Canning poultry processing times
Hot and Raw pack without bones
pints 75 minutes 11# pressure dial gauge and 10# weighted gauge
Hot or raw pack with bones
pints 65 minutes 11# weighted gauge 10# weighed gauge

Be sure to adjust for altitudes over 1000ft.  

This publication will give you details on canning poultry as well as altitude adjustments.  
https://pubs.extension.wsu.edu/canning-meat-poultry-and-game

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Nellie Oehler 

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