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.