That's very interesting how she cans hers. Because I had never done it before, I followed the directions given in the canner book. It indicated to cook the chicken it about a third to half way. I used the water that it was being cooked in to cover and fill in gaps (but I was also at the same time cooking dark meat pieces with bone in, and only threw the breast pieces in that last few minutes. I guess my thinking would have been that the breast meat wouldn't produce much of it's own liquid, but honestly, the more I think about it, I really wouldn't have cared as long as it processed okay. So I'm certainly up for new and better (and easier if possible too). I will enjoy hearing how yours turns out and the amount of time to process the raw chicken meat. I really don't want mine in any larger than the jelly jars (8 oz) where most would probably want pint or larger size. Starting with raw, based on my book (since it gives no indication), I would have idea of the processing time.
