Home Canning of Meat and Poultry
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Language: English
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About this eBook
- Credits
- Produced by Stephen Hutcheson and the Online Distributed Proofreading Team at www.pgdp.net
- Language
- English
- LoC Class
- TX: Technology: Home economics
- Subject
- Canned poultry
- Category
- Text
- Project Gutenberg
- eBook-No. 63056
- Release Date
- August 27, 2020
- Copyright
- Public domain in the USA.
Contents
- 1.Home Canning of Meat and Poultry
- 2.Contents — Home Canning of Meat and Poultry
- 3.Getting Ready — Meats — Equipment — Pressure canner — Glass jars — Tin cans — Sealer — Thermometer
- 4.Canning Methods — How To Make Broth — Packing — Exhausting air — Salt — Fat — Closing Jars — Sealing Cans — Processing — Yield of Canned Meat From Fresh
- 5.After-Canning Jobs — Cooling — Glass jars — Tin cans — Checking Seals — Labeling — Storing
- 6.Spoilage — How To Can MEAT—raw pack — How To Can CHICKEN—hot pack
- 7.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
- 8.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
- 9.Questions and Answers
- 10.Index
- 11.Publications About Preserving Food at Home
- 12.Transcriber’s Notes
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