Canning boneless, skinless chicken breasts
Frequently, I come across great grocery deals on boneless and skin less chicken breasts. Perfect I would think for pressure canning. I am totally confused as to the process for pressure canning chicken.
Does the chicken have to be cooked first before placing in the canning jars? Steamed, baked, boiled?
I have heard of folks plunking the chicken breast into a jar, adding some broth, and then go on to the canning process.
Just wondering if you can add some words on this
Roberta in Atlanta Georgia