I prefer to eat them as soon after the carcass cools as possible. Rabbit does not require any aging. I've never tried canning although I'm sure it could be done. Freezing is a good way of keeping them so long as you're careful not to let them freezer burn.There is no other animal that will produce so much meat in so little space.
It seems incredible but a doe who weighs only 10 or 12 pounds herself can, if bred 5 times per year, produce 120 to 150 pounds of meat in that year. No other animal produces so much more than their own body weight.