---------- Recipe via Meal-Master (tm) v8.02
  
       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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