How do you can chicken? I can my vegetables (except pickles, I have the darndest time trying to make pickles) and I’d be interested in canning chicken.
You need a pressure canner. Wide mouth jars work best. I buy boneless, skinless chicken breast when I find it on sale. You can cut it into pieces or leave whole. Pack firmly in the jars. Add 1 teaspoon salt per quart jar. Do not add liquid. Adjust caps. Process pints 65 minutes, quarts 75 minutes at 10 lbs. pressure. The first time I tried this I was too chicken (pardon the pun) to sample the canned chicken for a long time, I was afraid it would be nasty. Well, I was pleasantly surprised. It was very good. I like to put mine in pint jars. One time I canned a whole bunch in little 4 ounce jars. They are the perfect size to put in my husband’s lunchbox. What’s really nice about having a supply of canned chicken around the house is that you can whip up a pot of chicken and dumplings in no time. I got my directions out of a Ball Blue Book canning book. I have not seen one of these in a long time, but, if you can get one there are lots of good instructions in there. Kerr makes a good canning book too. They are both paperback. Good Luck!!
You need a pressure canner to can anything but acid based foods. Chicken and other meats must be pressure canned, or else you risk botulism in a major way.