Helpful article.

I went by the USU extension office yesterday to ask some questions about canning applesauce. They had this Ball brand canning book (Blue Book of preserving) there they sell at cost ($5.00) and it has anything and everything you can imagine to bottle, can, dehydrate or otherwise preserve (watermelon rind jam anyone?)

This recipe was the most helpful however (pg 59 and then again on pg 95) and will remain highlighted in my book. I thought I would share it with the rest of you.

Squirrel (or Rabbit)

Soak fresh game meat for 1 hour in brine by dissolving 1 TB salt for each quart water. Rinse.

RAW PACK: Separate squirrel or rabbit at joints. Bones may be left in or removed. Pack meat into hot jars, leaving 1 inch headspace. Ladle hot water or broth over meat, leaving 1 inch headspace. Remove air bubbles. Adjust two-piece caps. For boned meat, process pints 1 hour and 15 minutes, quarts 1 hour, and 30 minutes, at 10 pounds pressure in a steam pressure canner.

HOT PACK: Boil, steam or bake squirrel or rabbit until about 2/3 done. Separate at joints. Bones may be left in or removed. Pack meat into hot jars, leaving 1 inch headspace. Ladle hot water or broth over meat, leaving 1 inch headspace. Remove air bubbles. Adjust two piece caps. For boned meat process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam pressure canner. for bone in meat process pints 1 hour and 5 minutes, quarts 1 hour and 15 inutes, at 10 pounds pressure in a steam pressure canner.

YUM YUM!!!


(I wonder if they taste like chicken or have a type of nutty flavor to them. How many could you fit in a quart jar? Do you think I should save the skin to make a hat or coat?)