Purchase chicken when it’s on sale and put into the freezer until you have time to can it. Also, cut your chicken into pieces while it is still frozen or partially frozen…makes the job much easier!
Servings: as many as you'd likeCook Time: Boneless: Pints--1 hour 15 minutes. Quarts--1 hour 30 minutes. Bone-in: Pints--65 minutes. Quarts--1 hour 15 minutes.
Wash all bottles and rings.
While meat is still frozen chop into chunks, or if using bone-in chicken break bones at the joints. Loosely pack chicken into clean jars, leaving 1-1/4 inch head space at the top.
Add about 1/4 teaspoon salt to each pint jar or 1/2 teaspoon to quarts (optional).
Wipe the rims of the bottles to remove any chicken pieces or salt.
Attach and secure rings and lids.
Place chicken in a pressure canner.
Processing times at 11 pound pressure (sea level):
Boneless: Pints–1 hour 15 minutes. Quarts–1 hour 30 minutes.
Bone-in: Pints–65 minutes. Quarts–1 hour 15 minutes.
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