Canned Rabbit Stew |
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Category |
Chicken |
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4 |
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Ingredients And Procedures |
5 large 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 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.
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