Fill jars with cooked pieces of poultry leaving 1-inch headspace, shaking, and pressing down slightly. Add boiling broth, bouillon, or water, leaving 1-inch headspace. Add 1/2 teaspoon salt per quart or 1/4 teaspoon per pint, if desired. Wipe jar rims with a vinegar-soaked cloth or paper towel. Put on warm 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 |
Processing times based on USDA recommendations.
