BarredBuff
El Presidente de Pollo
Okay, I need to put some rabbit broth in the pantry for stews and soups this winter. To make rabbit broth would one just boil the bones, and possibly some meat? How long to cook it for? How long processing?
Rabbit Broth?
- Thread starter BarredBuff
- Start date
rhoda_bruce
Almost Self-Reliant
Crack or saw bones. Simmer them in water until meat is tender. To save work and storage space, make a concentrated stock which can be diluted before reheating. Simmer bones in just enough water to cover them. Strain stock and skim off fat. Cut up meat and return it to stock, if desired. Reheat to boiling and pack into glass jars. Adjust lids and process in a pressure canner at 10 LBs of pressure for required time
Quarts .....25 mins
Pints.........20 mins.
This is from "Stocking Up" and is basic for all meat types.....not particular to rabbits. I'm starting to be really glad I bought that old book.
Quarts .....25 mins
Pints.........20 mins.
This is from "Stocking Up" and is basic for all meat types.....not particular to rabbits. I'm starting to be really glad I bought that old book.
Make it just as you would chicken broth, either with or without adding in onions, carrots, etc. Can the strained stock, as Rhoda Bruce says, at 10 lbs pressure (or whatever is appropriate for your altitude) - 25 min./quart, or 20 min./pint. However, if you add any meat back in you'll need to follow the times for "meat", not "stock" - 1 1/2 hrs/quart, or 1 1/4 hours/pint.
