Title: Canned Rabbit Stew
Categories: Poultry Salsa
Yield: 1 Servings

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

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

From: Kathy Date: Fri, 23 Aug 1996 11:55:25 -0400

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