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[Clansgian AT wmconnect.com]

> >but if you dry pack raw chicken
> like the method I see, does the chicken make broth during the canning
> process? You have liquid in the jar with the chicken in the end,
> right?
> 

Yes, but you can't predict how much.

Also, with raw packed meat, espcially meat like chicken, as the meat cooks in 
the jar during processing, some of it in the broth and some not, the heat 
applied to all parts of the contents is irregular.

Hot packing the meat with broth begins the process with all the contents at 
the same temperature and with liquid to conduct the heat evenly.

For example, you can preserve sausage by frying it, packing it hot in the 
jars, and filling up the jars with the resulting grease.  Likewise 
hamburgers.  
They keep very well this way.  Many people seal the jars with dry heat 
process 
or water bath.  But the results are far better quality if they are pressure 
canned.

We've even canned the small creek fish that abound here abouts, horny-heads 
and suckers.  They are headed, gutted, and scaled.  Then they are lightly 
parboiled and packed into jars filling them with the pot liquor.  The 
pressure 
canning makes the tiny bones like you find in sardines and canned salmon.   
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