How do you heat the jars? Do you boil the lids. Can I save bacon grease, chicken grease as lard and put it in the jar the same way? Does rendered just mean cooked?
Love canning chicken this way. Canning meat of most kinds is a great idea, especially if you’re getting it on sale. Beef is outrageously priced in Canada due to our federal government’s carbon tax. So this is a great way to cut costs too. Thanks for video! Love watching how people figure out food and families 💫
My chickens def love eating my garden lol - I need to get my chicken wire up to protect my plants haha. I wish I was able to keep turkeys here. Someday I will consider it for sure.
Great info I went shooting w my wife today my first time. We have 12ga pump action I could get 2 in chamber and 1 in the action. Ty for your help I didn't realize it was that ez.. PS I didn't do to bad thought gun would kick my ass.. I'm small guy w big gun
We are doing a 9 day UP trip. And we are basically following same timeline. Lighthouse and waterfalls chasers. So lucky I found you. Planned the trip out already but we leave next week!
Slice your onions from Root to Stem, that way you break a lot less of the Onion's cells, and that way you give off a lot less of the Onions gasses and Liquids.
You must remove ALL MOISTURE to make it shelf stable. Careful with store-bought lard. It has a bunch of moisture and sometimes has other ingredients as preservatives because of the moisture. I just filter out crumbs from bacon fat with a coffee filter into a jar. When I have enough, I melt it into a large oven-safe measuring cup with a wide surface area. I use metal trivets to keep the glass off of the burner, but this can be done in the oven as well. The idea is to be able to see any moisture in the form of bubbles on the top or drops on the bottom. I bring the lard slowly up to 100°C (212°F) until all visible moisture is gone. Not hotter to prevent scorching/ smoking and adding unwanted flavouring. Use warm bottles, warm lids to soften the seal, pour fat in the jar and put lid and ring on. Let cool. Ensure the seal is made. I have done this for many years and the latest jar I opened was from late 2021. No funny taste/smell nor weird appearance on the surface. Cheers from the wilds of Alberta, Canada.
Combination of many things. And in reality... more my fault then theirs. Other cows we have had have ..... "behaved". These find and create ways all the time to get out .... even though they have plenty to eat.Other cows we have had had almost no problem staying in. So I say mostly my fault .... cause I obviously need to shore up the fencing and the electric fences. 🤣
It is well worth it. You can also use that wonderful broth to make things like egg drop soup!! An over looked protein packed delicious soup. The broth can be frozen until you have a quart or two for chicken and dumplings as well. That Smoltz (chicken fat) can be used in biscuits, frying potatoes and many other dishes. Hey thanks for this. Great video. Oh yeah, I have added I teaspoon full of Lee Kum Kee chicken bullion to a quart jar of canned chicken instead of salt and it make a great broth on it's own. Just an option.
7/8/24 canner has 7 quarts of bone in chicken. I added 1 t dry onions, 1 t dry chicken seasoning. Like that it takes less time. I save bones for bone broth in roaster pan, bones still strong.
Love this video, and I am going to try it. My canner is similar and I can consistently get 11 pounds of pressure on my stove that is set at 6 for the temp.
Just saw this video and one question immediately came to mind’Why in the heck are you loading live rounds in this demo. Cardinal rule you never ‘NEVER’ load live rounds unless you are on the range or Loading for self defense. Any other time you always use dummy rounds or even spent rounds work. As someone who’s been shooting for over 40 + years I’m glad to pass on some knowledge.
Late comment, but since of the best I've seen were made out of rectangle box channel that they welded mounted in a line about a foot on center but then cut the bottoms off of they used a size that would hold a 2*4 that they would put a bolt through to hold them in took care of having the cross bracing out so far. One thing you have going really well for you is how well your 3pt floats and holds the ground, one of the reasons they use wood on these is that they will get jammed up and break eventually and if they use steel it winds up breaking other parts of your equipment. Using the steel box channel makes it strong enough at the back but will allow the tines to remain long and thin without cross bracing out far
I found this on three different places online: Wipe the rims of the jars to remove any residue, adjust the lids/rings (finger tight only), and process in a pressure canner as follows: For jars without bones (both hot and raw pack methods), process pints for 75 minutes and quarts for 90 minutes For jars with bones (both hot and raw pack methods), process pints for 65 minutes and quarts for 75 minutes For Dial-gauge pressure canners, process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft). For Weighted gauge pressure canners, process jars at 10 pounds pressure (altitudes of 0 to 1,000 ft) or at 15 pounds pressure (altitudes above 1,000 ft). Hope this helps everybody!
I rendered down a whole cauldron of hog fat and made cracklings with it then collected lard should I have collected before I turned the heat up to make cracklings?
