Canning Meat
From Food and health, 1916
Browning the meat first enhances the flavor.
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 100. The excerpt below is the record exactly as published.
Canning meat at home. Bulletin No. loi, Vol. V, New York State College, Cornell University Talk about Canning Meat at Home. Sear the meat or chicken in a hot oven, in hot fat, or in boiling water, and steam it or simmer it until it can be torn apart. Pack the meat into the jars, fill the space with stock, and add one-half teaspoonful of salt
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