Cold Pack Chicken With Bones
Trim off large lumps of fat from the chicken and sort into meaty pieces and bony pieces.
Can giblets separately.
Remove the breast bone and saw off the small end of the drumsticks, if desired.
Leave the bones in remaining pieces.
Measure 1/2 teaspoon salt in pint jars and 1 teaspoon salt in quart jars.
Pack the second joints and drumsticks with the skin next to the glass.
Place the breasts in the center and slip in smaller pieces to fit.
Leave 1 inch at the top of the jars and add no liquid.
Set the open jars in a large container, such as a waterbath canner, and add warm water to about 2 inches from rim of jars.
Cover the container, and boil over low heat for about 1 hour and 15 minutes or until all the chicken is medium done.
Adjust the jar lids and process in a pressure canner at 10 pounds pressure for 1 hour and 5 minutes.