Place a roasting rack into the bottom of a roasting pan, and then place the bird directly into the roasting pan, breast side up.

Remove the neck and giblets from the neck and main cavity. Place these into the bottom of the roasting pan around the bird.

Let the bird cool until it is easy to handle. Then remove the meat from the bones. Cut the meat into chunks, cubes, or strips.

Wash the jars, lids, bands, and canning tools in hot soapy water and rinse thoroughly. Set the lids and bands aside until you are ready to use them.

Use the canning funnel and fill the jar with meat, leaving a 1-inch headspace at the top of the jar. If you are using salt, add up to 1/2 teaspoon salt for pints, and 1 teaspoon of salt for quarts. Ladle hot stock to cover and fill the jar while maintaining a 1-inch headspace.

Run the bubble popper through the jar to remove air bubbles, and wipe the rim with a damp paper towel. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight.

Place the jar back into the canner with the jar lifter, and repeat with the rest of the jars until the canner is filled, or you run out of meat.

Place the lid on the canner and lock it. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent steam for 10 minutes, then add the pressure weight.

Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial gauge canners.), set a timer, and process pints for 75 minutes, and process quarts for 90 minutes at altitudes of less than 1,000 ft.

Adjust the heat as needed to maintain a steady pressure, and adjust altitude if necessary (see chart below).

When processing time is complete, turn off the heat, and let the pressure canner cool down to 0 pressure on its own.

Once the canner is depressurized, let the canner cool additional 10 minutes before removing the lid.

When the canner has cooled down, spread a kitchen towel on the counter, unlock the cover, and remove it by tilting the lid away from you so that steam does not burn your face.

Allow another 10 minutes for the jars to adjust to the change in pressure. If jars are still boiling, let them sit in the canner for another 5 minutes, or until the boiling stops.

Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.

After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center. The lid should not pop up. If the lid flexes up and down when the center is pressed, it did not seal. Refrigerate the jar and use up within a few days, or transfer to a freezer container and freeze for up to 6 months.