The Lynden tribune. [volume] (Lynden, Wash.) 1908-current, 1917-06-21
ADVISES CANNING OF
ALL THAT'S CANNABLE
state College Expert Urges Lynden
People To Bottle Meat, Chicken,
And Everything Else

Can meat, can chicken, can every
thing cannable, is the advice given to
Lynden people this week by T. j.
New bill, canning expert of the State
College at Washington. Mr.. New
bill has prepared the following in
formation for the readers of The
Tribune:
"Our rural people eat largely of
salt or cured meat, which is no. the
best form for human consumption.
We should eat more fresh meat, fish
and poultry in canned form. Rem
ember, you can can anything. You
can can it in any kind of jar. You
can can anything in the kind of jars
you have. Sailing meat heavily
causes it TO lose much of it's original
favor and often prevents ease in dig
cstion. We should can more fresh
meats and eat more meats fresh.
Pork should be cut up, bones and
all. Neverzthrow away the bones in
meat canning, as they possess yalu-
able nutritive material as well as
many splendid food clements. These
bones can be used later for soup stock
if desired, after they have served
their purposes in general cooking.
Always cut the meat on one side of
the bone, to permit of the f1avorings
entering and the f1avorings issuing
from the interior portions. People
should buy their beef and pork in
quantities and can it up, rather than
rush away to town for small parcels
day by day, or do without, as is often
the case. Cut pieces of meat in un-
iformly small portions; the smaller
the portion, the more easily it is
sterilized.
when chickens are cheap, as they
are every fall, they should be canned.
Cut up the portions as for fries,
pack the bony portions as in the por-
tions of beef or pork, and make an
incision with a knife to the bone, at
least along one side. For instance.
in the drum stick of the chicken, be-
gin at the upper portion and cut
along one side of the lower joint to
to the bone. If several chicken are
to be had, the fleshy portion or white
meat can be packed in one jar. The
white portions can be taken out, dip
ped in the regular batter, and fried
chicken can be had in from 2 to 8
minutes without waiting to catch and
Kill the fowls The bony portions
can be used for dumping or soup as
desired, while the giblets serve their
regular purpose, or if preferred the
whole chicken can be put together as
usual il the jars.
Always salt meats the same as
vegetables. The commercial use OF
salt is ! taaspoonful for every quart
Of meats or vegetables. Pack the
meat in the jars while cold, add the
salt and enough water to dissolve the
salt. and fill the jar to within one
half inch of the top. This is the
usual way to cold-pack all fruits,
meats and vegetables. If you desire
variety you can bake meat in the
oven regularly or boil it as is usually
done, and then it can be packed in
the jars and put in the washboiler
simply long enough to sterilize the
Jars, which is usually about 80 min
utes after cooking. This gives var
iety of uses for the ordinary meats.
Fish. likewise, can be canned the
same as these other meats. The only
suggestion IS. scale the fish first and
always be sure to get some portion
of the back of the fish in the jar with
some portion Of the belly Of the fish,
which contains most of the oils, and
the fish will be favored uniformly
throughout. The back meat of the
fish is usually dry. Trout, CLANS
salmon. and in fact all types of fish
and meat can be cold-packed and
Drocessed in the washboiler 8 hours
to S1a hours with perfect safety at
a good Jumping boil, or in the pres
sure cooker with 10 pounds pressure
for 35 minutes