12 PRESERVATION OF F.OOD. 



Swiss Chard. 



Cut white stalks from leaves. Can each separately and accord- 

 ing to the method described for greens. The stalks, however, 

 should be blanched in boiling water instead of in steam. 



DIRECTIONS FOR CANNING MEATS BY THE COLD-PACK 



METHOD. 



Meats may be canned as successfully as fruits and vegetables if 

 proper methods are employed. The Fractional -or Intermittent 

 Sterilizing Method should not be used, as this particular method 

 allows the development and reproduction of the bacteria producing 

 ptomaine poisoning. 



METHOD i. 



Free the meat from the bone and cut it in pieces of such sizes 

 that they will go into the jars easily. If additional flavouring is 

 desired, sear and brown the meat quickly in hot fat in a frying-pan, 

 but do not cook it through. Pack the raw meat solidly in tested 

 clean glass jars, rilling the jar to within y^ inch from the top. 

 Sprinkle the top of the meat with ^2 teaspoon salt for each pint 

 of meat. Add no water. Celery-leaves, onion-juice, or other season- 

 ings may be added if desired. Adjust on the jar a new rubber of 

 good quality. Place the cover on the top of the jar and adjust but 

 do not fasten the upper wire clamp, or, if a Mason jar is used, partly 

 screw on the cover. Place the jars in a sterilizer in which there is 

 warm water which covers the tops of the jars about I inch. Sterilize 

 the meat by cooking it from 4 to 5 hours, beginning to count the 

 time when the water around' the jars reaches the boiling-point. 

 Keep the water jumping. Before removing the cans from the 

 sterilizer complete the sealing of each jar by adjusting the lower 

 wire of the clamp, or, in the case of a Mason jar, by screwing the 

 top tight. Do not invert the jar while it is cooling. If the jar were 

 inverted, the fat, which is lighter, would rise to the bottom of the 

 jar and cool and harden there. When the jar is left upright the fat 

 comes to the top of the jar and hardens there, forming an extra seal. 



METHOD 2. 



Sear the meat in a hot oven in hot fat or in boiling water, and 

 steam it or simmer it until it can be torn apart. Pack the meat into 

 the jar; fill the space with stock which is made by boiling the broken 

 bones and skin in water until the stock will form a jelly when cooled. 

 Add ^2 teaspoon salt to each pint of meat. Sterilize the meat for 



