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CANNING MEATS

While meats may be canned successfully if directions are followed care-
fully, it is perhaps advisable for beginners in canning to start with vege-
tables and fruits, taking up the canning of meats only after thorough
familiarity with the process described in this book.

To Can Chicken, Turkey, Beef, Pork, -etc.—Use fresh meat. Remove
from the bones and cut in convenient sizes for packing in cans. Parboil
meat with bones 15 to 30 minutes, as meat that is not parboiled shrinks
about seventeen per cent. in the jar. Remove the bones, gristle and con-
nective tissue, which are not fit for food. Pack meat in the jar. Add the
parboiled liquid, filling the jar if possible. Any fats or oils from the meat
should be melted and poured over the contents of the jar, as this assists in
keeping the product. Put on rubbers; adjust covers; partially seal.
Sterilize 3 hours in hot water bath or steam cooker; or 244 hours at 5
peers steam pressure; or 1} hours at 15 pounds steam pressure. Remove
rom cooker and tighten tops.

Jars containing meat should not be allowed to cool while inverted, as the
fat will harden at the bottom rather than at the top of the jar.

Poultry and Game Birds—Kill fowl and draw at once; wash carefully
and cool; cut into convenient sections; scald in boiling water and dip at once
into cold water. Pack immediately into glass jars or enameled cans;
fill with pot liquid, obtained by boiling the bones and reducing to a thick
consistency; add a one-half level teaspoonful of salt per pint jar; put
rubbers and caps of jars into position, not tight. Sterilize for the length
of time given below for the particular type of outfit used: Water bath,
home-made or commercial, 3 hours; 5 pounds steam pressure, 2 hours;
10 to 15 pounds steam pressure, l-hour. Remove jars; tighten covers.

+o CRRINGD «+

JELLY MAKING

JELLIES, JAMS

Jellies, marmalades and conserves are made by cooking fruit juice, or
entire fruit with a great deal of sugar. -—s—y

A good jelly is well colored and flavored, transparent, tender, and will
hold its shape when turned from the glass.

Fruits which are rich in pectin and make good jelly are crabapples, sour
Supls grapes, currants, plums (red and black), cranberries, gooseberries,
blackberries, unripe raspberries, etc. Quince is rich in pectin but lacks

acid, and needs to be combined with sour apple, or crabapple.