Sections:

Both fish and meat, including that from fowl and game, may be canned at times that seem convenient and then used when an emergency arises or at a time when the same food will cost more to prepare. Fowl, game, and fish may be canned to special advantage during the season when each is plentiful. The best process for canning such foods is the one-period cold-pack method.

MEAT.--In canning meat, whether from domestic animals, fowl, or game, first cut it into pieces of a size that would be suitable for serving at the table. The meat may be left raw or it may be prepared by any desirable cooking process, such as frying, fricasseeing, braizing, etc. Careful attention must be given to the drawing of fowl that is to be canned, because the entire alimentary tract should be removed without being broken.

The giblets should not be canned with the rest of the meat, as they will not keep so well.

Whether the meat is to be canned raw or cooked, pack the jars as tightly as possible. If the meat is raw, add 1 teaspoonful of salt to each quart of food and fill the jars three-fourths full with boiling water. In case the jar is filled to the top, fat will rise and injure the rubber. If the meat is cooked, add any liquid that may have resulted from the cooking, as well as boiling water, provided more liquid is needed.

Then, as in canning vegetables and fruit, adjust the rubbers and covers and proceed with the processing. In the case of raw meat, sterilize for 3 hours in the water bath, or for 1-1/2 hours at a 10-pound pressure in the pressure cooker. In the case of cooked meat, sterilize for 1-1/2 hours in the water bath, or for 30 minutes at a 10-pound pressure in the pressure cooker.

FISH.--To prepare fish for canning, first clean it by scaling it and removing the entrails. Wrap the cleaned fish in cheesecloth and steam for 15 minutes. After steaming, remove the bones, which will come out easily, and cut the fish into pieces. Pack the pieces into the jars, and to each quart of the food add 1 teaspoonful of salt. Next, fill each jar three-fourths full with boiling water and continue with the canning in the manner directed for meat.

STORING AND SERVING CANNED FOODS
After jars of canned food have been cooled and tested for leaks, carefully wiped with a damp cloth, and then wrapped and labeled, they are ready to be placed in storage. Such food should be stored in an orderly manner on shelves that may be covered to keep off dust, or in a large cupboard provided with doors that may be closed.

The temperature of the room in which the canned foods are kept is of no great importance, but, in homes provided with cellars, the cellar is the logical place in which to store them.

Canned foods, no matter how well the canning may have been done, undergo gradual deterioration.

Therefore, those kept for more than a year, will not be so good as those used during the first year after canning. If canned foods from a previous year are at hand when new cans are ready to be stored, the old ones should be placed to the front of the shelves and the new ones to the back, so that the old ones will be used up first.