I guess I don't understand what you are doing. I pressure can chicken but it is not dry packing. I do chicken breast boneless skinless, and I do chicken parts. No bones or skin. You can put it in jars as it is and can't remove ones and skin later. I hope this helps you.
Dry pack canning
Just purchased a pressure canner and am looking for instructions on dry canning chicken. Is it better to remove the skin and bones or will that lesson the product's flavor?
How much does ambient temperature affect long term storage and just how long can I expect to be able to store these jars?
How much does ambient temperature affect long term storage and just how long can I expect to be able to store these jars?
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