Never heard of canning chicken breasts before. How do you do that?
The process is very similar to canning fruits and vegetables. Place raw meat or chicken in canning jars and use a pressure canner to not only cook the meat but seal the jars.
Here’s an article from Mother Earth News. http://www.motherearthnews.com/Real-Food/1983-09-01/Canning-Meat.aspx
There are also videos on YouTube. It’s a great way to have meat or chicken as a long-term storage source of protein. Budget friendly, too, when you buy the meat on sale.
I can chicken, turkey, bacon, pork loin, corned beef, etc.
The Ball Blue Book will help you!
I used the Mormon calculator to prepare, there is no protein on it except vegetable protein. So I stocked what it suggested (yes, that includes the wheat to grind), and then started canning meat, butter, and lard so we’ll have some animal protein and something to put on that bread, too.
I usually roast or simmer mine first until they are falling off the bone, then pack hot into pint (or smaller, I use half-pints and 1/4-pints a lot) jars, adding broth or water and leaving 1 inch headspace. Process in a pressure canner at 10 pounds pressure for at least 75 minutes (meats will not be harmed by processing longer).
If you google “canning chicken” you’ll find more detailed directions.
Be careful with spices if you do this. Sage turns bitter, and other spices are magnified. I made the mistake once of adding a tiny piece of bay leaf to some beef I was canning. That one half-pint jar could have flavored 5 gallons of stew! Better to just use salt, and season it the rest of the way when you open it.