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Show o Canning Chicken August and September are the most convenient and economical months for canning chicken in Utah because they are the usual months for culling the flock. The plump 2-year-old hens, no longer profitable to keep, are ideal for canning, Miss Elna Miller, extension economist of the Utah State Agricultural college points out. Their meat has better flavor and texture after processing than the more tender delicate meat of very young chickens. Chicken may be canned successfully success-fully at home with a pressure cooker. cook-er. Besides plain canned chicken, which may be put up with or without with-out the bone, the homemaker may can such specialties as chicken sand-wichspread, sand-wichspread, plain chicken broth, and chickengmnbo soup. The chicken chick-en livers will make excellent canned liver paste. But chicken canned in any form needs processing in quart jars under 15 pounds steam pressure for safety safe-ty for 90 minutes, and in pint jars at 15 pounds pressure for 80 minutes, min-utes, Miss Miller and other authorities author-ities say. Chicken requires a temperature tem-perature higher than boiling for sterilizing. A pressure canner is listed as the first essential piece of equipment for chicken-canning. Chicken may be canned either in plain tin cans or glass jars in sizes un to a auart. Sterilization will be more certain because of heat penetration pene-tration at the center of the jar or can and the product will have a better flavor and texture because it does not have to have such long processing if small containers are used. Because chicken may turn dark in the can if it has been prepared pre-pared in sheet iron or copper utensils, uten-sils, authorities advise against using these two metals. Using stainless-steel stainless-steel knives in preparing the chicken is recommended. Chicken darkens more easily than other meats. The USAC Extension Service will send free upon request Circular No. 63, which gives details for canning, Miss Miller said. -o |