Canned Rabbit Stew

5 large Rabbits cooked and deboned

15 pounds potatoes

1 large celery stalk

5 pounds carrots

2 pounds onions

12 chicken bullion cubes

2 quarts 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.