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Home > Canning > Canning Specifics
Canning Chicken or Rabbit
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 |
|
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