I called the extension office and asked about the raw pack method for chicken and they explained that the liquid level isn’t exactly important with the raw pack method. The main problem is the chicken not submerged may discolor some over time but that it’s just as shelf stable as one with more liquid.
What I’m curious about, and if anyone can explain, is if you can add a little water beforehand to try to compensate. And if not, why not.
by dhoepp
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You can add water, broth, or any other liquid that’s safe for canning. Some say it should be hot.
I have found that instead of “loosely packing” the chicken if I somewhat more tightly pack it that helps the liquid levels. I’ve canned some that looks exactly like this and I was a little uncomfortable about it too at first. I stored it in a dark place and used it all within a year. At least in that time period it didn’t discolor at all and tasted just fine still.