Canned Chicken

18 medium boneless skinless chicken breasts
4 1/2 teaspoons salt
4 1/2 cups water (about)

Wash 9 pint jars.
Run them through dishwasher, to sterilize. Sterilize lids in the same manner.
In each pint jar, place 1/2 t. salt, and 2 boneless, skinless chicken breasts. (you may have to cut one of the breasts in half so the jar isn't too full).
Fill jar to within 1/2" of top with water (may use more or less than 1/2 cup).
Run knife down inside of jar to remove air bubbles.
Wipe off rim of jar with clean, damp cloth.
Place lid on jar.
Screw on band.
Fill pressure canner 1" deep with cold water.
Place jars in pressure canner.
Open petcock.
Turn on fire to medium-high, till steam is rapidly escaping through petcock.
Close petcock. Pressure will start to rise.
When the needle reaches 10 lb. pressure, start reducing heat till the needle stabilizes at 10 lb.
Set timer for 70 minutes.
When 70 minutes are up, turn off fire and leave the pressure canner alone till the needle goes back to zero!
Open canner: using a jar lifter, remove jars and set in draft-free place to cool completely.
Wipe down outside of jars, remove bands, label and place in pantry.

Wilmom