The farm cook & rule book

Fruit juices Meats Uncooked Poultry and game Beef Corned beef Prepared Young Meats Spring fries ... Fried meats Baked meats Stewed meats Roasted meats Prepared Mature Meats Wild game '5* Fowls Cockerels Fried meats Baked meats Stewed meats Roasted meats Fish Shellfish Soups Soup combinations and soup stock This time schedule is based upon the one-quart pack and upon fresh products at altitudes up to 1,000 feet. For higher altitudes increase the time 10 per cent for each additional 500 feet. When processing fruits in steam-pressure canners, not over 5 pounds of steam pressure should be used. When processing vegetables, do not use over 15 pounds of pressure. CANNING MEATS Meats are either partially cooked before being sterilized or they are raw when packed in the jars. It is somewhat easier for the inexperienced canner to have good results if the meat is cooked a little before being sterilized. This meat may be fried, roasted, stewed or broiled, just as it would be for immediate use, only it is not cooked until tender. It is seasoned to taste, heated throughout and cooked until about three-fourths done. Overcooking, like sterilizing too long, produces a stringy meat which shreds when served. The jars and lids are boiled in water 15 minutes before the meat is packed; the rubbers are dipped in boiling water just before they are put on the cans. Raw meat is cut in convenient sections for canning, or if it is to be cooked first, it is cut in pieces of the right size for the cooking. One teaspoonful of salt is added to every quart jar of raw meat. Since the partially cooked product is already seasoned, no salt is added to it after it is packed in the cans. A little boiling water is poured around the raw meat, and the liquor in the utensil in which the meat was cooked is added when canning partially cooked meat. The rubber is put on and the lid is adjusted just as it is in sterilizing any product by the cold pack method. Lids should never be screwed or fastened tightly or the glass will break. Tin cans, of course, are closed securely, or capped, before being sterilized. Time to Sterilize All partially cooked meat is sterilized 1% hours in boiling water, 1 hour with a water seal outfit, 40 minutes with a pressure cooker with a pressure of 5 pounds, and 30 minutes with a pressure of 15 pounds. Uncooked meat is sterilized 3 hours in CANNING 73 boiling water, 3 hours in a water seal outfit, 2 hours in steam with a pressure of 5 pounds, and 40 minutes in a pressure cooker with 15 pounds of pressure. This is the length of time to sterilize pint or quart jars but larger ones must be given more time. The meats which are most successfully canned are : roast beef, corned beef, tongue, headcheese, spareribs, sausage, pork roasts, tenderloin, pigeons and other wild game and poultry. Corned Beef