Show Method Given n For Preparing Poultry For Canning In the preparation of poultry for canning there are seven important important im im- im- im steps according to Miss Miller extension nutritionist of the Utah State Agricultural col col- col- col lege Hero Here they are 1 Kill poultry the day before canning Remove feathers and singe the fowl using a lighted candle 2 Wash the tho surface of the chicken thoroughly and quickly quick quick- ly in warm soapy water using a soft brush Rinse in clean warm water to remove all traces traces traces tra tra- ces of soap and plunge in cold water Dry with a soft cloth 3 Keep in cold place from 12 to 24 hours to remove the animal heat If a D. good refrigerator is available this cooling process process process pro pro- cess may be done in from five to six hours 4 Remove entrails so BO that they remain Intact in their enclosing enclosing en en- closing membrane I en-I 5 Cut chicken into sections rinse quickly in cold water and dry Use brush on inside rib section to remove any loose particles I 1 6 If desired spring fryers and older fowls may be partly co I co-I I 1 by browning in a a. small amount of fat before packing I into hot sterilized jars Flour I should not be used as this may I cause a stale flavor to develop in the canned chicken I 7 If boned chicken is desired cook the chicken until tender j remove meat from bones bones' and pack the meat Into hot sterilIzed sterilized steril steril- Jars I IThe I The only absolute safe method of processing canned poultry or other meat is by means of a pressure cooker which is In proper proper proper pro pro- per order Miss Miller warns Meat should be processed at a temperature of degrees F. F to degrees F. F to make it safe from poisoning I IFor For a detailed outline for processing processing pro pro- ceasing canned poultry write to the Extension Service at Logan |