ok then! Processed 75 birds today 52 in the freezer (a years worth of sunday dinners) Now I want to can either 52 pints, or 26 quarts, for my husbands weekly chicken salad lunch . . . any advice as to whether pints or quarts are better for chicken? I would prefer pints, then I could just open a fresh jar every week. next, I have the Ball Blue book and read the instructions there, but I am wondering; Can I add a few slices of onion or peppers to each jar to add to the flavor? Maybe a tablespoon of vinegar? Does anyone have any good tried and true recipes? thanks!