CFD Publications
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CANNING BONELESS SKINLESS CHICKEN OR TURKEY Remove excess fat from the meat and cut into suitable sizes pieces for the jars being used. Fill jars loosely with raw meat pieces, leaving 1-1/4 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:
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