How To Pressure Can Rooster Meat- Step by Step

Prepare Meat: This is where you decide bone in or boneless. If bone-in, make sure they will properly fit into jars with 1 inch headspace. Separate the meat at the joints if needed. If boneless, cut meat into uniform pieces. You could also leave the skin on as well.

Prepare Pressure Canner: Add approximately 2-3 inches of water in your pressure canner. Refer to your canner's directions if you are unsure.

Raw Pack Method: Loosely pack meat (bone-in or boneless) into jars. Add 1/2 tsp of salt for pint or 1 tsp of salt for quart. Fill approximately half way with water or broth, leaving 1 inch headspace.Hot Pack Method: Cook meat (boiled, steamed or baked) two-thirds of the way done. Loosely pack meat (bone-in or boneless) into hot jars. (Heat jars in water bath). Add 1/2 tsp of salt for pint and 1 tsp of salt for quart. Fill approximately half way with hot water or broth, leaving 1 inch headspace.(If seasoned when cooked or adding broth you may not need as much or any extra salt. Salt is not necessary for canning, only to add flavor.)

Remove air bubbles: Run a knife along the inside of the jar to release any air bubbles.

Add Lids: Wipe rims of jars. (I used vinegar on a towel to remove any fat residue that may not be wiped away with just water.) Place lids on jars. Tighten rings to fingertip tight.

Canning Time: For boneless jars (raw or hot pack method), process pint jars for 75 minutes and quarts for 90 minutes. For bone-in jars (raw or hot pack method), process pint jars for 65 minutes quart jars for 75 minutes.

Weighted Gauge Pressure Canner: Process at 10 pounds pressure (altitudes of 0 to 1,000 ft).Process at 15 pounds pressure (altitudes above 1,000 ft).Dial Gauge Pressure Canner: Process at 11 pounds pressure (altitudes of 0 to 2,000 ft).Process at 12 pounds pressure (altitudes of 2,001 to 4,000 ft).