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Canning Poultry & Rabbit

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Preparing and Canning Poultry & Rabbit

Note: There are no safe options for canning these foods in a boiling water canner.


Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

For the most part, rabbit and chicken recipes are interchangeable- except a rabbit has less fat than a chicken. Keep that in mind for recipes when you are cooking a fresh rabbit. Like chicken, if you cook rabbit too fast the meat can end up tough and stringy. So except for frying, try and use the slower methods when cooking rabbit.

  • Now when using canned rabbit or chicken you don't have to worry about tough meat.
  • That's because the meat was already pressured cooked and is very tender and moist. Canned chicken (or rabbit) is a tremendous time saver.
  • I use canned chicken or rabbit in salads, casseroles, barbecue, in white gravies and sauces over biscuits and in any recipe that calls for cooked chicken. Chicken pot pie is one of my favorites as is rabbit stew.
  • You can interchange meat in canning recipes just as long as you remember to process the jars according to the ingredient that requires the longest processing time.
  • So a recipe for canned beef stew becomes lamb stew with a change of meat. Chicken soup becomes rabbit soup .
  • White chili made with rabbit or chicken is very good and is easily canned.
  • Pick any recipe that calls for chicken and use rabbit. The variations in recipes are endless and only depends upon the cook's imagination and ingenuity.
  • There are a couple of different ways to home can chicken, rabbit or small game. You have a choice between the "hot pack "or "raw pack methods". And "bone in" or "bone out".
  • The quickest in the long run and I think best way to can rabbit is with the hot pack, bone out method. Hot pack - bone out produces a product that is ready to use right off the pantry shelf.
  • It is the method that I most often use when I can rabbit or chicken.
  • When leaving the bone in the favor of the meat is just a bit stronger. I don't notice it too much with rabbit but it is noticeable with chicken or squirrel.
  • The difference in flavor is not a bad difference - just different. To me it's like the difference between mild, white meat chicken and really dark meat chicken.
  • In certain recipes I don't care for the stronger flavor from the bone in method.
  • The bone in method is most often used in canning for chicken, rabbit, squirrel and other small game animals where it may be too much trouble to remove the bones.
  • I consider canned meat to be a quick convenient food. And when I'm in a hurry I want to open the jar, drain and dump. I'd rather do the work boning while I'm canning and not later when I'm in hurry and cooking.

Canning Poultry, Red Meat & Seafood Products

Note: There are no safe options for canning these foods in a boiling water canner.

Poultry Meat Products Seafoods

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.