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Posted in Rabbit Recipes | 1 comment

How to can rabbit for long term storage

If you jump into the world of raising rabbits for meat, you may suddenly find yourself with a WHOLE LOT of rabbit meat at once. Perhaps you wanted to sell off extra meat or there was an accidental pregnancy. Or maybe you just want to stockpile meat for hard times ahead. Whatever your reason, the only way to can rabbit meat (and most other meats) is to use PRESSURE CANNING. A water bath will not be sufficient and could lead to botulism and poisoning of yourself and your family.

Note: Pressure cookers can vary and you should follow the directions which accompanied your own pressure canner step-by-step.

DIRECTIONS

  1. Soak dressed rabbits in water/salt mixture (use 1 tablespoon salt per quart water) for 1 hour.
  2. Rinse and remove excess fat. Cut into serving size pieces.
  3. Boil, steam, or bake to medium done. Rabbit is medium done when pink color in center is almost gone.
  4. Pack hot rabbit pieces loosely in clean, hot Mason jars, leaving 1 1/4-inch head-space.
  5. Cover rabbit with boiling broth or water leaving 1 1/4-inch head-space.
  6. Wipe rim of jar to ensure a clean seal and screw on lids.
  7. Process per instructions below.

Dial Gauge Canner—Process at 11 pounds pressure.
With Bone – Pints 65 minutes and Quarts for 75 minutes.
Without Bone – Pints 75 minutes and Quarts for 90 minutes.
For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure.
With Bone – Pints 65 minutes and Quarts for 75 minutes.
Without Bone – Pints 75 minutes and Quarts for 90 minutes.
For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.

ALTITUDE CHART FOR CANNING MEAT AND POULTRY

ALTITUDE DIAL GAUGE CANNER
Pints and Quarts
WEIGHTED GAUGE CANNER
Pints and Quarts
1,001 – 2,000 ft. 11 lbs. 15 lbs.
2,001 – 4,000 ft. 12 lbs. 15 lbs.
4,001 – 6,000 ft. 13 lbs. 15 lbs.
6,001 – 8,000 ft. 14 lbs. 15 lbs.

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