beans, and chicken the water bath way, letting the kettle boil away for 2 or 3 hours. But by the late 1920s, scientists had identified strains of theC. botulinumbacteria whose spores could survive hours of boiling. This is why low-acid foods are best when canned in a pressure cooker, ...
Anyways the best way to tenderize an old hen or rooster is to pressure cook in a stovetop pressure cooker that attains 15psi like a Presto (which is the cheapest)for about an hour and the meat just falls off the bone! I don’t know anything about how these new Instapot pressure cook...