How To make 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.