Chicken or rabbit
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Chicken or rabbit
  Chicken    Rabbit    Poultry    Game    Canning  
Last updated 6/12/2012 12:49:39 AM. Recipe ID 11039. Report a problem with this recipe.
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      Title: Chicken or rabbit
 Categories: Meats, Poultry, Game, Canning
      Yield: 1 Text
 
 
  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.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 




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Recipe ID 11039 (Apr 03, 2005)

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