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21. Cut in sharp at the point of the breastbone, turning the knife and cutting away the wishbone with the meat. Bend in the bones of the breastbone. PACKING CHICKEN Use a one quart jar. Caution: Do not pack the giblets with the meat. 1. Have the jar hot. 2. Pack the saddle with a thigh inside. 3. Pack the breastbone with a thigh inside. 4. Pack the backbone and ribs with a leg inside. 5. Pack the legs large end downward, alongside the breastbone. 6. Pack the wings. 7. Pack the wishbone. 8. Pack the fillets. 9. Pack the neck-bone. 10. Pour on boiling water to within one inch of the top; add a level teaspoonful of salt; place the rubber and cap in position, partially seal, and sterilize for the length of time given below for the particular type of outfit used: Water bath, home made or commercial (pint or quart jars) 1 hour Water seal, 214 deg. 3 hours 5 pounds steam-pressure 2 hours 10 to 15 pounds steam-pressure 1 hour Remove jars; tighten covers; invert to cool, and test joints. Wrap jars with paper to prevent bleaching. PIGEONS _Young_ pigeons. Dress pigeons, wash well, and roast for 30 minutes basting frequently. Some pieces of fat bacon put over the breasts will prevent them getting too dry. _Old_ pigeons. Dress, wash, and fry pigeons. Brown some onions in the fat with the pigeons, using a pound of onions to a dozen birds. Cover with hot water after pigeons and onions are a golden brown; simmer until the meat is tender and can be removed from the bones. Add from time to time boiling water, if necessary, in order to keep the birds covered. When tender, take meat from bones. Return the meat to the liquor, salt to taste and pack while boiling into cans or jars, fill with liquor to within one-half inch of top. All small game birds may be canned like pigeons. Blackbirds may be treated like pigeons. They make an excellent stew. PLAIN CANNING OF TENDER COTTON-TAILS OR TWICE-SKINNED JACK-RABBITS 1. Blanch in boiling water until the meat is white. 2. Cold dip. 3. Pack tightly in sterilized jars. 4. Add boiling water and 1 teaspoonful salt to quart. 5. Adjust rubber and lid. 6. Sterilize in hot water bath for three hours. 7. Remove from bath and complete the seal. Rabbit meat thus canned, may be served in various appetizing ways. RABBIT SAUSAG
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