Boil foods 11 minutes if you live above 1,000 feet. Chill and can fresh, home-slaughtered meats and poultry without delay. Do not can meat from diseased animals. Remove guts immediately after catching fish, put on ice and can within two days. All meats, poultry and fish canned according to current University Extension publications may be eaten without boiling if you are sure you followed correct procedures.
Large chickens are more flavorful than fryers.
Chill dressed chicken for 6 hours to 12 hours before canning. Remove excess fat. Cut the chicken or rabbit into suitable sizes for canning. Can with or without bones. Add 1 teaspoon salt per quart to each jar if desired.