Home-Canned Rabbit (Braised)

Cooking method

1. Step 1:

   

   How do you can braised rabbit at home? Gather the ingredients. Use bottled or filtered water. Trim the rabbit carcass of anything you don't need, wash it, and pat it dry with paper towels. Cut the rabbit into pieces.

2. Step 2:

   

   Transfer the meat to a deep bowl. Cover it with water and let it soak for 4–6 hours, then drain. Over that time the meat will lighten in color.

3. Step 3:

   

   Using a sharp knife, separate the meat from the bones.

4. Step 4:

   

   Transfer the rabbit meat to the slow cooker insert. Set it to the "Sauté" setting for about 15–30 minutes and brown the meat until golden. Adjust the exact time to your cooker. Then pour hot water into the insert. Why add water? It keeps the meat from scorching as it braises. Rabbit is lean and low in juices, so it needs a little water.

5. Step 5:

   

   Add the peppercorns and bay leaf to the rabbit. Add any other meat spices you like. Salt to taste and stir everything. Close the lid and set the "Stew" mode for 3–5 hours (go by your cooker). In that time the meat cooks through and turns very tender — it'll even start to fall apart into shreds, turning into braised, canning-ready meat.

6. Step 6:

   

   Near the end of cooking, taste the rabbit and check whether it has enough salt. If needed, add a little more salt or a few more spices.

7. Step 7:

   

   Get your jars ready for canning. Wash the jars well and rinse them. Sterilize them however you prefer — in the oven, in the microwave, or over hot steam. Boil the lids. The jars and lids must be dry before you fill them.

8. Step 8:

   

   Fill the jars to the top with the hot meat. Pour in the braising liquid up to the shoulders of the jars. Seal the jars with the prepared lids. Let the finished jars cool, then store them in a cool place for several months. Enjoy!