Show A RECIPE FOR CANING OF MEATS concluded from last issue it you have a crow top jar bo be vo careful lit in turning the lid down not force tho rubber out from I 1 n it the lid if you to do air will entel your moat meat Is it likely to spoil I 1 le today or tomorrow it it leake it if two quart jara jam aro are used to foiw ning moat meat add ono one fifth to the thella of nt boiling ut lit in canning chicken move tho the bones as they have I 1 t strong taste As too many sto ato mt lilt it ft lar jar of peaches Is too troug trong betle too many hones bones lit in a jar of n ir chicken i ell any A kind of mm meat ruch nna as nr un uil aier beof beef veal should lio be ballod vig for ly for tour four hours but it the they be any bones in ili tile tho jar ald add at ai it halt half hour ry it if chicken Is roasted or tried fried not necessary to ret remove ili aliu 0 ind d i charren dipped into egg ani an r ili 11 into I 1 cad crumbs and then friedlin fill just browned nicely may bo be put into tile the jar with tho the bones but remember stewed chicken should havo have tile tho bones ones removed prepare any kind of meat ts IB you like 1110 it and place into quart jars tito tho important atoni that must not lit forgotten la is tile tho time never r move tile tho lid of 0 allie a til you yott aro are ready to eat cat thin ha moat meat when once opened remove the coti cori 1 tents uso aaa I 1 athe day it la Is op opened euid there to Is always alwais danger in leal ing any kind ot of food products in tins this or jars jare etc from rom lay day to lay day it Is 19 better to can call tit in smaller Bi nalle glass glaba jars than have so eo much when a quart jar la IS opened that it cannot bo be used the same lay day |