10. Invert to cool and test the joint.
11. Label and store.
If you can in tin use the enamel or lacquered cans. A slight amount of water in the bottom of the jars of prepared meat will insure quicker sterilization of the air remaining in the jar. Where meat has been stewed the liquor can be poured into the jar for filling. If you use a steam-pressure cooker outfit of course the time of cooking will be much shorter than if you use a wash-boiler or some other homemade outfit. If you cook in boiling water we call that the water-bath method.
The following data will be of interest to those who contemplate canning meat.
Hog on foot—weight 500.
Liver, heart and a part of the ribs were eaten at the time of butchering, therefore, not canned. The remainder of the ribs canned six No. 3 cans:
| Ham | 18, No. 3 cans |
| Shoulder | 18, No. 3 cans |
| Roast | 18, No. 3 cans |
| Sausage | 26, No. 3 cans |
| Hash | 4, No. 3 cans |
| Gravy (which is also called stock) | 5, No. 3 cans |
The sausage weighed 52 lbs. before it was canned, making 2 lbs. to the can.
There were 200 lbs. of fat for lard. After it was rendered there were 176 lbs. of lard and 20 lbs. of cracklings.