I stuff skinless, bone-in chicken thighs into canning jars and process. Cheaper than boneless breasts and the
single bone lifts out before putting into a recipe. I don't can whole chickens or bone-in legs or breasts because tiny bones are dangerous yet hard to remove before serving. I also stopped
buying whole, commercially canned chicken because of these little bones. Small
fish bones dissolve in canning; chicken bones don't. Incidentally,
salt is not required for safe canning so people on low-salt diets benefit by canning their own rather than
buying commercially canned chunk chicken. Saves $ too. Janet Groene,
Janet Groene's BoatCook