T-Fal P31052 Guia Del Usuario página 48

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
Style of Pack
Hot only
With bones:
Canner Pressure (PSI) Setting at Altitudes of
Style of Pack
Hot only
44
Jar Size Process Time
Pints
75 minutes
Quart 90 minutes
Jar Size Process Time
Pints
65 minutes
Quart
75 minutes
0-4000 feet 4000-8000
(10PSI) feet (15PSI)
Setting 2
Setting 2
0-4000 feet 4000-8000
(10PSI) feet (15PSI)
Setting 2
Setting 2
Setting 3
Setting 3
Setting 3
Setting 3