All small game birds may be canned like pigeons.  Blackbirds may be treated like pigeons.  They make an excellent stew.

PLAIN CANNING OF TENDER COTTON-TAILS OR TWICE-SKINNED JACK-RABBITS

1.  Blanch in boiling water until the meat is white.

2.  Cold dip.

3.  Pack tightly in sterilized jars.

4.  Add boiling water and 1 teaspoonful salt to quart.

5.  Adjust rubber and lid.

6.  Sterilize in hot water bath for three hours.

7.  Remove from bath and complete the seal.

Rabbit meat thus canned, may be served in various appetizing ways.

RABBIT SAUSAGE

For rabbit sausage and mince-meat only the backs and legs of the carcass are used, discarding the sinews.

Grind together equal parts of rabbit and fat pork (or at least 1/4 fat pork).  The pork may be salt pork if all salt is omitted from the mixture.

To every ten pounds of the above add 6 teaspoonfuls salt, 1 teaspoonful of pepper, 2 teaspoonfuls powdered sage.  Mix thoroughly.  Shape in flat cakes and fry till nicely browned.  Pack tightly in jars, pour over the fat in which the sausage was fried, and sterilize.

RABBIT MINCE-MEAT

Rabbit mince-meat is used a great deal on the plains and large quantities of it are canned.  The mince-meat may be made by simply substituting the rabbit meat for beef in your favorite recipe.  The following is an inexpensive recipe: 

1 Cup of rabbit meat which has been parboiled in salted water and drained, then chopped finely.

1 Cup chopped apple.

1/2 Cup finely chopped suet.

1/2 Cup seeded raisins.

1/2 Cup currants.

1 Cup molasses or syrup.

2 Tablespoonfuls sugar.

1 Tablespoon cider, lemon juice, fruit juice or vinegar.

1/4 Cup chopped watermelon pickles or green tomato pickles.

1 Teaspoon of cinnamon or nutmeg.

1 Teaspoon of salt.

1/2 Teaspoon cloves, mace or other spice.

Mix together all ingredients except the meat, add the meat broth and simmer for about 1 hour.  Add the meat.  Pour into jars, and sterilize.  Remove and seal.

STEPS IN CANNING MEAT AND GAME

For all meat, poultry or game canning the following general instructions should be kept in mind.

1.  Sterilize the jars, caps and rubbers.

2.  Grade the meat for size.

3.  Cut up into convenient portions for cooking or canning.

4.  Saute, fry or bake, broil or stew as desired.  This step can be omitted if you are an experienced canner.

5.  Pack in sterilized, hot jars or tin cans.

6.  Add 1 level teaspoonful salt per quart of meat for seasoning if not already seasoned.