In the water bath, cook for 30
minutes; in the pressure cooker, cook for 12 minutes at a pressure of 5
pounds or for 10 minutes at a pressure of 10 pounds.
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.
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