I saw a 5***** chef hack off the skinny end of the Drummies for his restaurant. I cut off the ends & more drummies fit into my jars. Plus, I used the ends for my broths. A win-win for me Preps.

Wow, so glad I found your channel, My husband is a nurse and I am a retired dietitian due to Stage 4 cancer which is now in remission . So I am home now and we have always canned, but simple and easy things. Lately we have been slowly increasing our canning for many healthy reasons and of course cost effective also. Since watching your channel we have now decided to get into pressure canning, We have an XL electric pressure cooking which has a canning option so we tried a few things and worked great. The problem is it is small and can only so a couple jars. So I just ordered the 2 caners you use and can't wait. This past weekend we did 30 pints of chicken broth and ham and bean soup and it came out awesome. So now we want to do meats and I have been doing a Linda marathon LOL but really enjoyed this video, because I really thought you had to de-bone. With this recent scare and continued uncertainty in our world we believe it is time to increase our inventory and venture into a large variety thanks to your channel and easy to follow instructions. I also have the Ball canning book which is helpful. Thanks again for all your time and delicious ideas. look forward to watching all your videos and can away!!

LINDA. Thank goodness we have good people like you on youtube. You have been invaluable in teaching us how to be more self sufficient. Thank you for taking the time to teach thousands of people.

I'm here because I saw caned chicken legs on the Twilight Zone. Season 3 episode 1 with Charles Bronson and Elisabeth Montgomery . Never saw that in real life at a grocery store. My Mom used to can so I know how to do it. But she only made jam and vegetable(pickles where the best that I ever have had).

SO EXCITED TO SEE YOU CANNING!!🤗❤️👍

LOVE LOVE LOVE the canning videos. I just canned left over baked ham and pot roast, supper in a jar.

Omgosh!! I was up all nite..I scored more chicken on sale!! I canned about 12 lbs of drumsticks and after that I did about 13 lbs of chicken breasts..I par-cooked the chicken breasts this time. I just took the jars out of the canner...smells delicious. I used some of my chicken stock with a bit of Better Than Bullion. I work two jobs and this makes fast work for preped meals!

Great tip about adding the broth. For some reason I thought you weren't supposed to with raw meat (my mistake) so I haven't added any before and I hate the empty space at the top. I'm doing a batch right now, actually, and added the broth this time. TOTAL game changer!

I have never raw packed meat before but you have inspired me to try it!! Thanks Linda!!

I just got my canner two days ago, and now I'm waiting for the 1st to be able to buy the jars, lifter set and of course, the meats. I've been binge watching all your videos and others, and observing as much info as possible so that when I'm ready to can, I won't make mistakes. Thank you so much for posting, I have learned so much. God Bless.

I'm new to canning and would like to say thank you for your canning videos. I'm trying all different things too can and find your group of canning pals very helpful!

Im SO glad to see someone else add some broth. Before I found your video I started canning chicken and since I wasnt sure about adding liquid...because many said they dont...Ive been a nervous wreck wth visions of unsealed lids, siphoning and jar explosions flying through my brain!!😬😬 SO glad I subbed to you!!

Thank you for this video. I have canned chunks of chicken using the cold pack method but not bone in. So much easier because it doesn't need to be de-boned and my family prefers dark meat from the chicken or turkey. Much easier to slide the meat off the bone out of the jar. Thank you and all the collaborators for a truly wonderful Canuary 2023. Thank you to Leisa and Forjars for sponsoring also. I will definitely go back and watch previous years as I have gathered so much information and ideas this year.

Hi Linda! I wanted to stop by and thank you for teaching me to can chicken!! I canned about 20 pounds of chicken thighs and legs that I purchased on sale for $10! I did that in May 2020! My family is really appreciating it right now as we just began using it! It is soo good! We used a quart jar in a gnocchi soup recipe and another quart jar in an enchiladas recipe! My husband devoured both batches..I was happy to have one serving of each lol. And we appreciate that each jar has its own bone broth! Our family consists myself, my husband, and our 2 year old. Our two year old was eating the chicken right out of the jar after I diced it up! I really appreciate your videos! Thank you again!

I did this and it turned out delicious!! The broth in the jar is also great for stock, soups, gravey.! I doing another batch tomorrow.

I am addicted to your videos! For reference, you are the first place I go. Thanks so much.

You are just so awesome Linda. I love all your videos

So inspiring ... thanks so much, Linda!

You make it look so easy! Thank you Linda😊

Another great video. Thanks so much for sharing. Especially the part about putting the skin side against the jar wall to improve the flavor. I am totally going to do this soon. Have a great day!

I always love your canning videos....too cool.

What a babe. Subscribed just for the sweater.

Thank you Linda for doing this I tried canning chicken legs a couple weeks ago I done them the same way you did glad I done them correct. I also want to thank you for showing canners the correct way to take off the canner lid I see so many channels just jerking the lid off when they take the weight off and that sure is not the way to do it I done it that way in the beginning and I found it caused so much siphoning KEEP showing the correct way please maybe other channels that watch you will catch on so they can teach the correct way to new and old canners.

Love the video...I have missed your canning video.

So glad to see a commercial free video again! I just bought chicken legs/thighs for $0.66/ pound but I have a glass top electric stove and was told I can’t use a pressure cooker on it. I have an instant pot but was told I can’t can in it either. I’ll have to figure something out to try to can it. Thank you so much for the video. I will return to it when I figure out how I can get it done

Love it when you can!! TFS ~chelle 🌻

So awesome, I acquired 50lbs of leg quarters and wanted to can them. I will be separating them and canning them for the pupper!

I've made your dog treats and they love them. I love to see you canning. Thank you for your video, I'm a newbie, assembling information before I try it. I have wanted to see how to do this! Thanks.

Good job Linda love it take care

Love the video. Thank you and God Bless.

Love it when you u can!!!

Looks delicious!

I just bought 20 lbs. Of leg quarters for 39 cents a pound and am going to can them like this. Thanks for the video.

Wish I had seen this before removing the skin and bones from my chicken thighs!! Will use yours for reference next time!!

You definitely get me going. I just finished a canning session of 12 pints of corned beef. On sale at Costco. It’s that time of year! Dehydrating cabbage tomorrow 🤗

Love it!

I just canned 12 quarts of rabbit meat 10 days ago. I prefer not to add broth because I like the gelatinous texture of the the natural broth extracted from the bone marrow during the canning process.

Great video, thanks.

Great job looks delicious I'm thinking Chicken and dumplings

Your canning videos and all your videos are awesome thank you so much I’m just asking for a suggestion

Hope you are doing well. Love your canning videos! I need to can some chicken.

Thank you LInda.

Thank you for a great canning video. I’m going to add chicken broth the next time I can chicken breasts 😊

Thank you Beautiful Lady! Wish me luck 😁

I'd like to see your recipes using this chicken! Mmmm!

Thank you for more inspiration. 😍

You left out the most important information -- time and pressure -- was it 90 minutes at 15 pounds of pressure ??

How long does canned bone/skin on chicken thighs last on the shelf due to the fat in the jar? Thanks!

Love your videos. If a jar doesn't seal by that night why pitch it? This certainly doesn't sound like you. Why wouldn't you just put it in the refrigerator and use it asap? But I've been dying to can some legs and thighs this way. I've seen other videos of canning chicken legs and thighs, bone in and want to try it. I have to get some more wide mouth quarts first. Mine are all occupied with venison and pork. Guess I'm going to have to go over and head on up into my parent's attic and look for some.

I know you told us when you painted your walls but what is the color of paint and where did you purchase it I love this color!!!!!!

Question - Hi Linda, :( It just dawned on me that I only processed my quarts of chicken legs for 75 minutes last week. :( Do you think I need to throw them away now?

I appreciate your video. We've had frozen chicken in the freezer and I recently bought my wife a pressure canner to give it a go. Just finished our first batch and it seems to have done well. Question though: is it normal for the water in the canner to have some chicken fluid in it? Also, if the lids were not completely tight when I took the jars out, can I just tighten them asap? Sorry for so many questions....

Hi Linda if I want to raw pack chicken breast, how do I avoid the tuna taste consistency?

I raw packed chicken all the time... And I've never had that tuna fish taste that you're talking about.

Linda, what do you do with the legs after they are canned? Or, do you just debone them and use the meat?

I noticed your amazing houseplant. Is that the one you have had for years? I would love to know the type and how you keep it so nice.

Well hello , I just started canning and putting stuff up , I use to can in my younger day 😂, my question is I see you have a dry chicken that you use for jars meal , do you have a video for that ? Is it freeze dry or what , I love your video so much . Thank Carol

Linda will you please show loading your canner And bringing it up to temperature and what not and what canner you’re using

Headspace is now 1 1/2 inches doe raw chicken.

Hi Linda. I'm inspired. Thank you :) Question: Is your chicken broth from bouillon cubes or ?

TUNA FLAVOR WHAT EXPLAIN PLEASEEE so u dont get tuna flavor because ur leaving the skin??

I am going to can my chicken breast today. You mentioned that it tastes like tuna. So do I need to add bullion always to raw chicken?

Hi Linda, I have a question, can you stack jars on top of each other when they are full . We canned 30 jars of beans and have no where to put them, so we stacked them. Google says it's ok but thought I'd ask you.

Loved this video So is that chicken cooked and ready to eat right out of the jar?

How long did you process the chicken under pressure?

What recipes do you make with this chicken?

I have a question as I am fairly new to canning. I am going to do my first meat canning this weekend with some bone in thighs and legs. I have seen some videos where they add water to the 1 inch headspace and some where they do not . I was wondering, if you add water then what happens when the meat produces its own juice?

newbie here! just canned bone in chicken thighs & legs for the first time. used an all American pressure canner, 10 pds of pressure for sea level altitude, waited 10 minutes for steady stream of steam, and canned for 75 minutes never letting it go below 10 pressure. that night, all jars sealed. next day, jars still sealed, removed bands, & tested seal by holding the jar up by the lid. but l noticed most jars look to have a light pink residue & some of the chicken looks darker red on higher areas (l didn’t add liquid). did it not cook thoroughly? is it safe to eat? l’m worried it will get botulism from not being fully cooked, or is this normal for canned chicken? help! l canned MANY jars of it.

How long do they stay in the canner? YOu said 10 mins till it's ready.

How long did you pressure the chicken?

Great video. What would help me is if you used your canned chicken in an actual menu to see how you would use it. :-)

You mentioned in newer videos that you do not raw pack chicken anymore. Was it because you had a bad experience with the raw pack?

If you don't have a canning pressure cooker, can you use just a pot?

Hi Linda, I love watching your videos. I have a question for you. I canned chicken thighs like you did in this video. Your directions were great and the canning process worked very well. My problem is, when I opened the jars there is a smell to the chicken that is just not inviting to me. 🤷🏻‍♀️ it is almost like a burnt oil smell. Have you experienced this? Or could I have done something wrong? I have canned breast meat with no bone and skin and it did not have this smell. I’m so disappointed with myself I don’t want to can any more of this. Even though chicken is a mainstay in my house. Any thoughts?

How long did you process this?

Who is the manufacturer and model of your pressure cooker?

Did you say how long you canned for chicken on the bone? Thanks.

Have you found a replacement for Zacon food?

WHOA i just noticed your lids are in water!! you can put it on wet???

How much water do you put in the canner ? So it don't run dry

How long did you can those quarts for?

👍🏻

Sorry I didn't catch how long you pressured the chicken. How long?

I’m not sure why I got a like on explaining how I followed this method exactly, and I got so much siphoning out of my jars from being too full with so much fat melting from high temp then siphoning out. You don’t want fat siphoning out! It can hinder it sealing properly. I have since learned from others and wished I would’ve taken my time to learn more about canning chicken before settling with this video. Its just not right you don’t pack them so tight you can barely move them around and you definitely don’t add water when they’re already so full, It was a big mess. From canner to every jar was oily from that melted fat siphoning out. Do you think a layer of oil between the lid and the jar is going to help or hinder the jar from staying sealed for a long time go figure.

so, when did she tell the actual time for this product?

Hi first time canner long time follower. I was just wondering can I season the chicken with garlic and onion powder before canning it like that?

I follow these instructions and everyone of my jar siphoned out with fat all over down the sides and on the rims two of them didn’t seal the rest sealed, but I don’t feel comfortable wished I wouldn’t have added the water

I did this last night. I did have some seepage in my canner but the broth in my jars is still high enough.

Can I can bone-in chicken be canned without broth. I guess it’s dry pack? I m getting ready to can chicken wings I’ve thawed, but wasn’t able to cook.

how long did you cook it?

Hello Linda, I have canned raw and cooked skinless chicken and the smell was very bad kinda like matallic smell. I have canned chicken broth and it was perfect. I did not touch the meat with any metal. Only thing I can think of is the inside of the led. Do I need to get a special type of led for my jars... Please help me figure out why it smells so bad and uneatable!

Why would you keep them on the bone? Will they stay whole after canning week hat way you could grill them.

What size jars do I need for 6 servings of chicken thighs

👍👍❤❤

Can you use this chicken for fried chicken dinner

Linda how would I can pulled pork in jars????

Once the jars have been placed in the canner, how deep should the water be at the start of the process?

How much time did u cook for

Is bone-in the best way to can chicken? I guess I’ve missed it but I haven’t seen like a canning vid with like breasts etc. just wondering. 😀

hello linda, love your video's I canned 7 qt. chicken legs and 7 qt. thighs couple weeks ago, opened up a couple jars from each batch a couple days later and was very disappointed with the smell of the chicken. this was the first time I canned chicken does it normally have an off oder?