Canning Chicken or Rabbit Meat

By canning chicken or rabbit meat when it’s fresh, you’ll provide yourself access to high-quality ingredients throughout the year that don’t take up freezer space.


| July 2014


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.

jo007athome
9/10/2014 9:39:56 AM

How long do you process? Is the time the same or different for th raw pack VS hot pack?


KARENC
9/10/2014 9:07:10 AM

90 minutes at 11 lb. pressure for quarts. Be sure to vent at full steam 10 minutes first.






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