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Publication #FCS8208

Preparing and Canning: Chicken or Rabbit1

United States Department of Agriculture, Extension Service2

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 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.

Tables

Table 1. 

Recommended process time for chicken or rabbit in a dial-gauge pressure canner.

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process

Time

0-

2,000 ft

2,001-

4,000 ft

4,001-

6,000 ft

6,001-

8,000 ft

Without Bones:

Hot and

Raw

Pints

75 min

11 lb

12 lb

13 lb

14 lb

Quarts

90

11

12

13

14

With Bones:

Hot and

Raw

Pints

65 min

11 lb

12 lb

13 lb

14 lb

Quarts

75

11

12

13

14

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Table 2. 

Recommended process time for chicken or rabbit in a weighted-gauge pressure canner.

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process

Time

0-

1,000 ft

Above

1,000 ft

Without Bones:

Hot and

Raw

Pints

75 min

10 lb

15 lb

Quarts

90

10

15

With Bones:

Hot and

Raw

Pints

65 min

10 lb

15 lb

Quarts

75

10

15

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Footnotes

1.

This document is Fact Sheet FCS 8208, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Reviewed: May 2011. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. Please visit the EDIS website at http://edis.ifas.ufl.edu.

2.

Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.


The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.