Remove excess fat from raw chicken tenders. Sear both sides of each tender in a small amount of oil or butter. Stand seared tenders in a wide mouth quart jar leaving 1-inch headspace. Fill the jar 2/3 full with hot broth or water. Add 1/2 teaspoon salt, if desired. Wipe jar rims with a vinegar soaked cloth or paper towel. Put on hot lids and canning rings and process in a pressure canner according to the charts below:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Quarts 90 minutes 10 lb 15 lb

Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Quarts 90 minutes 11 lb 12 lb 13 lb 14 lb

To serve, drain tenders and brown in a frying pan until heated through or bread and fry.