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

### 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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