Canning question

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TerriG

TerriG

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I did a quick search, but didn't find an answer to my question.

If I am planning on canning the rabbit meat, does it need to go completely through rigor like we do for freezing?
 
3LilMonkeys":3lrdjyv2 said:
From what I understand you have to pressure can them using a pressure cooker.
Here is a video I found on youtube. http://www.youtube.com/watch?v=w_kqeJlriDo
There was a lot more..just have to search for "canning rabbit meat" :)
Click to expand...

My question wasn't so much about the actual canning technique, it was about rigor. When you freeze the meat you need to let it rest and go completely through rigor before you freeze it. I don't know if that applies for canning too.
 
Those links say fresh, or give instructions for if you need to freeze it before canning, but it doesn't say anything about rigor.

Since we immediately put our carcasses into cold water, they go into rigor quickly. Maybe I'm just over-thinking this? Maybe I should just try it both ways?

I figure I can pack the jars and then just rest it in the fridge before I process them. I know it will be through rigor in 3 days and then I could just process the jars. Oh wait, that was if I packed it raw. Looks like the links say I can't do that. Time for more research ...
 
As for edible meat, I would say it doesn't matter one way or the other. However, if texture (chewy versus tender) matters, let the carcass go through rigor before canning.
 
3LilMonkeys":2vn4ln87 said:
Ohhh...sorry. I have no idea what rigor means.
Click to expand...
Rigor is the tensing of the muscles after death. Over the next few days, enzymes work on the muscles to release them from rigor again.

After a rabbit is dispatched, the faster it gets cold, the faster it will go into rigor. There is a short window of time in which you can cook the meat fresh, before it goes into rigor. We're talking less than an hour, and really less than a half-hour, I believe.

The colder the temperature it is kept at, the longer it will take for it to come out of rigor. Some refrigerators, 3 days is enough. The rabbit is manipulable again. For others (mine) it takes more like a week. Then I can freeze or cook. :)
 
I've never waited for rabbits to go through rigor before freezing...they finish rigor while thawing.

I don't can raw so that isn't, or hasn't been an issue. Mother pressure cooks the rabbits, cool enough to remove the bones, then put meat and the broth from cooking into jars and pressure can.
 
I do like Frecs' mom ... but only after I have rested it in the fridge for 3-5 days ... however long it takes for it to get floppy again ... fridge temp is way down in summer, so colder temp.
 
I've only had one to practice on yet, and we ate her so I haven't had the experience. We have a litter of 7 that will be ready in a couple of months though and unless I were going to take it from the butchering rack to the "pot" immediately, I'd let it go through rigor whether I was going to can or freeze or even dehydrate it. Just sayin' ;)
 
I think you can raw pack it. You can definitely raw pack chicken...

Yes, here's the link: http://nchfp.uga.edu/how/can_05/chicken_rabbit.html

The National Center for Home Food Preservation is my #1, A+, always trust it, definitely rigorously tested source for canning instructions. It's at the University of Georgia, and if anything they're TOO strict with their rules. So they say to use "freshly killed and dressed" animals with only a relatively brief chilling/rest. I guess since you're going to pressure cook the heck out of it, rigor isn't an issue. But, since you can raw pack, if you want to rest it a few days in the fridge it would be easy to just do that in the jars, then process when ready.

SB


edit: Looks like TwoAcreDream posted the same link. Woops! Consider this another vote for it. It's a good one.
 

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