Canning Chicken meat, Can I add salt?

[journey11]

I canned up 12 quarts of legs and thighs today and wish I had thought to ask this sooner... For the venison and beef I have pressure canned using my BBB, the directions say to add 1 tsp of canning salt per quart (optional), but for poultry the BBB doesn't mention it at all.

Does anyone know from experience if adding the salt would make the meat tough? I'd really rather have it seasoned with salt next time.

 

[donrae]

I've added salt, and had no problems. I'm with you, I'd rather have my meat processed with salt, I just like it better.