Canning rabbit hams is a process that allows you to preserve rabbit meat for an extended period. Here’s a step-by-step guide on how to can rabbit hams using the pressure canning method:
Ingredients and Equipment:
Rabbit hams (prepared and trimmed)
Pressure canner
Canning jars with lids and bands
Canning funnel
Jar lifter
Large pot for boiling water
Vinegar and water for cleaning jars
Salt (optional)
Instructions:
Prepare the Rabbit Hams:
Begin by preparing the rabbit hams. Ensure they are properly cleaned, trimmed, and free from excess fat.
If desired, you can season the hams with salt or other seasonings before canning.
Prepare Canning Jars:
Wash the canning jars, lids, and bands in hot, soapy water.
Rinse thoroughly to remove any soap residue.
Place the jars in a large pot of boiling water for a few minutes to sterilize them.
Keep the lids and bands in hot (but not boiling) water to soften the seals.
Pack the Jars:
Using a canning funnel, pack the prepared rabbit hams into the sterilized jars, leaving about 1 inch of headspace at the top of each jar.
Make sure there are no air pockets, and the meat is tightly packed.
Add Liquid:
Pour hot water or broth into each jar, covering the rabbit hams, while maintaining the 1-inch headspace.
You can add seasonings or spices to the liquid for extra flavor if desired.
Remove Air Bubbles:
Insert a plastic or wooden utensil (such as a chopstick or a plastic spatula) into the jar to release any trapped air bubbles.
Wipe Jar Rims:
Use a clean, damp cloth to wipe the rims of the jars to remove any residue or liquid.
Apply Lids and Bands:
Place the softened lids onto the jars and secure them with the bands. Make sure they are not overly tightened—just fingertip tight.
Load the Pressure Canner:
Follow the manufacturer’s instructions for your pressure canner.
Add the recommended amount of water to the pressure canner.
Place the filled canning jars in the canner’s rack, ensuring they are not touching each other.
Process in the Pressure Canner:
Seal the pressure canner according to the manufacturer’s instructions.
Heat the canner until it reaches the required pressure (usually 10-15 psi).
Process the jars for the recommended time (typically 75-90 minutes for rabbit meat) at the specified pressure.
Cool and Check Seals:
Once the processing time is complete, turn off the heat and allow the canner to cool naturally.
After cooling, carefully remove the jars from the canner using a jar lifter.
Let the jars cool at room temperature, and you should hear the lids pop as they seal. Check the seals after 24 hours to ensure they are secure.
Store: Store the sealed jars in a cool, dark, and dry place. They should be good for an extended period, typically up to a year or more.
Always follow proper canning guidelines and safety precautions when preserving meats, as improper canning can lead to foodborne illnesses. If you’re new to canning or have any doubts, consult reliable canning resources or seek guidance from experienced canners.