This was our first year on our little 10-acre plot of land. We have had such a wonderful time together fixing up and planting our first garden, and raising rabbits and fowl for our table. Since the summer here is so hot, it isn't practical to keep the rabbits through it. Therefore, last spring my husband spent several days butchering our winter rabbits. Most people put their butchered rabbits into the freezer. We have done this, too. But this time we decided to can our rabbits. You cannot imagine how wonderful they taste until you have had them canned. Here's our sure-fire method for how to can rabbit.
Clean and cut the rabbit into serving-size pieces. Pack tightly into wide-mouth canning jars.
Add to each jar:
1 tablespoon McCormick's original chicken seasoning
1 tablespoon onion-garlic wine or any dry white wine (We make our own onion-garlic wine, so you won't be able to find it on supermarket shelves.)
Place into pressure canner and process according to manufacturer's instructions. Be sure to follow all instructions for canning very carefully.
This recipe also works for chicken and pork, and we used it to put up 100 pounds of chicken and 100 pounds of pork. Now, when we want to eat in a hurry, we reach into the pantry and have our meal on the table in less than 10 minutes. Our friends are just amazed at the wonderful taste that canning imparts to the meat. As for the rabbit skins, we are tanning the hides to make decorator rugs for our home, using the recipe from another issue of MOTHER.
— Russ & Sharon Silljer
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