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Home and Farm Food Preservation
Food Preservation Recipes
Chapter XXI - Canning Meats


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 days.

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 Meats.

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 flavor.

3. Sterilize as in Recipe 36.

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 Beef.

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 hour.

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 Fish.

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 catchup.

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 212° F.

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 Kippered Fish.

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 hours.

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.


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