This section is from the book "Everywoman's Canning Book", by Mary B. Hughes. Also available from Amazon: Everywomans canning book; the A B C of safe home canning and preserving.
To prevent all waste in the kitchen, preserve left-over meats, such as chicken, turkey, lamb or beef stew. When a family is small, try preserving what is left over after the second meal, to avoid serving the same kind of meat every day in the week, as is often the case after the Christmas or Thanksgiving turkey. The left-over dishes will be appetizing to the family when served a week or a month later.
The housekeeper who has a flock of hens in the back yard will want to know how to can chicken, so that in the fall, when the roosters are being separated from the pullets, they can be preserved for future use, and not be sold at a sacrifice. One country woman gets two dollars a quart for her canned chicken or roosters. Sold alive, they would net her about eighty cents apiece.
Boil or roast until tender, in the usual way. Remove bones, and cut in pieces to fit into freshly washed jars. If the meat was boiled, add the water in which it was cooked to fill crevices in the jar, after having first boiled it down one-half. For roasted meat, add hot water. Add a teaspoon of salt for a quart, adjust rubber, cover, and seal lightly. Process three hours.
Put what is left over in carefully washed pint or quart jars. Fill to the top. Adjust rubber, cover, and seal lightly. Process three hours.
Buy fish in season and when the market price is low. Remove head, tail, and backbone. Cut in pieces to fit the jar. Add salt, one teaspoon to a quart, and a little pepper; fill jar with cold water. Adjust rubber, cover, and seal lightly. Process three hours.
The most scrupulous attention to detail is necessary in canning meat and fish, since they spoil so easily. Without such attention results might be serious.