Pressure Canning

For Chicken & Beef - add 1 teaspoon of salt per quart jar. Then pack each can leaving an inch of head space.

Turn on the pressure canner to high heat.

Wait for a steady stream of steam. Set timer for 10 minutes.

Once the 10 minutes is up close off the steam. (GG - turn the knob closed / M - put on the topper).

Once the pressure has built (10# for both chicken and beef) continue to adjust the stove heat to keep it at the correct pressure.

Cook for appropriate time (Beef - 90 minutes / 75 for chicken) keeping the pressure correct.

When it has cooked to the allotted time - turn off the flame and remove it from the heat source.

Wait for the pressure to get to ZERO and then the steam value can be opened.

Wait until the canner is completely cooled before opening.