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For just about any canning question:  http://www.uga.edu/nchfp/


For meats, in particular:  http://www.uga.edu/nchfp/how/can5_meat.html

This is an extension co-op site out of UGeorgia that has the 'official 
line" (USDA procedures, times, etc) but when it comes to meats, you 
don't want to screw it up; it's expensive and the health stakes are high.

Having said all that, when I was a kid we waterbathed chicken on a wood 
stove.  My uncle raised broilers and if they weren't going at a good 
price when they reached the right weight we canned the blasted things 
for church (horse/buggy group) and for disaster feeds (they were/are 
still big on going off to help after tornadoes, hurricanes and feed 
hundreds of workers for weeks).  We got 20,000 of them at a time, so if 
you figure maybe losing 1000 of them, that leaves 19,000 to can......we 
did that twice.  To this day I cannot stomach canned chicken, for some 
reason.

Susan Jane, in Maine