so today we are gonna work on canning some chicken and look where I got this
chicken for this is 10 pounds for four dollars and ninety two cents I got it
for forty nine cents a pound I got twenty pounds this is one bag and I will
show you what I'm going to do with it alright everybody so this is ten dollars
worth of those drumsticks today we are going to make a chicken broth that we're
going to canned and then tomorrow I'm gonna take all of the meat off of the
bones and then I'm either gonna kin that or I'll freeze that I basically got
these drumsticks for the broth because any meat that has a bone in it it's
going to give you a really good broth and oftentimes meat with a bone in it is
oftentimes cheaper so kettle number one is finished and so I'll show you what it
looks like
so kettle number one is finished and now what we're going to do is we're going to
take the chicken and we're gonna put it in another big bowl I was cooking this
chicken all morning it took a couple hours and I actually cook this chicken
too the meat is falling off the bone the older the chicken the more fat your
broth is going to have but then the more flavorful it's going to be so this looks
like a really rich broth that we're going to have
I love dividing up my time in two days and so I will can the broth today and
then worry about the meat tomorrow I would take the meat off the bone later
on this afternoon it's still morning time here
I started this about 6:00 a.m. and we are at 9:30
now if you can't bra that does not have any meat in it
you can can that for only 30 minutes and I'll show you how I make sure there's no
meat in my bra I was empty and I have this colander and this part of the video
is just a little bit of a product review I received some unbleached cheesecloth
from Genoa and it was a product review so we're going to use that today so what
we're gonna do is we're gonna put a little bit of cheesecloth Oh any in the
colander and we're going to then go ahead and pour our broth through the
cheesecloth and the reason why we do this is I don't
want to pressure can this for more than 30 minutes so I want to make sure I
don't have any meat in it so I'm going to go ahead and get a little bit of this
cheesecloth I will give you the link to this cheesecloth if you're interested in
it in the description box so we're gonna go ahead and cut a piece this
cheesecloth I put over top here then I'll show you how I pour all of my broth
into this kettle and then we're gonna can it like this cheese club because
it's really wide some of the kind I get already it's it's very narrow but it's
wide so this is great so now we're going to go ahead and we're gonna pour some of
our broth into this kettle a lot of broth and you have to really careful
that you don't spill it
all right we got lift up my column don't see how much more room I have have a
little more room okay so I got half of it this half is perfect and it's ready
to can now I'm going to go ahead may have my jars all ready to go these stars
have been sanitized and watched ahead of time I like to try to get things as far
ahead of time as I can I'm gonna pour some of this into this picture now we're
gonna go ahead and fill our jars we're gonna fill the jars up into the neckline
all right I'm gonna go ahead and fill all these jars and I'll show you the
next step all right everyone so it gave me 12
quarts of broth so I'm gonna go ahead and get both my camera's out I'm going
to be using one presto canner and one of my teeth all canners so I'll show you
how I've ended my canners in just a moment so for $10 we have 12 quarts of
broth and I have all of that chicken then I'm going to take off the bone so I
think for $10 that was a really good deal but another 10 pound bag but that I
have in the freezer because we're gonna eat them as drumsticks for a meal so if
you want to have cheap meals and you want to have cheap meat you have to buy
things on sale like drumsticks it's a lot of work the way I do it I don't like
putting raw chicken into jars I don't like the way it looks I don't like the
way it tastes I take the extra step and take all the meat off that bone and then
you can can it and broth or you can do whatever you want with it this is just
the way I do it I have so many videos doing this because this is what is a
staple in our family it's eating chicken that's really cheap
locally grown and raised chicken no it is not organic I don't think you could
ever find organic chicken for 49 cents a pound but it is locally grown and raised
all right I'll show you what everything looks like when I have everything
steaming up so let me go put the lid on the small this is the 16 quart
press still on the left and on the right is mighty foul
all right so now I have 30 minutes to clean up my kitchen and do whatever I
want while these things are heating up to
vent I don't need to watch them because I didn't put the waited lock on the
presto canner the T file doesn't have a waited lock because I really don't have
to watch it very much because itself regulates itself in other words if the
pressure gets too high the steam will come out all by itself I love my tea
falconers I'll get back to them shortly able to get all of this chicken off the
bone since I have a lot of chicken in my pantry canned today this chicken I'm
gonna take the easy way and I'm going to freeze it it takes in my vacuum bags I'm
gonna vacuum seal this chicken this is gonna give me a lot of meals so remember
ten dollars gave me 12 quarts of broth and all of this chicken so I decided to
put the chicken broth out here with all of this canned corn I decided to go back
to the store since there was only 99 cents for a pound bag of it I went and
got some more and so I did a lot of canning a more of the corn and so this
is my room now this is my out porch and it is so full so I'm really working on
this area out here and this is my unheated out porch but nothing freezes
because we still have an oil furnace that heats only the water for our shower
the rest of our house as you know only has cold water and there's some of my
onions this is the favorite room of my house I love this room and I don't share
much in here with you all but I hope to be able to share some more videos in
here with you guys and just sharing with you all of the things that I am doing so
I have a lot of different rooms and different little buildings now that I'm
able to share with you all all of my processes of preserving food and all
kinds of things like that so this is just some of the food that I can't
this winter time this was all free food that I found
through different ways as you seen videos of it and some of it is from
dumpster diving and things like that this is my legacy is my canning and it
goes the whole way down here now this is not my main pantry this is just this
used to be the main pantry and I turned it into a secondary pantry but it is my
favorite room of my house so all right everybody I hope you enjoyed this video
take care everyone we'll see you guys tomorrow
it's time for Fanny's diary let's read grandma's diary and we are on
April the 16th 1943 and this one has me laughing family writes today I washed
the curtains I washed my hair we had duck for supper and anime was at
Simons it seems like Fanny thought it was noteworthy to write down
when she washed her hair maybe it was her way of keeping track on her hair
washing days