It s okay to leave the drumsticks, thighs and wings intact, if you prefer. Divide the meat into shallow containers. This is very important to ensure rapid, even cooling and quick reheating. If you have other questions about the safety of holiday foods, call the Ohio State University Extension Officer in your county. Safety of pickles is primarily a function of the amount of acid used or produced by fermentation.
Salt contributes a little to safety.
Water bath canning is recommended primarily because it drives out some of the air from the headspace and thereby creates a stronger vacuum than when no water bath is used.