If a thermometer is not available, follow the times given in the directions.
76627—B
For hot pack, pour boiling liquid over packed poultry or meat before closing jar and processing in a pressure canner.
Canning Methods
Prepare and process meat and poultry according to general directions given. Directions specify the types of packs and types of containers suitable for each meat product listed. Instructions must be followed carefully to assure a product safe from spoilage.
Detailed directions for canning meats are given on pages [18] to [20]. Picture sequences are shown on pages [14] and [15].
Detailed directions for canning poultry are given on pages [21] to [23]. Pictures illustrating main steps are on pages [16] and [17].
How To Make Broth
To make meat or poultry broth, place bony pieces in saucepan and cover with cold water. Simmer until meat is tender. Pour broth into another pan; skim off fat. Add boiling broth to containers packed with precooked meat or poultry; fill to level specified in directions.