How to Can Chicken Using the Hot Pack Method. A Homestead Tutorial

In this episode I demonstrate how to preserve food without the use of electricity.

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On my channel you will find videos pertaining to homesteading, gardening and living off the grid with fun DIY projects for self-reliance and SHTF emergency preparedness situations, with some campfire cooking and good old backwoods humor thrown in. Sharing knowledge and stories from over 30 years of living in the woods.



Q: How do you have internet at your cabins? A: I have cell service at both cabins but it is spotty due to foliage and cloud cover. I can access the internet from my cabins but have to drive to a local wifi location to upload videos.
Q: How old is Frankie? A: Frankie will be 10 in April of 2018
Q: What video editing software do I use? A: Presently, all I use is Windows Live Movie maker but Iโ€™m considering trying imovie, Adobe Elements or SONY VEGAS PRO.
Q: How do you get your water? Did you dig a well? A: Presently, I haul water to the NY cabin but at the NH cabin, I drop a kettle into an old well that was dug by hand by the settlers in the 1700โ€™s.
Q:What is your favorite brand of cast iron cookware? A: I prefer using vintage cast iron. My favorites are BSR and Griswold. If I had to buy new I would buy a Lodge Brand. I plan to purchase this dutch oven in the future:

Q: What do you use for refrigeration? A: We have a small gas refrigerator that we salvaged from an old Shasta camper and a custom icebox that I built into the cabin wall. We make ice on site with a propane freezer.
Video of icebox:
Video of Gas Refrigerator:
Propane Freezer:

Q: What do you use for cooking and heating? A: We use a Kitchen Queen 380 for cooking and heating during the winter months but we also have an antique gas stove in the cabin for when we don’t need the heat from the KQ.

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30 Replies to “How to Can Chicken Using the Hot Pack Method. A Homestead Tutorial”

  1. I gotta get a pressure canner, to do list.๐Ÿ‘

  2. A helpful and valued video for me learning this process. Thanks! I'll share with Siblings.

  3. Great video Boss! You would have made an excellent teacher. Itโ€™s a great gift you have. Your videos are so relaxing to watch and always very informative. Youโ€™re an inspiration to us all. As always, god bless you and yours. Love from the Judge!

  4. Been thinking of canning for some time now as my sister in law gives me some delicious canned meat from time to time. I am making the plunge and owe you thanks for pushing to finally making the decision. Thank you.

  5. Boss I love your tutorials, Thank you sir , your a gentleman and a off grid scholar !!!

  6. Judy here, hell is there any thing you donโ€™t know, love your videos. God bless.

  7. This video popped up on my side bar today. Do you throw away the lids after opening the jars or can they be reused?

  8. A little colloidal silver will kill the bacteria and prevent it from growing.

  9. Can you add any seasoning to the broth or is that not safe? I usually boil with an onion to flavor broth.

  10. Very educational, as I've never seen this done before. So I'm guessing you can also use this method to can other foods such as carrots, potatoes and so forth…?

  11. That's not how u cut a. . . Just kidding. If a bird ends up in recognizable pieces u did it right!

  12. โœ… Oh, you have 9 vegetarians as a spectator, so thumbs down 9 times!
    I have been a professional chef for over >50 years, now retired and I have seen no mistake! You did everything right and I would have no hesitation in eating your canned food! Looks really good and appetizing! 10 times ๐Ÿ‘!

  13. You should not use metal to debubble a jar. Use plastic or wood tools instead. Broth really should be defatted also. But otherwise great!

  14. I LOVE IT!!!
    A man that knows how to can ๐Ÿ˜€๐Ÿ‘๐Ÿผ๐Ÿ™Œ๐Ÿป
    I personally love canning ๐Ÿ˜‚
    I HATE cooking but I love to can ๐Ÿคทโ€โ™€๏ธ๐Ÿ˜‚

  15. Awesome video—I can a lot, this was just really nice to watch! blessings to you and yours ๐Ÿ™‚

  16. That was such a helpful video, Jim, thank you. I have always been afraid to use a pressure cooker. I remember Gramma using one fifty years ago. I know they have changed a lot these since. This video may have inspired me to buy the newest and safest model. At least I know how to get it all in the jar, the second step is the challenge for me. Blessings

  17. You must live at a lower elevation than I do. I think I will try the hot pack next time. It just looks so much better than doing it cold pack as I do.

  18. I actually just had some of my canned chicken for lunch. I did boneless breasts using the raw pack method. It does make its own juice which I save and pour a little at a time on my dogโ€™s food. But the chicken really canโ€™t be used as just a chicken meal, it has to be put into something because it does become stringy. I use it in chicken and gravy over rice, chicken pot pie, or as I just had chicken with celery and dried cranberries with mayonnaise and bread for a sandwich.

  19. you are not the only one! I know this comment is 4 years old/ I prefer the raw pack thanks for all you do. best wishes

  20. While new plastic cutting boards can be cleaned properly, the case is quite different when it has been used for some time. The scratches from knives collect bacteria that are almost impossible to remove.

    Wood boards are not quite worn out, and the studies also showed that the bacteria sank down under the tree's surface. Here they could not multiply and eventually they died.

    Even old used cutting boards had only a few bacteria.

  21. โค๏ธ this video as Iโ€™m a canner and agree with you both on the hot method verses cold. Happy Canning!!!

  22. When I was just 3 or 4 years old I watched my Mother can our food but I was to young to understand much of the process and she never took any time to explain things to my curiosity to what she was doing.
    I'm still confused about the lid rings and how tight they should be before putting them into the pressure pot?
    You said to snug the lids down and was wondering if the pressure from the heat would dtill push out the air in the jars if the lids are snugged down to much?

    Would I have to just learn thru trial and error to how much they'll need snugging down?

  23. Am I the only one who thought "cook up all the carcasses into soup, then can the soup" rather than freeze ? ๐Ÿ™‚

  24. This canning video is one of the best that I have ever watched. You give clear concise directions, and visuals. Thank you. When Iโ€™m boiling the chicken I add onion, celery and parsley, it flavors the broth and chicken and is ready to thicken for gravy or is ready to be used as soup. Quick and easy.

  25. That canner is very nice. What brand and size is it and where did you buy it from?

  26. As usual, a great and educational video. Not sure why I missed watching this one sooner. I see I'm going to have to invest in a canner. I use a regular pressure cooker a lot as it saves on time and money for energy used. Also ordering a set of cast iron cookware. I had a set when I lived in Arizona but that got left behind with my guns when I moved back home to Nova Scotia. Now that I finally have a gun card I'll be going hunting again on my 27+ acres.

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