Pressure canning Sweet and Sour Pork or Chicken 

Thank you! and Thanks for watching! Can On!! 😁

You're welcome! Thanks for watching; Happy Canning!

You're very welcome, Happy Canning!

Very much appreciated, thanks for watching!

That's the way I do it! Thanks for watching, and I'm keeping the canner! 🤣

Thank you. Yes and no; It is actually a modified recipe from the Ball recipe. I like to look at several different recipes and then combine them to make what I think I would like. 😁

Thank you! Thanks for watching and I hope you enjoy it!

Thank you and thanks for watching. Sounds like you have the orient under control! 😁 Happy Canning and enjoy the fruits of your labor!

Thank you. Good luck with the sweet and sour, I really enjoy them. Yes the dehydrated rice is easy, simply a ratio of 1:1 water to rice to re-hydrate. I usually put it in the microwave for a few minutes so that it is hot and then let it set for about 5 minutes covered. You can also add it directly to dishes with liquid while heating it up to boil and then let it set for 5 minutes covered. I usually strain the liquid out of my sweet and sour, then add the equivalent amount of dehydrated rice then add back in and heat. 😁 No not from Texas, Southwest Missouri. I just retired at 62, trailsend from working. God Bless

@@trailsendsixty-two8932 Thanks for the tips on the dehydrated rice. I wasn't sure how to rehydrate. We finally made it to the store yesterday afternoon so I will be canning soon. Too bad you're not our neighbor. 😂 We bought 4 huge pork loins at $1.98 a pound so I have a lot of work ahead. I'll let you know how the sweet & sour pork turns out. I plan on using several different recipes so well have a selection. I'll have to wait a while on the sweet & sour chicken because we also bought 4 huge round roasts at $2.38 a pound & I have no more room in my freezer. The beef can age for a few days in the refrigerator so I feel pork is more urgent. I'll look at your Playlist to see what other recipes I may need. Were retired at 71 for my husband & 70 for myself. Enjoy the energy you have now, it tends to go down a bit year by year. Thanks for the reply.

@@wifigrannyl.1354 Sounds like you have some canning ahead of you! Enjoy! Thanks for watching. I appreciate your comments.

Well, my sweet & sour pork is all finished. I canned 12 quarts and it turned out beautiful! We had some that night served over rice & the family loved it. I will be canning the chicken with the same recipe. Thanks again & enjoy your retirement. It’s nice to finally have time to do what you never had time to do while working nonstop. Best to you & I’ll keep following. ❤

@@wifigrannyl.1354 Thank you! Glad your family enjoyed it. Makes it all worthwhile.

Thanks for watching! Actually, they did stay fairly crunchy, you can definitely tell they are there. Been thinking about maybe adding bamboo shoots next time also.

I’m making this tomorrow but don’t see water chestnuts in the ingredients list. We’re they in there?

You are very welcome! Thanks for watching and subscribing.

Welcome! Hope you enjoy them!

@@trailsendsixty-two8932 is there a reason why you don't can this in bigger jars? Is one jar one portion?

@@sincerely-b Yes, I can for single portion in a pint; sometimes it might be a little more than what I need depending on what it is or how hungry I am; also how much rice and other things I add to the meal.

I think it should work fine. A little fat is okay and helps keep it from being too dry. Good Luck!

Hi, thanks for watching. No, I didn't flour the pork before parbroiling. I generally don't use flour in canning because it inhibits efficient heat flow throughout the jar. Also, I have found that, for my taste, precooking of meat; except ground meat, tends to make the meat a little dry tasting. So I no longer precook or parcook meat when canning. But that's just me. My original purpose for the pre/par cooking is so that the meat will hold it's shape. Raw canned meat tends to shred quite easily when heating up to eat but retains much more moisture in the meat.

Hi, sorry you found it too sour for you. I would think you could add more brown sugar, I use quite a bit in my pork and beans recipe. However, I would probably just use about 1/2 as much vinegar instead. The vinegar is more for taste than for the processing. Maybe even substitute more pineapple juice for some of the vinegar. Hope that helps.

Thanks for watching! Hope you like it, good luck!

😁you're welcome! Good Luck; Enjoy!

You are very welcome! Glad you liked it.

You are very welcome; I'm all about easy and hopefully good 😂

Thank you, that is very sweet of you.

@@trailsendsixty-two8932 🌸🌸

😁 Thank you!

Thank you, I'm glad you liked it. Blessings

Thanks for watching! Good luck, hope you like it.

😁 That happens sometimes. Thank you and thanks for watching.

Welcome and Thank you for watching! I too find my electric canner much easier; I'll sometimes do two batches in it instead of using my big stove top canner.

@@trailsendsixty-two8932 Yes, I do two canners a day now not as tired, I am 82

You're very welcome; hope you like it!

Good luck, I hope you enjoy it!

That's a good idea, I like hot and sour soup, I'll have to look into that!

😁 Thank you!

😁 You're welcome! Thanks for watching!

I add my canned mushrooms when I heat it up. Not sure if adding already cooked mushrooms before canning would hold up, but certainly fresh ones should. Happy Canning! Thanks for watching!

@@trailsendsixty-two8932 thanks for the tip. This is my dads favorite

I've heard that regular sugar might do that, but I just used brown sugar and have no problems. I don't can bbq pulled pork myself; I can pork by itself, then shred it myself when I heat it up and add bbq and other spices for sandwiches.

Hi! Thanks for watching. The shelf life of home canned products will vary depending on who you talk to. I usually figure 3 to 5 years, some say just 18 months, and some say even up to 10 years. You have to be your own judge. Personally, if it is sealed and smells right, I'm good. I rotate my stock and generally try to can what I will use within the next three years. Hope that helps.

Sorry, I really don't have the recipe written down. I use several different recipes and make my own from them as I put together the video. I try to post all the ingredients for the amount I am making on the video.

What is the shelf life.

Thank You!

@@trailsendsixty-two8932 I made both, sweet and sour chicken and pork after watching!

@@wilburs-place6864 Good for You! Hope you like it.

Thanks for watching! Rebel can? Not really sure if it would classify as such, even though almost any meal in a jar might qualify as a rebel can. High acid foods are actually excellent candidates for canning and the pineapple is your sweet in the sweet and sour. I usually research several recipes and then combine the best of what I find to make my recipe. Hope that helps.

Why would you leave it out? You can PC a mix of high acid and low acid without any issues

In that case, I would recommend sticking with the chicken. Good Luck. Thanks for watching!

😁 You're welcome! Thanks for watching!