Show SELL POULTRY B BY Y fA CANNING liNING PROCESS t Trofi profitable table way to dispose of f fowls if prices low during when poultry Is selling nt at alow n low price poultry may bo be disposed dispose d of profitably by canning acco according iding to the new york state ent col lege of home economics ni at cornell university T the quality of canne canned d poultry poultry de on the condition of the fresh meat ineat and the method of canning As aa soon eoon as the animal heat has disna pealed usually lila six to hours ho is after killing the fowl is a ready tor ai tho canner caffier can fier to turn it into a wholesome edme product prope properly sterilized been because alse alie flesh has ii p compact texture wh which ich the heat penetrates n tes slowly a high tem era pein pera ture Is necessary ard ra most ost ru au agree agree that hat meat should be cirii canned nd only under pressure the length of time for processing Is the varne same whether the chicken Is roasted tried fried or fricasseed frIcas seed before putting it in jim jars or whether afis it ts packed uncooked many prefer pre ferto to acanthe can the chick enlaw en raw to avoid the warmed olef over flavor rf of canned canned cooked chicken when chicken Is packed in the jars jam jt it ruybe may be lefton left on the hone bone 0 or arthe the aneati meat alone may be used cut in pieces to nt fit apack the jar as tightly as possible efti affet it t has been thoroughly cleaned and d sterilized terII IzA wide mouth jars are ar e easiest 1 it for packing pieces co containing a 1 g a great deal of gelatin gela tid as the back a and nd neck are placed in the center of the jar and the other pieces around them holding the jar in I 1 n a slanting po elthon tind and using a small wooden spoon or spatula makes it I 1 t easier ealr to insert the pieces by placing the skin next to the outside of the jar a tighter pack is obtained because the skin to the hot jar hiir the mie more tender pieces may be placed on top so they will not break wha being removed no water Is used Wann n canning lag if 11 the poultry Is carefully packed th there ereIs is no room for wa waterland wat erand one teaspoonful of salt ib used to each quart of packed chicken tin elcans cans as aswell well as glass jars ma may be used used successfully in canning pout paul try alq and present day tin cans cana ari are quite sabeto use the method of packing Is th the same all cold air should be exhausted exha isted before sealing the can by standing ahe the filled cans in a pan of boiling water which comes to within one cue inch of the top of the can for f from r 0 M ten i en t to 0 fifteen minutes jf if the air Is not noi driven out the can Is apt to burdge |