Canned rabbit stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Rabbits cooked and deboned |
| 15 | pounds | Potatoes |
| 1 | large | Celery stalk |
| 5 | pounds | Carrots |
| 2 | pounds | Onions |
| 12 | Chicken bullion cubes | |
| 2 | quarts | Homecanned peas |
Directions
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