101. Both fish and meat, including that from fowl and game, may be
canned at times that seem convenient and then used when an emergency
arises or at a time when the same food will cost more to prepare. Fowl,
game, and fish may be canned to special advantage during the season when
each is plentiful. The best process for canning such foods is the
one-period cold-pack method.
102. MEAT.--In canning meat, whether from domestic animals, fowl, or
game, first cut it into pieces of a size that would be suitable for
serving at the table. The meat may be left raw or it may be prepared by
any desirable cooking process, such as frying, fricasseeing, braizing,
etc. Careful attention must be given to the drawing of fowl that is to
be canned, because the entire alimentary tract should be removed without
being broken. The giblets should not be canned with the rest of the
meat, as they will not keep so well. Whether the meat is to be canned
raw or cooked, pack the jars as tightly as possible. If the meat is raw,
add 1 teaspoonful of salt to each quart of food and fill the jars
three-fourths full with boiling water. In case the jar is filled to the
top, fat will rise and injure the rubber. If the meat is cooked, add any
liquid that may have resulted from the cooking, as well as boiling
water, provided more liquid is needed. Then, as in canning vegetables
and fruit, adjust the rubbers and covers and proceed with the
processing. In the case of raw meat, sterilize for 3 hours in the water
bath, or for 1-1/2 hours at a 10-pound pressure in the pressure cooker.
In the case of cooked meat, sterilize for 1-1/2 hours in the water bath,
or for 30 minutes at a 10-pound pressure in the pressure cooker.
103. FISH.--To prepare fish for canning, first clean it by scaling it
and removing the entrails. Wrap the cleaned fish in cheesecloth and
steam for 15 minutes. After steaming, remove the bones, which will come
out easily, and cut the fish into pieces. Pack the pieces into the jars,
and to each quart of the food add 1 teaspoonful of salt. Next, fill each
jar three-fourths full with boiling water and continue with the canning
in the manner directed for meat.