Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-09-19

! to each quart and fill the jar with hot
water Partially seal and process in a
water bath for three hours. Finish and
seal Immediately upon removal from the
water bath. This chicken is especially
/ good to use for stewed chicken with
| dumplings or noodles.
/ Roasted Chicken. After dressing the
chicken, cut into pieces and allow to
cool Brown in hot fat in frying pan,
/ Pack in hot steriliZed jars and add one
teaspoonful of salt to each quart. Par
TALLY seal and process in water bath
for three hours. Finish and seal I'M
mediately upon removal from the wa
ter bath. When the chicken is to be
used, it may be heated by placing 1t in
a rooster with a small amount of wa
ter and warmed in the oven. A pres
sure cooker is very good to use for re-
heating canned chicken. Place the jars
in the cooker and heat quart jars for
90 minutes at 10 pounds pressure. Rab-
bits may be canned in the same way
as chickens.
To can chicken broth, for each gall
lon of soup stock use IL ounces of rice.
Boil the rice for 80 minutes. Fill hot
Jars two-thirds full of rice and the re-
mainder with chicken soup stock. Par
TALLY seal. Process in water bath for
rs minutes. Seal Immediately.
To Can Cooked Beef.
/. Cut beef into pieces of the desired
size. Brown in hot fat in frying pan.
Pack in hot sterllized jars, add one tea
spoonful of salt to each quart, and I'LL
the jar with hot water. Partially seal
and process in water bath for three
hours. Finish and seal Immediately
upon removing from the water bath.
2. Cut beef into pieces of the desired
size. Place them in boiling water and
simmer for 80 minutes. Remove from
the water and pack the meat in hot
sterilized Jars. Add one teaspoonful of
salt to each quart, and I'LL the jar with
hot meat broth. Partially seal and
process in water bath for three hours.
Finish and seal Immediately upon re-
moving from the water bath.
8. Run beef, any part, through a
meat grinder twice. Season before the
second grinding. Shape into cakes, and
saute until the cakes are well Drowned.
Pack in hot steriliZed Jars. Add a
small amount of water to the fat and
pour over the meat. Partially seal and
process for three hours in hot water
bath. Finish and seal immediately
upon removing from the water bath:
A. Bone, gristle, and other trimmings
from meat may be boiled and the liquid
canned to be used for soups. Fill jars,
partially seal, and process for 90 min
utss in water bath. Finish and seal i'm
mediately upon removal from water
bath.
Cooked Pork.
Roast Pork.-Roast as for the table,
I'LL jars with large pieces, I'LL about half
full of the roast liquid, partially seal
the jar and cook for 2l2 hours in hot
water bath. The brown gravy can be
- - he rNf Gllfr,cr fho a nd
poured over the meat Pork brown
gravy is more delicious thickened with
cornstarch.
SpareribS Saw and cut into suitable
pieces. Fry or bake until slightly done,
yet brown. Salt and pepper to taste,
put into jars and little of the brown
liquid, partially seal the jars and cook
for 212 hours in hot water bath.
Sausage.-Shape the sausage into
cakes. Saute or bake until the cakes
are well Drowned. Pack carefully and
tightly into jars. Add a small amount
of water into the fat and pour this over
the sausage, putting into each jar only
liquid enough to come / inch from the
bottom of the jar. Partially seal and
process in hot water bath for three
hours.
Tenderloin.--Cu into pieces Of the
desired size and saute in hot fat in a
cooked Pack in hot sterilized jars. Add
a small amount of water to the fat
and pour over the tenderloin, adding
only enough to come inch from the
bottom Of the jar. Partially seal and
process In hot water bath for three
hours.
Tongue.-Either beef or pork tongue
may be canned. 1t should be sailed
and boiled until the skin can be re-
moved, then packed in glass Jars with
little Of the broth added. Process and
seal.
To Can Cooked Fish.
Fish should be canned as soon after
catching as possible. Cut the fish into
pieces Of the desired size. Roll In -four,
season with salt and pepper and saute
until nicely Drowned. Pack tightly into
jars. Since fish that has been cooked
is easily broken apart, 1t is best TO use
Jars with mouths as large as possible. so
that pieces may be slipped in without
crushing Partially seal and process in
hot water bath for three hours. Finish
and seal Immediately after removing
from the hot water bath.