Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-09-19
Canning Cooked Meats
They May Be Provided for Quick Entertainment
and Emergency Use

THE family food bill may be con-
siderably reduced and the prepara-
ton of meals accelerated by canning
meats and poultry at certain seasons
when there is a surplus and the price
is comparatively low. There are times
when meat from the pantry shelf. all
ready to be reheated would be a great
X help to the housewife in many ways.
y For instance. at house cleaning time,
WREN considerable sewing is to be done
quickly. when bad weather may have
delayed preparations for dinner, or
when unexpected company arrives.
Home-canned cooked meat is SUI
perior to sailed, smoked or dried meat
because it retains most of its original
flavor and texture and can be prepared
in more appetizing ways to add variety
to the daily menu. Any kind of meat
NAV be canned raw at home, but 1t will
not have the delicious, special flavor
\ of meat that hts been scared, fried or
roasted before being put into jars. IL
is very easy to keep on hand good
supply of cooked meats, poultry ana
fish, from which to draw when needed,
simply by occasionally buying two or
three times the usual quantity neeoeo
and canning the surplus.
How to Prepare.
When selecting pieces of meat to can,
avoid fat as far as possible because IL
gives a greasy appearance to the PROD
uct after the Jars have cooled. SKIM
n the fat from the broth TO be useo III
filling the jars, but use hot lat 10 scar
the meat quickly until the piece -
nicely Drowned on all sides. Sprinkle
well with salt and pepper, add some
water to the roasting pan, ana roast
until the meat IS thoroughly cooked
through. basting frequently and brown
N inc nicely. 1t is ready for canning
onlv when the meat is tender and
there is no red left in the center OF
+ the piece. ,.
pieces of meat that viii pass through
the opening of jars may be cut from
Ilarpe roast before dinner is served, III
reoI,ires but a few minutes to pack these
/ loosely in two or three hot sterilized
fruit Jars, to pour over them a gravy
made bv adding hot water to the pan
Juices, and then partially to seal them
land set them in boiling bath OF water
That comes one inch above the tops OF
Ithe lars. The processing could then be
FINISHED about the time the dinner work
was out of the way, so that the jars
Icould then be sealed before you left the
Kitchen. Much meat is spoiled because
Iof insufficient processing. Begin 10
count the time for processing only after
|the water is boiling. and keep 1t boiling
throughout the processing period. BE
sure that the jars are tightly sealed
latter the processing.
When canning any kind of meat, fowl
Ior fish, arrange the pieces in the jars so
that they do not touch each other much,
bin order that proper heat penetration
Twill occur. Small bones may be left in
|the meat. as they add to the flavor and
lfrEr rn fhF0ITnh a
|contents of the jar. AS the center of
the jar is the hardest part to heat, plan
Ito place bones there. The packed meat
should come to about half an inch from
the top of the jar. Have ready the
gravy made by adding boiling water to
the pan grease and the roasting liquid,
|all brought to a boil. With this just
cover the meat. 1t is not necessary TO
|hll the jar. Lack Of liquid in this case
does not affect the keeping qualities Of
the product.
Rules for Packing.
When packing the meat must be as
hot as possible, the jars and covers
tested and hot and freshly sterilized,
and new jar rubbers in place. Use
nothing but frst-claSs jars and new
rubbers and covers that ut down
smoothly on the necks of the Jars. Test
hnverting. The test is to prove that the
jar does not leak Test rlbbers by
making fold in each rubber and pinch
ing it To see whether it will crack, or
by stretching it to see If it will break.
Pin either case the rubbers are of poor
quality. Never use a rubber that has
been used before.
New jars should be tempered by
placing them in cold water, heating to
the boiling point, then boiling for 10
|minuteS. The jars should have q final
test by filling them half full of water,
placing the rubbers on, putting on the
covers, then sealing tightly. Now turn
leach jar upside down, and after allow
'ing TO stand for few minutes examine
flor leakage. Before adjusting the COW
ers for good wipe the tops of the jars
clean. Partially seal by screwing the
cover down tight, then loosing it
Slightly by half turn.
The jars must not touch one another,
and while in the water-bath Gamer they
must be supported from the bottom at
least an inch to allow free circulation
of the hot liquid around them. The
processing period must not be shortened
because the meat has been previously
cooked. At the end of the processing
period remove a jar with a can-lifter
and seal 1t Immediately before lifting
out another jar. When all are cold,
store them In a dry, cool place. Cooked
meat canned this way will keep long
time and viii need only a thorough re-
heating TO make it as appetizing as
when freshly cooked. You can preserve
this way veal, pork, poultry, lamb, NUT
ton and wild game.
.. Cooked Chicken.
Stewed Chicken.--It takes a 3 or az
pound chicken, on foot, to fill a one
quart jar. After dressing the chicken,
cut into pieces and stew. Allow to stand
until cool. Pack the pieces in a hot
tested jar, add one teaspoonful of salt