Meats

A PRESSURE COOKER is recommended for processing meats and fish as it gives a greater degree of safety. Meats should not be canned until all animal heat has left them, which usually is from 6 to 24 hours after killing. Meats may be precooked or packed raw. In filling jars, PACK THE MEAT TO NOT MORE THAN 1 INCH OF TOP OF JAR. For precooked meats add 3 or 4 tablespoons of liquid (exception: see individual recipes). Do not add liquid to meats packed raw. IMPORTANT: Wipe top of jar free of all grease or meat particles.

NOTE: All meats, poultry and fish and all vegetables except tomatoes canned at home, must be heated at boiling temperature, for 10 to 15 minutes before tasting or using.

Barbecue Sauce

  • 6 tablespoons brown sugar
  • 3 tablespoons paprika
  • 3 teaspoons salt
  • 3 teaspoons dry mustard
  • 3/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons Worcestershire sauce
  • 3 cups tomato juice
  • 3/4 cup chili sauce
  • 3/4 cup vinegar
  • 1 1/2 cups chopped onions

MIX all ingredients thoroughly. Boil for 15 minutes. Pour into sterilized KERR Jars and seal at once.

Beef Rolls

SLICE round steak or other pieces of beef about 1/4 to 1/2 inch thick. Cut in pieces about 3 or 4 inches wide and 6 inches long. Sprinkle with salt, pepper and finely chopped onions. Cut bacon in thin slices and put a slice of this on each piece of meat. Roll tightly and tie with a string. Heat shortening in a deep frying pan, put in the rolls and let brown nicely from all sides. Pour off excess grease, add water or soup stock and let simmer for 15 minutes. Remove string from rolls and pack into clean KERR Jars to within 1 inch of top of jar. Add 3 or 4 tablespoons of the liquid. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Brains

SOAK in cold water to draw out the blood. Remove membranes. Sear lightly in hot fat. Salt to taste. Pack into clean KERR Jars to within 1 inch of top of jar. Add 1 or 2 tablespoons of the fat from precooking pan. Put on cap, screwing the band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds; or in water bath, 3 1/2 hours.

Brunswick Stew

  • 1/4 pound bacon
  • 1 chicken
  • 10 tablespoons flour
  • 2 cups water
  • 1 cup potatoes (cubed)
  • 1 quart tomatoes
  • 2 cups butter beans
  • 2 teaspoons onions chopped fine
  • 1 1/2 cups okra
  • 4 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 lemon sliced thin
  • 1 teaspoon celery seed
  • 1/2 teaspoon cloves
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper

CUT bacon in cubes and fry until crisp and brown. Cut chicken into pieces, put into frying pan with water. Cook slowly until chicken falls from bones, add more water if necessary to prevent scorching. Remove chicken from bones. Add chopped vegetables, salt, sugar, lemon and spices. Bring to boiling and pack product and liquid into clean KERR Jars to within 1 inch of top of jar. Put on cap, screwing the band firmly tight. Process in pressure cooker 75 minutes at 10 pounds; or water bath 3 1/2 hours.

Chicken and Game Birds

DRESS fowl and allow to cool. Cut in convenient pieces. Boil until meat can be removed from bones; pack meat into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add 4 tablespoons of the hot broth. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Chicken—Raw Pack

Dress fowl and allow to cool. Wash in cold water, but into pieces and pack into clean KERR Jars to within 1 inch of top of jar without precooking. Add 1 teaspoon salt to each quart jar if desired. Add 4 tablespoons of the hot broth. Put on cap, screwing the band firmly tight. Process according to time table, page 9. Chicken canned in this manner is nice for salads and sandwiches.

Chicken a la King

  • 1 five pound chicken
  • 4 level tablespoons flour
  • 1 tablespoon salt
  • 1 quart chicken broth
  • 1 large can mushrooms
  • 1 chopped green pepper
  • 2 chopped pimientos or red peppers

CUT chicken into pieces, add 3 quarts water and cook until tender. Cool, remove meat from bones and cut into small pieces. Dissolve the flour and the salt in a little of the cold broth and add to the remainder of the quart of broth, which has been heated. Cook until slightly thickened, stirring to keep free from lumps. Add mushrooms, pepper, pimiento and chicken. Heat to boiling point and fill clean KERR Jars to within one inch of top of jar. Put on cap, screwing band firmly tight. Process in pressure cooker 75 minutes at 10 pounds; or in water bath 3 1/2 hours.

Chicken (Fried)

DRESS and cut up fowl in usual manner. Chicken, like other meat, should not be canned until the body heat disappears. Do not roll in flour. Sear chicken in hot fat until lightly browned. Pack hot chicken into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons of fat in which chicken was seared. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

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Chicken or Other Fowl (Baked)

DRESS fowl, allow to cool, tie legs down and place wing behind back. Rub the dressed fowl all over with shortening. Place fowl on a rack in roasting pan. Place in moderate to slow oven (250° to 350° F.) according to the dressed wirght of the fowl. Larger fowls are roasted at a lower temperature. Allow 10 minutes per pound cooking time and baste with pan liquid about every 30 minutes. Take fowl from pan and cut in pieces, as for serving. Bones may or may not be removed. Pack into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add pan liquid to fill jar not more than 2/3 full. Put on cap, screwing band firmly tight. Process according to time table, page 9.

Chili Con Carne

  • 6 chili pods
  • 1 pound suet
  • 2 medium onions, chopped
  • 5 teaspoons salt
  • 5 pounds beef (grind but not too fine)
  • 6 tablespoons chili powder
  • 2 teaspoons comino seed
  • 4 teaspoons paprika
  • 2 cloves garlic
  • 1/2 teaspoon pepper
  • 3 cups water

PREPARE chili pods by soaking for about 15 minutes in hot water. Remove seeds and run pods through food chopper. Render suet to cream color and add onions and salt and cook 20 minutes on low heat, stirring constantly. Remove onion and add all other ingredients. Cook slowly for 15 minutes. Pack into clean KERR Jars to within 1 inch of top of jar. Put on cap, screwing band firmly tight. Process in pressure cooker for 60 minutes at 10 pounds; or in water bath 3 1/2 hours.

Corned Beef

AFTER beef has been corned, remove from the brine; soak 2 hours in clear water, changing water once; boiling slowly for 1/2 hour; remove from the boiling water. Pack into clean KERR Jars to within 1 inch of top of jar and add 3 or 4 tablespoons liquid in which meat was boiled. Put on cap, screwing the band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds; or in water bath, 3 1/2 hours.

Fresh Ham

SLICE ham about 1/2 inch thick. Trim away excess fat. Cut in pieces of desired size. Sear in hot fat until lightly browned. Pack into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons of fat from frying pan (broth or hot water may be used). Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Fried Liver

REMOVE membrane. Slice liver. Do not roll in flour. Fry partially done. Pack into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add 3 tablespoons fat from pre-cooking pan. Put on cap, screwing band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds; or in water bath, 3 1/2 hours.

Head Cheese

  • 6 pounds chopped meat
  • 3 tablespoons salt
  • 4 teaspoons pepper
  • 2 teaspoons red pepper
  • 2 1/2 teaspoons allspice
  • 3 teaspoons cloves
  • 2 quarts broth in which meat is boiled

CLEAN hog's head by removing snout, eyes, ears, brains and all skin. Trim off all fat. Cut head in four pieces and soak in salt water (1/2 cup salt to 1 gallon water) for 3 to 5 hours to draw out all blood. Drain from salt solution and wash well in clear water. Hearts, tongues and other meat trimmings may be cooked with head meat. Cover meat with hot water and boil util meat can be removed from bones. Remove all meat from bones. Strain broth and measure. Chop meat fine. Add salt, pepper and spices to meat and mix thoroughly with broth. Cook mixture 15 minutes. Pack into clean KERR Jars to within 1 inch of top of jar. Put on cap, screwing band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds; or in water bath, 3 1/2 hours.

Heart

REMOVE membrane and boil heart about one-fourth done. Cut into slices or cubes as desired and pack into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add four tablespoons of broth. Onions, carrots and other vegetables could be cooked in broth and added to jar. Put on cap, screw the band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds; or in water bath, 3 1/2 hours.

Italian Spaghetti Sauce

  • 3 cans tomato paste
  • 6 cans water (using tomato paste can)
  • 3 or 4 large onions, chopped fine
  • 2 pounds beef
  • 1 clove garlic (1/2 teaspoon, chopped)
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons salt
  • 1 tablespoon whole mixed spices

ADD water to tomato paste. Fry onions, beef, and garlic in olive oil. Add this to tomato mixture. Add salt. Cook slowly for 1 hour. If necessary, add more water. Tie spices in cheesecloth bag and add ten minutes vefore cooking time is up. Mixture should be fairly thick at end of 1 hour cooking. Remove spice bag. Pour boiling mixture into clean KERR Jars to within 1 inch of top of jar. Put on cap, screwing band firmly tight. Process in pressure cooker 60 minutes at 10 pounds; or in water bath 3 1/2 hours.

Meat Balls in Tomato Sauce

  • 3 pounds ground round steak
  • 3/4 pound ground salt pork
  • 1 1/2 cups uncooked rolled oats
  • 3 eggs (beaten)
  • 2 teaspoons salt
  • 3 tablespoons onion (chopped fine)
  • 1 cup cold water
  • 2 quarts tomato juice
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 teaspoon salt

MIX all ingredients except tomato juice, pepper, butter and 1/2 teaspoon salt. Mold the mixture into small balls about the size of an egg. Bring tomato juice to boil. Add the pepper, butter and 1/2 teaspoon salt (if tomato juice contains salt, omit the salt). Drop meat balls into boiling tomato juice. Let come to a good boil. Pack meat balls loosely into clean KERR Jars to within 1 inch of top of jar.Fill jar not more than 2/3 full with boiling tomato juice (be sure no fuller). Put on cap, screwing the band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds; or in water bath 3 1/2 hours.

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Meat Loaf

  • 2 pounds ground meat
  • 1 cup cracker crumbs
  • 1/2 cup sweet milk
  • 2 eggs
  • 2 tablespoons chopped onion
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sage
  • 1/2 teaspoon celery salt

COMBINE ingredients in order given and mix very thoroughly. Pack loosely into clean KERR Jars to within 1 inch of top of jar. Put on cap, screwing the band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds.

Meat Stews or Goulash (Beef)

CUT meat in small pieces, brown slightly in frying pan. Put into stewpan, cover with boiling water and cook a few minutes. Add diced vegetables (carrots, onions, tomatoes and a few potatoes). Cook only until vegetables are heated through, pack product and liquid into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Put on cap, screwing band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds; or in water bath, 3 1/2 hours.

Mince Meat

  • 2 pounds lean beef, cooked tender and put through food chopper
  • 1/2 pound suet, chopped fine
  • 5 pounds tart apples, chopped
  • 3 pounds raisins, chopped
  • 1 tablespoon salt
  • 2 cups brown sugar
  • 5 cups water (boil apple peel and cores or 1 quart sweet cider)
  • 1 cup meat stock

ALLOW the above mixture to come to a boil, then let simmer for one hour, stirring it occasionally. To this mixture add:

  • 2 1/2 pints grape juice
  • 1 teaspoon mace
  • 1/2 teaspoon pepper
  • 2 teaspoons allspice
  • 2 teaspoons cloves
  • 2 teaspoons nutmeg
  • 2 teaspoons cinnamon
  • 1 cup molasses
  • 1 orange (juice and peel chopped)
  • 1 lemon (juice and peel chopped)
  • 3/4 cup vinegar

ALLOW the entire mixture to come to a boil and boil 10 minutes. Pack into clean KERR Jars to within 1 inch of top of jar. Put on cap, screwing band firmly tight. Process in water bath for 30 minutes.

Mince Meat, Green Tomato

  • 1 1/2 pints chopped tart apples
  • 1 pint chopped green tomatoes
  • 2 teaspoons cinnamon
  • 1 teaspoon each salt, allspice and cloves
  • 3 cups sugar
  • 1 pound raisins
  • 1/4 cup vinegar
  • 1 cup chopped suet

PEEL and chop apples. Mix all ingredients together, bring to rapid boil and simmer until thick. Pour into clean KERR Jars to within 1 inch of top of jar. Put on cap, screwing band firmly tight. Process in water bath for 25 minutes.

Pickled Pigs' Feet

SCALD, scrape and clean the feet very thoroughly, then sprinkle lightly with salt and let stand for 4 to 8 hours. Wash the feet well in clean water. Place them in hot water and cook until tender but not until meat can be removed from bones. Pack he feet into clean KERR Jars, filling to within 1/2 inch of top of jar with a boiling spiced vinegar. Put on cap, screwing the band firmly tight. Process jars in water bath for 90 minutes.

Vinegar Solution:
  • 2 quarts vinegar
  • 1 small red pepper
  • 2 tablespoons grated horseradish
  • 1 teaspoon whole black pepper
  • 1 teaspoon whole allspice
  • 1 bay leaf

Mix all together and bring to the boiling point.

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Pork Chops

SLICE chops about 1/2 inch thick. Trim away excess fat leaving only a small amount to add flavor. Sear chops in hot fat until lightly browned. Pack into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons of fat from frying pan or hot water may be added to fat in pan and 3 or 4 tablespoon of this added to each quart jar. Put on cap, screwing the band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds; or in water bath, 3 1/2 hours.

Rabbit Meat

RECIPES are identical with chicken recipes. Prepare and process same way.

Roast Beef

SELECT meat suited for a roast. Trim, wipe with a damp cloth. Heat suet and other fat in roasting pan. Cut roast in convenient pieces to go into jar. Put meat into hot fat in roaster, set in oven, roast at a moderate temperature until 1/3 done. Pack into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons of liquid from roasting pan. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Raw Pack Beef

SELECT meat suited for a roast. Trim, wipe with a damp cloth. Cut into convenient pieces to go into jar. Pack loosely to within one inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Do not add liquid. Put on cap, screwing band firmly tight. Process according to time table, page 9.

Roast Pork

PREPARE and pack same as roast beef. Process according to time table, page 9.

Sausage

SHAPE sausage into cakes. Pan-fry or bake until cakes are browned. Pack into clean KERR Jars to within 1 inch of top of jar. Add small amount hot water to fat. Add 3 or 4 tablespoons of this liquid to each quart jar. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Spare Ribs

CUT in lengths that will pack into jars. Brown in hot fat, heating thoroughly. Pack loosely into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart if desired. Add 3 or 4 tablespoons fat from precooking pan. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Squab

PREPARE and pack same as Chicken and Game Birds.

Steak

CUT steaks about 3/4 inch thick. Wipe with damp cloth. Bones may or may not be removed. Do not roll in flour. Broil in the oven or sear in pan of hot fat until lightly browned. Roll and pack steaks while hot into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons fat from precooking pan. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Sweetbreads

TRIM and boil sweetbreads 10 minutes. Split them open and season as for table. Fry on both sides until browned. Pack into clean KERR Jars to within 1 inch of top of jar, add 3 tablespoons of water. Carrots or tomatoes may be added. Put on cap, screwing the band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds, or in water bath, 3 1/2 hours.

Swiss Steak with Mushroom Sauce

SLICE round steaks 1 inch think. Score lightly with sharp knife. Cut each steak into pieces to go into jar. Brown the steak quickly in hot fat and pack immediately into clean KERR Jars to within 1 inch of top of jar. Fill the jars not more than 2/3 full of the following sauce:

  • 6 tablespoons fat in which meat browned
  • 4 tablespoons flour
  • 1 pint cold water
  • 4 teaspoons salt
  • 2 cups mushrooms (pieces of whole ones)
  • 2 pimiento or sweet red peppers (cut fine)

Brown flour in fat in which steak was browned. Add cold water gradually, stirring to keep smooth. Add the salt, mushrooms and peppers. Bring to a boil and pour over steak in jars, filling not more than 2/3 full with the sauce. Put on cap, screwing the band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds; or in water bath, 3 1/2 hours.

Tenderloin

CUT in pieces of desire size. Sear in hot fat until brown. Pack into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons of fat from frying pan. Broth may be used. Put on cap, screwing the band firmly tight. Process according to time table, page 9.

Tongue

BOIL tongue until partially done. Cool and remove outside skin. Slice or leave whole and pack into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add 3 tablespoons water. Put on cap, screwing the band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds; or in water bath, 3 1/2 hours.

Venison

IF roasting, cook slowly in moderate overn about 15 minutes for each pound of venison. Slice about 3/4 inch thick. Pack into clean KERR Jars to within 1 inch of top of jar. Add 1 teaspoon salt to each quart jar if desired. Add 3 or 4 tablespoons of broth. Onion may be added if desired. Put on cap, screwing the band firmly tight. Process in pressure cooker, 75 minutes at 10 pounds; or in water bath, 3 1/2 hours.

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