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Ladies, I bought a pressure canner this fall. Plan to use it when I process meat birds next summer. Do you pre-cook the meat at all, or just go straight from carcass to canning jar? Do you let the meat rest for the rigor to come out of it? Or can it the day of harvest?

Aart: do you have a tree that you can hang the birds from? I use my back deck which is about 6' above ground level. Piece of baling twine from a nail, or even tied to the rail above.