---------- 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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