Canning Chicken

Be on the safe side and can food! If times get hard....you will have food in your pantry to eat!!!#yummy #chicken #preserving RAW PACK, WITH BONE: DO NOT PRE-COOK CHICKEN. PACK RAW DRUMSTICKS AND THIGHS INTO CLEAN JARS, PLACING SKIN NEXT TO GLASS; FIT BREASTS IN CENTER, FILLING TO WITHIN 1 1/4" OF JAR TOP. SET OPEN FILLED JARS ON RACK IN KETTLE OF HOT WATER. WATER LEVEL SHOULD BE 2" BELOW JAR TOPS. PUT THERMOMETER IN CENTER OF CENTER JAR, COVER KETTLE AND HEAT SLOWLY UNTIL MEAT IS STEAMING HOT AND THERMOMETER REGISTERS 170*F. THIS TAKES ABOUT 75 MIN. REMOVE JARS FROM KETTLE; REMOVE THERMOMETER. ADD SALT (1/2 TSP TO PINTS, 1 TSP TO QUARTS). DO NOT ADD LIQUID. WIPE JAR RIM WITH DRY PAPER TOWEL. ADJUST LIDS. PROCESS IN PRESSURE CANNER AT 10 LB. PRESSURE. PINT JARS 65 MIN. QUART JARS 75 MIN. REMOVE JARS FROM CANNER.