Meat Canning Table

This was a PDF file from one of the extension offices...thought I'd save it for myself and share it with anyone interested.

Table 1. Recommended process times in a dial-gauge pressure canner.
-------------------------------------------------------------------------
            Canner Pressure (PSI)
        at Altitudes of
       -------------------------------
        Style  Jar  Process      0-       2,001-  4,001-
       of Pack  Size    Time    2,000 ft.  4,000 ft.  6,000 ft.
-------------------------------------------------------------------------
Chicken    Without bones:
or   Hot  Pints   75 min     11 lb      12 lb   13 lb
Rabbit   and
  Raw  Quarts   90 min     11 lb      12 lb   13 lb
    With bones:
  Hot  Pints   65 min     11 lb      12 lb   13 lb
  and
   Raw  Quarts   75 min     11 lb      12 1b   13 1b
-------------------------------------------------------------------------
Ground or  Hot  Pints   75 min     11 lb      12 lb   13 lb
Chopped
Meat    Quarts   90 min     11 lb      12 1b   13 1b
-------------------------------------------------------------------------
Strips,  Hot  Pints   75 min     11 lb      12 1b   13 1b
Cubes or  and
Chunks   Raw  Quarts   90 min     11 lb      12 lb   13 lb
-------------------------------------------------------------------------
Meat   Hot  Pints   20 min     11 lb      12 1b   13 lb
Stock,
(Broth)    Quarts   25 min     11 lb      12 lb   13 lb
-------------------------------------------------------------------------
Soups*   Hot  Pints   60 min     11 lb      12 1b   13 1b
   Quarts   75 min     11 lb      12 1b   13 1b
-------------------------------------------------------------------------
Fish   Raw  Pints  100 min     11 lb      12 1b   13 1b
-------------------------------------------------------------------------
Chili Con  Hot     Pints    75 min     11 lb      12 lb     13 lb
Carne
-------------------------------------------------------------------------
*Caution: Process 100 minutes if soup contains seafood.

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Table 2. Recommended process times in a weighted-gauge
pressure canner. 
-------------------------------------------------------------
     Canner Pressure (PSI)
        at Altitudes of
      --------------------
     Style  Jar  Process     0-       Above
    of Pack  Size   Time   1,000 ft.  1,000 ft.
-------------------------------------------------------------
Chicken   Without bones:
or       Hot and Pints   75 min    10 lb      15 lb
Rabbit       Raw  Quarts   90 min    10 lb      15 lb
   With bones:
      Hot and Pints   65 min    10 lb      15 lb
      Raw  Quarts   75 min    10 lb      15 lb
-------------------------------------------------------------
Ground or    Hot  Pints   75 min    10 lb      15 lb
Chopped
Meat    Quarts   90 min    10 lb      15 lb
-------------------------------------------------------------
Strips,      Hot  Pints   75 min    10 lb      15 lb
Cubes or     and
Chunks       Raw  Quarts   90 min    10 lb      15 lb
-------------------------------------------------------------
Meat       Hot  Pints   20 min    10 lb      15 lb
Stock,
(Broth)   Quarts   25 min    10 lb      15 lb
-------------------------------------------------------------
Soups*       Hot  Pints   60 min    10 lb      15 lb
   Quarts   75 min    10 lb      15 lb
-------------------------------------------------------------
Fish       Raw  Pints  100 min    10 lb      15 lb
-------------------------------------------------------------
Chili Con    Hot        Pints    75 min    10 lb      15 lb
Carne
-------------------------------------------------------------
*Caution: Process 100 minutes if soup contains seafood.

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Based on "Complete Guide to Home Canning," Agriculture Information Bulletin 539, September 1994 revision.