‘gjoyM Woe, “dip pjoo ‘*urt |-ssooy ‘suinjg ‘s}uevsing “A oSLZ 3 Soqnuru Q9 , *sopnUIW ZT ‘dniAs 4144 esQ}y youer,q ‘41d ‘asurr ‘wa4¢S —SLINYUA ANOS ‘soqnuru o¢ *peols Io |‘sojddeqrig ‘sieag ‘sojddy "A oSLZ 3 Seynurur gg|‘sxjdde qvio ‘saynuim ¢7 ‘dnifs ulgy espjajoym yoed ‘aloo ‘apein —SLINUYUA GUVvVH *pojeed pue poeyourlq aq plhoys seyoveg ‘j[ey |’satiiaya yeoms ‘syoordy oT GSLZ *saynurul Z] ‘sioyyO Ul yno ale Yor ‘syoorlde |‘sayoradg ‘saliiaqentg ye seynurur OO ‘seyovod}‘seqnurur QZ 03 SG] ‘seyoved pue soyoved ydaoxe ‘ajoym |‘satiteqdsey ‘SaetilaqMes}s “A .OSZ 3e Soynurm OoOlsoynuiur g ‘soTIIaqMeIzS ‘dnids uinipew asy}yoed ‘ways ‘asull ‘apein —SLINUA LAOS YAMOOD WVALS AO AATIOG NAAO NI ONIZITMAALG| AUVNIGUOC NI ONIZITINALS | ANIUG AO dnursg ‘AFLVM NOILVaVvdaud GHNNYZ) Fd OL SLONGOAg LYVHSD DNINNVO 32T1EVi393A GNY LINkSs Canning 117 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 tn 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 pounds steam pressure; or 1144 hours at 15 pounds steam pressure. Remove from 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 pound steam pressure, 1-hour. Remove jars; tighten covers. BE SG JELLY MAKING JELLIES, JAMS Jellies, marmalades and conserves are made by cooking fruit juice, or entire fruit with a great deal of sugar. 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 apples, 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. 118 Blue Ribbon Cook Book GENERAL DIRECTIONS FOR JELLY MAKING i ria Siar sound fruit, that is rather under-ripe (more pectin is found then), 2. Wash and cut large fruit into small pieces, but do not peel or core. 3. Putin kettle, and if fruit is very juicy add but little water — about 1 cup to every 4 quarts of fruit. If fruit is not juicy, almost cover with water. 4. Cook slowly until fruit is soft. Mash with potato masher. 5. Pour fruit into jelly bag of flannel or heavy cotton wrung out of hot water. Let drain over night. Do not squeeze the bag as this forces out the pulp, and makes the jelly cloudy. ✪ Jelly Making

AI-modernized reading of the original text

‘gjoyCanning 117 117 CANNING MEATS While meats may be canned successfully if directions are followed carefully, it is perhaps advisable for beginners in canning to start with vegetables 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 connective tissue, which are not fit for food. Pack meat tn 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 pounds steam pressure; or 1144 hours at 15 pounds steam pressure. Remove from 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 pound steam pressure, 1-hour. Remove jars; tighten covers. BE SG JELLY MAKING JELLIES, JAMS Jellies, marmalades and conserves are made by cooking fruit juice, or entire fruit with a great deal of sugar. 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 apples, 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. 118 Blue Ribbon Cook Book GENERAL DIRECTIONS FOR JELLY MAKING i ria Siar sound fruit, that is rather under-ripe (more pectin is found then), 2. Wash and cut large fruit into small pieces, but do not peel or core. 3. Putin kettle, and if fruit is very juicy add but little water — about 1 cup to every 4 quarts of fruit. If fruit is not juicy, almost cover with water. 4. Cook slowly until fruit is soft. Mash with potato masher. 5. Pour fruit into jelly bag of flannel or heavy cotton wrung out of hot water. Let drain over night. Do not squeeze the bag as this forces out the pulp, and makes the jelly cloudy.

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