Canning Meat and Fish

Canning Meat And Fish

Cold Pack Method
It is sometimes desirable for convenience to preserve meat or fish in jars, but the housewife must realize the dangers which may accompany this method.
Poisonings by canned meat are numerous.

Use only meat and fish in perfect condition.

Meat and fish can be parboiled or seared in fat. Seasonings and flavorings such as chopped onions, celery or bay leaves may be added.
When the meat or fish is packed, the jars can be filled with a hot sauce and given the hot water bath with the meat.
Canning of meat and fish in the home is not recommended on account of its dangers. If it is necessary to can meat or fish the following directions may be used:

Have the meat in perfect condition.
Remove large bones and excess of fat.
Cut into convenient sized pieces.
Sear, parboil, roast or stew, and add seasoning.
Pack in sterilized jars. Fill jars if desired with boiling sauces, meat broth or boiling water and salt (2 teaspoons to 1 quart of canned meat or fish).
Place rubbers on jars, adjust rubbers and partially seal.
Hot water bath the jars.
Remove jars from hot water bath.
Seal jars hermetically.
Cool off, label and store.

Original Article from: http://www.freerecipe.org/Old_Fashioned_Advice/About_Meat/CookingOfL_bcdjh.htm