Canned rabbit stew
- Main Ingredient: Poultry Game
- Preparation: Canned and Preserved
- Course: Various soups and stews Salsas Sauces and dressings Various Main Dishes
- Yield:
Canned rabbit stew ingredients
- 5 large Rabbits cooked and deboned
- 15 lb Potatoes
- 1 large Celery stalk
- 5 lb Carrots
- 2 lb Onions
- 12 chicken bouillon cube
- 2 qt Homecanned peas
Cooking Canned rabbit stew
1. Add water to your liking.
2. When the vegetables are soft, have canning jars ready.
3. 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.
4. makes about 25 quarts.
5. recipe by : michelle heath.
In step # 3 do you fill the
In step # 3 do you fill the jars right to the top and put on the lid or do you leave the lid off. My e-mail address h.clarke98@shaw.ca thank you
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