One pound of meat is about equal to one pint of canned poultry.
There is no need to purchase expensive cuts of poultry. A chicken thigh can work for canning just as well as a breast. The canning process will help to tenderize and moisten the meat, making it tasty no matter what part of the bird it’s from!
Don’t forget to thoroughly wash and dry your mason jars, lids, and rings prior to the canning process.
Gather your chicken and remove skins. Removing the bones is up to you.
You can dice your chicken or leave it in larger pieces. As long as it fits in the jars, it’s your choice.
Heat jars and lids in boiling water for a few minutes, then pack chicken tightly into jars, leaving a one-inch space at the top.
Close your jars tightly and bring to boil in a pressure canner; close lid and process for 90 minutes for a pint.
Let jars cool to room temperature naturally. Do not touch them while they are cooling.
Store your preserved food in a cool, dry place.
You must always boil your canned food in a pressure canner in order to avoid botulism!