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Ok, I read that if you can ground meat, you need to add water. All other meats, you leave the water out.

I want to can chicken and the chicken stock which includes celery, carrots and onions. Later, I can add rice, pasta or make dumplings. Do you see a problem with canning chicken and the chicken broth together? If not, about how much meat would you put in a pint jar?
 

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Well, I didn't do the canning but my grandmother canned young chickens all the time, one per quart jar with broth. She knew exactly how old to let them grow to stuff them into a quart canning jar.
 

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There's no problem canning meat and broth together. I usually put in hot, pre-cooked (about two thirds done), boneless chunks first and fill the jar close to one and a half inches below the top. Then I fill to the one and a quarter inch line with broth or a mixture of broth and water depending on how much broth I have. By the time you pressure can it for 90 minutes all the liquid will be broth.
 
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