Meats and Sausages
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.
