ot for that reason stop using the streets. If
you put good meat into the can and do your canning right then you will
have good results. Never put into a can meat that is about ready to
spoil, thinking thereby to "save it."

If you want to be absolutely sure, even if the jar of meat seems
perfectly fresh when it is opened, you can re-cook the meat, thus
insuring yourself against any possibility of botulinus poisoning. So
you see, there is nothing at all alarming about that frightful
sounding word "botulinus." Using fresh products, doing the canning
properly and reheating before serving eliminates all danger.

For canning meat, tin cans are in most respects superior to glass, as
they eliminate all danger of breakage, preserve the meat just as well
as glass, and by excluding the light prevent any change of color. If
you use glass jars be sure to get the best brand of jar rubbers on the
market. This is very important.

If, as I have said, you are a beginner--cook the meat first by frying,
roasting, broiling, baking or stewing--just as you would prepare it
for immediate use. The meat is usually seasoned according to taste and
is cooked until thoroughly heated through, before putting in the cans.
Do not cook until tender as that will be too long with the additional
sterilizing. If too tender it will fall apart and be unappetizing
although perfectly good. See that nothing is wasted in the canning. If
you are canning a young steer or a calf you would go about it as
follows:

Select the meat that you would ordinarily want. Slice the meat wanted
for steak. What is not suited for either of these can be used for
stews, or be put through the meat grinder and made into sausage meat,
formed into little cakes, fried and canned. What meat is left clinging
to all bones will be utilized when the bones are boiled for soup
stock. The sinews, the head and the feet, after being cleaned may be
used for soup stock also.

The liver should be soaked in water, the coarse veins cut out and the
liver skinned and prepared any way that is desired before canning it
or it may be made into liver sausage. The heart can be used for
goulash. The kidneys should be soaked in salt water, split open and
the little sack removed; then they can be either stewed or fried and
then canned. The sweetbreads may be prepared in various ways and then
canned.

The brain is soaked in water to remove the blood, and the membrane
enclosing it is removed. It can be frie