Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

CANNING MEAT AND FISH

101. Both fish and meat, including that from fowl and game, may be canned at times that seem convenient and then used when an emergency arises or at a time when the same food will cost more to prepare. Fowl, game, and fish may be canned to special advantage during the season when each is plentiful. The best process for canning such foods is the one-period cold-pack method.

102. MEAT.--In canning meat, whether from domestic animals, fowl, or game, first cut it into pieces of a size that would be suitable for serving at the table. The meat may be left raw or it may be prepared by any desirable cooking process, such as frying, fricasseeing, braizing, etc. Careful attention must be given to the drawing of fowl that is to be canned, because the entire alimentary tract should be removed without being broken. The giblets should not be canned with the rest of the meat, as they will not keep so well. Whether the meat is to be canned raw or cooked, pack the jars as tightly as possible. If the meat is raw, add 1 teaspoonful of salt to each quart of food and fill the jars three-fourths full with boiling water. In case the jar is filled to the top, fat will rise and injure the rubber. If the meat is cooked, add any liquid that may have resulted from the cooking, as well as boiling water, provided more liquid is needed. Then, as in canning vegetables and fruit, adjust the rubbers and covers and proceed with the processing. In the case of raw meat, sterilize for 3 hours in the water bath, or for 1-1/2 hours at a 10-pound pressure in the pressure cooker. In the case of cooked meat, sterilize for 1-1/2 hours in the water bath, or for 30 minutes at a 10-pound pressure in the pressure cooker.

103. FISH.--To prepare fish for canning, first clean it by scaling it and removing the entrails. Wrap the cleaned fish in cheesecloth and steam for 15 minutes. After steaming, remove the bones, which will come out easily, and cut the fish into pieces. Pack the pieces into the jars, and to each quart of the food add 1 teaspoonful of salt. Next, fill each jar three-fourths full with boiling water and continue with the canning in the manner directed for meat.