T-Fal P31052, User Manual

Page: 48 / 150

44
Chicken
Choose fresh, large, dressed chickens. If fresh killed, dress and refrigerate 6 to
12 hours before canning. Remove excess fat. Cut the chicken into suitable sizes
for canning. Can with or without bones. For best results, only use the hot pack
method.
Method: Pressure Can
Procedure: Boil, steam or bake meat until about two-thirds done. Add 1
teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth,
leaving 1-1/4 inch headspace. Remove any bubbles. Wipe rims; center lids and
screw on the jar bands. Place the jars in the canner and process following the
recommendations below.
Recommended Process Time
Without bones:
Canner Pressure (PSI) Setting at Altitudes of
With bones:
Canner Pressure (PSI) Setting at Altitudes of
Style of Pack Jar Size Process Time
0-4000 feet
(10PSI)
4000-8000
feet (15PSI)
Hot only Pints 65 minutes Setting 2 Setting 3
Quart 75 minutes Setting 2 Setting 3
Style of Pack Jar Size Process Time
0-4000 feet
(10PSI)
4000-8000
feet (15PSI)
Hot only Pints 75 minutes Setting 2 Setting 3
Quart 90 minutes Setting 2 Setting 3