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Friday, July 17, 2020 | History

1 edition of Canning chicken or rabbit found in the catalog.

Canning chicken or rabbit

United States. Department of Agriculture. Radio Service

Canning chicken or rabbit

by United States. Department of Agriculture. Radio Service

  • 350 Want to read
  • 26 Currently reading

Published by United States Department of Agriculture, Office of Information, Radio Service in [Washington, D.C.] .
Written in English

    Subjects:
  • Canning and preserving,
  • Canned meat

  • Edition Notes

    SeriesHousekeepers" chat -- 10-20-33, Housekeepers" chat -- 10-20-33.
    ContributionsUnited States. Bureau of Home Economics
    The Physical Object
    Pagination2 p. ;
    ID Numbers
    Open LibraryOL25575266M
    OCLC/WorldCa852402474

    Chicken or Rabbit (duck, goose, turkey or game birds) Procedure: Choose freshly killed and dressed healthy animals. Large chickens are more flavorful than fryers. Dressed chicken should be chilled for six to 12 hours before canning. Dressed rabbits should be soaked one hour in water containing 1 tablespoon of salt per quart and then rinsed. Combine chicken and water in a large sauce-pot. Bring to a boil. Add remaining ingredients. Return to a boil. Reduce heat and simmer 2 hours or until chicken is tender. Remove from heat. Skim off foam. Remove chicken from stock, reserving chicken for another use. Strain stock through a sieve or several layers of cheesecloth.

      I have read the "Ball Blue Book" canning guide. I think I have a basic understanding of safe canning. I'm ready for my first "trial run". And already I have run into a problem. I make a "pulled chicken" BBQ. I love it! Crockpot chicken overnight, shed it off the bone, dump my favorite bbq sauce on it, and mix. Up to now, I follow that with.   Canning rabbit is very similar in technique so this post on how to pressure can rabbit is not going to cover the same ground. However, we will tell you some differences and some things to consider. Generally rabbit and chicken recipes are interchangeable. The main difference is that a rabbit has much less fat than a chicken.

      It is a device that is quick and efficient and results in near-zero pain to the rabbit or chicken. We owe it to our animal friends to dispatch them without fear or pain, and this product does that. A club works on a rabbit, but a miss can bruise the animal's shoulder and ruin some meat, plus you could strike/wound your own hand or s: 4 quarts chicken broth - homemade chicken broth is best! 3 cups chopped chicken - cooked; 4 cups vegetables - I use 1 cup celery, 2 cups carrots, 1 cup onion. Adjust this to taste. Salt and pepper to taste; If you like other seasonings, you can add them. Remember, they will be stronger by being canned. Canning Homemade Chicken Soup Procedure.


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Canning chicken or rabbit by United States. Department of Agriculture. Radio Service Download PDF EPUB FB2

Texts All Books All Texts latest This Just In Smithsonian Libraries FEDLINK (US) Genealogy Lincoln Collection. National Emergency Library. Top Canning chicken or rabbit Item Preview remove-circle Share or Embed This Item.

EMBED EMBED (for Pages: 8. Chicken or Rabbit Procedure. Choose freshly killed and dressed, heathy animals. Large chickens are more flavorful than fryers. Dressed Hot pack. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving /4 Raw pack.

Fill jars loosely with raw. The following is an excerpt from the USDA Complete Guide to Home Canning covering canning chicken or rabbit meat.

Chicken or Rabbit Procedure:. 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. I followed The Blue Ball Book’s directions for canning Canning chicken or rabbit book chicken. Pack rabbit in quart jars. Add 1 teaspoon canning salt per qt. Seal with hot lids and clean rings.

Cook in Pressure Cooker 1 hour and 40 minutes. NOTE: Do NOT add liquid, the rabbit will make it’s own juices. My goal is to have some easy meals on hand like rabbit. Canning Chicken 3 Different Ways Between the hot pack and the raw pack, there are three different ways to can chicken meat (or any other kind of poultry and also rabbit meat).

In this article, I will be talking about the 'hot pack' method of canning which means all of the rabbit meat should be cooked prior to canning as noted on pages 5 and 6 in the USDA 'Complete Guide to Home Canning, Guide 5: Preparing and Canning Poultry, red Meats, and Seafoods' (see the link at the end of this article for more information).

Canning Rabbit If you raise meat rabbits and want to can rabbit, you'll follow the same instructions on this page with the addition of a salt water soak. Soak dressed rabbits in a saltwater solution (1 tablespoon of salt to one quart of water). Rinse and proceed with canning instructions.

Rabbit {in any quantity} Canning Salt; Boiling Water; Clean Canning Jars, Lids, & Bands; Pressure Canner {not a boiling water canner!} Step 1: Soak your rabbit meat in a salt water brine for 30 minutes- 1 hour for younger rabbits, hours for older or wild rabbits. I put mine in a clean sink and add a couple tablespoons of salt.

Canning chicken at home is easier than you think and not only stocks your pantry, but can make on-the-fly meal prep even easier. Just grab a jar, pop the top, and you’re ready to add cooked chicken to your favorite recipes (like tacos, pizza, pasta, and more).

Gather your pressure canner and equipment, and follow these tips for end up with jars of delicious chicken for your pantry shelf. 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. The USDA Complete Guide says, of chicken and rabbit, “Can with or without bones.” [9] United States Department of Agriculture (USDA).

Complete guide to home canning. Agriculture information bulletin No. Page The guide gives two separate processing times for chicken and rabbit bone-in. My favorite rabbit book is Storey’s Guide to Raising Rabbits, Canning chicken. I canned chicken according to your instructions last week (2 and 4 days ago) but just realized today that I used instructions for bone-in chicken (65 minutes) instead of boneless (75 minutes).

I usually go a minute or 2 longer than specified. Poultry and Rabbit. Poultry that is one-to-two years of age is the best meat for canning.

Again, this meat absorbs salt easily, so refrain from soaking any wild poultry (such as turkey) in a salt-water solution. Chill the meat for about six to twelve hours before processing.

You can process your chicken. CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done. Remove skin and bones.

Pack meat into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt per pint or 1. I am going to be canning meat a lot more in the future. Canned Rabbit. 2# cleaned rabbit meat, diced. ¼ cup canola oil. 1 packet “taco seasoning” 2 cloves garlic, crushed.

½ onion diced. 1 cup chicken stock or water. Place a 12 inch heavy bottomed pan on medium heat for 5 minutes. Add half the canola and carefully add the rabbit meat a.

Chicken soup becomes rabbit soup. White chili made with rabbit or chicken is very good and is easily canned. Pick any recipe that calls for chicken and use rabbit. The variations in recipes are endless and only depends upon the cook's imagination and ingenuity. There are a couple of different ways to home can chicken, rabbit or small game.

Pack the lean chicken pieces into ½ pint jars, pressing lightly and filling to within ¾ inch of the top of the jar, adding a very small amount of salt between layers.

You don’t need to add any liquid; the chicken will produce its own broth during the canning process. #Step 4. Published on Jun 4, Here is the EASIEST way to can chicken or rabbit. Since Ill be canning most of our meat, I'll only pluck a handful of freezer chickens to roast with the skin on, and just skin the majority which makes processing go much faster and easier.

So, in my situation, chickens and rabbits will cost about the same, yield about the same, and take about the same amount of time/effort/space. The Big Book of Preserving the Harvest: Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables by Carol W.

Costenbader is for you if you’re looking for a comprehensive.There is no need to pre-cook chicken, because it will cook in the pressure canner. Chicken also produces enough juice so that no water needs to be added. It makes it’s own chicken broth that you can choose to use if you like.

3- Add Salt. Put about 1/4 – 1/2 tsp of salt for Pint size jars and put 1/2 – 1 tsp of salt for Quart size jars.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.