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Show New Methods to Can Chicken Told By County Agent By Jenniev J. Pculson Utah County Home Demonstration Agent With autumn culling of poultry poul-try flocks underway on many farms, there is good news of a short cut for canning this abundant supply of chicken a quick new-pack method developed develop-ed by the bureau of Human Nutrition Nu-trition and Home Economics, TJ. S. Department of Agriculture. Not only does this raw pack save time and work but it produces pro-duces chicken as tasty or better than chicken canned by longer methods. The step of exhausting exhaust-ing heating packed jars before sealing to expel air also is eliminated. eli-minated. In laboratory tests of canning chicken by five methods, trained judges pronounced the raw-pack chicken juicy, tender, and flavorful. flavor-ful. In these qualities, it rated' slightly higher in general than chicken which was boiled in water, boiled in broth, lightly fried, or browned in the oven before be-fore canning. The raw pack is a special time-save time-save compared with preboiling in broth, because broth must be prepared ahead of time by simmering sim-mering bony chicken pieces in water. The raw pack is not recommended recom-mended for excessively fat chicken. To raw-pack chicken with bone, the specialists offer these directions for packing in quart jars: Clean and cut up chicken as usual for cooking or canning. Separate chicken into meaty and bony pieces, setting giblets aside to can separately. Bone the breast, saw drumsticks off short if desired but leave bone in other meaty pieces. Trim off lumps of fat. If salt is desired, put 1 teaspoon teas-poon in each quart jar, then pack in thighs and drumsticks, with skin next to sides of jars. In center of jar fit breasts, and then smaller pieces where needed. need-ed. Pack jars to about 1 inch of top, and adjust lids. Process in steam-pressure can-ner can-ner at 10 pounds pressure (240F) 80 minutes for quart jars. Remove Re-move from canner and complete I seals if lids are not self-sealing. I Cool jars right side up away from drafts. Check for leaks next day l and label before storing in cool, ' dry place. |