Cooking Recipe Chicken Or Rabbit
Recipe Ingredients
Directions
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.
[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.
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