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ssure 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 Beef | | | | Pork | 3 hrs. | 3 hrs. | 2 hrs. | 1 hr. Veal and all | | | | other meats | | | | Poultry and game | | | | All meat
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