Add rings and lids to a pot, cover with water and bring to a boil.
Fill your canner with cool water according to the directions.
Cut the chicken into ¾” cubes.
Pack each jar with approximately 2 pounds of cubed chicken. For us, this is a moderate pack - don’t cram them in. Don’t worry about any air gaps, these will fill in with broth as the chicken cooks. Leave 1” of headspace - this is the space between the top of the chicken and the top of the jar.
Add ½ teaspoon of canning salt to each jar.
Clean off the rim with a paper towel dampened with vinegar.
Add lids and rings. Center the lids on the jars. Finger tighten the rings - don’t crank down on them.
Add jars to the canner.
Place the lid on the canner and tighten according to the instructions.
Turn the heat on high.
Allow the canner to heat.
(All American specific) Once the steam comes out of the vent allow the canner to vent 10 minutes. Add the weight to the vent. Once the weight starts to jiggle, adjust the heat until it jiggles 4-10 times per minute The temperature should come up to 240-245 degrees F (115 -118 C).
Allow the canner to process for 90 minutes - 75 minutes for pint jars.
After processing, turn off the heat.
Allow the canner temperature to come back to 200 degrees F (93 Celsius).
Remove the weight, and let the canner vent for 10 minutes.
Remove the lid and then remove the jars.
Allow the jars to cool and come to room temperature. Listen for the “ping” of the lids sealing.
Test the lids to make sure they have dimpled and no longer flex.
Once cooled, remove the rings, and give the jars a quick rinse.
Label and date each jar.