Does it make its own broth when it’s pressurized, or do you add liquid?It’s so easy! I just raw pack the meat into jars, and pressure can pints at 75 minutes, quarts at 90 minutes, 10 lbs pressure per the Ball Blue Book. I add canning salt to my jars. I de-bone the carcass as best I can, but leave the meat on the drumsticks. I don’t can the wings. Since the drumsticks don’t fit in my pint jars, I stuff as many as I can in quart jars. Let me know how yours turns out!