Hi i was wondering if any one has pressure canned quail? I will be putting up 40 or so this fall, and do not want to freeze all of them, for space reasons. I have 2 questions the first id like to I make sure 11l lbs for 75min for pints, and 90min for quarts is the correct time and pressure? Second i would like to know if any one has had canned quail, how does it compare to frozen? I normally cook my birds on the grill, or bread them, and bake... i am worried that canned will be mushy.
canned meat is not like frozen. But if you have no other way to store it it's good. you will have to prepare it differently. like in soup. freeze some and can some to meet your needs. Those are the right times and pressures. I wonder how many quail fit in a quart.
