Show pa SELL POULTRY BY CANNING PROCESS profitable way to dispose of fowls if prices low during culling seasons when poultry Is selling at a low price poultry may be disposed of profitably by canning according to the new york state college of home economics at cornell university the quality of canned poultry depends on the condition of the fresh meat and the method of canning As soon as the animal beat has disappeared usually six to eight hours after killing the fowl Is ready for tho the canner to turn it into a wholesome product properly sterilized because the flesh has a compact texture which the heat penetrates slowly a high temperature pera ture Is necessary ard most authorities ties agree that meat should be canned only under pressure the length of time for processing Is the same whether the chicken Is roasted fried or fricasseed fricas seed before putting it in jars or whether it Is packed uncooked many prefer to can the chicken raw to avoid the warmed over flavor of canned cooked chicken when chicken Is packed in the jars it may be left on the bone or the meat alone may be used cut in pieces to fit pack the jar as tightly as possible aften it has been thoroughly cleaned and sterilized wide mouth month jars are easiest for packing pieces containing contain log a great deal of gelatin as the back and neck are placed in the center of the jar and the other pieces around them holding the jar in a slanting position and using a small wooden spoon or spatula makes it easier to insert the pieces by placing the skin next to the out outside stole of the jar a tighter pack Is obtained because the skin sticks to tc the hot jar the more tender pieces may be placed on an top so they will not break when alien being removed no water Is used in canning it if the poultry la Is carefully packed there Is no room for water and one teaspoonful of salt 16 1 used to each quart of packed chicken tin cans as well as glass jars may mar be used successfully in canning pout try and present day tin cans are quite afe to use the method of packing Is the same all cold air should be exhausted before sealing the can by standing the filled cans in a pan of boiling water which comes to within one inch of the top of the can for from ten to fifteen minutes if the air Is not driven out the can Is apt to burdge |