The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1920-03-19
HOME DEMONSTRATION NOTES

MANY persons may yet De DuCcner-
ing and will thus have an opportunity
to try cut for themselves the practi-
cal value of canning part >of their
meat supply. Anyone who has once
done so needs no further encourage
ment. He has learned that meat can
be as successfully canned as fruits
and vegetables, if proper care is used;
that meat canning offers variety to
the daily menu; and that it assures
the housewife supply on which to
draw at moments notice. Also,
gorging oneself with pork, after the
butchering, in an effort to get rid of
the surplus supply, may cause many
digestive disturbances and law the
foundation for later chronic ailments.
During the hunting season rabbits,
squirrels, ducks, or any wild game
may be canned for the summer sea-
sons. 1t is not practical to attempt
to can every part Of the animal. Some
sausage will be stuffed in castings or
packed down, hams and bacons will
be cured, hogs heads will be- made
into cheese, pigs feet will be picked,
ETC., yet there is no reason why can
ned meat which has the flavor of
fresh, should not be found in every
home where butchering is done.
Method l. Cut meat into pieces of
desired size, removing all gristle, bone
and surplus fat. Pack raw meat into
hot sterilized jars. Add / teaspoon
full salt to each quart. The jar can be
filled with hot water, but many prefer
to add no water, letting the meat
make its own juice in the jar. Par
TALLY seal and sterilize as directed be-
low.
Method ii. Cut meat into conven-
lent pieces for handling. Roast OF
boil slowly, for one-half hour, O.
brown in hot fat in frying pan. Or
cook about half done in any way de-
sired. Cut into pieces of desired size
removing all bone, gristie and surplus
fat. Pack into hot sterilized jars. Add
teaspoonful salt to each quart. Fill
jars with gravy from the pan or with
The potSliquid. Partially seal and
sterilizeHas directed below. 5ft
SteakS.-Steaks should be salte(
and peppered to taste, rolled tightly
tied and slipped into jars without add
ing any water. When used they car
be unrolled.
| Spare Ribs-Saw and cut into suit
able pieces. Fry or bake until slight
ly done but Drowned. Salt and pepper
Ito taste. Put into jars, adding lit
tie of the brown liquor to each Jar
Partially seal and sterilize for three
hours.
Sausage.-Mold into cakes and pacl
4 Tightly into jars. Or brown the cake!
lin frying pan or oven before packing
In jars. Add small amount Of watel
to fat in pan and pour some into, eaacl
liar. Partially seal and sterilize 3 ,ol
| 4 hours. Il roit,
It is probably better not tor adt
lthickening to the gravy until, TIN
meat is removed from the jars. Man.
people think brown gravy is more de
liicious thickened with corn starch.
| Unless cooked meat is first Drowned
lit does not. have the good flavor a
raw meat steamed in the Jars. Mos
persons prefer meat that mas beef
| Drowned before canning. If desired
celery leaves, onions, pepper or othe
seasonings may be added.
Il meat To De uSeu LOT IOdSLS may "
| cut in one piece to fit the size of tn,
1 jar. A 2-quart wide-mouthed jar viii
hold roast that will serve s or 7 per
sons. faw sg,s. VA
Time for sterilizing or Processing
1meat:
4 Water bath, homemade or com
\ merciai $1,000. .........,4 hrs
Condensed Steam Gamer ....4 hrs
/ s ms. Steam Pressure III. q hrs
d10 lbs. Steam; Rressure, IN
il Baked Pork Clhiop1 fipe Sxk6p Wit
damp cloth Of stlfplus fal
Place in baking pan, sprinkle slight,
with salt and pepper. On each cho]
I place a cored tart apple 81. some D
,,your favorite dressing" chat is stiff
l enough to stand up in shape. Bak
n Just long enough to cook the meat
The latter are called stuffed porl
chops"
N Baked Sliced Ham Gut ham one
A half inch thick. Wipe ham with dam
Icloth. Stick in it about IL cloves
n Place hams in baking dish and sur
round it with apples, pared, cored an,
4 cut across to form rings. Sprinkl
| with two tablespoons sugar and pou
lover ham one cup hot water. Bake i
ccvsrsd dish Until ham Il tender,
=