Canned rabbit stew
Yield: 1 Servings
Ingredients:
- 5 lg Rabbits cooked and deboned
- 15 lb Potatoes
- 1 lg Celery stalk
- 5 lb Carrots
- 2 lb Onions
- 12 Chicken bullion cubes
- 2 qt Homecanned peas
Instructions:
Add water to your liking. When the vegetables are soft have canning jars ready. Fill. Add 1 teaspoon salt to each jar and can in boiling water bath for 3 hours; if you have a pressure cooker 90 minutes. Makes about 25 quarts. Recipe By : Michelle Heath
