| Quart jars | 80 minutes |
Tin cans.—Pack cans to top. To exhaust air, cook raw poultry in cans at slow boil to 170° F., or until medium done (about 50 minutes). (See [p. 9].) Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Seal cans. Process in a pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 55 minutes |
| No. 2½ cans | 75 minutes |
Raw pack, without bone
Cut up poultry ([p. 16]). Remove bone—but not skin—from meaty pieces before packing containers.
Glass jars.—Pack raw poultry in jars to 1 inch of top. To exhaust air, cook 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 | 75 minutes |
| Quart jars | 90 minutes |
Tin cans.—Pack raw poultry to top of cans. To exhaust air, cook poultry in cans at slow boil to 170° F., or until medium done (about 50 minutes). (See [p. 9].) Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Seal cans. Process in a pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 65 minutes |
| No. 2½ cans | 90 minutes |