Quick Answer
To can poultry safely, a pressure canner should be set to 10 pounds per square inch (PSI) for 90 minutes at sea level.
Choosing the Right Pressure Canner
When selecting a pressure canner for canning poultry, it’s essential to choose a canner that meets or exceeds the standards set by the USDA. Look for a canner with a dial gauge or an automatic gauge, as these are more accurate than weighted gauges. The size of the canner will also depend on the quantity of poultry you plan to can.
Recommended Pressure Setting and Time
For poultry, the recommended pressure setting is 10 pounds per square inch (PSI) for 90 minutes at sea level. If you’re at an altitude above 1,000 feet, you’ll need to adjust the pressure setting and time accordingly. For every 1,000 feet above sea level, add 5 minutes to the processing time. For example, if you’re at 5,000 feet, you would process the poultry for 95 minutes.
Additional Tips and Precautions
Remember to always follow the manufacturer’s instructions for your specific pressure canner, as guidelines may vary. It’s also crucial to ensure that your pressure canner is in good working condition and that you’re using the correct size headspace and processing time for the type and quantity of poultry you’re canning. Always check your canner’s pressure gauge regularly during processing to ensure that it remains within the recommended range.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.