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. 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.

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