Continuous heating is necessary in canning meats. Most authorities agree that meat should be canned only under steam-pressure.

The various parts of beef, veal, pork and mutton may be canned successfully, as may chicken and rabbit. Rabbit is canned on the bone.

1. Select meat in perfect condition. Tough cuts lend themselves well to canning.

2. Trim off dark-colored or strong-smelling portions and surplus fat. If mutton is being canned, be careful to remove the thin outer skin, which has a strong flavor. Wipe the meat well with a damp cloth. The bones may be used for making soup stock.

3. Free the meat from bones and cut it into pieces suitable for packing in the jars.

4. Pack the raw meat solidly into clean glass jars, filling them to within one inch of the top.

5. Add from one-half to one teaspoon of salt for each pint of meat, and other seasoning, such as chopped onion, celery leaves, or bay-leaf, if desired. Add no water.

6. Adjust the rubbers and the covers, and partly seal the jar.

7. Heat the jars under ten pounds of pressure for one and three-quarters hours. If a water-bath is used, boil for five hours.