Canning Chicken or Rabbit

Canning Chicken or Rabbit

Prep Time: 0

Yield: 0

Canning Chicken or Rabbit

Ingredients

Instructions

  1. Procedure: Choose freshly killed and dressed, heathy animals. Large chickens are more flavorful than fryers. Dressed chicken should be chilled for 6 to 12 hours before canning. Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable sizes for canning. Can with or without bones.

    Hot pack--Boil, steam or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving 1-1/4 inch headspace.

    Raw pack--Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid.

    Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.

    Table 1. Recommended process time for Chicken or Rabbit in a dial-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0- 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Without Bones:
    Hot and Raw Pints 75 min 11 lb 12 lb 13 lb 14 lb
    Quarts 90 11 12 13 14
    With Bones:
    Hot and Raw Pints 65 min 11 lb 12 lb 13 lb 14 lb
    Quarts 75 11 12 13 14


    Table 2. Recommended process time for Chicken or Rabbit in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Without Bones:
    Hot and Raw Pints 75 min 10 lb 15 lb
    Quarts 90 10 15
    With Bones:
    Hot and Raw Pints 65 min 10 lb 15 lb
    Quarts 75 10 15
http://www.culinarycafe.com/2009/08/17/Canning-Chicken-or-Rabbit/