Contents
Page [Getting ready] 4 [Meats] 4 [Equipment] 4 [Canning methods] 8 [Packing] 9 [Closing jars] 10 [Sealing cans] 10 [Processing] 11 [Yield of canned meat from fresh] 11 [After-canning jobs] 12 [Cooling] 12 [Checking seals] 12 [Labeling] 12 [Storing] 13 [Spoilage] 13 [Directions for meat] 18 [Cut-up meat] 18 [Ground meat] 19 [Sausage] 19 [Corned beef] 19 [Meat-vegetable stew] 20 [Heart and tongue] 20 [Soup stock] 20 [Directions for poultry] 21 [Cut-up poultry] 21 [Giblets] 22 [Questions and answers] 23 [Index] 24
This is a Consumer Service of USDA
Washington, D.C.
Issued February 1966
Slightly revised October 1972
For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402—Price 15 cents
Stock Number 0100-2612