12-13 breast per 10 pound bag, 22 lbs. will make 16 pints.
1. Trim any excess fat from chicken, cut into desired size.
2. Blot dry with paper towels.
3. Sear meat in frying pan.
4. Blot grease off with paper towels.
5. Add ¼ teaspoon canning salt to each jar.
6. Fill jar with chicken, 1 inch headspace.
7. Probe meat with a plastic utensil to get the air out.
8. Process in Pressure canner, 15 lbs for 75 minutes (quarts are 90 minutes)
NOTES: Other options -
Cube the chicken and pack it raw in the jar, 1 inch head space. Add 1/2 teaspoon of salt in a quart or 1/4 tsp. in a pint. 15 pounds of pressure for 75 minutes. Beef using the same recipe is great, too. I cube the meat, and it comes out perfect for shredding for chicken salad or beef burritos.
