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.