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CANNING RECIPES: POULTRY
CHICKEN, DUCK, GOOSE, TURKEY
Cut poultry into serving size pieces . If desired, remove bone .
Hot Pack: Precook poultry until two-thirds done by baking, boiling, or steaming . Pack hot poultry
loosely in hot jars, leaving 1¼-inch headspace. Add salt, if desired (page 11). Cover poultry
with hot broth, leaving 1¼-inch headspace. Remove air bubbles. Clean jar rims. Position lids
and secure with bands .
Raw Pack: Add salt, if desired (page 25) to hot jars. Pack raw poultry loosely in hot jars, leaving
1¼-inch headspace. DO NOT ADD LIQUID. Clean jar rims. Position lids and secure
with bands .
Dial Gauge Canner
With Bone
Without Bone
Process at 11 pounds pressure
Pints
65 minutes
75 minutes
Quarts
75 minutes
90 minutes
For processing above 2,000 feet altitude, see page 26 for recommended pounds pressure .
Weighted Gauge Canner
With Bone
Without Bone
Process at 10 pounds pressure
Pints
65 minutes
75 minutes
Quarts
75 minutes
90 minutes
For processing above 1,000 feet altitude, see page 12 for recommended pounds pressure .
RABBIT
Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart of water. Rinse. Use prepara-
tion procedures and processing times for poultry (page 27 and above), omitting salt.
FISH AND SEAFOOD
Pressure canning is the only safe method for canning fish and seafood.
Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as
soon as possible. To prevent spoilage, keep fish and shellfish refrigerated or on ice to maintain a temperature of 40°F or below
CANNING RECIPES: FISH AND SEAFOOD
CLAMS—WHOLE OR MINCED
Keep clams on ice until ready to can . Scrub shells thoroughly and rinse .
Hot Pack: Steam 5 minutes and open. Remove clam meat. Collect and save clam juice. Wash clam
meat in salted water using 1½ to 3 tablespoons of salt per gallon of water. Rinse. Cover clam
meat with boiling water containing 2 tablespoons of lemon juice or ½ teaspoon of citric
acid per gallon . Boil 2 minutes and drain . To make minced clams, grind clams with a meat
grinder or food processor. Heat reserved clam juice to boiling. Pack clams loosely in hot jars,
leaving 1-inch headspace. Add hot clam juice and, if needed, boiling water, leaving 1-inch
headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner:
Process at 11 pounds pressure, half-pints 60 minutes and pints 70 minutes . For
processing above 2,000 feet altitude, see page 12 for recommended pounds pressure .
Weighted Gauge Canner:
Process at 10 pounds pressure, half-pints
60 minutes and pints 70 minutes . For processing above 1,000 feet altitude, see page 12 for recommended
pounds pressure .
