CANNING SKINLESS BONE-IN CHICKEN

Remove excess fat from the chicken. Fill jars loosely with raw meat pieces, leaving 1- inch headspace. Do not add liquid. Add 1 teaspoon salt per quart or 1/2 teaspoon per pint, if desired. Wipe jar rims with a vinegar soaked cloth or paper towel. Put on hot lids and canning rings and process in a pressure canner according to the chart below:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Pints 65 minutes 10 lb 15 lb
Quarts 75 minutes 10 lb 15 lb

 
Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Pints 65 minutes 11 lb 12 lb 13 lb 14 lb
Quarts 75 minutes 11 lb 12 lb 13 lb 14 lb