This robust canned rabbit stew is a traditional preservation project that yields a rich, savory meal ready for emergencies or quiet winter nights. Featuring tender deboned rabbit meat simmered with hearty potatoes, carrots, celery, and onions, this stew develops deep, comforting flavors during the canning process. The addition of chicken bullion and home-canned peas adds complexity and protein, creating a well-rounded dish that tastes like a slow-cooked meal. Ideal for homesteaders and preppers, this recipe turns fresh ingredients into durable, nutritious jars of comfort food that require no refrigeration until opened. It’s a satisfying way to preserve the harvest and ensure you always have a warm, home-style dinner on hand.
Canned Rabbit Stew
Description
This robust canned rabbit stew is a traditional preservation project that yields a rich, savory meal ready for emergencies or quiet winter nights. Featuring tender deboned rabbit meat simmered with hearty potatoes, carrots, celery, and onions, this stew develops deep, comforting flavors during the canning process. The addition of chicken bullion and home-canned peas adds complexity and protein, creating a well-rounded dish that tastes like a slow-cooked meal. Ideal for homesteaders and preppers, this recipe turns fresh ingredients into durable, nutritious jars of comfort food that require no refrigeration until opened. It&# 226;ÂÂs a satisfying way to preserve the harvest and ensure you always have a warm, home-style dinner on hand.Ingredients
Directions
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Peel and dice the potatoes, carrots, celery, and onions into uniform chunks suitable for stewing.
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Cut the deboned rabbit meat into bite-sized pieces if not already prepared.
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In a large stockpot, combine the rabbit meat, diced vegetables, and chicken bullion cubes.
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Add enough water to just cover the ingredients, ensuring there is room for expansion during canning.
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Bring the mixture to a boil, then reduce heat and simmer until the vegetables are tender but still hold their shape.
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Stir in the home-canned peas gently to avoid breaking them up.
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Prepare clean, hot canning jars by placing them in a boiling water bath or warming them in the oven.
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Ladle the hot stew into the jars, leaving appropriate headspace (usually 1/2 to 1 inch) at the top.
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Add 1 teaspoon of salt to each jar before sealing.
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Wipe the jar rims clean with a damp cloth and apply lids and bands tightly.
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Process the jars in a boiling water bath for 3 hours, or in a pressure cooker for 90 minutes, following safety guidelines.
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Remove jars and let them cool undisturbed for 24 hours to ensure proper sealing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2931.2kcal
- % Daily Value *
- Total Fat 63.5g98%
- Saturated Fat 23.6g119%
- Cholesterol 325.8mg109%
- Sodium 808.1mg34%
- Total Carbohydrate 438.7g147%
- Dietary Fiber 85.0g340%
- Sugars 81.0g
- Protein 150.6g302%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
