Success in canning meats depends upon good jars, good rubbers and proper sterilization. All kinds of meat may be canned by either one of the following methods:

Fowl or game should be drawn as soon as killed, carefully washed and cooled and cut into convenient sections. Beef, veal, lamb and mutton should be cooled quickly and kept for about twenty-four hours. Corned beef should be corned the proper length of time, then soaked for two hours in clear water to freshen it, the water being changed once. Pork should be cooled quickly after butchering and kept in a cool place for at least twenty-four hours. Only the lean portions should be canned.

Canned Chicken, Game Or Veal

Cut the meat into convenient sections and boil until it can be removed from the bones. Remove from the boiling liquid, pick off the meat, and pack it closely into jars. In the meantime boil down the stock one-half, add a tea-spoonful of salt to each quart jar of meat, fill the jars with the stock, adjust the rubbers and caps and sterilize three and a half hours with the hot-water-bath outfit, three hours with the water seal and two and a half hours with the five-pound steam-pressure outfit.

If undesirable previously to cook the meat, cut it into sections, pack it into the jars, and fill in with boiling water, adding a teaspoonful of salt to each quart jar. Adjust the rubbers and caps and sterilize four hours in the water-bath outfit, three and a half in the water-seal and three hours in the five-pound steam-pressure outfit.

Canned Beef, Lamb, Or Mutton

Cut the meat in convenient slices for handling, and roast, or boil slowly for thirty minutes. Cut into small pieces, remove the gristle, bone and excessive fat and pack directly into the jars. Fill the jars with gravy from the roasting pan, or with stock, if the meat has been boiled, cooked down one-half, adjust the rubbers and caps and sterilize four hours in the water-bath outfit, four hours in the water-seal and three and a half in the five-pound steam pressure outfit.

Canned Corned Beef

Freshen the corned beef as directed in the general suggestions, boil it slowly for thirty minutes, then plunge it into cold water. Remove the gristle, bone and excessive fat; cut the meat into small pieces, pack closely into jars, put the rubbers and caps into position and sterilize four hours in the water-bath outfit, four hours in the water-seal and three hours in the five-pound steam-pressure outfit.

Canned Pork

Boil or roast the meat for thirty minutes. Cut into small sections, after removing the bone, gristle and excess fat, and pack closely into glass jars. Adjust the rubbers and caps and sterilize four hours in the water-bath outfit, three hours in the water-seal and three hours in the five-pound steam-pressure outfit.