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-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 75 minutes 10 lb 15 lb
Quarts 90 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 75 minutes 11 lb 12 lb 13 lb 14 lb
Quarts 90 minutes 11 lb 12 lb 13 lb 14 lb