Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1920-02-13
EVERY POUND OF BEEF USED
IF YOU CAN MEAT AT HOME,

The essential thing in meat can
ming Is care-oere that the meat is
untainted, care in scrupulous cleanli-
ness, and utmost care in following
directions.
For canning Of meats q steam
pressure Gamer is recommended. 1t
should be able to develop at least
ESQ degrees Of heat, or fifteen pounds
Of steam pressure. If tin cans are
used they should be packed to with
in one-half inch from the top, be
properly exhausted and sealed. Glass
jars may be filled to within one-half
inch, the edge wiped clean, rubber
ring placed in position, top put on
and springs adjusted but not tight
ened; screw tops turned only a lit
tie more than halfway alright.
Put the jars on the rack above
water in the bottom Of the Gamer.
Leave the pet cock open until live
steam Is escaping, then close it and
count time from the moment the re-
quired pressure Is reached, which
for meats should be fifteen pounds,
corresponding to ESQ degrees Fab
renheit.
Meats are ready for preparation
for the Gamer as soon as the ami
NAL heat has disappeared. For home
canning the meats should be cooked
first-fried, boiled, roasted, baked or
stewed-just as would be done for
immediate service. This preserves
not only the meat, but the home
cooked flavor as well.
Select the meat intended for roast
ing, slice that wanted for steak, and
that which is not suitable for either
roast or steak can be utilized fol
goulash or stew, or can be chopped
into sausage meat, formed into little
cakes, fried and canned in that form
The meat left c1inging to the bones
may be utilized when the bones ara
boiled for soup stock. It Is we'll tt
cut the bones at several places fol
this purpose.
For the roast beef, select the piece
of meat wanted, trim and wipe il
| with damp cloth, heat some grease
in q roasting pan, put in the meat
| and scar quickly, turning it so the
sides are scared. AS soon as vel
scared, sprinkle with salt and pep
per to taste, add some water to the
SIC Ill LILO IOdS LlIlS pdLk DdSI 1t
| frequently and roast until nicely
| brown. Cook until the meat is done
| 1t should not be red in center, but
1t need not be entirely tender. Slice
the meat and pack in the cans t.
within one-half inch of the TOP ado
the gravy from the roasting par
with boiling water until it partially
| covers the meat. Leave at leas
n n-fn Irf h iIoJ
| liquid and the top of can. Partially
seal glass jars, seal tin cans, ant
| process in steam pressure cooker one
| hour at Is pounds pressure.
To can beefsteak, scar quickly thu
| sliced steak on both sides. When +
is nicely Drowned pack it in the cans
| fill the jars to within one-half incl
of the top with hot gravy mad,
| from the pan grease, with hot water
| added. Process in the steam-pres
sorS cooker one hour at IS pound.
pressure. Seal the glass jars i'm
med1ately on removal from tn,
| cooker
Pork is canned in the same wa,
as beef. Suftable-sized pieces ar,
| baked or fried, packed in jars will
meat stock or. boiling water to with
IN one-quarter inch of the top, anC
the jar is processed one hour at /!
pounds pressure il a pressure cook
er. Spareribs sawed and cut int
suitable pieces, fried or baked unit
slightly done, are excellent if can
ned, as Is sausage shaped into cakes
tried, packed, and covered with ;
hqu1d made of part fat and par
| water.
The time tables eivan in +ba +o,o
| going directions are for one quar-
Jars. The time equired for process
ing pint Jars is 10 minutes less, anc
for 2-quart jars IS minutes NOR
than the time Civ N for quart jars.