Meats are very difficult
to sterilize because of their lack of acid and because of the presence
of spore-bearing bacteria. Unless thoroughly sterilized, there is danger
of ptomaine and botuilnus poisoning. The following directions give good
results if carefully followed.
(36) Canning Meats
without Preliminary Cooking.
1. Cut the fresh meat in
pieces to fit cans or jars. Pack into jars or cans.
2. Prepare a broth by
boiling the bones or scraps or other meat in water. Season to taste with
salt. Pour this boiling hot into the cans or jars. Seal cans.
3. Sterilization by
Three-Day Method. Sterilize at 212° F. 1 1/2 hours on three successive
4. One-Day Method.
Sterilize at 212° F. for 6 hours on one day only. This method is used
extensively by California housewives and was first advocated by Miss
Lillian D. Clark of the University of California.
5. Pressure Method.
Sterilize in cans 30 min. at 15 lbs. steam pressure 250°.
6. Acidified Brine
Method. Prepare a brine of 3 oz. salt per gallon or use a meat broth and
acidify the brine or broth with 4 oz. (8 tablespoonfuls), lemon juice or
strong vinegar per gallon. Pack the meat into cans or jars. Fill with
boiling hot acidified liquid and sterilize 4 hours at 212° F.
(37) Canning of Cooked
1. Cook the meat in any
desired way as for use on the table. For example, chicken and rabbit may
be fried after rolling the fresh meat in flour; or they may be boiled in
lightly salted water until almost done. Beef and pork may be roasted or
stewed, etc., before canning.
2. Pack the cooked meat
while hot in cans. Fill with boiling hot gravy, or tomato sauce, or
broth. A gelatin broth made by boiling unflavored gelatin in meat broth
or water is often added. This sets to a jelly in the jar or can after
sterilization. Knox's or other unflavored gelatin may be used. Two or
three ripe olives added to each jar or can will greatly improve the
3. Sterilize as in Recipe
4. Acidified Brine
Method. To the gravy or brown liquid or broth from cooking add 1 oz. (2
tablespoonfuls) lemon juice or strong vinegar per quart and mix well.
Pack meat in jars or cans. Add boiling hot liquid and sterilize 4 hours
at 212° F.
(38) Canning of Corned
1. Prepare the beef. by
the corning process as described in Recipe 127.
2. Place the beef in an
ordinary kettle; cover with cold water; bring slowly to a boil for an
3. Cut into pieces of
proper size to fit the openings of the cans or jars. Pack and cover with
a hot liquid made by adding gelatin to the liquid in which the meat was
boiled, flavored with laurel (bay leaves), cloves and nutmeg to taste.
4. Sterilize by any of
the methods give in Recipe 36.
(39) Canning of Fresh
1. Prepare as for cooking
for the table. Cut the fresh fish to fit cans or jars and pack tightly.
2. Fill the cans or jars
with a boiling hot weak brine or with a highly spiced tomato purée or
3. Sterilize by any of
the methods given in Recipe 36.
4. Sardines. Sardines are
cooked in hot cottonseed or olive oil and packed in oil. Sterilize for
one-half the time given in 36.
5. Salmon. Salmon may be
canned as described in (1), (2), and (3) but usually the fresh fish is
packed tightly into cans and no liquid is added. The cans are heated in
steam for an hour before sealing. The cans are then sealed and
sterilized at 15 lbs. pressure 250º F. for 1 1/2 hours or for 5 hours at
6. By Acidified Brine.
Pack the fresh fish into cans rather loosely. Prepare a brine of 3 oz.
salt (3 tablespoonfuls), and 5 oz. (10 tablespoonfuls) lemon juice per
gallon. Heat to boiling and fill jars or cans. Sterilize at 212° F. for
4 hours and seal. Instead of brine, tomato purée may be added.
(40) Canning of
1. Soak the fresh fish in
a strong brine (2 lbs. per gallon), overnight. Smoke with spent tan bark
smoke or smoke from hard wood as described in Recipe 136 for about 8
2. Pack into cans and
fill with hot water. Sterilize as described in Recipe 36.
Small fish such as
herring, smelt, sardines, etc., are excellent prepared in this way.