Show METHOD OIVEN FOR canning POULTRY in the preparation of poultry tor for canning there thoral ore seven important steps according to alias elna eatna miller extension nutritionist 61 0 ta the utah state agriculture po college llego here they bra are kill poultry the day clay before can ning remove feathers foal hora and singe the fowl using n lighted candle wash the ho surface of tile the chicken thoro and quiel quickly cly in warm soapy water using a soft brush rinse in clear cleir warm water to remove all traces trace of soap boap ani and plunge in cold water dry with a soft cloth keep in cold place from 12 to 21 boul hours s to remolo the animal hoat boat if ft a good refrigerator la Is available this cooling process may bo be done in fit from five to six hours remove entrails so ao that they re iraln intact in their enclosing nivin waite cut chicken into sections rinse quickly in cold water and dry use bruch on inside rib section to re inove any loose particles ir desfred spring fryers dud and older foyl foch 3 may lye be partly cooked by in a small amount of tat fat before packing into hot sterilized jars flour should not bo be used as tills this may cause causa a stale flavor to develop ley clop in tile the canned chicken it if boned chicken la Is de desired cook tile chick chicken ell un tin 11 tender remove meat meal from bones and pack the meat into hot sterilized jars tho only absolutely sate safe method nf f processing cannad poultry or other meat la Is by means meana of a presa gui abia cooked which la Is tit in proper miss miller warns meat should be processed at a temperature of degrees F to degrees r F to make it sate safe from poisoning JL mt CA a de detailed outline of processing canned poultry write to the ex tension service at logan |