Chicken or Rabbit — NCHFP
Tested NCHFP pressure-canning directions for chicken or rabbit, with or without bones.
Ingredients
Meat
- freshly dressed chicken or rabbit remove excess fat and cut to fit jars
- 1 tsp salt optional per quart
- hot broth hot pack only
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- As needed Canning jars Pints or quarts; quantity depends on meat and pack style.
- As needed Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Chill dressed chicken 6–12 hours. For rabbit, soak 1 hour in water containing 1 tbsp salt per quart, then rinse. Remove excess fat.
- Hot pack: cook meat about two-thirds done, pack with hot broth and optional salt, leaving 1 1/4-inch headspace. Raw pack: pack raw pieces loosely with optional salt and no liquid, leaving 1 1/4-inch headspace.
- Without bones: process pints 75 minutes or quarts 90 minutes.
- With bones: process pints 65 minutes or quarts 75 minutes.
- Dial 11/12/13/14 psi by altitude; weighted 10 psi through 1,000 ft and 15 psi above.
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Pressure canning is required. Processing time differs for bone-in versus boneless packs.
Exact source: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chicken-or-rabbit/