The Grangeville globe. [volume] (Grangeville, Idaho) 1907-1922, 1918-02-07
FARM W OMEN
AND MEAT
CANNING
Meetings Held BY Miss Tay-
lor and Miss Sweet At
tract Attention.
RECIPES REQUESTED
Housewives in Districts Not
Visited Desire Publica-
tion of Recipes.
Canning Me ats.

Canning Meats.
Fish, pork, beef mutton and chick
en- may be safely canned when fresh
and used throughout the following
summer and fall. This makes it pos
sible for ranch housewives to vary
the usual summer supply Of bacon and
ham.
The meats are excellent served cold
from the jars, or used with gravy for
stews or meat pies or roasted with
dressing
The following method has been test
ed in several parts OF Idaho county
and has given perfect satisfactios:
Miss Taylor, of the University of
Idaho, and Miss Sweet county super
intendent of schools, in their recent
demonstrations, used both the boiler
method and the pressure cooker pro
cess. The pressure cooker greatly
shortens the process and is great
time-saver.
Process.
Jars-Economy jars are safest.
!. Economy jars with no chip from
edge; new caps and strong springs
2. Mason jars must be tested to be
sure rims close tightly on the cap, or
II the old style Is used, be sure the lid
presses the rubber evenly all around
the jar.
3. Seal fasts and other glass topped
Jars may be used If the second spring
is left loose during the process.
All jars must be perfectly clean.
Boiler.
Have wooden rack made for bottom
of boiler.
Fill boiler two-thirds full Of water
and have it hot before putting the Jars
of meat into it.
Fit boiler cover closely.
Meat.
Fish is always packed raw.
Beef, pork, mutton, chicken may be
packed raw or cooked nearly done in
a kettle and then packed in the lars
and the process continued Blanch
raw chicken three minutes In boiling
water before packing.
The advantage of cooking first is
that you do not take the chance of
bone not being thoroughly cooked. 1t
Is the best to remove all bone from
spare ribs.
IL the meat is cooked before pack
Ing salt should he added in the kettle.
Then no extra salt need he put into
the glass jars.
Use only fresh meat
Meat that has begun to taint can
not be saved by canning it.
Packing and Cooking.
Stand the clean glass jar in stew
pan half full of hot water while you
)ack.
Fill the jar to the neck with pieces
II meat of a size which can be slipped
'ut of the jar easily. Long strips of
,eef and pork the length of the lar
lack economically and come out in
rood shape to slice or roast
Now fill the jar full of the broth the
neat was cooked in, OF If raw meat is
lsed add boiling water to half fill the
ar
Next, place Economy cap In posi-
ion carefully and put on clamp over
he top BE sure no small pieces OF
neat are under edge Of the cover. If
Mason jar is used screw lid down
md then unscrew il about half
urn.
Take jar Of meat from the stew pan
citing water completely cover the lars.
A boiler will hold from 10 to Is
uart jars and about 13 2-quart jars.
When all the jars are packed and
II the boiler, put cover on boiler and
eep the water boiling four hours.
Remove the jars from the boiler
WIN jar litter. Screw Mason lids
II tlght or turn second spring Of Seal
aSts. etc. Econcmy cRpS need no fur
her attention.
lie sure TO set jars out of drafts as
hey may crack when cold air strikes
hem.
II raw meat is backed add two
teaspoons OF salt to each
uart.
When fish is packed be careful not
crowd 1t and use less salt than for
leats
The process for pressure cooker NAV
e had by writing to Miss Dorothy
aylor of Moscow, Idaho, or Miss
Iargaret Sweet, GraIgeville, Idaho.
heep canned meat stored In COOL
ry place, as you would canned fruit.
O-
While in Oregon on his recent trip
Ell Batty purchased Yuba tractor
ltfit which he will install on his big
lnch near Maupin, Oregon. Fen ex-
ects to return there shortly and give
Is personal attention IN the Snrino