USDA Complete Guide to Home Canning, Guide 5: Preparing and Canning Poultry, Red Meats, and Seafood
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Complete Guide to Home Canning Guide 5, Preparing and Canning Poultry, Red Meats, and Seafoods (NOTE: This electronic version of the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) Table of Contents Section Page Chicken or rabbit ............................................................ 1 Ground or chopped meat ...................................
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