Michigan
State University Extension
Preserving
Food Safely - 01600482
10/13/97
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
