Has anyone canned raw chickens, bones included, in half gallon jars? There's no data on it from the USDA and/or Extension Service. But that doesn't mean it is happening out here in the real world. Any experiences with half gallon jars? Of course, though, I'm a big scaredy cat when it comes to canning for fear of botulism, etc., so you're going to have to be awful convincing. Thanks.