PN-1323
5. Cut legs into drumsticks and thighs. Saw drumsticks off short, if desired. Sort into meaty and bony pieces; set aside giblets to can separately.
6. Pour enough hot water or broth ([p. 8]) over raw meaty pieces in pan to cover meat. Put on lid; precook meat to medium done (when cut at center, pieces show almost no pink color).
PN-1324
7. Pack hot chicken loosely into jars. Place thighs and drumsticks with skin next to glass; breasts in center of jar; smaller pieces fitted in. Leave 1 inch at the top of jar. Add salt, if desired. Cover chicken with boiling broth. Again leave 1 inch of space at top of jar.
PN-1325
8. Wipe jar rim clean. Place lid with sealing compound next to glass. Screw metal band tight. Have 2 or 3 inches of boiling water in pressure canner to prevent it from boiling dry during processing. Place jars in canner (left) and fasten lid securely. Let steam pour from open petcock or weighted-gage opening for 10 minutes. Then shut petcock or put on weighted gage.
PN-1326
9. When pressure is 10 pounds, note time. Adjust heat to keep pressure steady. Process pint jars of chicken with bone 65 minutes; quarts, 75 minutes. Slide canner off heat when time is up. Let pressure fall to zero (about 30 minutes). Wait a minute or two. Open petcock slowly. Unfasten cover, tilting far side up to keep steam away from your face. Cool jars overnight. Wipe clean; label (left). Before storing canned chicken, remove screw bands.
Directions for canning poultry by hot-pack and raw-pack methods begin on [page 21].