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Show Method. Given to Prepay PoultryFor Canning In the preparation of canning there are s-ven ' steps, according to Miss S"!f1'-er, S"!f1'-er, extension, nutritionist !, Utah State Agricultural colw Here they are: ' e- 1. Kill poultry the day w canning. Remove feather-singe feather-singe the fowl, usine "s W candle. s a h8litej 2. Wash the surface of tWw en thoroughly and quick! warm soapy water, usinp 1 brush. Rinse in clear warm J to remove all trees oTsl: plunge in cold water Dry A"" soft c?oth. Wlfl i 3. Keep in cold p:SCe from n , 24 hours to remove the J i? heat. If a good refrigerator T vailable this coolL,prZ. V' be done in from five to six hoir,'' i. Remove entrails so that Ik. remain intact in tfc-jir ufr membrane. Wln; 5. Cut chicken into sections fa rmse quickly in cold wa'sr dry. Use brush on inside 'rib tion to remove any loose partHfs" 6. If desired, spring fryers anj older fowls may be partly mtj by browing in a small amount ol fat before packing into hot steril ized jars. Flour should not be used as this may cause a stale flavor to develop in the canned chicken 7. If boned chicken is desired cook the chicken until tender, re-mcvo re-mcvo meat from bones and patt the meat into hot sterilized jars The only absolutely safe method of processing , canned poultry or other meat is by means of i pressure cooker which is in prop order, Miss Miller warns. Meal should be processed at a temperature tempera-ture of 240 degrees F. to 250 degrees de-grees F. to make it safe from botul-inus botul-inus poisoning. For a detailed outline for processing pro-cessing canned poultry write to the Extension Service at Logan. |