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CHICKEN OR RABBIT
Canned Chicken or Rabbit
Yield: Varies by meat type and jar size
Ingredients
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Freshly killed, dressed chicken (large chickens preferred for flavor) or rabbit
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Water or broth (for hot pack only)
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1 tablespoon salt per quart of water (for soaking rabbit before canning)
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1 teaspoon salt per quart jar (optional, for flavoring)
Preparation
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Select Meat: Use healthy, freshly dressed animals.
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Chicken: Chill dressed chicken for 6–12 hours before canning.
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Rabbit: Soak dressed rabbit in a brine solution (1 tablespoon salt per quart water) for 1 hour; rinse thoroughly.
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Trim: Remove excess fat.
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Cut: Divide into suitable pieces. Meat may be packed with or without bones.
Packing Methods
Hot Pack (Recommended)
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Pre-cook meat by boiling, steaming, or baking until about two-thirds done.
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Add 1 teaspoon salt per quart jar, if desired.
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Pack hot jars with meat pieces.
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Cover with hot broth, leaving 1 ¼-inch headspace.
Raw Pack
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Add 1 teaspoon salt per quart jar, if desired.
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Pack raw meat pieces loosely into hot jars, leaving 1 ¼-inch headspace.
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Do not add liquid.
Finishing
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Wipe rims, adjust lids, and process immediately in a pressure canner according to USDA-recommended processing times for poultry or rabbit.
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Maintain correct headspace to ensure safe sealing.
⚠️ Safety Note: Chicken and rabbit are low-acid meats and must always be processed in a pressure canner. Water-bath canning is unsafe.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Without Bones |
Pints |
75 min |
10 lb |
15 lb |
|
Hot and Raw |
Quarts |
90 min |
10 lb |
15 lb |
|
With Bones |
Pints |
65 min |
10 lb |
15 lb |
|
Hot and Raw |
Quarts |
75 min |
10 lb |
15 lb |
