Cut chicken into pieces and pack in jars to within 1-inch of top without precooking. Add 1 tsp. salt to each quart jar. Do not add liquid. Wipe rim of bottle with a wet rag to make sure it is clean before putting on the cap to ensure a good seal. Screw band firmly tight.
Process at 14-15 lbs. pressure: Pint: 75 min.
Quart: 90 min.
40#'s chicken = Approx. 30 pints
You can follow the same instructions for processing raw beef.
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