HOME CANNING. 13 



3 hours as in Method I. Unless the meat is first browned it does 

 not have so good a flavour as that of raw meat steamed in the can. 



Canned Chicken. 



Chicken may be successfully canned by either of the two 

 methods suggested. A fowl weighing 2 Ib. when dressed should 

 make a pint can of solid meat and a pint of stock thick enough to 

 jelly. A fowl weighing 3 Ib. should fill iy 2 pint cans. 



Chicken Stock. 



All bones and trimmings of the chicken should be covered with 

 cold water, salte4, and allowed to stand overnight. Slowly simmer 

 until flesh drops in shreds from the bones and the liquid or stock is 

 concentrated. Seasonings such as grated onion and a bit of celery- 

 leaf may be added. Strain the stock if desired, reheat it, and boil 

 it for 10 minutes. Pour it into sterilized jars, and sterilize it as 

 described in Method I. 



CURING OF FISH. 



A manual on the curing of fish has been issued by the Provin- 

 cial Fisheries Department (Bulletin No. 2), and copies may be 

 had upon application to the Provincial Fisheries Department, 

 Victoria, B.C. 



DIRECTIONS FOR CANNING FRUIT BY THE COLD-PACK 



METHOD. 



(i.) Select well-grown, firm, and not overripe fruit. 



(2.) If possible, can fruit on the day it is picked. 



(3.) Wash, pare, or otherwise prepare the fruit ; remove all 

 bruises or decayed parts. 



(4.) If there is much variation in size, grade the fruit so that 

 the contents of each jar will be as nearly uniform as possible. 



(5.) Blanch or scald in boiling water a small quantity of the 

 fruit at a time. The number of minutes required for blanching is 

 given in table. Do not blanch cherries, berries, or plums. 



(6.) Chill the outside of the blanched fruit by immersing it for 

 a brief period in a large vessel of cold water. Do not attempt to 

 cool the fruit thoroughly by this cold-dip. 



(7.) Pack the fruit firmly in clean, tested jars to within y 2 inch 

 of the top. 



(8.) Fill the jars to within % inch of the top with boiling syrup 

 or hot water. 



