Canning Chicken with the Nesco / Carey Canner and Pro Tips for filling your Pantry. Do This Now!!! 

Great stuff Ghost!

Sounds great!

You did great!

Camera tricks :) :) :) HAHA! I'm fighting a few injuries but i'm getting a lot better. I hope to be back in fight shape this year. We will see how it goes!

Yep! Those are great too. Happy Canning! :)

You are welcome Asuelu. Welcome to the channel. :)

That's awesome Johnny! I might stop by my local Kohls on my way home just to check and see what they have. :)

Do you have Nesco canning instructions for soup, gumbo, green beans, and collards?

Ha Ha! :) That's exactly what I do too. I also use the regular mouth jars for Hydroponics since pool noodles fit in them so well. I had a bunch of regular mouth jars on hand and I didn't want to go to the store just to get wide mouth ones in order to make a video. :)

Oh good to know about the regular jars working for hydroponics 🥰 Thank you

That’s a great way to use it Jamie! Thanks for the comment. Sometimes I use my Insta pot Max as an overflow canner too, just as you describe. 👍

Great tips Beatrice!

Great stuff Pam!. Thanks for the info, and thanks for watching! :)

@@TroyTime02 I love your channel!

Yes Dina. Those things are huge! Right now I have a glass top stove so I don't think I can use stove top canners on it. I do occasionally run two canners at the same time. I just have to make sure I put them on 2 different electrical circuits. You should share with us some of the things you can on your YT channel That would be cool.Thanks for your comments.

Oh! Ya I have heard horror stories about canning on glass top stoves- not worth the risk And there is a place for smaller canners in the home 🥰 Love watching your channel and getting to see other peoples set up I might just do that 🥰 share my canning journey on RU-vid 🥰 Thanks 🙏

​. Hi! I have a 29 qt Presto that does fine on my glass cooktop. Yes, it's heavy, but my cooktop handles it fine. I can use it on my Turkey propane cooker base, too. I have a portable solar setup for my Nesco.

@pamwittaker483 I have used my large propane camp stove as well… making sure it’s in a wind proof area so that I don’t get a lot of fluctuations in my heat… works great - and doesn’t heat up my kitchen 🥰 Great video and information Thanks Troy!

Not all glass tops are made the same- some, back in the day,had a manufacturer’s warning not to can on them (I owned one) For safety purposes, always refer to the owners manual…

Thanks Blondie. Finn Says hello. :) I forgot to mention I usually pick up my jars at Walmart. They are usually about a dollar a jar. Target usually has them as well, though slightly more expensive. Show us some pics or vids when you get it up and going. Thanks for commenting. :)

@@TroyTime02 That's where I've been getting them, they seem to have the best price I can find. I followed your instructions and canned 4qt's of chicken breasts last night and they turned out great! I'm a visual learner so having the videos to follow really helps! Thanks!

@@blondiejr9142 Thats awesome blondie! After a couple sessions you will be very comfortable with it. Hot pack videos are coming up soon. I'll probably be doing Hamburger and the pulled pork video is already shot. I just need to edit it. Obviously, im looking forward to those turkeys in November like I spoke about in the video. Thanks for coming along. :)

Hey Lisa. Thats awesome! I'm sure you will get a lot of use out of it. Bone-in chicken can be canned in a similar fashion. The processing time is cut down to 75 minutes for raw pack quart jars. You can google USDA Canning guide for an awesome reference to canning almost everything. I don't typically can alot of bone-in meat, but next time it goes on sale i will look to do a video of that. Thanks for your comment. :)

That's Awesome! I'm sure you are going to enjoy it. :) Thanks for watching. Let us know how it goes.

@@TroyTime02 Well, I bought one and got it just today. Have some meat in it. Is it supposed to make the hissing noise while in the seal mode? It is doing that now when it is supposed to be sealed, not venting.

@@kshav62 That's awesome that you bought one! Yes that's normal.Its sealed but it vents to maintain proper pressure. It might be a touch loud during the e10 countdown but once it starts the timer it should have much less output of steam and be much quieter.Remember to use the proper weight (black or green) for your elevation.

@@TroyTime02 Thanks. Yeah, I have the proper weight (black). It just seemed really loud while in sealing mode. The jars all came out okay and sealed so I guess all is fine!! Thanks :). I will be a happy/busy canner tomorrow!!

@@kshav62 That's Awesome. Super happy for you. What did you can?

They technically never go “bad”. They begin to loose some texture and nutrition after time. I try to eat meat items within around 2 years. I would look to eat veggies and things within 1 year. I quite frequently use meat 2 years old and it is totally fine. 🙂👍

Ok, So let me try to help. It's ok if you don't get it perfect the first time, and you can always just reprocess the chicken . So, it is normal that steam comes out after switching to airtight. It has to vent pressure to keep it at 10 lbs and not build pressure above that. Airtight is perhaps not the best nomenclature.. Perhaps proper pressure would be better. It's OK if it vents from the weighted nipple area. Its not OK if it vents from around the edge of the lid. It sounds at this point like everything is Ok if steam is coming through the weight. That is normal. It should settle soon. :) I'll l try to help the best I can.while you familiarize yourself with the canner. It took me a couple tries to get everything right when I was starting. Hang in here. :)

@@TroyTime02 Thank you, after 35 mins of steam still coming out, i unplugged machine and gave up. rather then try and re-process my first batch, going to use chicken for something else and try again this weekend. i moved my seal around a little bit, and i am going to wipe the seal with vinegar to help ( if it works on the lids for the jars, maybe it will work on my machine as well. ( my little red button never popped up- so i am pretty sure it didn't seal right) thank you again for your videos and please keep them coming. ( hoping to can some venison this year)

Welcome Aboard Diego. :)

I'm guessing it would cut the grease, but i would be concerned that the particulate might inhibit a good seal. Thats just my best guess though.

Great questions Faith. You can use 2 quarts of water just as the book says. I started using 2 1/2 quarts because i was making some mistakes when i first started and i would have to restart the process. Usually the water would be lower the 2nd try due to steam loss and I would have to add a 1/2 quart or so. Because of that, I just added an extra 1/2 quart up front. I never went back after I started getting better at canning. It's less important for quarts because they are taller. Pints are shorter. You just have to make sure you don't overfill the canner and cover them. 2 1/2 quarts of water sill works fine, but to be a bit more technical and go exactly by the book you can use just 2 quarts. :)

I mostly due Quarts and I mostly due just Meats because I'm trying to maximize my storage space and my time. Pints are fine too. I also entertain frequently and often use canned meat in the recipes. If you look at some of my cooking videos, they show things I have made for guests. The Chili, the salads, the quesadillas, and the super food Sobas have all been giant hits with the guests and I use canned meat for those. I always tell them, but they know anyways, because they know who i am, and what I do. :)

Hey Faith. It's totally fine to mix the type of meats in a single batch. I often substitute chicken when my pork or turkey won't completely fill the canner. You just can't do one raw and one cooked. You have to either cold pack or hot pack. You can also mix the Jar sizes just make sure and always use a process time for the Largest size. That will usually be the quarts at 90 min. :)

Hi Jane. I speak a little bit about taste and texture in my beef canning video. I can say this... It tastes really good! The texture will basically be shredded. You can use it in tons of recipes. My military buddies always ask me if it tastes like sea rations. No it tastes fine. It doesn't taste metallic because it is canned in glass. I think you would be pleasantly surprised at the end product. It's not like a large chicken breast that you would cut into and eat by itself. It's awesome though in tons of recipes. i show several so far on my site using canned beef. You could use canned chicken in those just the same. I'll be posting some videos of using the chicken in the following months. I use mine regularly and people enjoy it. They don't even know it's canned unless I tell them.

@@TroyTime02 Thanks for your response! I will definitely look into canning beef because I could use that as a base for chili or spaghetti sauce, both of which I make regularly. I can imagine canning turkey, too, because I love turkey soup! Most of my chicken recipes are based on sauteed or roasted chicken, though.

@@janegardener1662 Best of luck. I love the Beef. The London broil actually gets more tender during the canning process. Let us know how it goes.Thanks for the comment. :)

I really like the texture of my canned chicken. Tastes so much better than store bought. I use it in soups, chicken pot pies, chicken and dumplings, green chile chicken enchiladas. My family doesn't even know the difference 😂 I'm getting ready to do my second batch, but waiting for my new Nesco. Before I've used my presto stove top canner that I won on Alaska Prepper's channel. It's been GREAT learning the last year or so.

@@wytchyprepper3370 Great stuff Wytchy! I just subscribed to you. I'll look to see some of those chicken recipes on your channel when you get a chance. :) I love Alaska Prepper too. He seems like a really good dude. Thanks for your comment.