Use pint jars or No. 2 cans.
Wash and drain giblets.
Pack gizzards and hearts together. Precook and pack livers separately to avoid blending of flavors.
Hot pack
Put giblets in pan; cover with hot broth or hot water. Cover pan and precook giblets until medium done. Stir occasionally. Pack hot.
Glass jars.—Leave 1 inch of space above giblets. Add boiling broth or boiling water, leaving 1 inch of space below jar tops. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F)—
| Pint jars | 75 minutes |
Tin cans.—Leave one-half inch of space above giblets. Fill cans to top with boiling broth or boiling water. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 65 minutes |