Meat can be packed either raw or cooked. Pack meat loosely into clean canning jars. Keep precooked meat hot while packing and cover with boiling liquid. Salt adds flavor, but is not necessary for preservation. Poultry, Rabbit, or Squirrel Choose freshly killed and dressed, healthy animals.
Large chickens are more flavorful than fryers.
Dressed poultry should be chilled for 6 to 12 hours before canning. Dressed rabbits or squirrels should be soaked 1 hour in water containing 1 Tablespoon of salt per quart, then rinsed. Remove excess fat. Cut the poultry, rabbit, or squirrel into suitable sizes for canning. Can with or without bones.