Henry Rifle Forums

I had some squirrels from season in the freezer until I got a chance to cold pack them. I got around to doing them Friday. I had enough in the freezer to do a full canner of 4 quarts. It takes about 14 or so squirrels all cut up. I put no ribs in the jars to take up space and the ribs is a waste of time. The night time critters need to eat to. If every thing in the woods was as good as squirrel there wouldn't be any thing left to hunt.
Making me hungry just posting this.

Very interesting. I never heard of canning squirrel, only freezing them. But they surely do taste good from the ones that I have eaten.

Deadwood Dutch wrote:Very interesting. I never heard of canning squirrel, only freezing them. But they surely do taste good from the ones that I have eaten.

NEVER will you have a tough one once they have been in the jars in a pressure cooker for 90+ minutes. The canner I use is probably nearly a 100 years old. Belonged to my wife's Grandmother and she has been gone for thirty years and was 98 when she passed away. It is one that has a little cap on the top that rattles when it gets to a boil and leaves some of the pressure off. I also cold pack my rabbits.

I don't think I could eat a squirrel. Aren't they just cute rats?

Sir Henry wrote:I don't think I could eat a squirrel. Aren't they just cute rats?

Ahh, but they're good, and muskrats are even better, I think.

Wait let me guess they taste like chicken right.

Nice work bandit. They look delicious.

What do they taste like? Serious question here.

I know several people who told me that they ate them and that they were good but I never had the opportunity to try one.

Frogs legs taste like chicken to me. I tried that when I was a kid.

I used to eat caviar on and off at the old Park Plaza in Baltimore, Maryland as a kid and young adult if I got to go to a special Friday night dinner.

I like chopped liver on crackers too.

I like herring, sardines and various types of fish too.

You did a good job canning and thanks for sharing.

Cate