Bone breast. Saw drumsticks off short. Leave bone in other meaty pieces. Trim off large lumps of fat.
Place raw meaty pieces in pan and cover with hot broth or water. Put on lid. Heat, stirring occasionally until medium done. To test, cut piece at center; if pink color is almost gone, meat is medium done.
Pack poultry loosely. Place thighs and drumsticks with skin next to glass or tin. Fit breasts into center and small pieces where needed.
Glass jars.—Pack jars, leaving 1 inch of space above poultry. Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Cover poultry with boiling broth, leaving 1 inch of space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 65 minutes |
| Quart jars | 75 minutes |
Tin cans.—Pack cans, leaving ½ inch of space above poultry. Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Fill cans to top with boiling broth. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 55 minutes |
| No. 2½ cans | 75 minutes |
Hot pack, without bone
Cut up poultry ([p. 16]). Remove bone—but not skin—from meaty pieces either before or after precooking.
Glass jars.—Pack jars loosely with hot poultry, leaving 1 inch of space above poultry at top of jars. Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Pour in boiling broth; leave 1 inch of space at top of jar. Adjust jar lids. Process in a pressure canner at 10 pounds pressure (240° F.)—