Instructions

1. Prepare your pressure canner.
2. Prepare your chicken. If keeping the chicken with bones, separate the meat at the joints and make sure the pieces fit into the jars. Cut up boneless chicken into pieces. Remove the skin from your chicken if you want.
3. Raw Pack method: Fill your jars loosely with meat pieces, leaving 1 1/4 inch headspace. Sprinkle 1/4 – 1/2 tsp. salt on top of pints jars, and 1/2 – 1 tsp. of salt on quart jars, if desired. Hot Pack method: Lightly cook your chicken (you can boil or bake it). Fill your jars with lightly cooked chicken, and hot chicken broth or water, leaving 1 1/4 inch headspace. Sprinkle 1/4 – 1/2 tsp. salt on top of pint jars, and 1/2 – 1 tsp. salt on quart jars, if desired.
4. Remove air bubbles from the jars with a canning utensil or a knife.
5. Wipe the rims, adjust the lids/rings, and process in a pressure canner as follows: For jars without bones (both hot and raw pack methods), process pints for 75 minutes and quarts for 90 minutes. For jars with bones (both hot and raw pack methods), process pints for 65 minutes and quarts for 75 minutes
6. For Dial-gauge pressure canners, process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft). For Weighted gauge pressure canner, process jars at 10 pounds pressure (altitudes of 0 to 1,000 ft) or at 15 pounds pressure (altitudes above 1,000 ft).