Has anyone here pressure canned ground poultry?

I recently got a bunch of ground chicken and turkey for a great price and was planning on canning as my freezer is reaching a critical point of overstuffed. Checked my Canning book to find no help and then popped onto the internet to look up a quick recipe.  To find out here in the United States we are not approved to can ground poultry per the mighty USDA. Now Iv found over the years that sometimes the USDA just worries its public is not always the best at following directions. And that by asking around I can find a method that's been time tested by locals or a method thats used overseas and is approved by there official food safety folks. And with a little digging it turns out it just hasn't been tested by any proper testing  place yet in the U.S. to approve or disapprove it.

Dose any one here can ground poultry? I was planning on doing it like ground beef and hot packing it into jars before pressure canning it. Any obvious issue Iv missed that's going to make it unsafe?

Make sure it's in small pieces, not big chunks. Chunks are a problem. Under 3/4 inch cubed pieces, 1/2 inch is excellent. 1 inch headspace, 12-15 PSI for at least 90 minutes.  
I do all kinds of ground up meat that way. No chunks. No blocks.
I add liquid to it, liquid + meat is excellent gravy base, add spices and thickener to it all and cook it down, pour over biscuits or mashed potatoes :D

I typically fry ground meat first, and then put it into jars, and add boiling water. Then pressure cook. That way, it stays as pieces in the jar instead of turning into one solid lump....