Canned Poultry

Chicken-Duck-Goose-Turkey & Game Birds.

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. Remove excess fat. Cut the meat into suitable sizes for canning. Can with or without bones. Strong flavored game birds like water fowl may be soaked for 1 hour in a brine made from 1 tablespoon salt and 1 quart of water. If you soak game birds, donít add salt when packing jars.

Hot Pack - Boil, steam, or bake meat until about two-thirds done. Add 1 tsp salt per quart, 1/2 tsp per pint, if desired. Fill hot jars with pieces and hot broth, leaving 1º inch headspace. Remove air bubbles.

Raw Pack - Add 1 tsp salt per quart, 1/2 tsp per pint if desired. Fill hot jars loosely with raw meat pieces, leaving 1º inch headspace. Do not add liquid. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Poultry and Game Birds in Glass Jars
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot and Raw, Without Bones Pints 75 min 11 lb 10 lb
Quarts 90 min
Hot and Raw, With Bones Pints 65 min
Quarts 75 min

For processing at above 1,000 ft, see Altitude Adjustments.

Poultry and Game Birds in Cans
Style of Pack Can Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot and Raw, Without Bones 2 65 min 11 lb 10 lb
2.5 and 3 90 min
Hot and Raw, With Bones 2 55 min
2.5 and 3 75 min

For processing at above 1,000 ft, see Altitude Adjustments.

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