Directions for poultry apply to
c
hicken, duck, goose, guinea, squab
and turkey, as well as to domestic
rabbits and small game animals.
Chicken may be cooked to taste
before placing in cans or jars, or
packed raw. Bone breasts and saw
drumsticks off short, but leave bones
i
n other pieces. Place thighs and
drumsticks around outside of contain-
er, skin side facing outward. Fit
breasts and other small pieces into the
center.
27
POULTRY TIMETABLES AND CANNING INSTRUCTIONS
Fried Chicken
Stewed Chicken
Roast Fowl
Wild Duck
Rabbit or Squirrel
Cut into pieces; sear in hot fat, then season to taste. Fry until
nicely brown, and process one of the following ways:
(1 ) Pack without removing bones. Fill with broth. 1
1
⁄4"
headspace.
(2) Remove bones. Pack and fill with broth.
1
1
⁄4" headspace.
Boil chicken until meat is well-loosened from the bones.
Remove bones, and keep the pieces of meat as large as
possible. Fill containers with meat. Pack and fill with
broth. 1
1
⁄4" headspace. Excellent for salad, pie and a-la-
king.
(Turkey, Goose, Guinea, Chicken, Duck) Roast as in recipe
on page 15. Cut meat from bones. Skim excess fat from
pan drippings and pour drippings over meat in containers.
Pack and fill with broth. 1
1
⁄4" headspace.
Prepare according to usual way of serving. Prepare for
packing as for fried chicken. Put 2 tablespoons butter or
margarine in roasting pan in oven. Lay duck in hot
grease and turn until seared on all sides. Season. Cut up,
and pack duck into a #3 can. Fill with broth. 1
1
⁄4" head-
space. Prepare quail and other game birds as usual, and
process the same as fried chicken.
Wash in salted water. Dry the meat with a cloth. Cut into
pieces and fry until nicely browned, but not entirely
tender. Fill with broth. 1
1
⁄4" headspace.
55 75 65 75
65 90 75 90
6 90 75 90
70 80 NA NA
85 95 NA NA
55 75 75 90
MEAT SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTES
Process at 10 pounds of CANS JARS
pressure up to 1000 ft.; #2
1
⁄
2
15 pounds over 1000 ft. #2 & #3 pint quart
U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.
To Next Page
Loading...
