Does anyone know how?

I wonder if the "what are you canning now ?" thread could help? Good luck!

 

This is how I do mine( I suggest you invest in the Ball Blue book of canning under $10 at Walmart).
I can either whole pieces i add 3/4 tsp of salt to the jar.I use seasoning salt too,then pack raw pieces into each jar usually like 5 legs.depending on the size.
Then wipe the rim real good place the ring and cap on and tighten.I dont add any water to the jar the chicken makes its own juice ,place in the pressure canner.fill the canner to 1/3 of the way up the jars with water.place your lid and let it start to heat when the steam starts out your vent on top place your weight on the canner. start timming when it starts to jiggle.90 min for quarts.

I also do deboned chicken. I place all the pieces in a stock pot and cover with water add celery ,onion, seasonings and cook till its done.Take pieces of chicken out of broth just long enough to handle take all the meat off and put back in the broth.
I then ladel into jars, clean rim and place the cap and ring on.Place in the pressure canner and process.