Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-02-03
Every Pound Used II yon Can Meat.
COUNTRY HoUsEKKKPERs NAY PRESERVE
SURPLUS AT BUTcHKRINa THE.

Before country housewives learned
how to can meat, their families ate
"fresh" at butchering time until they
were surfeited. The rest WAS then salt
ed, cured, or smoked, and except . few
chickens and little fresh meat bought
10 the summer 1t was what the family
ate until the next butchering season.
Home meat canning, ~ advocated by
the United States Department Of Agri-
culture, has changed this condition.
Those housekeepers who put into cans
the surplus fresh meat ut butchering
time are enabled to distribute 1t over IL
months. Canning il equally valuable
for use with surplus chickens. It 10 bet
ter economy to can the cockerels and
surplus pullets when they reach maturity
than It Is to feed them all winter.
MEAT CANNING POPULAR
Canning meat in some sections of the
country has become almost % common q
practice as canning fruits and vegetables.
The housewife finds that can of meat,
which requires only relocating to be ready
to serve, is q great convenience when
mpany arrives Unexpectedly or on hot
summer days when the heat OF the stove
for long period becomes almost intol-
cradle. Canned meat also makes posi-
ble more varied diet and lessons the
country famiIy's dependence upon cnred.
sailed, and emoked meat, the constant
and exclusive nee of which means monot-
ony and less wholesomsnees.
SOUND MEAT AND CLEANLINESS
The essential thing In meat canning Is
care-care that the meat 10 untainted,
care In scrupulOus cleanliness, and ut
most care In following directions.
For canning Of meats q steam pressure
Gamer Is recommended. It should be
able to develop at least 250o of heat, or
Is pounds of steam pressure. II tin cans
are used they should be packed to within
oue-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 posi-
ton, top put on and springs adjusted but
not frightened; screw tops turned only a
lirtle more than halfway air-tight.
Put the jars on the rack above water
pet cock open until live steam is escap-
ing, then close 1t and count time from
the moment the required pressure is
reached, which for meats should be 10
pounds, corresponding to 250o r.
Meats are ready for preparation for
the Gamer as sooD as the animal hest
has disappeared. For home canning the
meats should be cooked flrst-fried,
boiled, roasted, baked, or stewed-just
a. would be done for immediate service.
This preserves not only the meat, but
the home cooked flavor as we'll.
EVERY BIT OF BEEF USEFUL
Select the meat intended for roasting,
Lice that wanted for steak, and that
~hich is not suitable for either roast or
steak can be utilized for goulash or stew,
or can be chopped into sausage meat,
formed into little cakes, fried and canned
10 that form. The meat left clinging to
the bones may be utilized when the
bones are boiled for soup stock. 1t 10
we'll to cut the bones at several places
for this purpose.
= For the roast beef, select the piece OF
meat wanted, trim and wipe 1t with q
damp cloth, heat some grease In roast
log pan, put In the meat and scar quickly,
turning 1t so the sides are scared. A.
soon as we'll scared, sprinkle with salt
and pepper to taste, add some water to
the grease 10 the roasting pan, haste fire.
quently and roast until nicely brown.
Cook until the meat is done. It should
not be red In center, but 1t need not be
entirely tender. Slice the meat and pack
In the cans to within one half inch Of the
top, add the gravy from the roasting
pan with boiling water until 1t partially
covers the meat Leave at least one
fourth inch space between the liquid and
toe top of can. Partially seal glass jars,
seal tin cans, and process In steam pres.
sure cooker one hour at Is pounds pres.
ture.
To can beefsteak, scar quickly the
sliced steak on both sides. When 1t ia
nicely Drowned pack It In the cans, flll
the jars TO within ope-balf inch of the
top with hot gravy made from the pan
grease, with hot water added. Process
10 the steam pressure cooker one hour
at Is pounds pressure. Seal the glass
jars Immediately on removal from the
cooker.
SAME METHOD FOB PORK
Pork is canned in the same way az
beef. Suitable.sized pieces are baked OF
fried, packed 10 jars with meat stock OF
boiling water to within one-quarter inch
Of the top, and the jar 10 processed one
hour at Is pounds pressure in a pressure
cooker. Spareribs sawed and cut into
suitable pieces, fried or baked until
slightly done, are excellent II canned, az
Is sausage shaped into cakes, fried,
packed, and covered With liquid made
Of part fat and part water.
The time tables given in the foregoing
directions are for one quart jars. The
time required for processing pint jars ia
10 minutes less, and for 2quart jars IL
minutes more than the time given for
quart jars.