Pressure canner - Pressure canning is the only safe method for canning poultry.
Cut poultry into convenient pieces for packing and precook until medium done or until pieces, when cut, show almost no pink color at the bone.
Precook by boiling in water or in a concentrated broth for more flavor. Make broth from bones and bony pieces, neck, back, and wing tips. Pack hot meat in clean, hot Mason jars, leaving 1 inch head space. Do not pack food tightly.
Poultry may be processed with or without salt. If salt is desired, use only pure canning salt. Table salt contains a filler which may cause cloudiness in bottom of jar. Use 1⁄2 teaspoon salt to each pint, 1 teaspoon to each quart. If you are on a salt free diet, salt may be omitted.
Follow step-by-step directions from oldest post for canning procedure. Process poultry according to the following recipes.
pressure canner
Pressure Canning Poultry (pressure canner)
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