Home Canning of Meat and Poultry
Home and Garden Bulletin No. 106
Free
Description
Contents
Reviews
Language
English
ISBN
Unknown
Home Canning of Meat and Poultry
Contents
Getting Ready
Meats
Equipment
Pressure canner
Glass jars
Tin cans
Sealer
Thermometer
Canning Methods
How To Make Broth
Packing
Exhausting air
Salt
Fat
Closing Jars
Sealing Cans
Processing
Yield of Canned Meat From Fresh
After-Canning Jobs
Cooling
Glass jars
Tin cans
Checking Seals
Labeling
Storing
Spoilage
How To Can MEAT—raw pack
How To Can CHICKEN—hot pack
Directions for Meat
Cut-Up Meat
Hot pack
Raw pack
Ground Meat
Hot pack
Raw pack
Sausage
Hot pack
Corned Beef
Hot pack
Meat-Vegetable Stew
Raw pack
Heart and Tongue
Hot pack
Soup Stock
Hot pack
Directions for Poultry
Cut-Up Poultry
Hot pack, with bone
Hot pack, without bone
Raw pack, with bone
Raw pack, without bone
Giblets
Hot pack
Questions and Answers
Index
Publications About Preserving Food at Home
Transcriber’s Notes
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