HOME CANNING OF MEAT AND POULTRY TEXT

pint or 1 teaspoon per quart. Pour in boiling broth; leave 1 inch of space at top of jar. Adjust jar lids. Process in a pressure canner at 10 pounds pressure (240° F.)— Pint jars 75 minutes Quart jars 90 minutes _Tin cans._—Pack loosely, leaving ½ inch above poultry. Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Fill cans to top with boiling broth. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 65 minutes No. 2½ cans 90 minutes Raw pack, with bone Cut up poultry (see p. 16). Bone breast. Saw drumsticks off short. Leave bone in other meaty pieces. Trim off large lumps of fat. Pack raw poultry loosely. Place thighs and drumsticks with skin next to glass or tin. Fit breasts into center and small pieces where needed. _Glass jars (air exhausted)._—Pack jars to 1 inch of top. To exhaust air, cook raw poultry in jars at slow boil to 170° F., or until medium done (about 75 minutes). (See p. 9.) Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)— Pint jars 65 minutes Quart jars 75 minutes _Glass jars (air not exhausted)._—Fill jars loosely with raw pieces of poultry to 1 inch of top. Do not exhaust. Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)— Quart jars 80 minutes _Tin cans._—Pack cans to top. To exhaust air, cook raw poultry in cans at slow boil to 170° F., or until medium done (about 50 minutes). (See p. 9.) Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Seal cans. Process in a pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 55 minutes No. 2½ cans 75 minutes Raw pack, without bone Cut up poultry (p. 16). Remove bone—but not skin—from meaty pieces before packing containers. _Glass jars._—Pack raw poultry in jars to 1 inch of top. To exhaust air, cook poultry in jars at slow boil to 170° F., or until medium done (about 75 minutes). (See p. 9.) Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)— Pint jars 75 minutes Quart jars 90 minutes _Tin cans._—Pack raw poultry to top of cans. To exhaust air, cook poultry in cans at slow boil to 170° F., or until medium done (about 50 minutes). (See p. 9.) Add salt if desired: ½ teaspoon to No. 2 cans or ¾ teaspoon to No. 2½ cans. Seal cans. Process in a pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 65 minutes No. 2½ cans 90 minutes Giblets Use pint jars or No. 2 cans. Wash and drain giblets. Pack gizzards and hearts together. Precook and pack livers separately to avoid blending of flavors. Hot pack Put giblets in pan; cover with hot broth or hot water. Cover pan and precook giblets until medium done. Stir occasionally. Pack hot. _Glass jars._—Leave 1 inch of space above giblets. Add boiling broth or boiling water, leaving 1 inch of space below jar tops. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F)— Pint jars 75 minutes _Tin cans._—Leave one-half inch of space above giblets. Fill cans to top with boiling broth or boiling water. Seal. Process in a pressure canner at 10 pounds pressure (240° F.)— No. 2 cans 65 minutes Questions and Answers Q. Why must a pressure canner be used for canning meat and poultry? A. To insure a safe product. It takes a combination of high temperature and sufficient processing time to make sure of killing bacteria that cause dangerous spoilage in canned meat and poultry. The only practical way to get the necessary high temperature is to use a pressure canner. Q. How should meat and poultry for canning be handled? A. Keep meat and poultry clean and sanitary. Chill at once and keep cold until canning time. (See p. 4.) Q. Why is liquid sometimes lost from glass jars during processing? A. Loss of liquid may be due to packing jars too full, fluctuating pressure in a pressure canner, or lowering pressure too suddenly. Q. Should liquid lost during processing be replaced? A. Loss of liquid does not cause meat to spoil, although the meat above the liquid may darken. Never open a jar and refill with liquid—this would let in bacteria and meat would have to be processed again. Q. Is it safe to can meat and poultry without salt? A. Yes. Salt is used for flavor only and is not necessary for safe processing. Q. Is it safe to leave food in tin cans after opening? A. Yes. Food in tin cans needs only to be covered and refrigerated. Q. Is it all right to use preservatives in home canning? A. No. Some canning powders or other chemical preservatives may be harmful. Q. Should processing times be changed for different types of ranges? A. No. Processing times and temperatures given in this bulletin are for canning in a pressure canner and may be used for any type of range. Q. Is it possible to can frozen meat or poultry? A. Yes, frozen meat or poultry may be canned. (For directions, see p. 4.) Index A Page Altitude, high, canning at 5 B Beef 18 Beef-vegetable stew 20 Botulism 4, 13 Broth 8 C Canning methods 8 Chilling meat 4 Corned beef 19 D Discoloration 13 E Equipment 4 F Fat 9 Frozen meat, canning 4 G Gage 5 Giblets 22 Glass Jars: Cooling 12 Closures 6, 10 Exhausting 9 Packing 9 Processing 11 Use 6 H Heart 20 L Labeling 12 Lamb 18 Lamb-vegetable stew 20 Large game 18 Liquid: Loss 9, 23 Use 9 M Meat, cut-up: Hot pack 18 Raw pack 18 Meat, ground: Hot pack 19 Raw pack 19 Meat-vegetable stew 20 Mutton 18 P Packing: Hot pack 9 Raw pack 9 Pork 18 Poultry, cut-up: Hot pack, with bone 21 Hot pack, without bone 21 Raw pack, with bone 22 Raw pack, without bone 22 Pressure canner: Care 5 Use 5, 11 Pressure saucepan 5 R Rabbit 21 Rubber rings 7 S Salt 9, 23 Sausage 19 Sealer, tin-can 7, 10 Seals, testing 7 Small game 21 Soup stock 20 Spoilage 4, 5, 13 Stew 20 Storing 13 T Thermometer 7 Tin cans: Cooling 12 Exhausting 9 Packing 9 Processing 11 Sealing 10 Types 7 Use 7 Tongue 20 V Veal 18 Veal-vegetable stew 20 Y Yields of canned meat from fresh 11 Publications About Preserving Food at Home Publications of the Agricultural Research Service listed below may help you if you want to preserve food at home. Single copies may be obtained free by sending a post card to the Office of Communication, U.S. Department of Agriculture, Washington, D.C., 20250. Please order by title and number of publication. Include your ZIP Code. _Order No._ Home Canning of Fruits and Vegetables G 8 Home Freezing of Fruits and Vegetables G 10 Freezing Combination Main Dishes G 40 How To Make Jellies, Jams, and Preserves at Home G 56 Home Freezing of Poultry G 70 Making Pickles and Relishes at Home G 92 Freezing Meat and Fish in the Home G 93 U.S. GOVERNMENT PRINTING OFFICE: 1973—O-509-159 Transcriber’s Notes —Silently corrected a few typos. —Retained publication information from the printed edition: this eBook is public-domain in the country of publication. —In the text versions only, text in italics is delimited by _underscores_. End of Project Gutenberg's Home Canning of Meat and Poultry, by Anonymous