SUGGESTIONS AND RECIPES FOR CANNING

if you can in glass jars be sure to
refer to the time tables on page 75
Read ‘‘Heating Cooker"’ and ‘'Gauge’'’-——Page 25

WHY CAN MEAT?

By canning meat, housewives utilize the scraps and soup bones as well as the more
choice cuts of meat and avoid spoilage. Then, too, they can quickly serve a more
varied diet because they are not dependent on cured, salted or smoked meat.

Every housewife has favorite recipes for using canned meat but sometimes for-
gets that it may be used in preparing meat rolls, cabbage rolls, meat pies, croquettes,
meat loaves, stews, pigs in blankets, fricassee, boiled dinners, salads, hot and cold
sandwiches.

Canned meat, in fact, may be served in the same ways that fresh meat is served.

CANNED MEAT IS SAFE

Good canned meat cannot be produced from meat that is not safe to eat in any
other form.

When the following precautions are observed in preparing and canning meat,
only an appetizing, economical and tasteful product results:

1. After completing butchering, thoroughly scrub the carcass in plenty of clean

water.
. Use only meat that is known to be fresh and untainted.
Handle it in an absolutely clean manner.
. Soaking fresh meat in water draws out the juice and makes meat stringy.
Seal it properly.
. Sterilize, after sealing, in a pressure cooker or retort according to directions.
Cool quickly and store.

Objections are sometimes raised to meat canning because the high temperature
needed for sterilization will break up the protein fibers of the meat. It has been
demonstrated that protein fibers subjected to a high temperature break up into
different compounds. Roasting and boiling may cause changes of the same kind,
therefore it can be assumed that the canning of meat causes no loss of food value.

DETECTING SPOILAGE

When ready to use, all canned food should be carefully inspected.
1. If ends of can are bulged, discard can.
< 2. If gas bubbles appear, product has fermented. Discard contents of can.
> 3. If contents of can have peculiar odor, discard.
4. If product is soft, mushy, slimy or moldy, discard.
Spoiled canned food should be burned, not fed to poultry and animals.

USE PLAIN CANS

When canning all kinds of meat, use the plain sanitary tin can. Fat in meat causes
the enamel in the enamel lined cans to peel off. Whereas this is not injurious,
it does not produce a desirable product.

IHU wh

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