Canned Rabbit Stewpoultry, salsa 5 large rabbits cooked and deboned 15 lb potatoes 1 large celery stalk 5 lb carrots 2 lb onions 12 chicken bullion cubes 2 quart 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 |
