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