The farm cook & rule book

After beef has been corned the required length of time, remove it from the brine and soak for a few hours in clear water, changing the water once. Then place it in a wire basket or tie it in cheesecloth and boil 30 minutes. Remove from the boiling water, plunge into cold water and remove the gristle, bone and excessive fat. Cut into small pieces and place in sterilized jars. Put rubbers and caps of jars in position and partially seal. Sterilize 3 hours in a homemade or commercial water bath outfit, 3 hours in a water seal, 2 hours with 5 pounds of steam pressure and 1 hour with from 10 to 15 pounds of steam pressure. Chicken If one does not wish to can the bones of poultry or wild game, the bird, after being dressed, cooled and cut in convenient pieces, may be boiled in water until the meat may be removed from the bones. One teaspoonful of salt is added to every quart jar and the broth in which the meat cooked, or boiling water, is added. It is sterilized like all raw or partially cooked meats. Fried Chicken Season the pieces of chicken and fry until three-fourths cooked. Drop the pieces in sterile quart jars, pour the drippings from the frying pan around the chicken. Sterilize like all partially cooked meats. Canned Rabbit Select tender cottontails, if possible, and after dressing and cooling, blanch or dip in boiling water. When the meat becomes white, plunge in cold water and cut in convenient sections for packing in cans. Add 1 teaspoonful of salt to every quart jar and pour boiling water on the meat. Adjust the rubbers and lids and sterilize like all uncooked meats. Rabbit Sausage Use the backs and legs of rabbits for this purpose. To 4 cupfuls of rabbit meat add 11/2 cupfuls of salt pork. Grind in the food chopper and add 1/2 teaspoonful of pepper and 1 teaspoonful of ground sage. Mix thoroughly, shape in cakes and brown in a frying pan. Pack in jars, pour the fat in which the sausage was fried into the jars and sterilize like all partially cooked meats. CANNING SOUPS Beef Stock Strip off the fat and meat from 15 pounds of beef joints, bones and hocks. Use fat and meat for some other purpose. Crack the bones with a hatchet and place them in a thin piece of cloth and tie securely. Place in a kettle containing 10 quarts of cold water. Simmer, but do not boil, for 5 hours. Do not salt while cooking. Skim off the fat, pour in hot sterilized cans and sterilize 90 minutes in a homemade or commercial water bath outfit, 75 minutes in a water seal outfit and 60 minutes in a pressure cooker with 5 pounds of pressure, or 45 minutes with a pressure of from 10 to 15 pounds. This stock may be combined with vegetables, canned or fresh, or with noodles, dumplings and a great many other foods. Chicken Stock Place 20 pounds of chicken in 7 gallons of cold water and simmer over the fire 5 hours. Remove meat from the bones and strain. Add sufficient water to make 7 gallons of stock and sterilize the same length of time as for beef stock. If one wishes, a small amount of boiled rice may be added to every can of chicken broth or soup stock. CANNING 75 CANNING FRUIT JUICES