Canning Meat, Poultry, and Sausages

Ingredients

• Cut the meat or poultry in pieces of convenient size
• enough water to cover
• hot gravy
• melted suet
• using new rubbers

Method

1. 1

   Boil the meat until tender, then pack it in hot glass jars with gravy.

2. 2

   Fill jars to within one inch of the top with melted suet and seal air tight.

3. 3

   Store in a cool, dark, and dry place.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 198. The excerpt below is the record exactly as published.

Canning Meat, Poultry and Sausages Cut the meat or poultry in pieces of convenient size, trim i carefully, and be sure they are sweet and clean. Boil until I tender in enough water to cover, seasoning to taste, the same \ as for immediate use, and when all the meat is well done \ and tender, press a little at a time in hot glass fruit jars, j then pour in a little of the hot gravy (which should first have i been boiled down until it is almost ready to jelly when cold), I until the gravy fills up all the vacant places around the meat, j but not enough to cause the meat to float. Then press in ) another layer of meat and more gravy, and proceed in this I way until the jar is filled up to within one inch of the top. i Be very sure that there are no air spaces left in the cans. Then \ fill each can overflowing full with melted suet, and seal air ! tight, using new rubbers

Cook this with the app: pantry check, scaling, and the assistant.