Canning Chicken or Rabbit
Quality of ingredients: choose freshly killed and dressed, healthy animals. Large chickens are more flavorful than fryers.
Directions: dressed chicken should be chilled 6-12 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. If desired, add 1 teaspoon salt per quart to the jar. Fill hot jars with pieces and hot broth, leaving 1-¼-inch headspace. Remove air bubbles and adjust headspace if needed. *Note: the hot pack is preferred for best liquid cover and quality during storage.
Raw pack: if desired, add 1 teaspoon salt per quart. Fill hot jars loosely with raw meat pieces, leaving 1-¼-inch headspace. Do not add liquid. *Note: natural poultry fat and juices are usually not enough to cover the meat in raw packs.
Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Recommended Canner Type: Pressure canner
| Chicken or Rabbit meat in a dial-gauge pressure canner | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Without Bones: | ||||||
| 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 |
| Hot and Raw | Pints | 75 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 90 min | 11 lb | 12 lb | 13 lb | 14 lb | |
| With Bones: | ||||||
| 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 |
| Hot and Raw | Pints | 65 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 75 min | 11 lb | 12 lb | 13 lb | 14 lb | |
| Chicken or Rabbit meat in a weighted-gauge pressure canner | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Without Bones: | ||||
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
| Hot and Raw | Pints | 75 min | 10 lb | 15 lb |
| Quarts | 90 min | 10 lb | 15 lb | |
| With Bones: | ||||
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
| Hot and Raw | Pints | 65 min | 10 lb | 15 lb |
| Quarts | 75 min | 10 lb | 15 lb | |
Ground or Chopped Meat
Quality of ingredients: choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding.
Directions: Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3-4-inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill hot jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. If desired, add 1 teaspoon of salt per quart to the jars. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Recommended Canner Type: Pressure canner
| Ground or Chopped meat 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 |
| Hot | Pints | 75 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 90 min | 11 lb | 12 lb | 13 lb | 14 lb | |
| Ground or Chopped meat 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 |
| Hot & Raw | Pints | 75 min | 10 lb | 15 lb |
| Quarts | 90 min | 10 lb | 15 lb | |