Hey Jim, it's almost always cheaper to buy foods, especially when on sale. However, when you make and can your own you know what went in it. It's usually way healthier and tastier, but just as important is the satisfaction of knowing that you produced it. I feel so gratified when I hear that 'pop' when the lid seals.
process for 90 minutes at 10 lbs pressure if you are at 0 to 1000 ft sea level. Adjust pressure depending on our location.
The first time I tried canning anything was peaches. I went to the local library and check out a book about canning, since I didn't have anyone around to show me the process. I can't remember now what I did wrong, maybe the head space?, but I had that sticky concoction seeping out of the jars and no I was not brave and threw it all out. I was so frustrate and 'gun shy' of canning, I returned the book and didn't attempt it again for months. That was my biggest disaster in canning.
I blew a couple jars of tomatoes by not having them hot enough when I put them in the boiling water. There is a learning curve here for everyone, but it's not too hard and is so worth the effort Jim. Do you have anyone near you with any experience that can help you?
..its a lesson well learned...a person dont learn to ride a bike by not trying..but thanks.. 
I know there are all kinds of ways to cook, and have seen ads for pressure cookers with loads of recipes. I haven't personally cooked in either of mine, but have read it cooks much faster than conventional methods and keeps things moist better. I'm sure you could just google pressure cooker recipes and find a large bird tip or two. Let me know how it turns out and maybe I'll try it too.
Did you find a recipe or are you just winging it? (Pun intended)
Hey Jim, sorry it took so long to respond. I'm burning the candle at both ends, and in the middle! Working a full time job, and starting the new business, and getting the garden going, and having a sick wife, need I go on! Ok, now that I'm done whining, chicken broth is easy. I Make turkey broth the exact same way. Take the carcass of the chicken or turkey with all the fat and a little meat still on it when your done eating off it and put in a large stock pot. I cut up a whole onion, a couple celery stalks, and I like filtered water as it dosent add and off flavors. Boil this down for a couple hours, really just simmering, not roiling. Next add some garlic powder or add some fresh earlier on, and some salt if desired and pepper, and simmer a little longer. Strain the juice with no solids and fill your hot clean jars. Process at 11 lbs for 20 mins for pints, and 25 for quarts. Oh one thing I forgot, if you want fat free, I let the strained stock cool in the fridge and skim off the congealed fat off the top. Then bring it back to a boil before ladeling it into your jars. I have about 4 or five cases of pint jars in the pantry all the times. It's really good for using in rice, or just about any dish that calls for water. It just adds a lot more flavor to most meals, and if you don't use salt like me, it's better for blood pressure.
