Show V jmj J r CANNING POULTRY FOUND FINE PLAN fat unprofitable hen as good as young bird supplied by the ohio obio state university poultry department service seasonal culling of the farm poultry flock gives homemakers a chance to provide some delicious future meals for the family by canning as many as possible of the fat hens which are colonger no longer profitable as layers but which make the men folks smile when they are served in one of the ciany m any ways that canned chicken can be used nutrition specialists say that the mature hens are as good or better after canning than younger birds chicken may be canned either in glass or tin cans but a high temperature pera ture is required to sterilize the meat so a pressure cooker should be used some authorities claim that the meat darkens if it has been prepared in sheet iron or copper utensils so it is just as well not to use such containers while canning A stainless steel knife for cutting up the chicken avoids any possibility of the knife causing any discoloration pint or quart jars should be used or no 2 or 3 plain or C enamel cans the white meat can be cut from the breast but cherest th erest of the meat is usually left on the bones the chicken can be packed cold or it can be preheated by simmering in a pan roasting in the oven or browned in a frying pan the pieces should be arranged in the cans so the skin side is next to sides of 0 f the can chicken in which the bones are left should be processed at 15 pounds pressure for 65 minutes in pint jars 75 minutes in quart jars 55 minutes in no 2 cans and 70 minutes in no 3 cans processing Process ipg times for boned chicken are 85 minutes in pint jars minutes in quart jars 85 minutes in no 2 cans and minutes in no 3 cans |