contributed by LaVon Nelson
cut meat into chunks and brown; add bay leaf and basil. put meat and meat juices in a pint jar and pressure.
contributed by Anna Hendrickson
cut raw meat into chunks and pack into a pint jar with a bouillon cube and pressure for 1 hr 15 min at 12 lbs. pressure.
canned chicken or turkey
cut poultry up and steam or boil until about 1/2 cooked, pour meat and juice into a pint jar leaving 1" room at the top. pressure for 1 hr 15 min at 12 lbs.
canned fish, contributed by Mick Finn
clean fish and cut off the heads, tails, and fins. freeze until you have enough fish to can a batch. freezing will help the skin come off when you are ready to can. thaw the fish only enough to peel the skin off keeping the flesh frozen so it doesn't fall apart. cut pieces of fish the size to fit in a pint jar. pack in as many as you can fit. you may add salt or olive oil, but it is not necessary. the fish will form a liquid as it cooks. place in a pressure cooker for one hour at 12 pounds pressure. this may vary according to altitude.
