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Extension > Food > Food Safety > Preserving and Preparing > Canning > Canning Rabbit and Squirrel

Meat and Fish

Canning Rabbit and Squirrel

William Schafer, Food Technologist — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety; reviewed 2012 by Suzanne Driessen, Extension Educator — Food Safety.

Meat, poultry and fish are low acid foods. They must be processed in a pressure canner to assure safety. Use the processing time and pressure (PSI) that is specified for each type of game.

Note: Individuals using a weighted-gauge canner at altitudes less than 1000 feet may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention. Check with your local county extension office or Soil Conservation District for altitude information.

Following are some general guidelines for canning meat or poultry:

Broth may be prepared by placing bony pieces in a saucepan and covering with cold water. Simmer until meat is tender. Discard fat. Add boiling broth to containers packed with precooked meat or poultry.

Recipe

  1. Soak meat 1 hour in brine made by dissolving 1 tablespoon salt per quart of water. Rinse.
  2. Use preparation procedures and processing times recommended for poultry, omitting the salt.

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