One of THE easiest canning activities around is chicken. Basically, you just pop the chicken in a jar, add a wee bit of salt (no water or broth is needed), and pop them in the pressure canner. Viola! And the end result is delightful.
(Before you begin, you may wish to review the general instructions for pressure canning.)
What You Need:
Chicken (you may use any meat from the chicken; you can even leave the bone in)
Canning jars, rings, and lids
Plastic or wooden handled utensil
Cooling rack or bath towel
How to Do It:
1. If the chicken is frozen, let it only partially thaw before you cut it up; this makes chopping easier. You may can pieces (like drumsticks or breasts) or you may chop the chicken into any size pieces you like - as long as they easily fit into canning jars. I don't recommend chopping the chicken into pieces smaller than about double what is bite sized unless you want chicken that's really broken apart when it comes out of the jar.
2. Once the pieces are thawed, pack them firmly into clean canning jars, leaving 1/2 inch of headspace.
3. Add a little salt to the jar. (I used 1 teaspoon per pint.) This is optional, but recommended.
4. Wipe down the rim of the jar and place a lid and screwband on it. Place the jar in the water-filled canner.
5. Repeat steps 2 through 4 until the canner is full or the chicken is used up.
6. Process in a pressure canner: 75 minutes per pint or 90 minutes per quart, using 10 lbs. pressure.*
Note 1: 40 oz. of chicken breasts chopped into smallish pieces make about 8 pints.
* NOTE 2: If you live at a high altitude, read this important information about adjusting canning times.