To can meat, you'll definitely need to use the pressure cooker method. First, don't cook the chicken in your recipe. Just grind it and add it raw to the other ingredients. Jars should be sterilized and kept in the sterilizing water until ready to be filled. Read the instructions that come with your pressure cooker. These sterilization procedures are critical! Fill jars with the mixture up to 1 inch from the top of the jar (this is called headspace). Pint jars should be processed 65 minutes at 10 pounds of pressure. Quart jars should be processed 75 minutes at 10 pounds of pressure. Boil (gently!) for 10 minutes before serving any can meat mixture. Nutrients will be sealed in the mixture during pressure processing but can be boiled out by excessive boiling before serving. I don't can Bob's recipe myself, so I can't really tell you how well this works with that particular recipe. The above is simply drawn from Better Homes & Gardens Cook Book and my experience from canning other meat containing recipes. Debi Christy Ferrets First Foster Home [Posted in FML issue 3075]