Chicken or Rabbit Canning Recipe

Chicken or Rabbit Canning Recipe

Chicken or rabbit canning is a traditional method of preserving meat that has been practiced for generations. This process involves carefully selecting freshly killed and dressed animals, preparing them for canning, and pressure canning the meat to ensure long-term storage. The result is tender and flavorful meat that can be enjoyed in various dishes throughout the year. In this detailed recipe, I will guide you through the steps of canning chicken or rabbit using both a dial-gauge and a weighted-gauge pressure canner.

**Origin and Cultural Significance**
Canning meat, including chicken or rabbit, has a long history dating back to the late 18th century. It was a practical way for families to preserve meat without the need for refrigeration, allowing them to enjoy protein-rich meals during the winter months or when fresh meat was not readily available. In many cultures, canned meat has become a staple in traditional dishes, adding depth of flavor and convenience to various recipes.

**Selection of Animals**
When preparing chicken or rabbit for canning, it is essential to choose healthy animals that have been freshly killed and dressed. Large chickens are preferred for their more robust flavor, while rabbits should be soaked in a saltwater solution before rinsing to remove any excess fat. Careful selection of animals ensures the quality and taste of the canned meat.

**Preparation and Packing**
After chilling the dressed chicken or soaking the rabbit, the meat is cut into suitable sizes for canning. You have the option to can with or without bones, depending on your preference. For a hot pack method, the meat is partially cooked before being placed in jars with hot broth and salt. Alternatively, the raw pack method involves filling jars with raw meat pieces and salt, without adding any liquid. Both methods result in delicious canned meat suitable for various recipes.

**Pressure Canning Process**
Using a pressure canner is crucial for safely preserving chicken or rabbit. The recommended process times and pressures vary based on the style of pack (with or without bones) and the size of the jars. For a dial-gauge pressure canner, the processing time ranges from 65 to 90 minutes, depending on the altitude and pack style. Similarly, a weighted-gauge pressure canner requires processing times of 65 to 90 minutes, with adjusted pressures for different altitudes.

**Flavors and Versatility**
Canned chicken or rabbit offers a unique depth of flavor that enhances soups, stews, casseroles, and other dishes. The tender meat can be shredded for sandwiches, salads, or pasta dishes, adding a rich and savory element to your meals. The versatility of canned meat allows for quick and convenient meal preparation, making it a valuable addition to any pantry.

**Conclusion**
Canning chicken or rabbit is a rewarding culinary experience that allows you to enjoy the flavors of freshly preserved meat throughout the year. By following the detailed steps outlined in this recipe, you can safely and deliciously preserve chicken or rabbit for a variety of dishes. Whether you are a seasoned home canner or trying this technique for the first time, the result is tender, flavorful meat that adds depth and richness to your favorite recipes.

Chicken or Rabbit Canning Recipe

Follow the detailed guidelines to prepare and can chicken or rabbit with ease, ensuring a flavorful and tender result.

Author: Mama's Cellar

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Prep Time 60 mins Cook Time 75 mins Rest Time 360 mins Total Time 8 hrs 15 mins Difficulty: Intermediate Best Season: Available

Ingredients

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Servings

Ingredients for Chicken or Rabbit Recipe

• 1 whole Freshly killed and dressed chicken or rabbit (Choose healthy animals)
• 1 tbsp Salt (For soaking dressed rabbit)
• 1 tsp Salt (For hot pack and raw pack per quart)
• 1-¹⁄₄ inch Headspace
• 1 quart Broth (For hot pack method)

Instructions

Preparation of Chicken or Rabbit

1. Dressing and Chilling

   Choose freshly killed and dressed, healthy chickens or rabbits. Chill the dressed chicken for 6 to 12 hours before canning. Soak dressed rabbits in water with 1 tablespoon of salt per quart for 1 hour, then rinse. Remove excess fat from the meat.
   Chilling the meat helps in the canning process.

2. Cutting the Meat

   Cut the chicken or rabbit into suitable sizes for canning. You can choose to can with or without bones.

Packing the Jars

1. Hot Pack Method

   Boil, steam, or bake the meat until about two-thirds done. Add 1 teaspoon of salt per quart to the jar if desired. Fill the jars with pieces and hot broth, leaving 1-1/4-inch headspace.

2. Raw Pack Method

   Add 1 teaspoon of salt per quart if desired. Fill the jars loosely with raw meat pieces, leaving 1-1/4-inch headspace. Do not add liquid.

Pressure Canning

1. Dial-Gauge Pressure Canner

   Follow the recommended process time and pressure based on the style of pack and jar size. Process the jars accordingly.

2. Weighted-Gauge Pressure Canner

   Refer to the recommended process time and pressure based on the style of pack and jar size. Process the jars as instructed.

Note

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. Recommended process time for Chicken or Rabbit in a dial-gauge pressure canner: Style of Pack - Without Bones: Pints 75 min, Quarts 90 min. Canner Pressure (PSI) at Altitudes of 2,001-4,000 ft: 12 lb, 4,001-6,000 ft: 13 lb, 6,001-8,000 ft: 14 lb. With Bones: Pints 65 min, Quarts 75 min. Canner Pressure (PSI) at Altitudes of 2,001-4,000 ft: 11 lb, 4,001-6,000 ft: 12 lb, 6,001-8,000 ft: 13 lb. Recommended process time for Chicken or Rabbit in a weighted-gauge pressure canner: Style of Pack - Without Bones: Pints 65 min, Quarts 75 min. Canner Pressure (PSI) at Altitudes of 0-1,000 ft: 10 lb, Above 1,000 ft: 15 lb. With Bones: Pints 65 min, Quarts 75 min. Canner Pressure (PSI) at Altitudes of 0-1,000 ft: 10 lb, Above 1,000 ft: 15 lb.

Keywords: Canning, Chicken, Rabbit, Preservation, Meat

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