Bottled Chicken

Tips: a sharp, straight-edged knife is the key to this task.
I sharpen often!

Shameless plug: If you ever know of anyone getting rid of pint bottling jars I would LOVE to give them a new home!!!
This really is an easy job. If you can get chicken on sale at the right price it is way worth getting extra and bottling some. I love knowing there is ready-to-use protein in the food storage. ($1.19-$1.39 is the right price for me for boneless, skinless chicken breasts)

Trim the fat (and whatever else you don't want eat)

(I just cut these lengthwise and dropped them in the bottles.)

Fill the bottles with large, raw pieces of chicken.

Add 1/2 tsp salt for pints or 1 tsp salt for quarts.
Wipe the rims of the bottles.
Put lids on.
Pressure at 12 1/2 pounds.

(the bottles will still be boiling on the inside after you remove them from the canner)

75 minutes for pints.

90 minutes for quarts.
Notes:
*You start timing once the pressure has been reached.
*The pressure goes according to your elevation. 12 1/2 is a little low for my area but it works for me so I'm sticking with it. (It is generally 10 pounds up to 1000 feet and an additional pound for each additional 1000 feet, you can google the chart.)
*I like to take the rings off and wash the bottles and rings after they have been cooked and make sure they are thoroughly dry to prevent rusting. I just fill the sink with hot, soapy water.
* Label and date the bottles for storage.