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Show "Company Meals' on Short Notice with Home-Canned Chicken! n 4 " Y $H ' ? " til l .i , Mr-1.. , : Photo courtesy- Boll Bros. Co. tie and put it on the stove to heat to boiling. Wash the cooker; add measure of water needed for pro cessing and set cooker on stove. Pour the hot broth over thf chicken and run knife down inside jar to get out air bubbles. Wipe top of jar free of grease. Apply Ball Dome Cap according to di rections. Process pints 75 minutet-and minutet-and quarts 90 minutes at 10 j pounds pressure. It takes a little ' longer at high altitudes. To can chicken on the bone: Boil, steam or bake from one-third one-third to one-half done, then sep- j arate at joints. Pack into hot Ball j Mason Jars. Cover with boiling j broth. Salt to taste. Process 75 minutes at 10 pounds pressure. This is the hot pack method. If you want to pack chicken raw, cut it in serving size pieces. Pack into hot Ball Mason Jars. Add one teaspoon of salt to each quart. (Add no liquid.) Process pints 75 minutes and quarts 90 minutes at 10 pounds pressure. Ball Freezer Jars are especially good for canning chicken because the wide shoulderless shape makes these jars easy to fill and empty. They come already fitted with Ball Dome Caps. Chicken put up in your own canning jars means "company meals" on short notice. You can celebrate a birthday or anniversary anniver-sary with an extra special dinner; or you can give the family an unexpected un-expected treat any time if you have a supply of home-canned chicken on hand. You may Gan chicken on or off the bones. The boneless pack takes a little more time but canned boned chicken is more useful use-ful because it's ready for instant use, either for sandwiches or a main dinner dish. To can chicken without, bones, put 4 or 5 cups of watr in a steam pressure cooker and steam plump hens at 10 pounds pressure until they are cooked through but not tender. Cooking time depends upon age and size of hens; 30 minutes is about average. Take hens out of cooker and put cooker where broth will cool. Use sharp knife to cut chicken from bone; then cut meat in neat pieces and place in clean, hot Ball Mason Jars. Leave about 1 inch headspace. Add Vi teaspoon salt to each pint. Next, skim the grease from the broth in the cooker, pour the broth into a ket- |