Question about Canning Chicken

[Jori]

I have 2 questions actually.

 

The first is why is bone-in chicken processed for less time then boned chicken? I've checked the Ball Book a few times now to make sure I wasn't misreading it. The second question is, It's alright to can the chicken I used to make my broth, correct?

[Violet]

Yes, can the chicken you used for the broth.

The difference in time is that the bone is less dense than just the meat part. The meat would pack more densely into the jars.

It is not only ph that determines processing time, but density, as well.