The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1934-06-22

Sprinkle q thin layer of the cure in
the bottom of the container before
packing. Cover with hardwood boards
and weight down with heavy stone.
If pieces are not too. large. they will
be cured enough In about two weeks
Wash the cured pieces and soak in
water for about an hour to remove
the excess cure from the surface
Drain. and smoke If desired. Wrap
and hang in cool place. Mold will
grow OH the surface but this can be
trimmed off with little waste"
Most parts of all meats, including
the various glnndular organs, can be
canned either raw or cooked, accord
ing to Ruth M. Dawson, extension
service nutritionist, who gives few
suggestions on canning here.
Wash the meat if necessary" she
says. but never allow it to soak in
water. Soaking dissolves the meat
juices. Wiping the meat with q
damp cloth usually is all that is nee
essary. Water or meat stock does
not have to be added to the jars in
order for meat to keep. The meat
may be canned with just the small
amount Of drippings that collect In
the soaring or roasting pan. Water
added to meat tends to make the
product stringy and flavorless. Meat
which is packed raw forms its own
juices"
Miss Dawson recommends the use
of pressure cooker for canning
meats, this method giving the thor.
ough sterilization necessary III can.
ming. Thorough sterilization and per.
feet scaling of the Jar or can are the
secrets of successful meat canning
The oven and water bath methods Of
canning are used satisfactorily BY
some people, but neither method is
recommended.
Lists Equipment
Equipment needed for canning
meats include a pressure cooker; pin
or quart glass jars, new rubbers ane
covers, or No. and No. 8 tin cans
| tin can sealer If tin cans are used
frying pans for browning the meat. o.
pans for roasting: large fork. SHARP
knives and measuring spoon.
Meat may be put into the can!
either raw or partially cooked. Pack
ed raw 1t develops a considerable
quantity Of liquid IN cooking and i
slightly less brown than precookee
meat. Partial cooking shortens the
time for processing by minutes ane
gives an added flavor to the product
This precooking may be done by
% Soaring the meat, cutting thu
meat into pieces with only small
amount of fat left on and browning
in hot frying pan to which a small
amount of fat is added. Pack while
hot into hot containers. 90 Roast
ing the meat. The whole cut is brown.
ed In the oven and cooked for ap.
proximately one half the roasting pc.
riod. It Is then sliced and packed If
Jars. The process takes longer thar
soaring in the frying pan and yields
no better results. 90 For stews, cut.
ting the meat into small pieces, brown
in fat, pack in hot Jars and cove1
with water. a. Grinding the les:
tender cuts, shaping into small ball.
or cakes, browning and packing II
jars. A small amount Of pan drip.
pings may be added.
After packing. add one teaspoon.
full Of salt per quart of meat, or fol
a No. tin can. Add no liquid ex'
cept pan drippings. For stews o.
soups the meat should be covered with
hot water or meat broth. Partly
seal glass jars and seal tin cans. Pre-
cooked meat is advised for tin cans.
Put about 2 inches Of water in
the bottom Of the pressure cooker be-
fore packing the jars into It. Place