You can use breasts, thighs, or even tenderloins. Cut them into strips or big chunks and fill the prepared jars, leaving about 1 inch at the top of the jar. You can put about a pound of chicken in one pint jar. Put 1 tsp of salt to each quart jar, 1/2 tsp to each pint jar. NO liquid is needed. Put on the cap and screw band on tightly with hands. Process in pressure canner or pressure cooker at 10 lbs of pressure. Pints will cook for 75 minutes, quarts for 90 minutes. When done, naturally release pressure and then put them on a towel on your counter. Let them sit until they have cooled and all lids have "popped". Remove the screw band, wash the jars, label with date and name and then place on your shelves. Nutrition wise, they will last a year.
*Make sure the jars are not touching when beginning to process.
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