cool quickly and keep the pork cool
for at least 24 hours. Can only lean portions, using the fat to make
lard. Place meat in a wire basket or cheesecloth and boil 30 minutes,
or roast in the oven for 30 minutes. Cut into small sections and pack
closely into cans. Add salt and proceed with remainder of process.

Other pieces of beef and pork: Hamburg steak, sausage, venison,
squirrel, raccoon, opossum, lamb, are canned as follows:

After cleaning, season and fry, roast, stew, or bake in oven as though
preparing for serving directly on the table. Cook until meat is about
three fourths done. Pack while hot into sanitary tin cans or glass
jars. Pour over the meat the hot liquids, gravies, dressings, etc., or
hot water. Add salt and proceed as in any other cold-pack canning.

HOW TO CAN POULTRY AND GAME WITH THE BONES REMOVED

Kill bird and draw immediately; wash carefully and cool; then cut into
convenient sections. Boil until the meat can be removed from the
bones; remove from the boiling liquid and take out all bones; pack
closely into glass jars or enameled cans; fill jars with the hot
liquid after it has been concentrated one half; add 1 level
teaspoonful salt to every quart of meat for seasoning; put rubbers and
top of jars in place but not tight. If using enameled cans completely
seal. Sterilize the length of time given in the time-table on page
108 of this book. After the sterilizing remove the jars; tighten the
covers if glass was used; invert to cool and test joints. Wrap with
paper to prevent bleaching.

FRIED SPRING CHICKEN

After cleaning and preparing the chickens, season and fry as though
for serving directly on the table. Cook until the meat is about
three-fourths done. If a whole spring chicken, break the neck and both
legs and fold around body of chicken. Roll up tight, tie a string
around the chicken and drop this hot, partially fried product into
sanitary tin cans or glass jars. A quart tin can (No. 3) will hold two
to four small chickens. Pour liquid from the griddle or frying pan
into the can over the chicken. Proceed, as in any other canning, with
the sealing, sterilizing and removing of the jars. Chicken fries
canned in the late fall preserve the meat at the most delicious stage
and furthermore we avoid the expense of feeding the chickens
throughout the winter.

HOW TO CAN COCKERELS

When cockerels reach the point in their growth where it is no longer
profitable to feed them, and when