Canned Rabbit Stew
Canned Rabbit Stew recipe
Yield
25 quartsPrep
10 minCook
3 hrsReady
3 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
rabbit
cooked, deboned |
*
|
| 6.8 | kg |
potatoes
|
|
| 1 | large |
celery stalks
|
*
|
| 2.3 | kg |
carrots
|
|
| 907.2 | g |
onions
|
|
| 12 | each |
chicken bouillon cubes
|
*
|
| 2 | quarts |
peas, canned
home-made |
* |
Directions
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.
