From Food Storage Made Easy
Step 1: Wash all jars, lids, and rings. No need to sterilize them for pressure canning. Keep them at room temperature.
Step 2: Start water boiling to fill the jars with.
Step 3: Cut up frozen chicken into bite-sized pieces. (Let it thaw for just a little bit so it isn’t TOO rock hard)
Step 4: Throw the chicken into jars, fill it all the way to the very top.
Step 5: Fill each jar with hot water leaving 1 inch of open space at the top of the jar. Poke down any chicken that is sticking above the water.
Step 6: Put all the jars into the pressure canner and pour in 3 quarts of boiling water.
Step 7: Place lid on the pressure canner and turn up the heat on your stove. Allow steam to vent out for ten minutes before placing on the pressure regulator.
Step 8: Bring the pressure up to the correct amount for your elevation (mine was 13 pounds pressure). Process for 75 minutes for pints and 90 minutes for quarts.
Step 9: Remove the pressure canner from the stove and allow pressure to come down naturally. This can take a long time so be prepared to wait. Remove the pressure regulator from the vent pipe, wait 10 more minutes.
Step 10: Remove jars from canner and allow to cool. Then check the seals, label them with the date canned, and ENJOY!
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