Show TrI method ethol given f for or preparing poultry for canning in the of poultry I 1 for canning there aie seven important steps to af N ss 66 elna mill mlucy eala extension n nutritionist id oaf the tait utah SL vage sute college here they are I 1 ym poultry the be day before canning remove feathers and arige the fowl using a ughtred candle 2 wash the surface of the chicken thoroughly md and quickly in warm soapy water using a brush rint in clear bear warm ater aaa to lt it ame mme all tracts of aunce in cold cocq water dry with a ott fott eloth 3 in cold hom 32 12 to aa U hows hours to remove the an animal heat if a good refrigerator Is aval available lable t alus choung coolin 9 proe process inay be done in from ilie file to six hours 4 remove remo e emils so that them remain intact in their enclosing membrane mem meni trane brane 5 cut chicken into sec sections tirs rinse ln in coid water ater and dry use batush uch on inside rib sect 01 to I 1 le eba ft an e any loose particles 6 if dedred de dei dred ired spring f fryers and older fowls foals may inay be partly cooked by browning in a small mical amount 1 I fat fait alx lx batore I 1 ore into hot lars jars nour flour should not be used as this mav cause a stale famor fla vcr to deeloy develop to in the canned chicken 7 if boned chicken I 1 is desired coote cook the chicken until tc tender rider re morle meat froni bones and pack the meat into hut sterilized jars the only absolutely se method of processing canned i or other meat a by means ot of a brasure cooker Is in proper aar brier miss mje anu meat should be processed at a oi Q degrees F to degrees F to make it sale saje from poi hitoe fw a detailed outline for pro cm ceoyne ng canned poultry write ti UK MU alon service mice at logan |