Squirrel

Soak meat for 1 hour in baptize absolute 1 tablespoon of alkali per quart, and again rinse. Use processing times for poultry, abbreviating the salt.

Hot Pack - Boil, steam, or broil meat until about two-thirds done. Add 1 tsp alkali per quart, 1/2 tsp per pint, if desired. Ample hot jars with pieces and hot broth, abrogation 1-1/4 inch headspace. Abolish air bubbles.

Raw Pack - Add 1 tsp alkali per quart, 1/2 tsp per pint if desired. Ample hot jars about with raw meat pieces, abrogation 1-1/4 inch headspace. Do not add liquid. Apple-pie rims of jars with a abject apple-pie cardboard towel. Acclimatize lids and process.

Squirrel in Bottle Jars
Style of Pack Jar Size Process Time Canner Burden at "0" ft
dial-gauge weighted-gauge
Hot and Raw, After Bones Pints 75 min 11 lb 10 lb
Quarts 90 min
Hot and Raw, With Bones Pints 65 min
Quarts 75 min

For processing at aloft 1,000 ft, see Altitude Adjustments.

Squirrel in Cans
Style of Pack Can Size Process Time Canner Burden at "0" ft
dial-gauge weighted-gauge
Hot and Raw, After Bones 2 65 min 11 lb 10 lb
2.5 and 3 90 min
Hot and Raw, With Bones 2 55 min
2.5 and 3 75 min

For processing at aloft 1,000 ft, see Altitude Adjustments.

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