Ingredients
1 no ingredients
Directions
Procedure: Choose freshly killed and dressed, heathy 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 following the recommendations in Table 1 or
Table 2 according to the canning method used.
Table 1. Recommended process time for Chicken or Rabbit in a
dial-gauge pressure canner.
[Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner
Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
[With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner
Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Chicken or Rabbit in a
weighted-gauge pressure canner.
[Without Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts. Canner
Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
[With Bones] Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts. Canner
Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 text
Chicken Or Rabbit Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Wild Game
The History of Recipes
It is possible to read the history of `recipes` back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. However, generally, these ancient recipes were just very simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to academics are some ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move on, we find a couple of interesting recipe books which date from the 14th Century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the curry that is served today, but instead accounts of the types of food prepared for the upper classes of that time. During the next few centuries, the powerful and rich competed with each other to lay on the most exotic meals, and as a result cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording the recipes of their peers. By the advent of the 20th century, cookbooks are in high demand, mostly due to increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Chicken Or Rabbit recipe.
