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.