Hello, I was talking to someone the other day and they were planning on butchering some old laying hens and said they were going to can them. I didn't think to ask them how they do this. I have canned venison before, but never any birds. Does anyone know how this is done? I don not have a pressure cooker, I know that is the recommended method for canning meats (although I have been canning venison for years and never had a problem doing it in the cold pack method, at least I think that is what it is called) Help!! How's it done, and does anyone add anything besides chicken and salt?