I pressure can everything esp chix soup (low salt, water content), ground meat, bacon, anything. Squeeze the last bits of meat, marrow and flavor from a rotisserie chix carcass. I use the big Presto canner. Canners were in short supply last year, had to wait a long time to get my 2nd one.
I'll never buy canned chicken from the store again. Home canned dark meat is the BEST! We've have this one for about ten years. Awesome unit, love it!
https://www.allamericancanner.com/All-American-21-Quart-Pressure-Canner.htm
I pressure can everything esp chix soup (low salt, water content), ground meat, bacon, anything. Squeeze the last bits of meat, marrow and flavor from a rotisserie chix carcass. I use the big Presto canner. Canners were in short supply last year, had to wait a long time to get my 2nd one.