The video provides a clear, step-by-step tutorial on a practical skill (pressure canning) that appeals to a niche audience interested in food preservation, prepping, and self-sufficiency. The creator's direct and informative approach, combined with visual demonstrations, makes the process seem accessible and achievable for beginners.
Summary
This video demonstrates the process of pressure canning chicken breasts for beginners. The creator shows the necessary tools, prepares the chicken by cutting it into chunks and removing fat, and then packs it into jars. They explain the importance of cleaning the jar rims with vinegar to ensure a proper seal. The jars are then placed in a pressure canner with water and processed for 75 minutes. Finally, the creator explains how to check for a proper seal and store the canned chicken.
Structure
1Introduction to pressure canning for beginners
2Gathering necessary tools
3Preparing chicken by cutting and de-boning
4Packing chicken into jars
5Processing jars in a pressure canner
6Checking for seal and storing jars
Product placement
Original caption
Pressure canning for beginners#fyp
More from @grandmas_house_
More breakout videos from this creator.
Ball (brand) jars are used for canning. The video shows a Ball jar being filled with chicken and then processed in a pressure canner. The pressure canner itself is a tool used for canning. White vinegar is used to clean the rims of the jars. The video shows a bottle of "Great Value" white vinegar. The video shows a jar grabber tool, a funnel, and a de-bubbler tool, all of which are used for canning. The chicken breasts are packaged in a plastic container with a label that is not fully legible but appears to be a brand of chicken.
On-screen text
Pressure canning for beginners
Transcript
Pressure canning for beginners. Let's get started. You're gonna need a few tools. Of course, you need your pressure canner. You're gonna need a jar grabber. A funnel. And a de-bubbler. And you can get these kits just about anywhere for a couple dollars. We're gonna do chicken today. You can do chicken breast or chicken thighs. Make sure they're boneless. We're gonna get all our meat cut up. All the yucky cut off. And the fat cut off. I just did mine in random size chunks. You can cut yours however you like. After you have removed the fat, we're just gonna cut up our chicken. And I just did mine in random size chunks. You can cut yours however you like. Okay, we've got our jars full. Use the funnel to put your meat in the jar so it does not touch the rim. You can either put a splash of water in here if you'd like. I don't because the chicken makes its own broth. Now you want to de-bubble it. You want to go around all the sides and down the middle. Kind of move that chicken around to get any air bubbles out. You're gonna need some white vinegar. And this part is very important. You can't skip it. So put some white vinegar on a paper towel. Wipe your rims. This gets all the oils and debris off to ensure a safe seal. Put your lid on. Put your ring on. Finger tight. Which means, spin it when it stops, that's it. That's it. Okay, now let's start the processing. We've got our jars in our canner. If you're doing a single batch, your jars will look like this. Now I'm gonna add some water. And you want between two and three inches of water. Now because I'm doing a double batch, I'm gonna put another tray on top of my jars. Because you cannot stack jars on top of jars. I'm just gonna fill this layer. Now here's a tip. Pour a little vinegar in your pot. It helps to keep your jars from becoming foggy looking. Okay, let's put the top on. Turn your burner on to medium high. And we're gonna let this water come to a boil. When this comes to a full steam. Set a timer for 10 minutes. Then you can put the weight on it. Let it get to pressure. According to your altitude, let it cook for 75 minutes. Lower your heat to maintain your pressure. Okay, my 75 minutes are up. I just turned the burner off. Very, very important. Listen, listen. Do not take this off. I repeat, do not take this off until this gauge has gotten all the way back down to zero. And has sat for at least 10 to 15 minutes. Or you're gonna have an explosion of pressure inside your canner. Probably shatter all your jars and destroy your canner. I'm gonna wait a couple hours. I will come back, take the lid off, take the jars out and show you what we've got. Okay, it's time to pull these out of the canner. Get your jar grabber. Rubber side goes up. This grabs your jar. Get a good grip on it and pull it straight up. If there's water on top, do not tip your jar. These are not sealed yet. You have to put these on a towel or something. You cannot put these directly on the countertop. If you put them directly on the countertop, it will do temperature shock and it can shatter your jar. Carry them over to your counter. You have to put these on a towel or something. You cannot put these directly on the countertop. If you put them directly on the countertop, it will do temperature shock and it can shatter your jar. You're gonna set them on your towel. You're gonna leave them alone until tomorrow. Don't touch them, anything. Just leave them alone until tomorrow. Okay, so tomorrow when you come back to check them. If you go like this to your jar. The lid does not come up and down. The lid does not come off. You are good to go. Then you can fill your sink with dishwater. Stick them in there, let them dry off. Label it, date it. And it's ready for your shelf. But if you go like this to your jar. And the lid does not come up and down. The lid does not come off. It did not seal. And you will have to put it in the fridge, the freezer, eat it, anything but on your shelf because it did not seal. If you like this kind of content and would like to see more, hit that follow button.
