Chili Sauce

12 large ripe tomatoes 1 t. ginger 1 red pepper
1 large onion 1 green pepper 1 c. b-sugar
1 T. salt 2 c. vinegar 1 t. cloves

1 t. allspice
Chop peppers fine. Cut up tomatoes and onion and mix all
ingredients together. Boil until cooked. Turn into hot, sterile
jars and seal.

MEATS
Canning Chicken - Method No. 1

Cook chicken 15 minutes, in small amount of water. If several!
chickens are being done the same day it is a good plan to use the
same broth for 2 or 3 lots of chicken. Let backbones simmer
longer.

After 15 min. boiling, remove thighs, drumsticks, wings and
breast pieces. Meat will have shrunk considerably and large joints
can be cut off. This makes packing much easier and leaves just
enough bone to hold pieces in good shape.: This small amount of
bone aids the heat to penetrate more quickly and helps to jell liquid.
Take breast meat off in two full length pieces, cutting very close to
the bone.

Strain liquid off bones through cheesecloth so that sediment
may be removed. Let stand and skim off fat, using the clear broth
to pour over chicken.

Place 2 pieces of breast meat in lengthwise, then drumstick,
thigh, and wing will fit in a second layer. Do not pack too solidly
in the jar. There should be space for liquid to circulate freely as
that allows the heat to penetrate more quickly and insures better
sterilization. Add | t. salt per qt. Fill jar with boiling liquid to
within 14 inch of top. Run sterilized knife around food to make
sure all air spaces are filled with liquid. Adjust rubber and top
and partly seal. Process 3 hours in hot water. (A quart jar will
hold a 3!% lb. chicken, or 2 slightly larger birds will fill five pint

Jars. )

Method No. 2

Take chicken which has been cooked 15 min. Saute in fat
in frying pan until golden brown. Pack and finish exactly as in
Method |. This has a very rich appearance and slightly different
flavor.

Rib and neck portions are not packed. An excellent plan is
to cut all small pieces of meat from those portions and can separ-
ately. These pieces may be used in salad, creamed chicken or
patties. This is much better than using up the bone parts in stews,

etc., as the family usually tire of them after a time spent canning
chicken.

164 _