Chicken was on sale! A store by our house had boneless skinless chicken breasts for $1.57 per pound. So I bought over 20 pounds. Normally I leave the breasts whole or butterfly them if they're thick, then freeze them into 2 large portions. This time I decided to try canning them.
Cut all the chicken into fairly equal pieces. It doesn't have to be cubed, it can be strips as well.
Pack tightly into sterilized jar with 1tsp of salt (scrape around the edges to get air pockets and space out), then place lid and ring onto the jar. Tighten with just your fingers, it shouldn't be put on using force.
Place into your pressure cooker (with a splash of vinegar to keep from getting cloudy) and cook for 90 minutes with 15 pounds pressure. Check your pressure cooker manual since it might be slightly different with your own. Remove them carefully after letting the pressure out on its own, let cool 12 hours and then store. The liquid that is in the jar after cooking is all natural, real chicken broth! I used quart jars. About 22 pounds made 8 quarts and 4 pints (so 10 quarts or 20 pints, I just wanted to get rid of a couple of extra pint jars).
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