Viewing post #1002587 by HoosierHarvester

You are viewing a single post made by HoosierHarvester in the thread called Cooking, Canning, Freezing, Preserving, Meats/Veggies/Fruits.

HoosierHarvester

Dec 7, 2015 6:55 PM CST

Name: Kayleigh
(Zone 5a)

That sounds like it would be correct. For pints, my book called for 40 minutes with pressure set at 10 lbs, but that was with chicken meat partially done.

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