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Book Description
Table of Contents
- 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
- Cooling
- 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
- Cut-Up Meat
- 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
- Cut-Up Poultry
- Questions and Answers
- Index
- Publications About Preserving Food at Home
- Transcriber’s Notes
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