Chicken or Rabbit

Title:
Chicken or Rabbit

Yield:
1 Text

Categories:
Meats,
Poultry,
Game,
Canning




Ingredients:









 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.


 


 [Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.


 Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure


 (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.


                                 2,001 - 4,000 ft: 12 lb.


                                 4,001 - 6,000 ft: 13 lb.


                                 6,001 - 8,000 ft: 14 lb.


 


 [With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process


 Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at


 Altitudes of 0 - 2,000 ft: 11 lb.


                                 2,001 - 4,000 ft: 12 lb.


                                 4,001 - 6,000 ft: 13 lb.


                                 6,001 - 8,000 ft: 14 lb.


 


 Table 2. Recommended process time for Chicken or Rabbit in a weighted-gauge


 pressure canner.


 


 [Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.


 Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner Pressure


 (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.


                                   Above 1,000 ft: 15 lb.


 


 [With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process


 Time: 65 minutes for Pints, 75 minutes for Quarts. Canner Pressure (PSI) at


 Altitudes of 0 - 1,000 ft: 10 lb.


                                   Above 1,000 ft: 15 lb.


 


 ======================================================= === * USDA


 Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format


 courtesy of Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini