The American Beagler Forum

Has anybody ever tried canning rabbit meat,and if so how did it turn out? Thanks

I have canned a lot of it. Both wild and tame. Makes good rabbit and noodles!

Aaron,are you canning with the bones left in or out,and are you adding anything to it? Thanks

I've done it with bones in and added fresh thyme, rosemary and garlic. Turned out good.

I've often thought about canning rabbit. When you did it with the bones intact, did they just fall away from the meat? Because that would be awesome!!! And I think they would.

I've done a lot of canning of deer meat, but never anything with bones.

I have canned it both ways. If you can it with the bones in it just requires a little longer canning time. You will have to pick through the meat to remove all the bones once you open jar to use but the meat will just fall apart. Pack jars with meat as tightly as possible leaving a little space between meat and top of jar. I never added much of anything (maybe a little salt) because the canning process always makes whatever you add a little stronger. DO NOT add water to the jar. This will just make jar overflow during canning process. The jar will be full of water from the meat once your done even without adding any. As far as pressure and times I went off an old canning book I have. The canning books give you pressures and times for different meats with or without bones. For rabbit I used pressure and time for chicken and for deer I use pressure and time for beef.