Canning Rabbits

Was interested in hearing if anybody knows about the old rabbit canaries they used to have in Central and how they prepped the meat.

My father-in-law back in the motherland has started on a bit of a canning obsession due to the uncertainty around the war and it got me interested.

How do you prepare the the rabbit meat for canning/preserving? I'm a bit fan of rabbit meat and would be a fun project over the winter to can up some.

I know there is a bit of an investment for the canner but I'm more interested in what you have to do to the meat first.

Cheers,
Willy

Canning was THE way to preserve stuff before the advent of cheap and reliable electricity.... and Freezers.

Canning is still possible, but is far more finicky than running a vac pac and a freezer:thumbsup:

Our rabbits never get as far as the freezer, cause we eat them! Find its easier to leave them about the farm getting fat, and tipping them over as required. But city dwellers don't have that luxury.

Quote:

---

Originally Posted by XR500

Canning was THE way to preserve stuff before the advent of cheap and reliable electricity.... and Freezers.

Canning is still possible, but is far more finicky than running a vac pac and a freezer:thumbsup:

Our rabbits never get as far as the freezer, cause we eat them! Find its easier to leave them about the farm getting fat, and tipping them over as required. But city dwellers don't have that luxury.

---

That is a good point, I have a vac sealer and plenty of freezer space. This is more or a project, I suppose it's not too different to jar preserving which might be way easier in the sort of proof of concept scale I want to do it in

Just one of the many Googlesphere hits
https://www.motherearthnews.com/real...-zmaz03fmzgoe/

Dont worry about canning try jugging, I had jugged Hare once . Shot a bunch for someone ( who did the jugged Hare) and was given some in return, its kindof like pickling. Bloody good!

Quote:

---

Originally Posted by William

That is a good point, I have a vac sealer and plenty of freezer space. This is more or a project, I suppose it's not too different to jar preserving which might be way easier in the sort of proof of concept scale I want to do it in

---

You are right, jar preserving and canning is really the same thing. I wonder if using a fish method and recipe with vinegar would soften the bones ? Freezing little pottles of premade stew is a treat, just get it really thick before freezing or it will thaw watery

my american mate indeed does call bottling canning.... they bought a pressure canner...its basically an ovesized pressure cooker.... havent heard of anyone doing actual canning as such for a very long time
plenty of preserving jars around,we can actually still buy them new from freshchoice supermarket,along with lids n seals.
said same mate has done meat in preserving jars,not sure of the how of it...google or better still old cooking book will tell you all you need to know.

depends if you are going to do the cooking in the jar or just use it as storage

its just hot air shrinking that seals them, new lids if you are real serious about it sealing or is high value

I just use old jars and once full make sure they seal, this is just mustard pickle tho

the one or two that dont seal just get eaten first and put in the fridge