10 lbs @ 100 minutes. 1/2 pints 1/16 tea of salt full pints 1/8 tea of salt. stay 1/2" down from the top. Oh BTW I shut the canner off 10 minutes before the 100 minute mark and have done this for 20 years and no buddy has gotten sick or died yet........FYI................Never had an issue with belly meat VS. shoulder meat...plenty of natural oil to go around. a 22 to 23qt canner will hold 24 1/2 pints and 16 full pints.Good luck,

SZ

PS, I canned up 19 freakin tuna in two trips this year.........don't wanna touch another loin until next year.......Just sayin.