Show SELL POULTRY BY CANNING PROCESS profitable way to dispose of fowls if prices low during culling seasons alien poultry Is belling at a low price poultry may be disposed of profitably by canning according to the few york state col lege of home economics at cornell university the quality of canned poultry de penda on alie condition of the fresh ineat and the method of canning As soon as the animal heat has disna feared usually six to eight hours aft er killing the fowl la ready for the canner to turn it into a wholesome product properly sterilized because the lesh has a compact texture which i the heat penetrates slowly a high tern pera ture Is necess iry and 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 arild or fricasseed fricas seed before putting it in jars or whether it Is packed un cooked 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 alie bone or the meat alone may b used auf in pieces to fit pack the jar as tightly as possible it has been thoroughly cleaned and sterilized wide mouth jars are easiest for packing pieces containing 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 po mitlon and using a small wooden spoon or makes it easier to insert the pieces by placing the sun next to the outside of the jar a tighter pack Is obtained because the skin sticks to the hot jar the more tender pieces i may be placed an top so they will not break alien being removed so water ia used in canning if the poultry Is carefully packed there ts no room for water and one teaspoonful of salt Is used to each quart of packed chicken tin cans as well as glass jars anny be used successfully in canning poul try and present day tin cans are quite ate to use the method of packing Is the same all cold air should be exhausted before selling the can by standing stin ding 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 01 brhen out the can ls apt to turkey eggs should be handled very carefully turkey eggs should be in a uniform temperature not above CO de ha successful bleeders breeders bre eders balne to a warm room for r h zang lf held for S in cos TJ lonser a fertl arkey 7 esses held the poorer its chance aft erthe first w days of hatching the bs due to hatch should be 1 marked on the egg when set if 8 alo br e 1 doting the et erss yr ss sons enter into the 10 true after ode laying mash for ducks while on grass plot W su ma th phon that the ducks ar 1 on a brass si I alot and geang the ereen od they want leg remedy breads sc 1 1 te t e of equal art larl ro sene Is n 6 use t readdy aval b the bens are tle lees ln tle a can containing ans rial d holding hem H of H minute d 1 8 in order to get as 3 1 l the material ab 0 ul ge will blister sun i thlu 1 ir tate the towi ajeh in incubator s goose aea also lipri la ni sa s1 ass effs hc 1 1 w adl ras w |