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 |