Old Time Knowledge

I can boneless chicken breasts AND bone-in-chicken breasts and I use them for different things. The bone-in chicken breasts are ideal for anything where you would normally stew chicken for a long time, such as chicken and pastry, chicken and rice soup, enchiladas, casseroles, etc. The coolest thing about this is you only add RAW CHICKEN and SALT to the jars and then pressure can at the recommended pressure for your area at the prescribed time. To read more about the rules for canning chicken, check out the National Center for Home Food Preservation (https://nchfp.uga.edu/how/can_05/chicken_rabbit.html)

Making chicken and pastry can be a time-intensive task, but I can show you how to get delicious, homemade chicken and pastry cooked and on the table in well under an hour with pressure canned chicken and homemade pastry! INGREDIENTS - 1 jar home-canned, bone-in chicken breast (https://youtu.be/wV7hn40Zlb0) - Self-rising flour - Chicken bouillon

This super simple, old-timey recipe for peach cobbler is a traditional favorite here in eastern North Carolina. The ingredients are so easy you can remember them without even writing them down! Read more below... Traditional Ingredients: - About 2 to 3 cups of fresh sliced peaches (or any favorite fresh fruit filling) - 1 cup flour (self-rising OR all purpose, your choice) - 1 cup sugar - 1 cup milk - 1 stick butter You can also add: - 1 egg (optional) - Splash of vanilla (optional) To learn how I make my own vanilla, check out this post on my website: https://www.oldtimeknowledge.com/make-your-own-vanilla-extract/

*** IMPORTANT SHOW NOTES *** Two clips got inadvertently left out of this video. 1) I DID add the 2 Tbsp of lemon juice to the peaches before cooking the jam. 2) There is a rack in the bottom of the canner. I should have mentioned it, but you never can anything without some sort of rack in the bottom of your pot. About this video: I fell in love with my grandmother's peach jam as a little girl. Now I'll show you how to make it using 3 lbs. of fresh peaches, 5 1/2 cups of sugar, 2 Tbsp. lemon juice and 1 box of Sure Jell. For all of the canning safety rules, please visit the National Center for Home Food Preservation at https://nchfp.uga.edu/how/can_home.html For more canning videos, I absolutely recommend Moore2Life and Suttons Daze. Moore2Life https://www.youtube.com/channel/UCGT1AF2RI15m7D4RoebOQzA Suttons Daze https://www.youtube.com/channel/UC_JPNIxSg8llJJTOupC86jQ

UPDATED VERSION OF THIS VIDEO: https://youtu.be/MFMT5sz5fNY Collards with corn meal dumplings is a very traditional dish here in eastern North Carolina. I learned to make it from my mother, who learned it from her mother. My grandmothers and great-grandmothers also made collards this way, served with corn meal dumplings and sometimes potatoes. Learn more about the dish and options for serving in the video and visit the blog at this link: https://www.oldtimeknowledge.com/how-to-make-collards-with-corn-meal-dumplings/‎ Here is a vegetable chopper like the one in the video: https://amzn.to/2ZaVHrN The collards we grow is Morris Heading, which is an heirloom variety that was developed in Scotland County, NC back in the 1930s by Elisha Morris and his son, Fairly Morris. Read more about the variety here: http://info.ncagr.gov/blog/2019/12/31/scotland-county-farm-still-delivers-a-go-to-collard-variety-developed-in-n-c/ The ones I grow are from my mom's jar of seeds, but I did a quick search online and found this seed company sells them. https://www.seedsnsuch.com/product/morris-heading-collard-seeds/ Want to help support my channel? 👩🏻‍🍳 ☕️ Buy Me a Coffee https://www.buymeacoffee.com/SaraOTK