Evening Republican, Volume 22, Number 16, Rensselaer, Jasper County, 18 January 1919 — GOOD SUPPLY OF CANNED MEATS [ARTICLE]

GOOD SUPPLY OF CANNED MEATS

Of Great Importance to Use Nothing but Absoluteiy Fresh and Clean Product. CARE IS NEEDED W’TH PORK Directions Given for Preserving Surplus in Jars for Future Emergencies—Preservatives of Any Kind Are Not Required. Meat~is too expensive to be allowed to spoil or to be “saved” by the family over-eflting. The solution is to put the surplus at butchering time into jars for future use. In this way the ; enjoyment —mid food value is distribi uted throughout the year. A more j varied diet is possible for the family, i with a supply of canned meats, and a palatable meal can be served on short notice. It is of utmost importance that only meat known to be absolutely fresh and ; clean can lie used for canning, Canning . will not make “safe” meat out of meat in which putrefaction has begun. No preservatives 'of any kind are needed if the accompanying directions are followed. Salt imiy he added or the meat may be smoked for flavoring, but jeither Is necessary for I’l’eservii-twn,.. - These i nst ructions require; the use of a steam-pressure canner which should be able to develop at least 15 fd 20 pounds of steam pressure, and should test for a considerably higher pressure to insure the safety of the operator. Meats are ready for preparation for the canner -as soon as the animal heat has disappeared. They must be handled in as cleanly manner as possible. For home canning, meats should be cooked first—fried, br'oiled. roasted. > baked or stewed—just as would be done for immediate serving, to preserve not only the meat, but the home-cooked flavor as well. The meat -is seasoned according to taste, and is heated until it is entirely cooked through without needing to be cooked tender, before placing it in the cans. All parts of the animal should be used,. Canning in Tin Cans. For .panning meat, tin cans in many respects are superior to glass. The same supplies are required for.canning meat in tin cans as for vegetables or | fruit, and the same cffre^ftmludfreeI. tions may be used. Full directions for doing this may he had by writing to the department of agriculture and asking for the circular on home canning of meats and sea foods with the • steam-pressure canner. Directions are '■ also given for canning in glass. '' The following recipes are given to show how homednitchered pork may’ he made into palatable and economical dishes and canned for future use. The recipes are merely guides and may be changed to suit the individual taste. The time and temperature for sterilizing, however, shduld not be changetl. The time given is for tin cans; pint jars require the same time for processing as the No. 2 tin cans, and quart jars the same time as the No. 3 tin cans. Recipes for Canning Pork—Roast Meat Select the piece of meat wanted for roast, jf im, and jyipe ■ with a damp cloth. Heat some grease In a roasting pan. put in the meat and sear quickly, turning the meat so all sides are ‘■“ared (preventing the loss of meat juice during cooking). As soon as

well seared sprinkle with salt and pepper to taste. Add some boiling water to the grease in the roasting pan. Baste frequently. Turn the meat from time to time and roast so it is nicely browned. Cook until meat is done (it should not be red in the center) without cooking it entirely tender. Slice and pack in cans to within one-half inch from top of can. Add the gravy from the roasting pan, with boiHftgwtt- — ter, so it. barely covers the meat. (Leave at least one-quarter inch between gravy and top of can.) If ham Is used and skin is left on, cut with point of knife just through skin. so. as to dtceand trim ,with'JSßxeß__ and little tufts of parsley (if desired). Add two small turnips to roasting pan. Leave skin-side up (do not turn), baste frequently, and cook until skin is nicely browned and crisp. Cap (exhaust five minutes If meat and gravy have cooled; l if cold, exhaust ten minutes; if hot. exhausting is not necessary), tip. and process in steam-pressure, canner: No. 1. cans 40 minutes at 250 degrees F. or 15 pounds of steam pressure. No. 2 cans 45 to 50 mimrtes at '250 degrees F. or 15 pounds of steam pressure. No, 3 cans 55 to GO minutes at 250 degrees F. or 15 pounds of steam pressure. In case meat is fat, time of processing must be prolonged 10 minutes. Spare Ribs. Roast the spare ribs in the usual way, seasoning to taste. Cook until done, browning them nicely. 0 With a sharp knife cut down the inside of each rib, remove the rib-bone,.and cut . meat into pieces that can pass through the can openings. Make gravy by adding water to the pan jgrease. Pack meat in cans-and add the boiling hot = gwrvy lo- top of f»a. Can, tip, and process: -■ ...... N<>. 2 cal’s minutes at 250 degrees F. or 15 pounds of steam pressure. No’ 3 cans 69 minutes •at 250'degrees F. . or 15 pounds of steam pressure. Pork Cakes. 4 pounds lean pork 1 clove of garlic, 2 pounds 'fat pork minced (may be 2or 3 tablespoonfuls omitted) salt, or salt to 2 bay leaves, powtaste dered or broken 1 ■ teaspoonful red in small pieces pepper 1 teaspoonful celery 1 teasppohful chile seed, crushed pepper (to tas’ei (may be omitted) H, teaspoonful ail- 6to 12 • tablespoon-> spice .fills dry, finely 2 or 3 toaspoonfuis crumbed bread or sage (or poultry cracker edumbs seasoning) 2 eggs bteaten to- % to 1 teaspoonful gether thyme % to 1 cupful of 2 la,ge onions, sweet milk mi noted Knead well, form in cakes, fry in deep fat until nicely browned, pour off excess of grease, add water and make gravy. Two or three cookings may be rnaAe in one lot of grease. Pack in cans, fill with hot gravy to within ope-hulf inch of top of can. Cap, exhaust live minutes (exhausting Is not necessary if packed hot irr cans- and sealed at once), tip, and process: | No. 2 cans 45 minutes at 250 degrees F. I ar 15 pounds of steam pressure. No. 3 cgny 55 minutes at 250 degrees F. I or 15 pounds of steam pressure.