Canning rabbit is very easy, frees up space in the freezer, and makes for super quick meals. The resulting meat is tender and moist and is perfect for any recipe where you'd use shredded chicken. (And, in fact, you may can chicken exactly as I'm describing in this post, too!) Be sure to watch the video (below), which takes you step-by-step through these processes.
Method #1: Raw Pack
I find this is quickest, easiest method, and my family loves the resulting meat.
1. To each quart jar you'll be using, add an optional 1 teaspoon of canning salt or other non-iodized fine salt. For each pint jar, add an optional 1/2 teaspoon salt.
2. Pack jars with raw, deboned meat, leaving 1 to 1 1/4 inch headspace. Do NOT add any liquid. (The meat will produce liquid during the canning process.)
3. Carefully clean the jar rims, add lids, and put on screwbands. Place jars in a pressure canner. Secure the lid.
4. Turn the heat to medium high and wait for stream to begin escaping the pressure canner's vent. Allow the steam to escape for 10 minutes.
5. Place the rocker on top of the vent and allow the pressure to come to 11 lbs. (Click here for important info on adjusting processing according to your altitude.) If using a rocker gauge, allow it to begin moving. Adjust the heat in small increments as necessary, to ensure the pressure remains correct and the rocker is moving at the correct speed. (Refer to your canner's manual for more complete information.)
6. Begin timing. Process pints for 75 minutes and quarts for 90 minutes.
7. When the processing time is up, turn off the heat and allow the pressure canner to naturally come to zero pressure.
8. Remove the rocker and wait 2 minutes.
9. Remove the canner lid and wait 10 minutes.
10. Remove jars from the canner and allow them to sit untouched overnight.
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Method #2: Hot Pack (without bones)
This method is a bit more fussy, but some people prefer the texture of the meat when it's canned this way.
1. The day before canning, partially cook a whole rabbit. It should be about 2/3r
ds cooked. In my Instant Pot, I cook for about 7 or 8 minutes. You may also boil, steam, or bake the meat. Do NOT fully cooked meat.
2. Allow the meat to cool until it's easy to touch, then remove the meat from the bones.
3. In a pot, heat chicken or rabbit stock. (They are interchangeable. If using homemade stock, be sure to allow it to sit in the refrigerator overnight, then scrape the fat off the top the next day.) Add the partially cooked rabbit meat and heat to a simmer.
4. Into hot quart jars, add optional canning salt (or other non-iodized, fine salt): 1 teaspoon for quarts and 1/2 teaspoons for pints.
4. Using a slotted spoon to remove the meat from the pot, pack jars with partially cooked meat, leaving 1 1/4 inch headspace.
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3. Carefully clean the jar rims, add
lids, and put on screwbands. Place jars in a pressure canner. Secure the
lid on the pressure canner.
4. Turn the heat to medium high and wait for stream to begin escaping the pressure canner's vent. Allow the steam to escape for 10 minutes.
5. Place the rocker on top of the vent and allow the pressure to come to 11 lbs. (Click here for important info on adjusting processing according to your altitude.) If using a rocker gauge, allow the gauge to begin moving. Adjust the heat as necessary, to ensure the pressure remains correct and the rocker is moving at the correct speed. (Refer to your canner's manual for more complete information.)
6. Begin timing. Process pints for 75 minutes and quarts for 90 minutes.
7. When the processing time is up, turn off the heat and allow the pressure canner to naturally come to zero pressure.
8. Remove the rocker and wait 2 minutes.
9. Remove the canner lid and wait 10 minutes.
10. Remove jars from the canner and allow them to sit untouched overnight.
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Method #3: Hot Pack (with bones)
With rabbit, you cannot get the entire animal into canning jars with the bones still in place. However, the front legs fit into pint jars and quart jars will hold back legs, too. It's okay to mix bone-in meat with deboned meat, but be sure to use the longer processing time called for with partially cooked rabbit without bones (above). Do NOT mix partially cooked and raw meat in the same jars.
1. Partially cook a
whole rabbit. It should be about 2/3rds cooked. In my Instant Pot, I
cook for about 7 or 8 minutes. You may also boil, steam, or bake the
meat. Do NOT use fully cooked meat.
2. In a pot, heat chicken or rabbit stock. (They are interchangeable. If
you use homemade stock, be sure to allow it to sit in the refrigerator
overnight, then scrape the fat off the top the next day.) Add the
partially cooked rabbit meat with the bones in and heat to a simmer.
4. Into hot quart jars, add optional canning salt (or other non-iodized, fine salt: 1 teaspoon for quarts and 1/2 teaspoons for pints.
4. Pack jars with partially cooked meat, leaving 1 1/4 inch headspace.
5. Pour hot stock over the meat, retaining 1 1/4 inch headspace. Bubble jars and adjust headspace, if needed.
3. Carefully clean the jar rims, add
lids, and put on screwbands. Place jars in a pressure canner. Secure the
lid on the pressure canner.
4. Turn the heat to medium high and wait for stream to begin escaping the pressure canner's vent. Allow the steam to escape for 10 minutes.
5. Place the rocker on top of the vent and allow the pressure to come to 11 lbs. (Click here for important info on adjusting processing according to your altitude.) If using a rocker gauge, allow the gauge to begin moving. Adjust the heat as necessary, to ensure the pressure remains correct and the rocker is moving at the correct speed. (Refer to your canner's manual for more complete information.)
6. Begin timing.Process pints for 65 minutes and quarts for 75 minutes.
7. When the processing time is up, turn off the heat and allow the pressure canner to naturally come to zero pressure.
8. Remove the rocker and wait 2 minutes.
9. Remove the canner lid and wait 10 minutes.
10. Remove jars from the canner and allow them to sit untouched overnight.
11. In the morning, check the seals on the jars, remove the ring bands, and wash jars before putting them in the pantry.
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