Canning Meats

Ingredients

• Use fresh meat.
• Add the parboiled liquid.
• add a one-half level teaspoonful of salt per pint jar

Method

1. 1

   Remove meat from bones and cut into sizes for packing.

2. 2

   Parboil meat with bones for 15 to 30 minutes.

3. 3

   Remove bones and pack meat in jars.

4. 4

   Fill with parboiled liquid and pour melted fats over.

5. 5

   Seal jars and sterilize for 3 hours in hot water bath or 2-4 hours at steam pressure.

6. 6

   Tighten tops after removing from cooker.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 71. The excerpt below is the record exactly as published.

CANNING MEATS While meats may be canned successfully if directions are followed care- fully, it is perhaps advisable for beginners in canning to start with vege- tables and fruits, taking up the canning of meats only after thorough familiarity with the process described in this book. To Can Chicken, Turkey, Beef, Pork, etc.—Use fresh meat. Remove from the bones and cut in convenient sizes for packing in cans. Parboil meat with bones 15 to 30 minutes, as meat that is not parboiled shrinks about seventeen per cent. in the jar. Remove the bones, gristle and con- nective tissue, which are not fit for food. Pack meat tn the jar. Add the parboiled liquid, filling the jar if possible. Any fats or oils from the meat should be melted and poured over the contents of the jar, as this assists in keeping the product. Put on rubbers; adjust covers; partially seal. Sterilize 3 hours in hot water bath or steam cooker; or 244 hours at 5 pounds steam pressure; or 1144 hours at 15 pounds steam pressure. Remove from cooker and tighten tops. Jars containing meat should not be allowed to cool while inverted, as the fat will harden at the bottom rather than at the top of the jar. Poultry and Game Birds—Kill fowl and draw at once; wash carefully and cool; cut into convenient sections; scald in boiling water and dip at once into cold water. Pack immediately into glass jars or enameled cans; fill with pot liquid, obtained by boiling the bones and reducing to a thick consistency; add a one-half level teaspoonful of salt per pint jar

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