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Canning Meat
From The Rural cook book, 1907
Serves 6
Use hot melted beef suet for long-term storage.
Presented as published in 1907. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.5 kcal
Protein0.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.1 mg
Sodium6.2 mg
Potassium4.5 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline0.4 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 15. The excerpt below is the record exactly as published.
Canning Meat. — Half cook the meat in a kettle, cut meat from the bones. If this is done while the meat is hot, wring out a cloth from' cold or tepid water, fold in several thicknesses, and set under the (lass can, letting cloth come up about an inch around sides of can, and it will not break, no matter how hot the meat may be. If you spill more broth on the cloth be sure to wring out extra water from it, for if the cloth is sopping wet, the can will break. Having filled can with meat, pour in all the broth the can will hold, and see that it is salted and peppered just right for the table. Screw on cover without rubber and, if hot put in kettle partly filled with hot water, putting a tin in bottom of kettle to set cans on. Three quarts can be put in common-sized kettle. Cover with a weil-fittirg cover that will keep in the steam, and keep boiling for two hours
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