HOT PACK: Cook meat until about two-thirds done by your method of choice (boil, bake, steam, or pressure cook.) Fill jars with pieces and hot water or broth, leaving 3 cm (1-¼ inch) headspace. OR RAW PACK: Fill jars loosely with pieces of raw meat. Leave 3 cm (1-¼ inch) headspace. No liquid is added.
Use either half-litre (1 US pint) jars or 1 litre (US quart) jars.
Optional: per half-litre (1 US pint) jars, up to ½ teaspoon salt; per 1 litre (US quart) jars, up to 1 teaspoon of salt.
Put lids on, put in pressure canner.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time without bones: Process half-litre (1 US pint) jars for 75 minutes. OR 1 litre (1 US quart) jars for 90 minutes.
Processing time with bones: Process half-litre (1 US pint) jars for 65 minutes. OR 1 litre (1 US quart) jars for 75 minutes.
Note that processing times for both raw and hot pack are the same.The reduced processing times for bone-in really just bring home the old truth about bones in meat being a good conductor of heat.While not having to deal with bones at this stage of of use can seem like a time-saver, it could be far more convenient to be facing boneless turkey at the other end of things when you go to open and use the jars on a weeknight a few months down the road.Don't can the innards such as the giblets etc. The taste comes out far too strong.You may wish to remove the skin, as it can add a lot of grease.The optional salt is there as seasoning only and has no safety or preservative impact.