Recipe - Canned Rabbit Stew

5 lg Rabbits cooked and deboned
15 pound Potatoes
1 lg Celery stalk
5 pound Carrots
2 pound 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.
Posted to MCRecipe Digest V1 #214

Date: Fri, 23 Aug 1996 10:49:36 0700

From: "jjacobs@psln.com" jjacobs@psln.com