Posted by
Tiffany on Jun 18th, 2009 in
Cooking with Rabbit |
1 comment
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...