Tin cans.—Fill cans to top with boiling soup stock. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 20 minutes |
| No. 2½ cans | 25 minutes |
Directions for Poultry
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.