Canned Corn Beef
From The household cook book, 1902
Serves 6
Examine on the approach of warm weather; if bubbles arise when shaking, open and use the meat at once.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 393. The excerpt below is the record exactly as published.
pepper, a little mace, cloves and chopped onions, if liked. Take the meat from the liquor with a wire dipper, fill it into the cans, pour on the boiling liquor, and seal tight. Keep in a dark, cool place. CANNED CORN BEEF — Before the brine sours or changes in the least, boil the meat till tender; then remove the bone, gristle, and white fiber, return to the boiling liquor, and when hot, can it, press- ing it compactly; cover it well with the boiling hot liquor and seal Keep the cans in paper bags in a cool cellar. Examine on the approach of warm weather, and if on shaking the cans any bubbles arise, open such cans and use the meat at once. Pickled Tongue is also very nice put up in this way. Mince and Sausage Meat must be put into cans while at boiling keat, if thus preserved. Pbesebvino Meats. — All the resources of science have been called into play to devise means to preserve meat so that the surplus of one region can be trans- ported unimpaired to supply the needs of another region less bountifully supplied. The 4 most important methods which have been devised are by drying, by cold, by heating and excluding the air, and by the use of antiseptics. They are all based on killing or preventing the development of the germs (bacteria) which cause putrefaction. Drying preserves meat and vegetables because the low forms of life, as well as the higher, cannot develop without a certain amount of moisture, but the flavor and other qualities of meat are not improved by drying. Freezing preserves the meat because cold checks the growth of all micro=crganisms. In canning, the usual method is to heat the article enough to kill all the germs, and then seal it up so tightly that no more can enter. Antiseptics, like salt
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