Canning Orange Sauce for Chicken // Jeni Gough

[@cleo_travels]

I love this idea. I have to tell you Jeni-I've canned several of your recipes and you've never failed me. Not only are they easy ingredients to find, delicious and every day family ready. Thank you so very much! I know this is a labor of love and appreciate the time you put into these videos.

[@Jeni_Gough]

You are so welcome! 😊

[@babsgilbert518]

I can't wait to see you making the entire recipe. This sounds delicious to me and I definitely want to try it. Thank you Jeni 😊

[@tinaabert5237]

Hi Jeni, to raise up your smaller jars above water level to pressure can put some canning rings on the bottom of the canner and then put the “tray” ( the metal thing with holes that normally goes on the bottom of the canner or between layers of jars) on top of the rings. It usually keeps the jar rims above the water for me.

[@Jeni_Gough]

They were above the water level

[@judyblaise1639]

I love the red sauce at Chinese restaurants! I bet I will love this orange sauce too. Thank you Jeni.

[@WillowsGarden]

Hi Jeni! Yummy, this is a favorite in our house. Thanks for sharing and have a very blessed night! ❤️

[@tracyhardwick2695]

This sounds good. Never heard of therm-flo, will definitely have to look into it. We love orange chicken in my house. I’ve canned several of your recipes, so I know this will be good too.

[@chrisharrison5126]

Hi jen, the recipe sounds awesome. Canning the salt is brilliant. I have canned orange juice before but then add to season and thicken.

[@janicemason2113]

YUM

[@Carols-cooking-channel]

Lush, agree home made far better. Ill try this tomorrow cant wait. You are amazing xxxx❤

[@pattyblight370]

Sounds yummy

[@celestejohnson9227]

I’ve been canning for 50 years. With the amount of acid from the lemon, orange and vinegar I would be confident water bathing this no problem.

[@Jeni_Gough]

I also have been canning for many years and said on the video and in the recipe that it can be water bath canned!

[@LurkerSmurf]

Even though the time on your camera isn't set exactly, I did like being able to see how long the pressure canning process actually takes. It was roughly 1 hour 50 min from locking it down to pulling them out, for a 15-minute processing time. I've always wondered how much extra you had to account for.

[@PhilReavis]

Jeni cannot wait to can this recipe. I just love that orange sauce. I know you said it was late in the evening when you made the video but I noticed on your printable recipe list there was no sugar in the ingredient list.

[@Jeni_Gough]

I forgot it, I will fix it!

[@phyllistanner438]

Waiting for that chicken. ❤

[@suzyvance7328]

Jen, THANKS!!!! How about if I thcken it as I use it? I don't have therm-flo and don't want to buy it right now...

[@Jeni_Gough]

You can absolutely can it plain and thicken as you use it!

[@mmathews5005]

Jen, love your videos about how much fresh garlic and ginger do you use? Thank you

[@Jeni_Gough]

Recipe is in the description box 😊

[@mmathews5005]

@@Jeni_Gough thank you didn’t have time to look at it before work just watched the video. Thank you for sharing can’t wait to try it 😊

[@melonnieolson562]

I would like to freeze the sauce instead of canning it. Do you think this recipe would work for that as written?

[@Jeni_Gough]

Yes

[@lisabreeding1861]

Can you use arrowroot? We have corn allergies in this family.

[@Jeni_Gough]

No, arrowroot cannot be canned. Just can without thickener and thicken after you open it as you use it.

[@ginettecourchesne8225]

Can I use my canned orange juice that I bought?

[@Jeni_Gough]

So long as there aren’t any additives not safe for canning

[@cleo_travels]

Perhaps dumb question? Can you use store bought OJ?

[@Jeni_Gough]

So long as orange juice is the only ingredient

[@ginettecourchesne8225]

I have Clear Jel, do I use same amount as yours?

[@Jeni_Gough]

Yes, just water bath them if using clear jel

[@ginettecourchesne8225]

@@Jeni_Gough can you explain why, I pressure canned pie filling in which I used Clear Jell, and water bath, will they preserve for a long time anyway?

[@Jeni_Gough]

@@ginettecourchesne8225 as I already explained in the video, clear jel is a modified cornstarch specifically designed for high acid foods and water bath canning, therm Flo is a modified cornstarch specifically designed for low acid food and pressure canning. Your product will keep well for years if you use them correctly!

[@kathleencambiano8005]

I looked for the Therm Flo with Hoosier Farms and didn’t find it.

[@Jeni_Gough]

Sorry, that is where I always get it.

[@kellyname5733]

@@Jeni_Gough Good thing you have that huge jar of Therm Flo as nobody is buying it from Hoosier Farm on Amazon. There are other brands though.

[@Jeni_Gough]

@@kellyname5733 then go with another brand, not a big deal!

[@siber20s]

​@kellyname5733... May l ask why not?

[@joannevans8278]

Did you get this orange sauce recipe out of a ball canning book? Or is it your recipe?

[@Jeni_Gough]

This is my recipe NOT Balls

[@pattyblight370]

Can you sub lemon for orange ?

[@Jeni_Gough]

You need the bottled lemon juice for the acidity to can safely.

[@Fritz0616]

Thank you. Can I use Clear Gel?

[@Fritz0616]

Wont let me edit..I heard you say that you can use clear gel after I posted sorry about that.

[@Jeni_Gough]

Yea, as I stated I. The video and the recipe card, if you are going to water bath can it.