Macey's had boneless skinless chicken breasts on sale last week (40 lb. box for $47), so I decided to can some chicken for our food storage. I have never done it before, but I had tasted some that my neighbor gave me a while back, and it was SO tender juicy good!!
I inherited a pressure caner from my grandma several years back and it has been sitting in my basement. I hauled the huge thing out and I remembered it was full of what I thought were recipes. When I opened it and took all the stuff out, it was really just a bunch of blank paper and construction paper. No user manual....no recipes.
I got online and located a user manual because I know pressure cookers can be dangerous, and frankly, I had no idea how to use it. I did have some instructions on how to can chicken though.

I washed my pint jars and packed them each with a pound of chicken and 1 bullion cube. This part was super easy and went very fast. It was basically 2 breasts per jar.

I was able to fit 16 pints into this monster pot. I added 3 quarts of water to the caner. And after watching it for 90 minutes and making sure it stayed as close to 15 psi as possible, I had me a nice batch of canned chicken....or so I thought.
I waited for all the pressure to release. I waited....and waited. Then I tried to take the lid off. It was not budging. When JL got home from work, I had him try. I tried getting a hammer out and promptly broke one handle off. My dad suggested that I wait for it to cool all the way down. So I waited longer. Late that night, I tried again. JL and I were both trying using all the strength we could muster and that blasted lid wasn't going anywhere.
I went to bed frustrated. All I could think about was all the $$$$ that would be wasted if I couldn't get it out or if it hadn't processed correctly. I dreamed (had nightmares) about that dang pot and the chicken all night. At 4 am, I got out of bed and tried to open it again. NOPE!
After I got my kids to school, I called customer service and they told me to hit it with a rubber mallet all around the perimeter of the lid. NOPE. They also suggested wedging a butter knife around to break the seal. NOPE. I put a post on PYP in the chicken canning thread and asked for suggestions. Most of them were ones I had already tried. Jared came home from work and we tried again together. NOPE. So he called our wise, strong neighbor Orrin over to help and give advice.
Together they hammered (and broke the other handle). They were on the floor holding and twisting. They broke the screws that were holding the handles on. The screws broke right in half! That lid wasn't budging. They had been working on it for a good 20 minutes when Orrin said, "Okay, this is the last try." Jared held the pot steady, Orrin twisted the lid, and I banged the hammer on the lid all at the same time. And guess what? That stinkin' lid came right off!!!

Thank you Orrin and Jared (and ME). Thank you lid for finally deciding to come off and allow me to see that all my hard work was not wasted. Luckily, all of my chicken has sealed and none of it was wasted. Was it worth it? Possibly. Will I try again with the second half of my 40 lb. box? Probably. Will I try it with this caner? Probably not.

The beautiful finished product. Sorry for the novel, but I must say, it was quite an ordeal!!!