Maybe you need to learn how to read. “For chicken and turkey pints, my Mirro canner instructions say to process for 75 minutes.”
“Get a clean towel or dishrag and wet it with a bit of vinegar. Ring it out VERY well. Wipe the rims of the jars. Then dry the rim with a clean, dry towel. This is to cut through and remove any grease that may be on them. If your rim has any grease or debris, the lid will not seal properly.”
Hardly SOAKED! I don’t mind if you don’t like the recipe I posted..but when you MISTATE what’s in the article..I mind.
Quarts: process for 90 minutes. When filling, use a canning funnel. Check you processing times for your altitude in elevation because at higher altitudes, you must process at higher pressures. For chicken give 1 1/2 inches of head space.