Every Step in Canning

u can cook the meat partially or completely and then sterilize for a shorter period of time. Of course a reliable method of canning meat must be used, such as the cold-pack process, where the ster

ook the meat before putting it in cans. If you have canned peas, beans and cor

perly sterilized meat we do not urge beginners to experiment with meat, although the meat can be safely canned by any one wheth

and there is never a can lost. We need more meat canning done at home and you c

ned goods, say the experts, is rather less than the chances from dying of lockjaw every time you scratch your finger. To regard every can as a source of botulism is worse than regarding every dog as a sourc

hings. There are also cases of injury and death by street accidents, but we do not for that reason stop using the streets. If you put good meat into t

insuring yourself against any possibility of botulinus poisoning. So you see, there is nothing at all alarming about that frightf

kage, preserve the meat just as well as glass, and by excluding the light prevent any change of color.

ccording to taste and is cooked until thoroughly heated through, before putting in the cans. Do not cook until tender as that will be too long with the additional sterilizing. If too ten

be put through the meat grinder and made into sausage meat, formed into little cakes, fried and canned. What meat is left clinging to all bones

or it may be made into liver sausage. The heart can be used for goulash. The kidneys should be soaked in salt water, split open and the lit

fried or prepared in any favorite way and then canned. The ox tail is used for soup. The tongue is soa

water. Use a brush and scrub thoroughly. Remove the eyes and mucous membrane of the nostrils and then boil it. After

be thrown away. You can dry them, run them through a bone crusher and either feed them to the

utilize the cuts that a

UL

ps which can consist

es of

s chopp

ry, cut in s

arr

es either can

ay

le cl

pper

or a little t

tle f

onful chop

paprika

n, add the vegetables (onions, celery, carrots) and brown lightly: add the meat and

the meat, add tomatoes. Cover with soup stock or water and simmer 45 minutes if it is go

cestershire sauce or soy sauce if desired. Use only small quantities as these sauces

an be made by using the meat, fat, onions, tomatoes, flo

R SA

; pass the other portion through the food chopper; mix all together thoroughly; add salt, ground cloves, pepper, and a little grated onion to taste. A little thyme and marjoram may be added to suit taste. (For a liver weighing 1? pounds add ? pounds fat pork, 3 to 4 teaspoonfuls salt, ? teaspoonful cloves, ? teaspoonful pepp

that case the sterilizing is for a longer period, as the time-table indicate

D C

il until the meat separates readily from the bones. Then remove it from the fire and pick out all the bones. Drain off the liquor, saving a part of it for future use. Chop the meat up finely with a chopping knife. Return it to the kettle and pour on enough of the liquor to cover the meat. Let it boil slowly

NED

ater once. Place in a wire basket and boil slowly for half an hour. Remove from the boiling water, plunge into cold water, and rem

NED

, using the fat to make lard. Place meat in a wire basket or cheesecloth and boil 30 minutes, or roast in the oven

teak, sausage, venison, squirrel, raccoo

Cook until meat is about three fourths done. Pack while hot into sanitary tin cans or glass jars. Pour over the me

RY AND GAME WITH

meled cans; fill jars with the hot liquid after it has been concentrated one half; add 1 level teaspoonful salt to every quart of meat for seasoning; put rubbers and top of jars in place but not tight. If using enameled cans complete

SPRING

, tie a string around the chicken and drop this hot, partially fried product into sanitary tin cans or glass jars. A quart tin can (No. 3) will hold two to four small chickens. Pour liquid from the griddle or frying pan into the can over the chicken. Pro

CAN C

ring the winter months they should be canned. This method of handling the cockerel not only saves money by cutting down the feed bill,

n the feathers have been removed and the pin feathers drawn the bird should be cooled rapidly. This rapid cooling after killing is essen

AND DRAWI

rt canner, tells us how to go a

taken in drawing it so that the contents of the di

f the wings, cutting

ove th

oot, cutting at

cutting at the hi

tion of the leg into t

rd the operator, cut through the neck bone with a

arate the gullet and windpip

gh the skin

the skin from the upper part of th

ullet and windpipe and loosen these

t around the shoulder blade, pull

the ribs and cut through t

he vent; cut arou

the digestive tract from the bird

s and kidneys with

he neck close

kbone at the joint or j

ve the o

om the backbone by cutting

t from each side

turning the knife and cutting away the wishbone w

NG CH

aution: Do not pack th

e the

addle with a

eastbone with

bone and ribs wi

ge end downward, alo

k the

the wi

k the

the ne

ful of salt; place the rubber and cap in position, partially seal, and steril

or commercial (pint

al, 214°

team-press

nds steam-pr

t to cool, and test joints. Wrap j

GE

30 minutes basting frequently. Some pieces of fat bacon

ress, wash, an

er until the meat is tender and can be removed from the bones. Add from time to time boiling water, if necessary, in order to keep the birds covered. When tend

pigeons. Blackbirds may be treated lik

R COTTON-TAILS OR TWIC

ing water until t

old

htly in ste

ter and 1 teaspoo

t rubber

hot water bath

bath and comp

d, may be served in va

IT S

nly the backs and legs of the carca

rk (or at least ? fat pork). The pork may be sa

spoonfuls powdered sage. Mix thoroughly. Shape in flat cakes and fry till nicely browned

T MIN

it are canned. The mince-meat may be made by simply substituting the rabbit m

been parboiled in salted water

choppe

nely cho

eeded r

curr

lasses o

spoonfu

, lemon juice, fru

melon pickles or gr

of cinnamon

poon o

oves, mace or

he meat broth and simmer for about 1 hour. Add the

ANNING MEA

nning the following general inst

the jars, cap

the meat

enient portions for

w as desired. This step can be omit

rilized, hot j

lt per quart of meat for seas

rubber and seal, not t

ling water or ste

completely

o cool and t

bel an

air remaining in the jar. Where meat has been stewed the liquor can be poured into the jar for filling. If you use a steam-pressure cooker outfit of course the t

e of interest to those wh

foot-we

t the time of butchering, therefore, not canned.

, No.

r 18, N

18, No

26, No

, No.

also called stoc

s. before it was canned,

After it was rendered there were 176

CANNING MEAT, P

T AT 212°F IF USING WATER-SEAL OUTFIT AT 214°F IF USING

OOKED MEAT

st

ned

etb

ng

ai

dch

rer

dn

ages

er

bb

ge

ic

hr. 40 m

ED OR

e

o

and

er

ry an

hrs. 2

eat s

or wi

tabl

re

5 min. 1

must be allowed for the sterilizing. If canning in tin, scratch on the can at the time of sealing the initial of the content