Canning Meat
From Use and preparation of food, 1919
This method is suitable for any fresh meat, poultry, fish, or game.
Presented as published in 1919. 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
Nutrition per serving
700Calories
15 gProtein
151 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories700 kcal
Protein15 g
Carbohydrates151 g
Fiber10 g
Sugars0.9 g
Total Fat4.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium4481 mg
Potassium256 mg
Calcium607 mg
Iron64 mg
Magnesium57 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate256 mcg
Choline25 mg
Caffeine0 mg
Water768 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 129. The excerpt below is the record exactly as published.
one teaspoon salt to each quart, and fill jar with boiling water
Cook this with the app: pantry check, scaling, and the assistant.