I canned a 7 pounder (4 pints of meat) after Thanksgiving, and got a full sized 20 pounder on Xmas eve. My advice, don’t bother trying to cut out the meat from the legs and wings, just cut them off and bake em for dinner. The body alone gave me 10 pints from a 20lb bird. I don’t expect I’ll be touching the canner until summer
https://www.clemson.edu/extension/food/canning/canning-tips/51canning-meats-poultry.html
by darkpheonix262
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I just scored 40# of bird for clearance rate. For now they are chucked in the freezer, but I’m debating canning them…