Rabbit

Cut rabbit into suitable sizes for canning. Soak meat for 1 hour in water containing 1 tablespoon of salt per quart, and rinse. Prepare the meaty pieces, with or without bones, and pack and process as for poultry, omitting the salt.

Hot Pack - Boil, steam, or bake meat until about two-thirds done. Add 1 tsp salt per quart, 1/2 tsp per pint, if desired. Fill hot jars with pieces and hot broth, leaving 1ยบ inch headspace. Remove air bubbles.

Raw pack - Add 1 tsp salt per quart, 1/2 tsp per pint if desired. Fill hot jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Rabbit in Glass Jars
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot and Raw, Without Bones Pints 75 min 11 lb 10 lb
Quarts 90 min
Hot and Raw, With Bones Pints 65 min
Quarts 75 min

For processing at above 1,000 ft, see Altitude Adjustments.

Rabbit in Cans
Style of Pack Can Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot and Raw, Without Bones 2 65 min 11 lb 10 lb
2.5 and 3 90 min
Hot and Raw, With Bones 2 55 min
2.5 and 3 75 min

For processing at above 1,000 ft, see Altitude Adjustments.

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