| Pint jars | 75 minutes |
| Quart jars | 90 minutes |
Tin cans.—Pack loosely, leaving ½ inch 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 | 65 minutes |
| No. 2½ cans | 90 minutes |
Raw pack, with bone
Cut up poultry (see [p. 16]).
Bone breast. Saw drumsticks off short. Leave bone in other meaty pieces. Trim off large lumps of fat.
Pack raw poultry loosely. Place thighs and drumsticks with skin next to glass or tin. Fit breasts into center and small pieces where needed.
Glass jars (air exhausted).—Pack jars to 1 inch of top. To exhaust air, cook raw poultry in jars at slow boil to 170° F., or until medium done (about 75 minutes). (See [p. 9].) Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 65 minutes |
| Quart jars | 75 minutes |
Glass jars (air not exhausted).—Fill jars loosely with raw pieces of poultry to 1 inch of top. Do not exhaust. Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—