7.  If glass jars put on rubber and seal, not too tight.  Seal tin cans.

8.  Process in boiling water or steam under pressure.

9.  Remove, completely seal the jar.

10.  Invert to cool and test the joint.

11.  Label and store.

If you can in tin use the enamel or lacquered cans.  A slight amount of water in the bottom of the jars of prepared meat will insure quicker sterilization of the air remaining in the jar.  Where meat has been stewed the liquor can be poured into the jar for filling.  If you use a steam-pressure 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