I have an excess of eggs and chicken...(250 lbs more to butcher, 45lbs in the fridge!) I was thinking of canning chicken noodle so it is "ready to eat". Or should I just forget about that idea since you have to heat canned meat 10 minutes when you open it anyway (according to my 'net reasearch) and store the noodles dried? Also I founf "itty bitty" little canning jars at the thrift store that take regualr size lids (like 4oz jars). Can you stack them in a pressure canner so you can do more than one row at a time? Maybe fashion a wire rach of some kind to facilitate this? I have never pressure canned but am willing to give it a shot. Also has anyone ever dried chicken to preserve it or made "chicken jerky"? With as much as I have I am open to possibilities!