Do any of you can chicken meat and stock? If so how long does it keep, and does it tenderize the meat? We processed some non-meat birds, and since they were going to the stew pot, I decieded to can them instead of freezing. DH had never known of anyone canning chicken, and asked how safe it was do so. I processsed them for 90 minutes, 10 pounds pressure in quart jars. I'm sure it is safe to eat, just wondering what the finished product is like.