ssure cooker outfit of course the time of cooking will be
much shorter than if you use a wash-boiler or some other homemade
outfit. If you cook in boiling water we call that the water-bath
method.

The following data will be of interest to those who contemplate
canning meat.

Hog on foot--weight 500.

Liver, heart and a part of the ribs were eaten at the time of
butchering, therefore, not canned. The remainder of the ribs canned
six No. 3 cans:

Ham 18, No. 3 cans

Shoulder 18, No. 3 cans

Roast 18, No. 3 cans

Sausage 26, No. 3 cans

Hash 4, No. 3 cans

Gravy 5, No. 3 cans

(which is also called stock)

The sausage weighed 52 lbs. before it was canned, making 2 lbs. to the
can.

There were 200 lbs. of fat for lard. After it was rendered there were
176 lbs. of lard and 20 lbs. of cracklings.

TIME-TABLE FOR CANNING MEAT, POULTRY AND
GAME

[A] IF USING HOT WATER BATH OUTFIT AT 212 deg.F
[B] IF USING WATER-SEAL OUTFIT AT 214 deg.F
[C] IF USING STEAM PRESSURE 5 POUNDS
[D] IF USING PRESSURE COOKER 15 POUNDS

TIME TO STERILIZE
PRODUCTS | [A] | [B] | [C] | [D]
----------------------------------------------------------------------
PARTIALLY COOKED MEAT OF ALL KINDS

Roast beef | | | |
Corned beef | | | |
Sweetbreads | | | |
Tongue | | | |
Brains | | | |
Headcheese | | | |
Spareribs | 11/2 hrs. | 1 hr. | 40 min. | 30 min.
Kidneys | | | |
Sausages and | | | |
other meats | | | |
Rabbits | | | |
Pigeon | | | |
Chicken | | | |

UNCOOKED OR RAW MEAT

Beef | | | |
Pork | 3 hrs. | 3 hrs. | 2 hrs. | 1 hr.
Veal and all | | | |
other meats | | | |
Poultry and game | | | |

All meat