This is hilarious, when you said "Eat the food you can!" I have canned a variety of things as I am learning, but scared to eat it lol! Great videos thanks!!

I always pre-cook things at least some before canning. It adds flavor, and nothing "floats" in the liquid in the jars like it can if raw packed. Raw packed is saved for "emergency" situations when there's a lot to do at once. One year a neighbor had 11 beef cattle killed under a tree by lightning. He called everyone to bring ll the containers they had and start slabbing off meat if they wanted. OH BOY! What a windfall! We canned and canned meat, but raw packed as we needed to save time.

I can chicken both methods. The cold pack is great for making chicken salad and shredding for bbq chicken sandwiches. I prefer the hot pack for soups, casseroles and pot pie because of the difference in flavor and texture.

Wifey: "I want a chicken salad sandwich today." AP: "I got ya covered Baby, it's what I do."

My neighbor just brought me 80 lbs. of chicken breasts! Thank you for your videos, EXACTLY what I needed! ❤️🙏

AP, thank you for everything you do, for the general good out there! I hope you and your family at home, and extended family out here, have a Blessed Christmas!!!

This is wonderful! I made chicken soup today from frozen chicken, and almost the very same recipe. Nothing helps recovering from surgery or even a common cold like good chicken soup. Thank your for sharing this. I have hot-packed turkey and cold packed chicken, and it is in the pipeline to figure out what wonderful soup that will make. I appreciate your work and your mission, AP. Thank you again for sharng this.

Looks delicious AP. Thank you for showing us the difference in results between hot and cold pack chicken.

You are soooooo right. We do both kinds because we enjoy using it in different recipes. In our family we noticed the "littles" liked the cold pack, and the elders preferred the hot pack.

THANK YOU SO MUCH for showing us the difference! That was incredibly helpful!!

I'm new to canning. THANK YOU for explaining so well!!

Rudy - I’ve been canning cold pack chicken and wondered about the texture. Thanks so much for your demonstration of the texture between the cold and raw pack. Btw your soup looked delicious!

Perfect soups for cold weather AP, easy peasy, spam is yummy 😋 God Bless you and your wonderful family 🙏🌺🌞🌴🎆from HAWAII 🤙

Both hot and cold pack.look good. I am going to try Mr Tom's meatloaf after the holidays. Merry Christmas to you and your family. Thank you for all you have done for me and the whole AP family. God Bless

Thank you so much for doing this! I have never seen any canned meat opened after a few years. Looked great!

I do the Cold pack. It is the fastest & the best for me. Thank you for sharing!♥️🙏🏻

I bought a turkey on sale that I'll be roasting and canning after the first of the year. I'll also be making and canning a lot of different types of bone broth.

Blessings AP! Great information! Love your inspirational videos!

Nice comparison. Your very right in using and rotation of your stocks

Always learn something new on your channel. I can both ways and never thought about it. Thank you.

You're the man💪💯👍🙏.. Chicken tacos,fajitas, Alfredo, chicken salad, any where, canned chicken is 😋🍽️ HAPPY HANUKKAH, SHALOM 🙏

Looks delicious Rudy, you’ve got me craving homemade chicken soup. Thanks for sharing the video

Have a very Merry Christmas! Thanks for the shout out although that was not my intention . Give the family a big hug 💖 and stay warm.

I think I've hit the jackpot between yesterday and today' I have managed to find Quattro Stagioni jars in pints for .99 cent I could not believe it. And the quarts ( the ball lids do fit both, I won't be using the original lid to the QS jars. At €1.89 each I had to get them because they were cheap. Then I lucked up about an hour ago on a lot of bio chickens at half off. I'm going to raw pack for the first time in about an hour and I needed your video first lol. Thank you so much for this upload. Enjoy your day!

This coming year I plan to can quite a bit of meat! Thanks and happy New year!

this is the answer to one of my burning questions. thank you

A grilled cheese sandwich on the panini press and that’s heaven. Merry Christmas 🎄🎁

I'm new to meat preserving. And, I am amazed to see that RAW chicken and some salt is ALL that is required, in a jar, to preserve chicken?????!!!!!! Same, it seems, from comments below, with beef. WOW!!!!

Thank you for the comparison video, I'm learning so much by watching your videos, and had no idea what the difference was between cold & hot packed food. I purchased a pressure canner about 4 years ago. It's still in the box on the shelf in my garage. Over the years I've purchased about 700 #10 cans of Mountain House and Auguason Farms foods and boy is the price per can going up! Your videos have encouraged me to break that canner out of the box and try hot packing some chicken. Your soup looks delicious. I'm going to have to try out that Adobo spice as well.

Perfectly explained, thank you! 😊

Well Rudy you taught this old man something I did not know today. I guess I should of realized there would be a difference in the texture, due to the additional cooking time on hot Hot Packed Chicken. But I never thought about it, LOL. I always preferred the Hot Pack Method because it looked so much more appetizing in the jars. I just did not like all the white floating stuff in the Cold Packed method. So since I do love a good chicken salad , I will be cold packing some chicken soon. Y'all take care up there, stay safe and God Bless you and the family.

Greetings from Chacon New Mexico also called Little Alaska, Happy Holiday to all of you in Alaska

Thanks for the information about raw and cooked chicken canning

Great examples of both types of canning

Just wanted to say Merry Christmas to you and your family. Have a great day Brother

Think it's always going to be personal preference. Honestly, both seemed good. Cold packed did seem a bit more like a slow cooked chicken, though. But both definitely looked gewd. Thanks!

I think the difference in texture may have more to do with the cold pack method being white meat (breast) and the hot pack being dark meat (thigh) rather than the actual canning method. I think it would be interesting to see a comparison of the hot/cold pack method within the same meat type (chicken breast or chicken thigh for both methods but keeping the same type for comparison) to see if there is an actual texture difference.

Good video thanks for comparison 👍 good to know im about to harvest like 4o birds want to put a few in jars.

this is an EXCELLENT video. Thank you kind sir.

I processed 9 old hens today, they were scrawny since only layers, I got 5 quarts going in my pressure canner, I started at 4 am and it’s 10:18 pm I will never try and do this in 1 day again lol but wanted to get it done , this is my first time canning chicken, I usually do beef so thank you for showing this can’t wait till canner is done to see if mine looks like yours 😊

I just can't for the first time in my life yesterday, I have leftover that I need to can up today. Thanks for the ideas

thanks that was good to know

Wonderful explanation. Makes me want to can some chicken now.

Thank you for your video. Soup looks delicious

You need a good Santoku 7” chef’s knife. You would be able to hand chop that celery and baby carrots SO much faster. I got one about 5 years ago, and I had been cooking for about 50 years at the time…today I am 75, cook from scratch every day, and I don’t know how I got along without my Santoku knife. I love it! Thanks for your chicken demonstration. I usually raw pack meats as I like the texture better. I am waiting for my new 12 qt. electric Presto Precise Pressure canner to arrive. I have been canning since 1972 and love seeing our shelves with all of those lovely full jars. Good luck and thanks again. Merry Christmas and a Healthy 2023!

Thank you! 👍👍👍

Thank you for this video!

Thank you for this video i always wondered

I have to say I have to learn how to can meat!!! They Both look delicious. I can see where the cold pack would be really good for chicken salad. And the hot pack would be really good for all the other meals. I will have to do some research on this and start doing it myself. Stay warm up their 30 below little on a chilly side. 72 here in Florida...

Chicken soups great anytime, looks delicious 👍💕🇺🇸

Great video. I ate some of my canned food last night.

We can venison like this the ground is cold packed and the stew meat is hot packed. I think with the chicken I will need to hot pack because we only harvest them after they have finished laying eggs, would be a little tough without stewing. Love the videos thanks for sharing

The hot packed looks great!! I've been doing a "chicken N biscuit" situation that would work well for this (and survival). It's basically chicken pot pie in a casserole dish or dutch oven with biscuits set on top. So good!! New family favorite!

God bless you and your family and friends.... Hope you all of you will be safe and will enjoy yourselves over the next 12 days of Christmas, beginning the 25th of December.... Merry Christmas ....🎄❤️🌟🌟🌟🌟🌟❤️🇺🇸

I can breads and cheese , once you go to rebel canning it’s over the top . We can cheese cake , banana bread . Pressure canning is a huge comfort of shelf stable food .

This was very helpful.👍

Looks amazing!

Merry Christmas and a great New Year, I just had a bad day yesterday, sorry about previous comment.

Also, can you can hot/cold pack simultaneously or do you have to do separately? Thanks SO MUCH for help with this and for all you do!!

👋 Hello A.P. Chicken soup looks great 👍.

These are great videos!!!

Can u do a vid on cold packing chicken breast? Your vid on hot packing beef was awesome and I followed along and it turned out great thank you!

Merry Christmas and thanks for r everything. I experimented with hot packing my leftover turkey at Thanksgiving. Turned out good. I was wondering about putting veggies in the jar with my turkey and having totally prepared soup except for the rice?

You’ve read my mind AP. I’ve been wondering what’s the difference in taste and texture wise between the two methods of canning. Now I know. Gonna try canning chicken sometimes this week Much Aloha And Mele Kalikimaka (Merry Christmas 🎄)!!

It looks like the cold pack was chicken breast and the hot pack was dark meat. It that correct? Love your videos AP. I’ve learned so much from your videos and appreciate ALL YOU DO for your community.❤️

New phone resubscribed & danged if I didn't forget to set my notification so par to me I'm late..& yay I WON a firestarter but missed the deadline😔 BUT I now have bragging rights! & maybe next time..The 2 textures would be a good soup! Now lol I really have to get past my scared of pressure canning..I did look at one at Walmart but it wasn't very big idk maybe that's what I need to start with if & when I get brave..well I'll stop rambling now I hope you have a Merry Christmas & the same to ALL of your YT family 🎄🎄🎄

Looks Good!

Morning AP! -30; brr! Your soup will be perfect. No need to search far in your homemade soup to find chunks of meat either. Yum! I have been trying foods I canned and am very pleased; they are superior to canned goods in a store. I haven't done much pork yet but would like to. I think it would be good like bbq pulled pork as well as like a roast with veggies. The beef is to die for! It really turns out nice! Well, Rudy, since you got me started pressure-canning, for which I will always be grateful for, I have put up over 200 jars of food now! I can scarce believe it but it's true. I'll take it as a milestone; every time I put up a couple hundred jars, I will think...good deal; steady wins the race. Not all are quarts...I have various sizes, beef in pints as it's pricier than chicken. Well, your wife will have a tasty sandwich today! Have a peaceful, sweet Christmas with your family. Many blessings! 🙏🎄⛄👵🐕💞🎅❄ No snow here...just rain. I would like snow for Christmas but...still blessed and smiling!😂😁💞

Good morning AP🎄🎄🎄

Ignore the idiots that have nothing better to do than go around giving good videos a thumbs down. This is a GOOD video! Nice Job AKPrepper from 2AcreLiving in GA. I couldn’t decide whether to HOT or COLD pack chicken today. After watching this video I have decided to do both! Thank You!

Most chicken soup recipes do not include onions or onion powder. However, onion cut in wedges adds a new dimension to chicken soup. Cut up the celery leaves along with the celery as it adds flavor and some green color for presentation. If your budget allows get Penzeys chicken soup base, or other quality brand and add it to your jar juices and extra water as needed. This will provide chicken flavor to all the ingredients in the pot as they cook. And don’t add the chicken meat until near the end of your veggies/noodles/rice etc being ready. This will prevent the meat from falling apart by over cooking it. After all it has already been pressure cooked and ready to eat. You just need to heat it up. Thanks for the video. I’m about to can some chicken and I found it quite informative and confirms my decision to do both cold and hot packs, but slightly different. I think the only factor to consider regarding the texture differences is that the cold pack lacked inadequate moisture content to being cooked in only its own juices. Additional broth was added to the hot pack and I’m going to add additional broth to the cold as well. I’m thinking there might not be much of a difference in taste. And texture, if any difference at all , might be that the hot pack meat would be more tender. Anyway, thanks for this video and the others you do as well.

Merry Christmas Rudy

I prefer the hot pack method only because I raise my own chickens. We butcher the roosters and they tend to be a little tougher meat than hens. I keep my hens for egg production. The old hens go on brood to raise the next batch of chicks. Merry Christmas to you and the family!

I’m new at canning and going like a bat out of you know where. I’m 3 weeks old into canning and it’s for emergency only…right now anyways. Stores still stocked, so no need to use. But I’ll be ready when the time comes.

I just opened a jar of chicken thighs that I cold pack pressure canned last September. I was pleasantly surprised how good it is.

We are -40 last night here in Anderson AK. Merry Christmas everyone .(STAY ALERT STAY ALIVE)

Ayyyye..... canning and adobo!!! New subbie!

Thank you for explaining the difference. I have canned alot of hot pack but just recently did the cold pack and was wondering the difference. I am trying to can 365 jars of meat. So options are always good. Thank you

Yum, homemade soup. I made chicken stew/soup a few days ago but mine is a bit different. Chicken, carrots, Bell pepper, onion, peas, egg noodles, and chicken broth. Sometimes I throw in a can of cream of chicken soup to make it creamier, but don't add salt. Homemade soups are even better the 2nd day. 😄 AP, did you make a loaf of bread to go with that soup? Feliz Navidad, my friend. 💚🎄💚

Granted it looked like you had white meat in one jar and dark meat in the other they both looked great, as for myself I’m a dark meat guy but that is probably because I can get a bag of leg quarters for cheap, but chicken breast not so much.

Merry Christmas! Happy Hanukkah!

Hey AP I heard Marf gave you a nice plug...he was mentioning that you can start prep with $5 per week, then he said check out the Alaska prepper....he also mention two others.

The only thing I hot pack is beef, purely for the extra flavor from braising. Actually spending today making a couple of canners full of beef stew. (It's -7F outside right now) and what better way to add heat and humidity, as well as delicious smells to the house that running the old pressure canner!! 👍

Looks DELICIOUS

Ahhhh NOW i get it

Try adding a half a teaspoon of garlic salt and a half a teaspoon of lemon pepper and then the rest of your salt you can either use a half a teaspoon then or a whole teaspoon. Lemon pepper and garlic salt really brings out some flavor and any kind of meat like that I can for super stew I threw some thyme in there because then it smells up the whole kitchen. You can grow your own time to fresh thyme really makes a difference. You can do the same thing with beef by creating your stock with some tomato juice or paste in the scraps of your vegetables cooked a while. I’m getting quite good at this and it saves me a lot of money I buy bigger stuff in bulk and cut it up and can and then it’s only preserved with salt not all them chemicals. For quarts I go at 90 minutes in about 10 to 12 pounds pressure at 2000 feet pints I go about an hour and 15 minutes stuff comes out perfect you can probably store it for four years but usually not last more than a couple months because I do this just to save money so I eat it all but I have had some couple years old and it taste just as good no matter what you do it’s going to be better than whatever you can get the store. Thanks for making this video it was good to see what the cold pack was like because I had never done it like that usually I cook thighs in a pressure cooker to make my broth I then I feed any of the cook skin or less than perfect stuff to my cats and they love it and that’s a concentrate I pour like an inch or two in a jar and then add water and your salt. Homemade chicken broth is some of the best starter cooking things you can have around and it’s obviously way better than the stores because my cats practically attacked me for it lol they know when it’s the real McCoy. I always add some basil and some thyme to basil adds a nice appearance and the thyme makes your kitchen smell out of this world

What sort of temprature did you store the chicken. Very interesting. Hi from N.I.

I canned some sweet and sour chicken where the chicken was precooked. When I opened the jar, the texture of the chicken was a little tough. Maybe it was overcooked...or the sugar in the sweet and sour sauce altered the texture. Not sure what happened. 🤔

Funny 😄, I pressure can cold pack chicken. I have always been disappointed in using this chicken for “over rice” (oriental style) recipes because it has the texture of canned tuna. I never knew the texture would be different if I hot packed instead!! Hot pack all the way!!!!! Thank you for your video. 🐓 🥵 😋

4 year old chicken and it looks amazing.

Does the cold pack cook thoroughly in the canner? Thanks so much!!

Merry Chrisymas Doc. Willie. Doc Liza.. May itatanong po ako. Na Er ako sa Osmak Dec

Hi Rudy, I wish this video had been available back in 2014 when I canned alot of chicken breasts using the cold pack method. (I didnt like the taste of it!) I did not know until now that fully cooked chicken could be canned! I would like to try canning chicken once again but this time using fully cooked rotisserie chicken from the grocery store. Do you think this would work? Should I cover the cooked chicken with commercial broth (or stock) before processing? Thank you for your time. So glad I found your channel.

We’ve done the raw pack before... we made chicken gravy out of it and chicken and dumplings as well..

I havent read though comments so I don't know if this is a repeat. White meat and dark meat texture and taste different too. So your results may differ on type of meat.

Very interesting results! Quick question AP..so, to prepare the hot pack, you boil the chicken to cook it and create the broth used in the canning process? How long do you boil the chicken? I'm thinking that I want to process some chicken that I got with the hot pack method. I like the larger chunk pieces! Lol! Thanks for any info! Wishing you and yours a very Happy New Year! May God bless you in the new year!

It's all in how you cook the chicken before hot packing... so what was the process you did to cook your chicken before the hot pack? I've seen people hot pack their chicken and it turned out nothing like yours.. it was how they cooked it so it would really help to know exactly how you cooked the chicken first. It looks like you may have baked the chicken in the oven as a whole chicken... or possible baked chick quarters in the oven... am I correct on this?

Your soup looks delicious! Honestly the difference in appearance between the two chicken types looks like the cold pack is white breast meat and the hot pack is dark thigh meat ❣🤷‍♀

Loving this channel, tfs 😊 I’m really new to prepping and am a bit confused with regard to shelf life of home canned verses shop bought tinned food. What I’ve learned so far is that shop tinned and jarred food lasts way longer than the expiration date says so long as it’s stored correctly but I can’t find anyone with advice on home canned shelf life. Wouldn’t I be better storing shop bought for long time storage?

I know this question has nothing to do with your topic but I need to ask you something. Where did you get your long storage vegetable seeds? Thank you for your time, Nadine