Canning Chicken or Rabbit Meat

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Chicken and rabbit meat can both be canned for use in future meals.
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Can chicken or rabbit meat in a dial-gauge pressure canner using these processing times.
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Can chicken or rabbit meat in a weighted-gauge pressure canner using these processing times.

Canning fresh meat is a great way to keep delicious ingredients close at hand for future meals. In this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn the hot pack and raw pack processes for canning chicken or rabbit meat safely. Use this and our other canning resources to keep your pantry stocked with fresh foods all year long.

The following is an excerpt from the USDA Complete Guide to Home Canning covering canning chicken or rabbit meat. 

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 inch headspace. Remove air bubbles and adjust headspace if needed.

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.

Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

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