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Many pounds of boneless skinless chicken breasts were purchased at a 1/2 price sale in June 2010.

The chicken breasts were all put into clean 1 pint canning jars and 1/4 tsp of salt was added along with boiled water to top up each of the canning jars to the correct jar level. I used a pressure cooker to process all of the jars at 10 pounds for 75 minutes. Then I stored all of the sealed jars in the basement away from direct light on shelves.

By request, I made chicken stew twice over these past holidays in a CROCK POT. I took 3 quarts of plain cold water and added one teaspoon of pepper corns and 1 1/2 chicken bullion cubes (OXO). I tossed in one medium onion cut into quarters, two cups of frozen mixed vegetables, three clean stalks of celery cut to 2 inch chunks, a bit less than one cup of uncooked brown rice, 1/2 cup of uncooked pot barley and then threw in the one pint of cooked chicken breast from the canning jars. I slow cooked it for about 8 hours in the CROCK POT.

The first batch disappeared in about 15 minutes amongst finicky eaters. The second batch I made lasted almost one day before it too was "vacuumed up".

I didn't quite have enough for myself and I've learned now to never, ever tell anyone in advance when I will be making chicken stew so I can enjoy it too.

Last night I wised up and had some cast iron pan fried chicken breast with a hint of mustard powder and garlic salt mixed with chopped onions along with a side of potatoes with Norwegian dill and another side of garden peas with a small pad of butter. It was good but it's now gone. :)

When you pressure canned the meat, did you cube it?

Did you cook it first or did you put it in raw and process it letting it cook that way?

I’ve pressure canned chicken breast but what I do is make chicken stock first and then dice up the meat and add the meat and stock and then pressure can it.

I’ve heard that you can just cut up the meat and put it in the jars as is, without water, and pressure can it that way. Is that correct, do you know?