Michigan State University Extension
Preserving Food Safely - 01600482
08/03/99

CHICKEN OR RABBIT


PROCEDURE: Choose freshly killed and dressed, healthy
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 hot jars with pieces and hot broth, leaving
1 1/4-inches headspace.

Raw pack--Add 1 teaspoon salt per quart, if desired.
Fill hot jars loosely with raw meat pieces, leaving 1-1/4-
inch headspace. Do not add liquid.

Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR CHICKEN OR
RABBIT IN A DIAL-GAUGE PRESSURE CANNER 
      

                    Canner Pressure (PSI) at Altitudes of    

Style                                                        

of     Jar   Process  0-        2001-     4001-     6001-    

Pack   Size  Time     2000 ft.  4000 ft.  6000 ft.  8000 ft.

WITHOUT
BONES: 
                                                 

Hot    Pints 75 min.  11 lb.    12 lb.    13 lb.    14 lb.   

Hot   Quarts 90       11        12        13        14       

Raw    Pints 75       11        12        13        14       

Raw   Quarts 90       11        12        13        14

WITH
BONES:
                                                  

Hot    Pints 65 min.  11 lb.    12 lb.    13 lb.    14 lb.   

Hot   Quarts 75       11        12        13        14       

Raw    Pints 65       11        12        13        14       

Raw   Quarts 75       11        12        13        14


RECOMMENDED PROCESS TIMES FOR CHICKEN OR
RABBIT IN A WEIGHTED-GAUGE PRESSURE CANNER 
   

                   Canner Pressure (PSI) at Altitudes of     

Style                                                        

of     Jar   Process      0-                   Above         

Pack   Size  Time         1000 ft.             1001 ft.      

WITHOUT                                                      

BONES:  
                                                

Hot    Pints 75 min.     10 lb.               15 lb.         

Hot   Quarts 90          10                   15             

Raw    Pints 75          10                   15             

Raw   Quarts 90          10                   15             


                                                       

WITH                                                         

BONES:  
                                                

Hot    Pints 65 min.     10 lb.               15 lb.         

Hot   Quarts 75          10                   15             

Raw    Pints 65          10                   15             

Raw   Quarts 75          10                   15             


                                                       





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This file was generated from data base 01 on 05/29/03. 
Data base 01 was last revised on 08/03/99.  
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