The Columbus courier. [volume] (Columbus, Luna County, N.M.) 1911-1920, 1918-06-21
STEAM.PRESSURE
GAMER FAVORED
Every Useful Portion Of Pork,
Beef, Fish and Fowl May
Be Preserved.
WASTE AVOIDED BY CANNING
Great c~onvenlenee 20 Housewife When
Usual Supplies Of Fresh Meat
Are EShaustsd-More Varied
Diet Made Possible.

II L. very difficult to keep fresh
meat IN the farm without a refriger-
ator or ice supply. A. such
fences are often lacking In the farp
home. the importance OF canning be-
comes evident especially as the cur
ing Of meat II also difficult In certain
regions, as for example In the extreme
South. The farmer who has no Ice
frequently loses meat when the
weather suddenly turns warm ut
butchering time. Often, too, he uses
more fresh meat than he needs In
order TO consume Il before Il spells.
This means n waste OF one Of The
most important articles OF the diet
and one which II usually relatively
expensive. Il II possible not only TO
avoid such waste by canning, but also
TO utilize meat scraps. soup bones, and,
In fact. every part OF the animal useful
for food purposes.
With n supply Of canned meats the
housewife can prepare and serve n
Nlatable meal on short notice with
saving Of both fuel aud time. Il also
makes possible a more varied diet,
lossenlng the dependence upon cured,
shltcd, and smoked meat, the constant
and exclusive use OF which means n
m%onotonous and less wholesome diet.
Gamers for Home Use.
Steam-prcssure cnnners for home use
are generally made OF steel boiler plato
rlveted together and supplied with
cast-iron covers. that can be securely
fastened 10 the retort. or they may be
made OF cast aluminium. They can be
had from reliable makers NJ prices
ranging upward from Si5, according
60 capacity and material used In con
structlon. Steel INNER can be had
either with or Without a suitable heat
ing device. They eau be used over n
wood, coal. or gas stove or over a brick
furnace, just as they can be used over
several types OF gasoline tunder pres
sure) burners. The aluminium pres
sure canners. common In many homes
where they ARE not only used for can-
ming under steam pressure but for
everyday cooking. may be heated sue
cessfully on common wood, coal, gnso-
line or kerosene stoves rs well as
where more Intense heat Is used. Care
should be exercised not to exceed the
pressure specified In the directions fur
nlshed with the Gamers, otherwise a
serious explosion may occur.
Meats are ready for preparation for
the cnnner ms soon n the animal heat
hns disappeared. They must be han
died In as clearly n us pos
sihle. For home canning. meats should
be cooked hrst-fried, brolled, roasted
baked, or stewed-just Ms would b.
done for immediate serving. 10 pre-
serve not only the meat but the home
cooked flavor ms well. The meat II
seasoned according TO individual taste
and In heated until II In entirely cooked
through, without needing TO be cooked
tender. before placing II In the cans.
Use for Various Parts.
Select the meat Intended for roast
ing, slice the meat wanted for steak
and what is not suited TO either oI
these can be used for g%oulash or stew
or be chopped up and made Into sau
sage meat, formed into little cakes
fried. and canned. What meat IL lief
clInging TO the raw bones will be util
ized when tho bones are boiled 10
soup stock. For this purpose II Is wei
90 cut the bones at several places. III
bones removed from the roasts AM
steaks, with any adhering meat, cal