Buy Chicken NOW, Stockpile Chicken NO REFRIGERATION | Prepping | Canning Chicken

Buy Chicken NOW, Stockpile Chicken NO REFRIGERATION | Prepping | Canning Chicken
Canning chicken, SUPER EASY, raw pack chicken

Buy chicken now, Chicken will soon be overpriced or unavailable.

Buy Meat NOW And Preserve It With NO REFRIGERATION, its time for Prepping and Canning raw pack chicken!
DO THIS NOW BEFORE ITS TO LATE!

Canning Ground Beef/ super easy

More amazing tips:

Meat shortage video:

Canning meat with out a pressure canner video:

FREEZE RIGHT FREEZE DRYER
If you would like to buy a Freeze Right freeze dryer like I pointed to in video- this is my affiliate link- it will help out our channel by reserving a small commission and will not cost anything extra to you ! :)
Link:

Remember the usda recommends canned meat storage for one year, but it is commonly known for meat to be canned correctly and stored and last up to 15 years.

Prep now, whether you are a prepper or not the time is now with the chicken and poultry shortages and other food shortages, and the supply and demand is a growing concern with the supply chain issues
prepper or not you need to be prepping! This is why everyone is prepping right now because things are getting bad in this world with shelves going empty.

Homemade Chicken seasoning recipe:
3 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 1\4 tsp thyme
1 tsp garlic powder
1/2 tsp black pepper
( 2 tsp per pint)

The inflation and hyperinflation is also another thing that is getting bad, the prices of groceries are going through the roof! and it is super smart to stock up now
stockpile things you will buy eventually and buy them now while it is available and priced lower because prices are going up.
Chicken and poultry especially may disappear and not be available in coming months! and if chicken and poultry is available it may be triple the cost meaning only rich people will be able to purchase groceries.

Canning raw pack chicken is easy and fast, learning how to pressure can chicken the easy way could help you now with making sure your family has chicken and poultry through any
food shortages as bird flu is getting bad and bird flu is causing a chicken and poultry shortages. Now is the time to buy chicken before it inflation of chicken get so high
you can not afford it, or chicken and poultry is no longer on shelve, empty shelves; stockpile chicken now with out refrigeration. You can store chicken long term in canning jars
for years, that is long term preservation of chicken in canning jars. Pressure canning chicken is something anyone can do that has a pressure canner like our all American model 921 pressure
canner. Any pressure canner can pressure can chicken. It is a matter of reading the manual of your pressure canner and it will be very easy to pressure can chicken for long term
food storage.

have you heard about the bird flu and the killing of all the chickens and turkeys and entire farms loosing all of there chickens? This will cause egg shortages, chicken shortages
turkey shortages and poultry shortages in the grocery stores all around the would as the U.S. is the second largest exporter of poultry to the world so I the importance of
buying chicken now and pressure canning raw pack chicken could not be more important.

This is how you pressure can chicken, pressure can; raw pack chicken is so easy.

Hyper inflation is here, canning chicken is a prepping skill you must learn to be able to go buy meat right now and store it with out refrigeration! and store if for many years. Do this now, meat shortages will consume the world soon and food shortages will plague the world, prepping now for that storm is very smart. The time to learn how to be self reliant is now, the time to buy food and stockpile food is now, the time learn how to can meat long term is now.

Our pressure canner/ all American 921 pressure canner/ amazon link:
Pressure canner next size up 925 ( more jars fit)

the complete guide to pressure canning book

Note we are an amazon affiliate. The price will always be the same to you, on some items we may receive a small commission.

#Buychickennowstockpilechickennowrefrigeration #prepping #canningchicken

[RiversideHomesteadLife]

Thank you for leaving a comment/ added tips and sharing this to get more people prepping!
you 'all are so great!

[popjax]

My mom was doing this back in the 60s when we were kids! She would make batches on a Saturday and Sunday… she worked Monday-Friday full time and this was how most of our dinners were prepared. Our father was gone and mom was the bread winner. What ever meat was the cheapest she would purchase. She would actually prepare the stews/soups in the jars. We would come home from school about 15 minutes before mom would get home from work and my older sister who was about 12-13 would have things started on the stove. I’m getting a little weepy right now thinking about the greatest mother in the world! I was the baby boy about 5-6 and my brother is 5 yrs older then me. Thank you for this video!!! God bless!

[ladyhawthorne]

I've eaten home canned chicken that was 13 years old and it was wonderful, so 15 years sounds fine to me. And I would agree with others in the comments, don't leave it in the canner overnight, take it out soon and set on a towel out of a breeze. Let the jars set still for 12 - 24 hours before removing the rings and thoroughly wash the jars in warm soapy water, rinse and set to dry before labeling and storing. I've been canning over 35 years in case anyone was wondering.

[doodybird]

I know a man that lost everything and the only place he had left to go was a little piece of land his mother owned and there was a storage shed that she had put out there. He had to hack his way in through the brush to get to it, he had no money to buy food at all but inside that building he found these heavy duty cardboard barrels with the metal rim you lock the top down with that tobacco use to he shipped in and his momma had them loaded down with jars of food she had canned THIRTY YEARS ago and it was still just as good as the first day. He was able to live over a year off that food.

[southerngirl]

Years ago Arkansas Ice storm, trapped 3 days due to icy roads. Woodstove for heat and cooking. Canned stews, soups, meats etc., had heat and food. Prepping is key.

[suegeorge]

This is my first time on your channel. I'm 65 years old and have been canning for most of my life as I would help my mother as a child and into my early adulthood. Then every single year. My father had a garden and I can remember "helping" him when I was pretty young by walking on the onions so they didn't go to seed. My parents had me late in life so they were gone from my life when I was a young adult. I've been canning chicken, beef and pork for around 20 years. I'm retired so I don't have the money to throw food in my cart at the grocery stores. I only buy food when it's on sale but then I buy a lot of extra and can what I am able. I make and can my homemade soups in the winter so it helps to heat the house. That is what's called a win win. I always use my preserved food using the first in, first out principle.

[bigdogma]

Been canning a long time and would like to add a bit of advice. If you use spices, they get stronger in time. I often use just a 1/2 tsp of canning or kosher salt to each pint and skip my other fav spices. You can add the spices to the open meat as served. I have always layed a towel down on the counter to set the hot jars on when removed from the canner. I had a few bust years ago to temp change of cold counter. Thank you for taking the time to help others! For a young man, I was impressed with how well you did this!

[hollyhealey]

Here in the UK canning isn't a thing, but I managed to get my hands on the stuff and have done one batch of chicken and one of minced beef. All sealed perfectly! So pleased I have this new skill. Also water bathed tomato sauce last year and we are still eating that. Thanks to you and others for giving me the confidence to have a go!🤗🇬🇧

[susie.goodwin]

No, never leave your jars in the canner! Especially overnight! You can get what's called "flat sour" of the food. It's caused by keeping food at a high temperature for a prolonged period of time. Your jars can take a temp change if you acclimate the canner in a timely manner. As soon as the pressure is down; open canner and canter the lid over the pot; so steam and room air can exchange. Leave for about 10 minutes. You may hear lids seal, that's normal. Set towels on your counter and lift your jars straight up out of the canner, don't tip or tap the jar. Set it softly on the towel. Leave about and inch of space around the jars for air flow as they cool down. Don't move for 12 to 24 hours. You can remove rings after the jars completely cool and check seals. Refrigerate any jars that didn't seal and consume the food within two days.

[Butterbne]

My favorite part of canning is listening for the lids to pop as they cool. When it pops, you know it's sealed.

[lisapop]

If your chicken isn't submerged when it gets done, it's still perfectly safe to eat. Just in case anyone in the comments was wondering

[mariethompson]

We use our pressure cooker for the first time Fri. We followed your instructions to the letter. We have 9 jars of hamburger meat on the shelf. We owe you a ton of thanks. Who would have thought we would have canned meat of our own on the shelf. Ok husband is ready to do the chicken now. This channel is one of the best on Utube.

[IndiaNumberOneCoubtry]

I see that cross on the fridge... God bless you bro. Thanks for helping young men like myself (22)

[rayleeaclark]

Canned for 45 years . Am working on teaching my granddaughter

[glynncarbonaro]

This young man’s presentation was phenomenal. I appreciate his delivery. Thank you!

[jasons]

Now, I need a video on how to convince my wife who will not eat left overs more than 1 day old to eat 15 year old chicken.

[familymanof]

I just canned 36 pints of chicken broth for my Mother yesterday. I've been canning, drying, smoking, dehydrating, etc.. meats and vegetables for decades. I have never let the steam build up and release before putting on the weight on. I'll definitely being using your method from here on out. Great video!

[traceydysert]

NEVER leave jars overnight in any canner. They can flat sour and you could ruin all your hard work and waste money, resources and time. You don't want that. Alway prop your lid open on your canner to sit 15 minutes to let all of the seam out and not to shock the jars, when taking the lid off completely. I used to take the lid off completely until one of my jars exploded! I was burnt on several places. So please be careful! I have even had doors that shattered inside of the canner when I took the lid off. Now, I have been canning since I was a teenager and I'm in my late '40s. Those two issues are the first ones I've ever had and it can happen when you least expect it. Even if you have done all of the steps correctly. Once you leave the lidsit for 10 or 15 minutes ON The canner, then transfer your hot jars onto a dish towel to soak up the water. Do not remove the water on top of the lids if you have any there because you can create a false seal within the jar. Leave jars alone for 24 to 48 hours. Any type of food that you are canning that makes grease or is greasy, needs to wash the jars after they have been sitting for the allotted time. You will need to remove the bands on the jars and wash with hot soapy water or clean up with straight vinegar. You need to remove the bands because food gets up underneath them and sticks to the jars. Sometimes that makes it hard for you to get the band off and you will get mold under there. You absolutely do not want that.
Just remember that the company only recommends up to 18 months of shelf life with the lids not 15 years. Do not reuse lids for water bath or pressure canning. It's not recommended with today's lids. You can use them to store your dried foods with.
Happy Canning!

[Suz_]

The main reason to remove the rings is that they can indicate a false seal over time. If the product has gone bad, you want that lid to pop up. The rings can prevent that from happening. Good video.

[lspthrattan]

I love seeing these practices coming back. My father was an avid hobby farmer (he grew up on a real farm) and I used to help my mother can it all. It's the surest way to beat inflation at the grocery store and it's also the best way to really know what you're getting on your plate.