Directions for poultry may be used to can chicken, duck, goose, guinea, squab, and turkey. These directions also apply to game birds.

Domestic rabbits and small-game animals should be canned like poultry.

Poultry, rabbits, and small-game animals may be canned with or without bone.

To make soup stock from poultry for canning, follow directions for meat.

Cut-Up Poultry

Follow directions for cutting up poultry (p.16). Sort into meaty and bony pieces. Use bony pieces for broth (p.8) or soup (p.20). Set aside giblets to can separately.

Hot pack, with bone

Bone breast. Saw drumsticks off short. Leave bone in other meaty pieces. Trim off large lumps of fat.

Place raw meaty pieces in pan and cover with hot broth or water. Put on lid. Heat, stirring occasionally until medium done. To test, cut piece at center; if pink color is almost gone, meat is medium done.

Pack poultry loosely. Place thighs and drumsticks with skin next to glass or tin. Fit breasts into center and small pieces where needed.

Glass jars.—Pack jars, leaving 1 inch of space above poultry. Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Cover poultry with boiling broth, leaving 1 inch of space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—

Tin cans.—Pack cans, leaving ½ inch of space above poultry. Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Fill cans to top with boiling broth. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—

Hot pack, without bone

Cut up poultry (p.16). Remove bone—but not skin—from meaty pieces either before or after precooking.

Glass jars.—Pack jars loosely with hot poultry, leaving 1 inch of space above poultry at top of jars. Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Pour in boiling broth; leave 1 inch of space at top of jar. Adjust jar lids. Process in a pressure canner at 10 pounds pressure (240° F.)—

Tin cans.—Pack loosely, leaving ½ inch above poultry. Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Fill cans to top with boiling broth. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—

Raw pack, with bone

Cut up poultry (see p.16).

Bone breast. Saw drumsticks off short. Leave bone in other meaty pieces. Trim off large lumps of fat.

Pack raw poultry loosely. Place thighs and drumsticks with skin next to glass or tin. Fit breasts into center and small pieces where needed.

Glass jars (air exhausted).—Pack jars to 1 inch of top. To exhaust air, cook raw poultry in jars at slow boil to 170° F., or until medium done (about 75 minutes). (See p.9.) Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—

Glass jars (air not exhausted).—Fill jars loosely with raw pieces of poultry to 1 inch of top. Do not exhaust. Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—

Tin cans.—Pack cans to top. To exhaust air, cook raw poultry in cans at slow boil to 170° F., or until medium done (about 50 minutes). (See p.9.) Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Seal cans. Process in a pressure canner at 10 pounds pressure (240° F.)—

Raw pack, without bone

Cut up poultry (p.16). Remove bone—but not skin—from meaty pieces before packing containers.

Glass jars.—Pack raw poultry in jars to 1 inch of top. To exhaust air, cook poultry in jars at slow boil to 170° F., or until medium done (about 75 minutes). (See p.9.) Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—

Tin cans.—Pack raw poultry to top of cans. To exhaust air, cook poultry in cans at slow boil to 170° F., or until medium done (about 50 minutes). (See p.9.) Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Seal cans. Process in a pressure canner at 10 pounds pressure (240° F.)—

Giblets

Use pint jars or No. 2 cans.

Wash and drain giblets.

Pack gizzards and hearts together. Precook and pack livers separately to avoid blending of flavors.