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canning [bottling] rabbit "bone in"

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canning [bottling] rabbit "bone in"

Post Number:#1  Unread postby michaels4gardens » Sun Aug 21, 2016 3:19 pm


I bottled some rabbit "bone in" because I had read that it had a better , richer, flavor.
It was an epic fail.
no one liked it better,
some thought it tasted worse, with an "off flavor"
no one liked removing the bones after it was bottled.
does anyone else have experience with "bone in" bottling of rabbit???
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Re: canning [bottling] rabbit "bone in"

Post Number:#2  Unread postby Rabbitdog » Sun Aug 21, 2016 7:34 pm


I have no experience with canned whole rabbit but like you, I would have guessed that it would be as good or better than w/o bone. We can tons of rabbit meat but always deboned, simply because one can pack so much more boneless meat in a jar. It's extra work but the results are great. I've often been tempted to just whole pack the quarters but never tried. However, there are youtube vids of such.

michaels4gardens wrote:It was an epic fail.
no one liked it better, some thought it tasted worse, with an "off flavor" ....

I wonder if something failed in the canning process??? I may can one whole next time around just for my own edification. I'll be butchering the next 2 litters in about 10-12 days. Will let you know how it goes!

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Re: canning [bottling] rabbit "bone in"

Post Number:#3  Unread postby michaels4gardens » Sun Aug 21, 2016 7:52 pm


I canned 25 rabbits, I guess I will have to eat it my self, no one likes it when they can have the other deboned batches, so-- i guess it is just me, and Rosey [a little Papillon] who loves rabbit...
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Re: canning [bottling] rabbit "bone in"

Post Number:#4  Unread postby Rabbitdog » Sun Aug 21, 2016 7:54 pm


Here's a comment from an earlier post that mentions bone in canning ....



Re: New unit
Post Number:#9 Postby MamaSheepdog » Wed Sep 09, 2015 9:34 am

Zinnia wrote:
I want to can rabbit! Bone in or out?


This time I canned it both ways... first I quartered all of the rabbits. The ribs were used to make stock, and I simmered each bone in piece for a few minutes before boning them.

It made it much easier- I pretty much pulled the meat off of the hindquarters, cutting only the tendons and then chopped it up. Cutting the meat from the loin was laughably simple, and the spine got tossed back into the stockpot. :)

Front legs were put in the jars bone in.

I have two quarts of "wings" and 5 quarts of chopped meat... well, 4 now, since we had Teriyaki rabbit (with zucchini, green beans, and bell pepper from the garden!) and rice for dinner last night. I used the broth from the jar (2 cups) mixed with 2 cups water for the rice. Yum! :dinner:

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Re: canning [bottling] rabbit "bone in"

Post Number:#5  Unread postby Homer » Mon Aug 22, 2016 1:02 pm


I usually cook mine up in a big stock pot in chicken stock, celery, carrots S&P and of course garlic till it shreds off the bone. Because of the processing time at pressure I don't want all the little bones in it from the back and ribs.
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Re: canning [bottling] rabbit "bone in"

Post Number:#6  Unread postby michaels4gardens » Mon Aug 22, 2016 7:48 pm


Homer wrote:I usually cook mine up in a big stock pot in chicken stock, celery, carrots S&P and of course garlic till it shreds off the bone. Because of the processing time at pressure I don't want all the little bones in it from the back and ribs.


I agree..
. I generally do a quick pressure cook, cool it off, remove all the bones, bottle the meat, pressure cook the bones for another 2 hrs at 15 lbs with a few inches of water covering them, feed the now soft bones to the chickens, and bottle the broth for soup stock.
Seed Garlic, http://www.Mountainvalleygarlic.com , https://www.facebook.com/Mountain-Valle ... 254347988/,
hard neck garlic varieties for fall planting.
meat-mutt rabbits, a few laying hens, and too many ducks..
https://vimeo.com/176370337?ref

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