CANNING POULTRY

Although it is essential that containers be airtight for canning garden
produce, it is of the utmost importance that containers be perfect for the
canning of fowl. If there are any chips, cracks, or flaws, to let in the
smallest amount of bacteria-laden air, the preserve will spoil. Use thick,
new rubbers, seal tightly, and test carefully.

Some people like to cut the meat up and pack it into the jars raw, but
shrinkage leaves wasteful spacé, and sealers are expensive. It is considered
a better plan to cook the meat first, either by roasting or boiling. In doing so
the meat is shrunk, the juices are conserved, and the result is a product with
a finer flavor, than when packed raw.

After cooking, remove gristle and bone, and cut the meat into suitable
pieces for packing in the jar. Add one teaspoon of salt to each quart jar,
and pour pan gravy, or pot liquid, over it. Put on rubber and top, partially
seal, and place the jars in a boiler. Keep in water, that is boiling hard, for
three hours. Then remove the jars, and immediately seal tightly. Cool them
as soon as possible, and store in a dark cool place. Do not turn the jars
upside down, as a cake of fat will form at the bottom. A few jars of
canned fowl are very handy in the home, and help to reduce family cooking
problems.

STANDARD LIQUID SMOKE—Docs Away With the Smoke House
20

~
\
_4