Has anyone ever canned wild squirrel or cotton tail ? Is it worth the effort in deboneing enough to get a few quarts ?

I pressure cooked squirrel, then made gravy with the meat. Very good!

I think my all american canner booklet said rabbit could be canned with the bones in but id have to check to make sure...

People I've known that canned them always canned them bones and all.

I'd rather eat frozen meat. But I have the know how and equpment to can all that frozen meat in the freezer. IF the power goes off.

I’ve never canned rabbit but I have canned a lot of squirrel. I pressure cook it first and then it will de-bone very easy. Just open a jar and make squirrel gravy and dump over mashed potatoes.

I've had canned moose and it was really good!

wife had an older relative who would can whole rabbit.

Canned wild turkey canned goose Is really good same with venison.

When I moose hunt in NL, my guides always have some canned moose in the Argo. In cans, not jars. Someone in Buchans has a metal can canner...I’ve never seen one.

My alskan friends all have metal canners seems to be a northern thing maybe a salmon area thing . Every one around here is owned by Alskan Or British Columbia transplants .

i got one when i lived in alaska, can't find any can here in the lower 48!

I have some turkey thighs that I want to can. Would you pressure cook them and debone before canning? If so, how long would you pressure can them since they are already cooked?

Pressure cooking and canning are one step. I follow the directions in the Ball book.

I wouldn't pressure cook them if they are already cooked. The only reason I pressure cook squirrel is that unless you have a bunch of young squirrels, they can be tough. Trying to get a tough, old, squirrel off the bones can be challenging. Pressure cooking makes the meat come off the bones much easier. I would certainly debone anything before I canned it. It's nice to be able to open a jar of boneless meat.

WELL SAID NEWT!

Must be really hard on your teeth. LOL

I just got a new cannery a few days ago, the book says boil the squirrel until about 2/3 done, place in jars pressure can 75 minutes for pint at 10 lbs pressure. I had a couple to try out on, put them in quart jar. I'm going to break the seal on day and see how they taste.

I always do 15 pounds for 90 minutes, jut to be safe.