We have canned beef and venison in the past with great results. The wife says that rather than using up freezer space for all the meat birds this year, that we are going to can the chicken. The plan was to dress out just what we can handle in each batch, probably 6-8 birds. Boil them in a big pot until they're falling off the bone, and at which time we'd "hot pack" the meat, minus the skin, in jars using the cooking broth to cover, and pressure cook it to seal.
I was wondering if anyone had also done this process of canning their meat birds?
I was wondering if anyone had also done this process of canning their meat birds?