Steam Pressure Processing Times (Meat, Poultry, Sea Foods) - At Sea Level (10 Pounds)
Meat, Poultry, Sea Food Type Pack Pints Quarts
Chili Hot 75 Minutes 90 Minutes
Chopped Meat - Beef, Veal, Lamb, Pork, Mutton, Venison Hot 75 Minutes 90 Minutes
Corned Beef Hot 75 Minutes 90 Minutes
Stew Hot 60 Minutes 75 Minutes
Roasts - Beef, Veal, Lamb, Pork, Mutton, Venison Hot 75 Minutes 90 Minutes
Spareribs Hot 75 Minutes 90 Minutes
Steaks - Beef, Veal, Lamb, Pork, Mutton, Venison Hot 75 Minutes 90 Minutes
Poultry, Rabbit or Squirrel -- boned Hot 75 Minutes 90 Minutes
Chicken a la King Hot 65 Minutes 75 Minutes
Clams - 70 Minutes Not Recommended
Crab Meat - 80 Minutes Not Recommended
Mackerel, Trout, Salmon - 100 Minutes Not Recommended
Shrimp - 45 Minutes Not Recommended
For altitudes higher than sea level the pressure must be adjusted. Not all agree on processing times. Some states recommend different times. You use the time you are comfortable with. The table is what we use.
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