| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Poultry, Game, Canning | 1 | Text | |
INGREDIENTS
| 2,001 – 4,000 ft: 12 lb. | ||
| 4,001 – 6,000 ft: 13 lb. | ||
| 6,001 – 8,000 ft: 14 lb. | ||
| 2,001 – 4,000 ft: 12 lb. | ||
| 4,001 – 6,000 ft: 13 lb. | ||
| 6,001 – 8,000 ft: 14 lb. | ||
| Above 1,000 ft: 15 lb. | ||
| Above 1,000 ft: 15 lb. |
INSTRUCTIONS
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. [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. ======================================================= === * 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
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