Canning protein is one of the most feared things to home can. It is actually very easy, more nutritous and cheaper than buying it. For example a 6 oz tin of canned chicken at Wal-Mart is $3 I canned 13 pint jars (16oz) and I spent $30 on Boneless Chicken Breast (it was on sale). My jars, rings and lids are reuseable so there are no other costs other than a few pennies worth of salt. This makes it $2.31 for each 16 oz jar. Also if you read the label on the chicken you buy canned at the store there are many chemicals, fillers and preservatives. They sometimes even have artificial flavoring. The ingredients here are simple: Chicken and Salt.
Begin by cutting your boneless chicken into chunks then pack them raw into the jars, leaving about 3/4th of an inch headspace
Once the time is up then slide your canner off the burner to a cool spot. Do not try to rapidly reduce the pressure you can have jar breakage and seal failure. After it is cooled sufficiently to have no pressure left remove the lid carefully (the steam can burn you) Then using a jar lifter remove the jars and place them on a clean dry towel. The jars are very hot at this point and may still be boiling inside the jar. If you are using Tattler lids then now is the time to tighten the rings down. Once again use oven mits as the jars are very hot.
Leave the jars undisturbed until they are fully cooled.
After they have cooled then place a piece of tape on the lid and mark at least the date also the contents if you so desire. Chicken prepared like this is great for many dishes but our favorite is chicken salad for sandwiches.
1 jar canned chicken
6 hard boiled eggs
salt/pepper to taste
Chcopped green onions
chopped celery if desired
Place into a bowl the drained chicken broken up, the cut up hard boiled eggs, the chopped onions and celery. Then add relish to taste and Mayo to desired consistency, salt and pepper to taste. Put whatever amount you want on bread or crackers and enjoy. It is beautiful served on a lettuce leaf.