Continuous sterilization is necessary for meats canned by the cold-pack method. A fowl weighing 2 pounds when dressed should make a pint can of solid meat and a pint of stock thick enough to jelly. A fowl weighing 3 pounds should fill 1 1/2 pint cans.
(1) Select meat in perfect condition. Sterilizing will not render spoiled meat harmless. Tough cuts lend themselves well to canning. (2) Trim off dark-colored or strong-smelling portions, and surplus fat. Wipe the meat well with a damp cloth. Save the bones for soup stock. (3) Free the meat from bones, and cut it in pieces suitable for packing in the jars. Tough cuts of beef are sometimes passed through a meat-chopper before they are canned. (4) If additional flavor is desired, partly brown the meat in a heavy frying pan, using a small quantity of fat. (5) Pack the raw meat solidly into tested clean glass jars, filling them to within 3/4 inch of the top. (6) Add 1/2 to 1 teaspoonful of salt for each pint of meat, and other seasoning, such as chopped onion, celery leaves, or bay leaf, if desired. Add no water. (7) Adjust the rubbers and the covers, and partly seal the jars. (8) Sterilize the jars in the pressure cooker.
For soup stock all bones and trimmings of the canned meats should be covered with cold water, salted, and slowly simmered until the flesh drops in shreds from the bones, and the liquid, or stock, is concentrated. Seasoning, such as onion and a bit of celery leaf, may be added. The stock may be strained if desired, reheated, and boiled for 10 minutes. It should then be poured into scalded jars, and sterilized for 1 hour on each of two successive days.