EVERY STEP IN CANNING: THE COLD-PACK METHOD TEXT

simmer for about 1 hour. Add the meat. Pour into jars, and sterilize. Remove and seal. STEPS IN CANNING MEAT AND GAME For all meat, poultry or game canning the following general instructions should be kept in mind. 1. Sterilize the jars, caps and rubbers. 2. Grade the meat for size. 3. Cut up into convenient portions for cooking or canning. 4. Sauté, fry or bake, broil or stew as desired. This step can be omitted if you are an experienced canner. 5. Pack in sterilized, hot jars or tin cans. 6. Add 1 level teaspoonful salt per quart of meat for seasoning if not already seasoned. 7. If glass jars put on rubber and seal, not too tight. Seal tin cans. 8. Process in boiling water or steam under pressure. 9. Remove, completely seal the jar. 10. Invert to cool and test the joint. 11. Label and store. If you can in tin use the enamel or lacquered cans. A slight amount of water in the bottom of the jars of prepared meat will insure quicker sterilization of the air remaining in the jar. Where meat has been stewed the liquor can be poured into the jar for filling. If you use a steam-pressure cooker outfit of course the time of cooking will be much shorter than if you use a wash-boiler or some other homemade outfit. If you cook in boiling water we call that the water-bath method. The following data will be of interest to those who contemplate canning meat. Hog on foot--weight 500. Liver, heart and a part of the ribs were eaten at the time of butchering, therefore, not canned. The remainder of the ribs canned six No. 3 cans: Ham 18, No. 3 cans Shoulder 18, No. 3 cans Roast 18, No. 3 cans Sausage 26, No. 3 cans Hash 4, No. 3 cans Gravy 5, No. 3 cans (which is also called stock) The sausage weighed 52 lbs. before it was canned, making 2 lbs. to the can. There were 200 lbs. of fat for lard. After it was rendered there were 176 lbs. of lard and 20 lbs. of cracklings. TIME-TABLE FOR CANNING MEAT, POULTRY AND GAME [A] IF USING HOT WATER BATH OUTFIT AT 212°F [B] IF USING WATER-SEAL OUTFIT AT 214°F [C] IF USING STEAM PRESSURE 5 POUNDS [D] IF USING PRESSURE COOKER 15 POUNDS TIME TO STERILIZE PRODUCTS | [A] | [B] | [C] | [D] ---------------------------------------------------------------------- PARTIALLY COOKED MEAT OF ALL KINDS Roast beef | | | | Corned beef | | | | Sweetbreads | | | | Tongue | | | | Brains | | | | Headcheese | | | | Spareribs | 1½ hrs. | 1 hr. | 40 min. | 30 min. Kidneys | | | | Sausages and | | | | other meats | | | | Rabbits | | | | Pigeon | | | | Chicken | | | | UNCOOKED OR RAW MEAT Beef | | | | Pork | 3 hrs. | 3 hrs. | 2 hrs. | 1 hr. Veal and all | | | | other meats | | | | Poultry and game | | | | All meat stocks | | | | with or without | 1½ hrs. | 75 min. | 1 hr. | 40 min. vegetables and | | | | cereals | | | | NOTE.--This time-table is for No. 2 and No. 3 tin cans or pint and quart glass jars. If larger cans or jars are used more time must be allowed for the sterilizing. If canning in tin, scratch on the can at the time of sealing the initial of the contents. For instance--S.R. means spareribs; G. means goulash; R.B. means roast beef. You can make out your list and mark accordingly. CHAPTER VIII FISH People in some sections of the country are interested in canning mountain trout and others live where there is an abundant supply of either fresh-water fish or salt-water fish. Heretofore we have been wasteful and lax about the fish supply. But as we have learned to can vegetables and meats so we are going to learn to can fish. Fish is really canned the same in every step after preparation as peas and corn are canned. In order to have a good product, fish must be fresh when canned. No time should be lost in handling the fish after being caught. Putrefaction starts rapidly, and the fish must be handled promptly. The sooner it is canned after being taken from lake, stream or ocean, the better. Never attempt to can any fish that is stale. PREPARATION OF FISH FOR CANNING As soon as fish are caught it is advisable to kill them with a knife and allow the blood to run out. Scale fish. This is easily done if the fish is dipped in boiling water. For canning, most varieties of fish need not be skinned. If the fish is very large and coarse, the large back fin may be cut out and the backbone removed, but with most varieties this is unnecessary. Cut off the head and tail, being careful to leave no more meat than necessary on the parts removed. Remove the entrails and the dark membrane that in some fish (e.g., mullets) covers the abdominal cavity. Thoroughly clean the inside. The head may be cleaned and used for fish chowder. If you wish to be sure that all blood is drawn out before canning, place the fish in a brine made of one ounce of salt to one quart of water. Allow the fish to soak from 10 minutes to 1 hour according to the thickness of the fish. Never use this brine but once. If the meat of the fish is very soft or loose, it may be hardened by soaking in a brine (strong enough to float an Irish potato) for from 15 minutes to an hour, depending on the thickness of the pieces and the softness of the flesh. CANNING THE FISH 1. Remove the fish from the brine where it has been placed in order to draw out all the blood and to harden the texture of the fish. 2. Drain well. 3. Cut into can lengths. 4. Place fish in a piece of cheesecloth or in a wire basket and blanch in _boiling water_ from three to five minutes. Three minutes for the soft flesh fish, such as suckers, crappies, whitefish. Fish with a firmer flesh, as pike, muskalonge and sunfish require 5 minutes blanching. The blanching removes the strong fish flavor and cleans the outside of the fish. 5. Cold-dip the fish by plunging into cold water immediately. This makes the flesh firm. 6. Pack in hot jars or cans to within ½ inch from top. Add 1 teaspoonful salt per quart. Put on a good rubber and partially seal the jar, completely seal tin cans. 7. Place jars or cans in canner and process in _boiling_ water for three hours. Three hours sterilization will insure the keeping of all varieties of fish, providing fresh products are used and the blanching and other work is carefully done. If canning with a steam-pressure canner or a pressure cooker sterilize for one hour and a half under 10 to 15 lbs. pressure. 8. At the end of the sterilizing period cool the jars quickly after sealing completely. The tin cans may be cooled by immersing them in cold water. 9. Store for future use. SOFTENING OF BONES IN FISH This can be done satisfactorily under pressure. The bones of fish are composed of large quantities of harmless lime, bound by a matrix of collagen, which is insoluble under ordinary conditions. When subjected to a high temperature under pressure this collagen is converted into gelatin and dissolved, leaving the bones soft and friable and even edible. Bony fish, such as herring and shad, which are too small to use otherwise are greatly improved when subjected to steam under pressure. The bones in herring are softened in 37 minutes at a temperature of 240 degrees; shad in 1 hour; flounder 1 hour. Other fish are fully cooked and the bones softened in times approximately proportionate to the size of the bones. The following table was made after many experiments and gives the time required to soften the bones in many common species of fish. The term "softening" means the point in cooking when the small bones, ribs, etc., are soft, but when the large vertebrae are not yet sufficiently soft to be consumed along with the meat. In some of the larger fishes where the large bones could scarcely be eaten, even if they were softened, it would appear to be a waste of time and fuel to carry them to a point of complete cooking, and in such cases it ought to be sufficient to soften the small bones and sterilize the contents of the can. For such a purpose, the "softening" rather than the "soft" point, may be used. The time periods are measured from the point when the given pressure and temperature are reached (at the top of the cooker) to the time when the heat is shut off. The heating-up and cooling-off period of time are therefore not included. The fish were salted, but no water was added. Samples of fish canned during the course of these experiments were kept six weeks at room temperature (about 68° F.) and were then incubated at 98° F. for 48 hrs. All were sterile. TIME REQUIRED TO SOFTEN THE BONES OF VARIOUS SPECIES OF FISH IN QUART JARS OR NO. 3 TIN CANS, 10 LBS. PRESSURE, 240° F. |WEIGHT |SOFTENING|SOFT |(LBS.) |(MINUTES)|(MINUTES) | | | BLACK BASS | | | | | | Large | 5-6 | 100 | 120 Small | ¾ to 1 | 100 | 110 | | | BLUEFISH | | | | | | Large | 6-9 | 90 | 100 Small | 1-2 | 80 | 90 | | | BUTTERFISH | | | | | | Average | ¼-½ | 60 | 80 | | | CATFISH | | | | | | Large | 1½-2 | 70 | 80 Small | ¾ | 60 | 70 | | | CERO | | | | | | Average | 10-13 | 80 | 90 | | | COD | | | | | | Large | 6-16 | 80 | 90 Small | 1-2 | 50 | 60 | | | FLOUNDER | | | | | | Large | 1-1¾ | 70 | 80 Small | ½-1 | 50 | 60 | | | HADDOCK | | | | | | Large | 3-5 | 60 | 70 Small | 1-2 | 50 | 60 | | | HALIBUT | | | | | | Average | 50-90 | 70 | 80 | | | HICKORY SHAD | | | | | | Average |1½-2 | 60 | 70 | | | KINGFISH | | | | | | Average | ½-1 | 60 | 70 | | | LEMON SOLE | | | | | | Large | 2½-3½ | 80 | 90 Small | ¾-2 | 60 | 70 | | | MACKEREL | | | | | | Average | ¾-1½ | 60 | 70 | | | MACKEREL, SPANISH | | | | | | Average | 1½-2½ | 100 | 110 | | | PERCH, WHITE | | | | | | Average | ¼-¾ | 100 | 110 | | | PERCH, YELLOW | | | | | | Average | ¼-¾ | 90 | 100 | | | POLLACK | | | | | | Average | 5-7½ | 60 | 70 | | | SALMON | | | | | | Average | 13-19 | 90 | 100 | | | SEA BASS | | | | | | Average | 1-1½ | 60 | 70 | | | SQUETEAGUE | | | | | | Large | 2½-4 | 80 | 90 Small | ¾-2 | 50 | 60 | | | SMELTS | | | | | | Large, per lb. | 5-7 | 60 | 70 Small, per lb. | 15-20 | 50 | 60 | | | SNAPPER, RED | | | | | | Large | 10-15 | 110 | 120 Small | 5-6 | 90 | 100 | | | SUCKER | | | | | | Average | ½-1½ | 80 | 90 | | | TILEFISH | | | | | | Average | 6-12 | 90 | 100 | | | WHITING | | | | | | Average | ½-1 | 50 | 60 FRIED FISH 1. Clean the fish and remove entrails. Split along the back and remove backbone. 2. Place in brine strong enough to float an Irish potato. Allow fish to remain in this brine from 10 minutes to 1 hour according to the thickness of the flesh. This draws out the blood and hardens the meat. 3. Draw, wipe dry. 4. Cut in pieces that can go through jar or can openings. 5. Roll in cornmeal or other flour, dip into beaten egg and roll in flour again. 6. Then put into frying basket and fry in deep fat until nicely browned, or it can be sautéd in bacon or other fat until well browned. 7. Drain well by placing pieces on coarse paper to absorb excessive fat. 8. Pack into hot jars or enameled tin cans. 9. Add 1 teaspoonful salt per quart. Add no liquid. 10. Partially seal glass jars. Completely seal tin cans. 11. Process 3 hours in hot water bath outfit. Process 1½ hours in steam pressure (10 to 15 lbs. pressure). 12. Remove from canner. Seal glass jars. Cool quickly as possible. BAKED FISH Prepare and bake fish same as for table use until half done. Pack in hot jars, add salt and sterilize three hours in hot-water-bath outfit or 1½ hours in steam pressure or pressure cooker, 10 to 15 lbs. pressure. ANOTHER FORMULA FOR MISCELLANEOUS FISH Rub the fish inside and out with a mixture made as follows: to 50 pounds fish, mix 2½ pounds salt, 2½ pounds brown sugar and 2½ ounces saltpeter. Let the fish stand in a cool place for 48 to 60 hours with the mixture on, then wash and drain. Fill into glass jars or enamel lined tin cans and add the following sauce until cans are nearly filled: ¼ pound whole black pepper, 1½ pounds salt, 1 pound of onions chopped fine, ½ ounce bay leaves, ¼ pound whole cloves, 2 quarts cider vinegar and 25 quarts of water. Soak the pepper, cloves and bay leaves for 48 hours in the vinegar. Put the water, salt and onions in a kettle. Bring to a boil and cook 30 minutes, then add the vinegar and spices. Let boil for one minute. Strain and it is ready for use. Sterilize for 3 hours in hot-water-bath outfit. Sterilize for 1½ hours in steam pressure or pressure cooker (10 to 15 lbs. pressure). CANNED FISH IN OIL Rub fish with salt, brown sugar and saltpeter as above directed. Wash and dry thoroughly in the sun. Spread on wire screens and dip in oil heated to a temperature of 300 degrees. Use a strap handle plunge thermometer to determine heat of oil. Cottonseed oil may be used for this purpose, although olive oil is best. As soon as the fish are cool enough to handle, pack tightly in cans, filling up with the hot oil. Sterilize 3 hours in hot-water-bath-outfit; 1½ hours in steam pressure or pressure cooker (10 to 15 lbs.). CANNED FISH IN TOMATO SAUCE Handle same as specified under "Another Formula for Miscellaneous Fish," except pour in the following sauce instead of pepper, cloves, onions, etc.: Ten gallons of tomato pulp (mashed tomatoes and juice with cores, seeds and skins removed); 1 gallon cider vinegar, 1 pint Worcestershire sauce; 2½ pounds red sweet peppers; 2½ pounds sugar, 2 cups salt, 2 pounds onions (chopped fine); 1 pound West India peppers and 1 ounce Saigon cinnamon. The fish are processed same as "Fish in Oil." Enamel lined cans or glass jars must be used. FISH CHOWDER The cleaned heads of any fish, the backbones cut out of large fish with what meat adheres to them and all other fish scraps may be used for fish chowder. Put all these parts in cold water (to cover) and cook until all the meat can be easily removed from the bones. Pick all the meat from the bones, strain the fish liquor and return it with the picked fish meat to the kettle. Add the following ingredients: To every two pounds of fish picked from bones and the liquor in which fish was cooked add 6 onions, diced or sliced thin; 6 potatoes, diced or sliced thin; 2 tablespoonfuls fat; 1 teaspoonful paprika; 2 teaspoonfuls salt or salt to taste. Cook vegetables, fat and seasonings until vegetables are half done. Pack hot in cans and sterilize same as all other fish. When the chowder is opened, heat and add milk according to taste. FISH ROE For canning be sure to use roe of freshly caught fish and only such roe as is known to be good to eat. The roe of some fishes, such as the garfish, is not eaten. Clean the roe by removing the shreds and strings adhering to it and wash well in cold water, being careful not to break the roe. Soak for 2 hours in a brine made of 6 quarts of water and 6 ounces of salt. Drain and pack in hot glass jars or enameled tin cans. Can for the same length of time as other fish. OYSTERS Be sure all oysters that are to be canned are absolutely fresh, have not "soured" and contain no spoiled oysters. Oysters are opened by hand. All oysters should be rejected that have partly open shells, as this is a sign that the oyster is dead and consequently not fit to eat. Rinse the oysters to prevent any pieces of shell or grit from getting into the cans. Blanch 5 minutes. Cold-dip. If the canned oysters are to be sold it is required by law to mark on each can the net weight of solids or meat exclusive of liquids. There have been a number of standard grades of oysters recognized on the Baltimore market. They are given as follows: "Standard Oysters" (four kinds).