Home Canning of Meat and Poultry

by United States. Agricultural Research Service. Consumer and Food Economics Research Division

Directions for canning cut-up meat by hot-pack and raw-pack methods begin on [page 18].

How To Can CHICKEN—hot pack

PN-1310
1. Rinse and drain ([p. 4]), then use a sharp knife to disjoint bird. Pull on leg or wing as you cut through the joint.

PN-1320
2. Cut from end of breastbone to backbone along ends of ribs. Separate breast and back. Break backbone; cut back in half.

PN-1321
3. Cut breast straight down between wishbone and point of breast. Leave meat on wishbone.

PN-1322
4. Remove breast meat from center bone by carving down the bone on one side of breast. Repeat on other side of breastbone.