do I think 14 jars that's a lot of chicken so while the chicken's baking in the oven I went ahead and ran off two quarts of warm water we're gonna sit this over in the pressure canner and we're going to start preheating the water in the pressure canner pretty cool pretty simple little process here I'm just warming this water so that I can pour it over into the chicken once it comes out of the oven what you need to know when we get ready to take this chicken out we're going to use tongs and we'll pick it up with tongs we'll put it down in the jar and then the juice that's left over in the pan will be poured in on top so we get the juice and the flavors again don't over season guys now let's talk a little bit about what we're doing with our canner we need seven pounds of pressure for 35 minutes that's how we do it I'm going to show you there's a special way we need to put our Lids on and there's some inspection process that we need to go through a lot of folks use apple cider vinegar or white vinegar to clean their jar lids off and clean all this stuff we don't need all that it's unnecessary what we're going to do today is the right way and it's a simple easy process again you cannot take away salt so remember don't over salt it this stuff is super useful if you want a quick meal if you want to fry up some quick chicken nuggets if you want to make chicken salad if you just want to get a jar pour it into a pan heat it up and have a good healthy snack this is an awesome way to go about it hey Siri set a timer for 20 minutes 20 minutes starting now that's about how long it's going to take the chicken to cook let's get to cutting up the rest of it [Music] folks while you're preparing everything and the chicken's still in the oven we want to go ahead and get our rings and our Lids prepared by warming them up in just a little bit of warm water it doesn't need to be boiling needs to be about 160 to 180 degrees so we're all prepped up for the next round that's going to go in the oven I think we have about 10 seconds left before we check our chicken if you're looking you ain't cooking so that's why we set it there we go that's why we set it and we forget it we'll stop that and we'll go check in our oven see what our chicken looks like we're about good as gold right there guys that's what we want so our workstation's all prepped up got to put our heat resistant gloves on these are pretty awesome gloves they're rubberized so you don't lose grip they're for grilling reaching here in the oven and grab out our deliciousness right here oh my goodness we'll set this down on the counter basically and we'll get both of them out at the same time there is a heat resistant mat this is just a flower pot cork mat that I use to keep from burning my countertops yummy yummy smells so good we'll go ahead and bring our jar lids over here they're all warmed up steaming that's basically all you want to do is just pre-warm there are a few tools this is a little magnet I'll put a link to a canning kit that includes a little magnet like this a canning funnel and canning tongs so we have seven jar lids in there we have seven rings ready to go and we've got seven jars sterilized and ready next step is to Simply grab the jar put it over your workspace and pick up your chicken drop it in there pack it down into your jar just like that get a good pair of tongs pack them down in there really good get one jar just about where you think it's ready and move on to your next jar you want to make sure you get an even amount of ones that are covered with seasoning and the ones that aren't and they're not fully cooked just yet this is the point where we pour our warm water to our broth solution that way we have enough water to fill the jars all the way up now we'll carefully pick up our Pyrex dish and gently pour in the broth I'm going to leave about one inch of head space up here at the top of the jar and don't let this yumminess go to waste it's right in here guys take your little wooden spoon that's some good yumminess right in there that's some flavor so we'll continue to repeat this process until we have all of our chicken in all of our jars if you don't think you're going to get a full seven jars for canning just make sure you have eight and you'll fill in the empty spots in other words when you fill up your pressure canner if you're missing one jar you can fill it in with the other one so they don't clink and Clank and fall around in there now that we've got our chicken in our jars it's time to put our Lids on now this is an important step okay so we want to line our lid up we want to make sure this rubber is a little bit soft we'll set our lid on there in place we'll put our ring on and we are going to put it Grandma tight okay because there is a term you can use not cinching it down as hard as we can but just Loosely hand tight grandma tight think of a little old lady tightening the lid now I know there's some strong little old ladies out there but just tighten it Grandma tight and then we'll set them over in the pressure cooker the reason we do that is because this is going to expand and we're going to burp out air create a vacuum here and the vacuum is what prevents bacteria from growing the vacuum and the fact that we're going to have it in the pressure cooker at seven pounds of pressure for 35 minutes so we'll go ahead and do all these jars load them in the pressure cooker and we're waiting for our pressure cooker right now and as soon as it starts to jiggle we will start our timer we want a jiggle jiggle like that not a vigorous jiggle so once it starts jiggling we'll turn our heat down to about medium medium low for 35 minutes all right that's our seven pounds of jiggle we want to turn around down about medium and let it jiggle jiggle wiggle wiggle 35 minutes all right 35 minutes have gone by these two pans are ready to rock and roll we'll go ahead and load up our next jars and we're going to let this cool off on its own okay there's a little safety latch on the pressure cooker once the pressure is all the way down it'll stop jiggling there'll be no more pressure we'll open it up and I'll show you what we do there's a specific procedure that you need to follow here and then you're going to start hearing that noise think think that pink noise when it seals guys it's important that you let your canned food sit on the counter so you can monitor it for at least 48 hours prior to putting them away in the cabinet that way if you do have a jar that doesn't seal you can put it in the fridge and go ahead and consume that right away we are all done everything's wrapped up here and we'll go ahead and we'll take our carefully remove our weight and this is our safety latch and tells us when it's time we can open it up you guys are going to love this open this Critter up Oh Daddy got some steam there we go awesome wait till you see what these look like as I get them out they're still boiling you can see the next step in this procedure and again this is very procedural take this out carefully like I said we're still boiling over right there okay we want to take a towel we want to dry off the top right here just like so and then we're going to Snug down our Lids this requires two towels one towel to hold one tile to Snug be careful they can boil over on your fingers so go slow and easy and then we go from Grandma tight to He-Man tight so we just get them nice and snug just like so very good we'll set that to the side to let it cool grab the next one so you'll notice they're still boiling dab that little bit of water off the top tank your towel hold it on here snug it down nice and careful you're gonna hear them start sealing pretty soon guys understand you're handling something dangerous here okay if you can let it sit in the pot let it sit in the pot because this stuff will burn you snug it down you're going to hear them seal in just a second foreign popping man that is so beautiful check it out look at that so it's normal they'll continue to boil like that and I just heard two of them pop you can see this one's already popped down when you're canning meat like this it will seal really quickly now you see the Rings and Lids I didn't use rings and Lids next thing you want to do is take a sharpie and right on your lid what you did 123 boiled chicken plus red pepper and that's breast so we'll label each one of these with the date just like so one 23. it's sealed and it's breast chicken ckn and our seasoning was Richard's that's it we'll do all those guys that's how you can chickens now we don't have to refrigerate this and it'll keep up to 15 years what 15 years sealed in there sterilized ready to eat all you gotta do is pop a jar open they won't last 15 years here on the farm let me know what your experience is on how long your canned food will last some of my dad's canned food is from 25 years ago I don't know if I'd eat that or not guys thanks a lot for joining me we will keep an eye on these for about 48 Hours make sure everything's good to go make sure everything stays sealed if they don't we'll consume them right away put them in the fridge and if not we'll go ahead and put them away in the Larder the Larder is our food storage area here on the farm cool thanks a lot guys we'll see you next time on the Stony Ridge Farm Channel hit that like button subscribe the channel next video on chicken is going to be how to freeze dry chicken you guys are going to love it take care have a great day hey dude why do you find it necessary to eat right while in crunch while I'm trying to shoot a video don't you know this is serious crunch some more dude please crunch some more guys Brody is crunching right now he never eats I think he's a little camera shy Brody doesn't get canned chicken it's too good