Sam, I don’t know what specifically you’re asking for, so here is the way we do it. We have a pressure canner with a ‘bobber’, not a pressure gauge. The bobber has two extra weighted rings for different pressure settings at 5lb increments. We always pressure can at 10lb, so we add one ring to the bobber. I prefer the bobber, as you don’t have to worry about having to have a pressure gauge calibrated. Plus, you can hear it venting a bit of steam, when it’s processing, which is good feedback. To me, anyways.
We follow the raw pack instructions for boneless meat. We cube up the raw chicken, put it into a quart jar, leaving about an inch headspace from the top, add a teaspoon of salt on the meat, and ladle hot water into the jar, up to an inch from the top. Some say if you’re cold packing you don’t need to add water, as the meat will provide its own broth. But we just add water anyways, it doesn’t really matter.
Then we take a wood spatula, poke down thru the meat to remove any air bubbles. Then place a sanitized lid on top of the jar, then the ring, at about fingertip tight.
We then put all the jars into the canner, which will have about 3-4 inches of water in it, seal the lid, and turn on the heat. We wait for the heat to build up until we get a consistent stream of steam out the vent hole. When we get that stream, we let it vent for ten minutes. After that we put our weighted bobber on the vent pipe, and wait until the bobber starts to wobble slowly back and forth. When it does that, we let it process for 90 minutes. If there’s any bone in the meat, the cooking time is 75 minutes.
After the time is up, turn off the heat, and give the canner time to depressurize, usually about 45 minutes. We wait until the pressure lock drops down, which usually happens in half an hour. Then we carefully unseal the lid, and take out the hot jars with a jar grabber and let them cool off. We listen for the lids to make that ‘pop’ sound which means they’re sealed. If they don’t seal, you can re-process them, but if that happens to us, we just put it the fridge, and eat it within a day or so. We let the sealed jars sit and cool overnight, and check to see if their properly sealed. Then they’re cleaned off, the lids are labelled and we put em up.
I imagine you prob already know how to can, but I just wanted to show how we did it.