Water Bath Chicken Broth/ Liquid Gold!

I would truly love to have a clothes line. I can still remember sheets that were line dryer and brought in at just dusk oh that fresh scent is ingrained in my memory still at the age of 64.

My mom canned everything water bath, from asparagus to pickled watermelon rind, and she never lost a batch of any of it!!

If anyone thinks Leilani (sorry, I can't locate the spelling of your name) has odd or "rebel" canning practices, this is nothing compared to some of the stuff I see on the beautiful videos put out by "Country Life Vlog" on YouTube. These people live in Azerbaijan and the way she cans and handles food with no soap, running water or other cleaning supplies has blown my mind! Truly shocking in many ways. I now look back at some of the ways you have taught Amish canning techniques and it is quite the difference from how the people of Azerbaijan do it! So interesting! Thanks for this awesome video!

It's enough to cook it by 2 hours. Nothing in Germany caning we cook more than 2 hours.

I do my chicken, beef, ham, and turkey, pork the same way. I do the bone broth after meat has been taken off, sometimes I will add a little more veggies. I waterbath everything, better flavor, than pressure canning, better texture and color. Been canning since I was 18, helped before that, I am turning 70 this year. I am like you, my kitchen, my rules. Thank you for sharing.

I have been searching out uses for everything that comes into my kitchen. I bought Martha Esh's cook/canning book, Preserving God's Bounty. I hope she makes another cook/canning book, volume 2 with more canning recipes. I do a lot of rebel canning of my own recipes, too. I usually make big dinners, and then can all but 2 servings. Water bathing done right is definitely the way to go.

I just was going through some of my stock holy poop 33 pints of pulled pork, 30 pints of beef and chicken and an array of soups. 30 pints of spaghetti sauce with meat, 24 pints of chili. Its crazy

Because of you, I am a successful canner. I water bath everything and it tastes delicious! And oh! how I wish I could hang my clothes outside.

So does the USDA regulates the FDA? The same Organization that's been having ALL THE RECALLS. I'll do as my ancestors did, a lot of us still alive and doing well. Thanks but no thanks US. I love 😍 your content.

Beautiful! I do cook my chicken broth 2 full days and my beef bone broth 3 full days ( until it looks black).

Love this video, so helpful. I love that you have a helper with the clothes, chores however, also making memories. Now I am off to start my chicken broth.

A great way to wash your leeks. Cut length wise in half , exposing the layers. I use a lot of chicken broth, definitely going to start making my own. Thank s for all you share sweet girl.

Thank you for sharing these recipes. In my experience, pressure canning has compromised the integrity of what I’m canning and it’s too much hard work to be disappointed by a process.

I usually save all bones, ham , chicken,beef and turkey. All vegetable ends and fresh herbs from the garden and make a great bone both. I also add tumeric garlic and ginger

I love your journey !! You are sooo inspirationnal Blessings +++!!!!

I am glad you mentioned the dirt in the leeks. I have always experienced a lot of it. Seems odd to me.

God Bless you, Neighbor 👍

hello! do you ever make your broth/stock with scraps? I tend to use the bones and leftover cooked meat from a previous meal vs using raw chicken/meat. I tend to do the same with my vegetables (I save a bag of scrap veg cuttings in my freezer until I have enough to fill a stock pot). have you heard of this method? I am curious about your thoughts on the finished product compared to the one that you produced in this video. thank you in advance for your advice and thank you for always being an inspiration!!! - Alyssa

I’ve started roasting my beef, turkey & chicken bones in the oven first. It adds depth of flavor and also gives it beautiful color. I think I’ll try water bathing my next batch. Thank you for this video…

I have the stove I’m saving for the Amish canner