Fasten canner cover securely so that all steam escapes through the petcock or weighted-gage opening.
Let steam pour steadily from vent for 10 minutes to drive all air from the canner. Then close petcock or put on weighted gage.
Let pressure rise to 10 pounds (240° F.). The moment this pressure is reached, start to count processing time. Regulate heat under the canner to maintain even pressure. Do not lower pressure by opening petcock. Keep drafts from blowing on canner. Fluctuating pressure during processing causes liquid to be drawn out of glass jars.
Watch processing time carefully. When time is up, remove canner from heat immediately.
If meat is packed in jars, let canner stand until pressure drops to zero. Do not pour cold water over canner. When pressure is reduced suddenly, jars lose liquid. After pressure registers zero, wait a minute or two. Then slowly open petcock or take off weighted gage. Unfasten cover and tilt the far side up so steam escapes away from you. Take jars from the canner.
If meat is packed in cans, remove canner from heat as soon as processing time is up. Open petcock or take off weighted gage at once to release steam. Then unfasten cover, tilting far side up so steam escapes away from your face. Remove cans.
Yield of Canned Meat From Fresh
The number of jars or cans you get from a given amount of raw meat varies with the size of the pieces and the way the meat is packed.
For a 1-quart jar, allow approximately the following amounts of fresh, untrimmed meat with bone or ready-to-cook chicken:
| Beef: | Pounds | |
| Round | 3 to 3½. | |
| Rump | 5 to 5½. | |
| Pork loin | 5 to 5½. | |
| Chicken: | ||
| Canned with bone | 3½ to 4¼. | |
| Canned without bone | 5½ to 6¼. | |