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Recipe: Canning Chicken

Preserving - Other
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
11 lb. pressure.
Quarts 90 minutes, pints 75 minutes.
In a weighted gauge canner, use 10 lb. pressure.
MsgID: 205088
Shared by: Linda Lou,WA
In reply to: ISO: How do I preserve beef stew
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: How do I preserve beef stew
  bfeist CA
2 re: canning low acid foods
  Linda Lou, WA
3 Recipe: Canning Chicken
  Linda Lou,WA
4 Recipe(tried): Canning Soups
  Linda Lou,WA
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