Hot pack
Heart and tongue usually are served as fresh meat. To can, prepare as described below; then follow hot pack directions ([p. 18]).
Heart.—Remove thick connective tissue before cutting into pieces.
Tongue.—Drop tongue into boiling water and simmer about 45 minutes, or until skin can be removed. Then cut into pieces.
Soup Stock
Hot pack
For canning, make meat stock fairly concentrated. Cover bony pieces of meat (or chicken) with lightly salted water. Simmer until tender.
Skim off fat. Remove all bones. Leave meat and sediment in stock.
Glass jars.—Pour boiling soup stock into jars, leaving 1 inch of space at top. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 20 minutes |
| Quart jars | 25 minutes |