Maybe NoSoup is thinking differently than I am, but......

when NoSoup asked "Why do this?", I thought he was asking why pressure can chicken at all?  Not "why avoid using the flat top range?"

My chicken goes in a freezer.  I don't get the point of what you can by canning meat.  Especially when you risk breaking jars and losing the meat.  So, "Why do this?"...... Why Pressure can meat at all?  What's the benefit?