canning fowl home grown or wild

BONED BIRD
For canning, one- and two-year-old fowls are better than younger ones. After picking and washing the birds, cut the skin between the legs and the body ... bend the legs until the hip joints snap . . . slip your knife under the ends of the shoulder blades ... cut up to the wings ... pull the back and breast apart ... remove the entrails ... rinse the meat ... dry it ... and chill it for 6 to 10 hours. Don't salt the poultry.Steam or boil the fowl until it's about two-thirds done. Next, remove the skin and bones. Pack the meat into hot jars, leaving an inch of headspace, and add 1/2 teaspoon of salt to a pint (or 1 teaspoon to each quart). Skim off the fat, then reheat the broth to boiling and pour it over the meat, maintaining the inch of headspace. Finally, adjust the caps. Processing should take an hour and 15 minutes for pints, and 15 minutes longer for quarts ... both at 10 pounds of pressure.


HOT-PACKED BIRD ON THE BONE
After preparing and chilling the fowl as directed for boned bird, boil, steam, or bake it until it's two-thirds done. Separate the birds at the joints as for frying, then pack them into hot jars and add 1/2 teaspoon of salt per pint (or I teaspoon for each quart). Cover the birds with boiling broth, leaving an inch of headspace, and adjust the caps. At 10 pounds of pressure, processing should take an hour and 15 minutes for pints, and 15 minutes longer for quarts.