Canning on butcher day.

Critterlover7

Hatching
Jan 23, 2021
4
2
8
I have some roosters that I am going to butcher in a few weeks and I want to can the meat, can I do it immediately after killing them if I do it before rigor sets in?
 

Critterlover7

Hatching
Jan 23, 2021
4
2
8
Rigor shouldn't set in if the meat is processed ( removed from the carcass and pieced).
I didn't think it would but I wanted to make sure before I did it. Last thing I want is to put up a bunch of meat and find out I can't eat any of it. Thank you.
 

MissE

Songster
Oct 17, 2020
387
1,050
201
Northern MN
The canning process will counteract and rigor. 90 minutes of pressure will make shoe leather tender.

I'm generally too tired by the time the butchering set up, process, and clean up is done to have the energy to can them on the same day. One time I only had three retired meat rabbit breeders to take care of, so I did can them the same day. They were just fine. There's no reason you can't do it all in one day, but don't be surprised if you are too (mentally and/or physically) exhausted to do it.
 

Qualien

Songster
May 9, 2018
93
125
116
We always can on butcher day. It makes it easier if you're not by yourself though. Usually I dispatch, skin (it's way quicker than plucking, plus no gut smell), and butcher the pieces while DH jar, lids, rings, and watches the canners. Like everything it's just practice. 🙂
 

Critterlover7

Hatching
Jan 23, 2021
4
2
8
The canning process will counteract and rigor. 90 minutes of pressure will make shoe leather tender.

I'm generally too tired by the time the butchering set up, process, and clean up is done to have the energy to can them on the same day. One time I only had three retired meat rabbit breeders to take care of, so I did can them the same day. They were just fine. There's no reason you can't do it all in one day, but don't be surprised if you are too (mentally and/or physically) exhausted to do it.
Thank you, I appreciate your help with this.
 

Critterlover7

Hatching
Jan 23, 2021
4
2
8
We always can on butcher day. It makes it easier if you're not by yourself though. Usually I dispatch, skin (it's way quicker than plucking, plus no gut smell), and butcher the pieces while DH jar, lids, rings, and watches the canners. Like everything it's just practice. 🙂
Awesome! Thank you!
 

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