Show METHOD GIVEN FOR PREPARING poultry TOR in the preparation ot of poultry for aiming there are seven steps according to miss elat im 1111 ler extension nutritionist of 0 the tl utah state agricultural college here hera the are 1 kill poultry the day before canning remove feathers and ting tho the fowl 2 wash the surface ot of the chick en n thoroughly and cid akly in warm soapy water using a wit brush rinse in clear warm water to rt move all traces of 0 soap and plunge cold water dry with a sott soft cloth 3 keep in cold place from 12 to 24 hours to remove the animal hut best it a good refrigerator is aval available lable this cooling process may be done la in from five to six hours 4 remove entrails so that thy they remain intact in their membrane 5 cut chicken into sect sections Jons rinse rings quickly in cold water and dry use IM brush on inside rib sections to remove any loose particles 6 if desired spring fryers and old er fowls may be partly cooked by browning in a small amount of fat before packing dinv inv hot sterilized jars flour should not be used ai s this may cause a stale flavor to develop in ili the canned chicken 7 it boned is desired cook the chicken until tender re r wave meat from bones ind pack the meat into hot sterilized jars the only absolutely sate safe method ol of processing canned poultry or other copat bapat is 19 by means of a pressure presa a cooker which is ill proper order miss miller warns sleat should be pro processed cassed at a temperature 0 to degrees P to make it sato safe from poisoning por par a letell ed outline for processing canned poultry write to att tt E service at logan |