For several years I have been making and canning chopped chicken liver as a cracker spread. I put it up in quarter pints and process it as for pints of meat. There are no approved recipes for canning liver although in years past "The Joy Of Cooking" cookbook contained instruction for canning sliced liver. This time when I made it I included .2% cure#1 in the seasonings to help with the color and to inhibit and chance of botulism. Does anyone see any fault with this method?