EWE = U.P ee

Roast Lamb
Use Plain Cans

Trim in rows with small tufts of parsley,
<2ason to taste. Add a few carrots to roasting
| . When nicely browned, slice and pack
“into cans. Add boiling water’to the gravy in
the roasting pan and while hot,. fill can to
within % inch from top.’

Exhaust 5 minutes if meat and gravy have
cooled; if cold, exhaust 10 minutes; if hot,
exhausting is not necessary. Seal with Home
Can Sealer.

Process No. 1 cans 40 minutes at 15 pounds
pressure; No. 2 cans 60 minutes at 15 pounds
pressure and No. 3 cans 80 minutes at 15
pounds pressure. Cool quickly. Dry, label
_and store.

If meat is fat, processing must be pro-
longed 10 minutes.

Chops —— Pork, Mutton or Lamb
Use Plain Cans

Remove the bone. Then sear both sides of
the chops quickly in hot grease, and season.
Pack nicely browned pieces into cans and
add brown gravy made by putting water in
the pan grease. Seal while hot.

Process No. 2 cans 55 minutes at 15 pounds
pressure and No. 3 cans 75 minutes at 15
pounds pressure. Cool quickly. Dry, label
and store.

Roast Ham
Use Plain Cans

When skin and fat are removed before
roasting, lard with narrow strips of larding
pork, alternating with rows of little tufts of
parsley. Meat may be rubbed with clove of
garlic if desired. Season to taste. Baste fre-
quently. When nicely browned, slice and
pack into cans. Add boiling water to the
gravy in the roasting pan and while hot, fill
can to within % inch from top.

Exhaust 5 minutes if meat and gravy have
cooled; if cold, exhaust 10 minutes; if hot,
exhausting is not necessary. Seal with Home

WAY OF

HOME CANNING

Beefsteak
Use Plain Cans

Cut sirloin of beef into steaks. Sear quickly
on both sides in hot fat. Season with salt and
pepper. When nicely browned, pack into
cans. Fill cans with hot gravy made by add-
ing water to pan grease. Seal with Home Can
Sealer.

Process No. 2 cans 55 minutes at.15 pounds
pressure and No. 3 cans 75 minutes at, 1§
pounds pressure. Cool quickly. Dry, label
and store. -

Swiss Steak with Mushroom Sauce

Cut steaks 1 inch thick from round of beef,
Divide into pieces which will pack well in
cans. Score lightly with sharp knife, then
sprinkle with flour and pound to break fibers
and work flour into meat. Brown in hot fat,
Pack into cans allowing enough space for
generous amount of sauce.

2 red peppers or pimientos cut fine

4 teaspoonfuls salt

4 tablespoonfuls flour

6 tablespoonfuls fat

2 cupfuls mushrooms, stem and pieces

Brown flour in pan in which steak was
cooked. Add 1 pint of cold water gradually,
stirring to keep smooth. Add salt, mushrooms
and pepper, bring to a boil. Fill cans. Seal,

Process No. 2 cans 55 minutes. No. 3 cans
75 minutes at 15 pounds pressure.

Beef Stew

Use Plain Cans

The cheaper cuts or scraps of meat may be
used in making beef stew.

Cut the meat into l-inch squares and sprin-
kle with flour, salt and pepper. Melt fat in
frying pan, add chopped onions, carrots and
celery, brown lightly; add the meat and
brown, stirring frequently to keep from
scorching.

When nicely browned, add canned toma-
toes or tomato puree, and cheesecloth bag of
spices—bay leaves, cloves, peppercorns, maee
and thyme. Cover mixture with water and
simmer for 45 minutes if canned or 2 hours if

served at once. Remove spice, add salt, pep-

. i Sealer.
“"¥ Process No. 1 cans 40 minutes at 15 pounds __ per and paprika to taste. While hot, fill cans,

pressure; No. 2 cans 60 minutes at 15 pounds
pressure and No. 3 cans 80 minutes at 15
pounds pressure. Cool quickly. Dry, label
and store.

If meat is fat, processing must be prolonged
10 minutes.

Seal with Home Can Sealer.

Process No. 1 flat cans 35 minutes at 15
pounds pressure; No. 2 cans 60 minutes at
15 pounds pressure and No. 3 cans 75 minutes
at 15 pounds pressure. Cool quickly. Dry,
label and store.

41