Canned Rabbit Stew

• 5 large rabbit cooked, deboned
• 15 pounds potatoes
• 1 large celery stalks
• 5 pounds carrots
• 2 pounds onions
• 12 each chicken bouillon cubes
• 2 quarts peas, canned home-made

1. Add water to your liking.
2. When the vegetables are soft, have canning jars ready.
3. Fill.
4. Add 1 teaspoon salt to each jar and can in boiling water bath for 3 hours; if you have a pressure cooker, 90 minutes.

rabbit cooked, potatoes, celery stalks, carrots, onions, chicken bouillon cubes, peas

Taken from recipeland.com/recipe/v/canned-rabbit-stew-32864 (may not work)