Canning Meat

The canning of meat for interstate commerce is under government supervision, but any surplus meat at butchering time on the farm may very well be canned up for home use. This does away with the necessity for eating meat three times a day to keep it from spoiling, and extends the fresh meat diet over more of the winter months. Often the meat may be canned up when plenty of jars are being emptied of their fruits and vegetables in the fall and winter. Only good, healthy animals should ever be used for food, and the process of canning is even longer than for vegetables.

To get the best results, sear the meat in a heavy, hot iron kettle until a light brown color. Add water to partially cover, also a small amount of salt and let simmer until it falls from the bones. Pack the jars full of the good lean portions and fill the jars to the shoulder with the broth. Adjust the lids and process in the BUTLER HOME CANNER for three hours. The preliminary cooking is necessary to avoid shrinkage of the meat in the cans.

Canning Chicken

Chickens may be canned in the summer and fall, and thus avoid the necessity of feed through the winter. Prepare as meat except the searing may be omitted. Remove all bones and pack. A four-pound chicken will make a quart of solid meat and as much broth. Any excess broth may be canned by the same process as is used for the chicken itself. Boil for three hours in the BUTLER CANNER.

Canning Rabbit

Rabbits are very plentiful and cheap in the Middle West during the winter. The meat of the young rabbit tastes a good deal like chicken and serves the same purpose in the body. Glass jars are not in use during this part of the year, and may very well be put to such service.

Cook as chicken or beef and pack into jars; cover with broth and process. One medium sized rabbit will make about one pint of solid meat.

SQUABS and BELGIAN HARES may be canned in like manner.